Bulletin of Uman National University of Horticulture最新文献

{"title":"THE MAIN PHYTOPHAGOUS OF CORN AND MEASURES TO LIMIT THEIR NUMBER IN THE CONDITIONS OF THE LVIV REGION","authors":"А.В. Григорєва","doi":"10.31395/2310-0478-2022-1-128-132","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-128-132","url":null,"abstract":"There is no alternative to the modern economic importance of corn and, in particular, to ensure a reliable forage balance. This culture largely determines not only the economic condition of livestock, but also the grain industry as a whole. To obtain high yields, farmers carry out technological operations to protect plants from pests, using plant protection products, which increase in price every season. But the key to making a profit from growing crops is not only to collect the planned harvest, but also to reduce the cost of cultivated crops is the main goal of our study.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129843340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DEVELOPMENT OF RECIPES AND PECULIARITIES OF FUNCTIONAL BAKERY PRODUCTS TECHNOLOGY","authors":"В. М. Юхно","doi":"10.31395/2310-0478-2022-1-46-51","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-46-51","url":null,"abstract":"Introduction. The study of fructose bakery products formulation is due to the relevance of the spread of the problem with diabetes in Ukraine. To our opinion, overweight is one the main reasons of it. Purpose of the research. This necessitates weight control through a healthy and balanced diet, and a conscious choice of healthier foods. As bakery products remain one of the most important foods today, it is advisable to bake rich fermented goods with fructose to reduce their caloric intake and negative effect on the health of consumers. Methods. We considered the baking of the “Poltavska fructose bun” by replacing white crystalline sugar with fructose in crystalline form in the amount of 10 and 15% to the mass of flour. The obtained samples were compared with each other and with control sample by organoleptic and physical-chemical indicators of finished products quality, indices of finished dough quality (organoleptic and physical-chemical indicators, parameters of dough fermentation and proofing, baking). Results. According to organoleptic research of finished products quality all experimental samples by taste; smell, appearance, consistency and color complied with SSTU 4587:2006. The study of physical and chemical properties of finished products showed that the sample 1 has a close result to the basic requirements of TSU 15.8-05415042-002:2011. The results of physical and chemical indicators of the dough showed better results of the sample with 10% concentration of fructose, while organoleptic indicators of the dough and technological parameters of baking bun containing fructose (samples 1 and 2) almost do not differ from the values of the control sample. Conclusions. According to the results of these studies it was concluded that fructose concentration of 10% to the mass of flour is optimal for the manufacture of the “Poltavska fructose bun” in accordance with the basic requirements of TSU 15.8- 05415042-002:2011. Such amount of fructose corresponds to quality indicators on the taste of the finished product and is more optimal for use by diabetic patients. Increasing the fructose concentration to 15% to the mass of flour in the recipe for the “Poltavska fructose bun” leads to: a very sweet taste; increased porosity and moisture in the crumb, as well as a drying index.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"138 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124361374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IMPROVING SOYBEAN QUALITY BY SEED FRACTIONING IMPROVING SOYBEAN QUALITY BY SEED FRACTIONING","authors":"К.В. Костецька","doi":"10.31395/2310-0478-2022-1-70-76","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-70-76","url":null,"abstract":"The article presents a study of the quality of soybean varieties of different harvest periods, which often differs in its quality indicators. In order to increase them, it is advisable to fractionate the seeds according to different properties (geometric dimensions, density, etc.). The purpose of the study is to study the formation of soybean seed quality depending on the process of its fractionation. To achieve this goal, the following research objectives were set: to conduct a technological evaluation of soybean seeds of early and late varieties; establish the fractionation process and determine its impact on seed quality. The object of research is the processes of forming the quality of soybean seeds during its fractionation. The soil of the experimental fields is typical – gray forest, medium loam. Weather conditions, in general and spring-autumn vegetation in particular, were favorable for the formation of optimal soybean yields. For the study used sieves with round holes with a diameter of: 6.0 mm, 5.5 mm, 5.0 mm, 4.5 mm, 4.0 mm, 4.25 mm, 4.0 mm, 3.37 mm, 3.5 mm, 3.25 mm, 2.5 mm, 2.0 mm, 1.0 mm. As a result of measuring the geometric characteristics of the studied soybean seeds, it was found that the seeds of an early variety are distinguished by large linear values. So, the length of the seeds was in the range from 5.0 to 7.0 mm, the width was from 4.0 to 7.0, and the thickness was from 2.0 to 4.0 with average values of 6.0, 4.6, respectively and 3.1 mm. In turn, late-grade soybean grain was inferior in terms of their average linear length, width and thickness by 8, 9 and 32%, respectively. Seeds entering the elevator often differ significantly in their quality. In order to increase it, it is advisable to fraction grain and seeds according to different properties (geometric dimensions, density, etc.). By means of seed fractionation, it is possible to prevent self-sorting of seeds during movement and shaking, and as a result of effective cleaning, to improve its quality, separating grain with higher protein content.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123905509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"TOXIC AND HARMFUL PLANTS OF NATURAL PASTURES OF ZHYTOMYR POLISSY","authors":"В.В. Борщенко","doi":"10.31395/2310-0478-2022-1-8-17","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-8-17","url":null,"abstract":"The main advantages of pasture keeping as one of the components of organic keeping of animals are revealed. Types of natural pastures of Zhytomyr Polissya of Ukraine and their productivity are described. The main types of harmful and poisonous plants for farm animals are given. Also described are the most common poisonings by various species of grazing plants, signs of poisoning, first aid and prevention. The effects of ruminants' consumption of certain pests and their effects on milk and meat quality have been described. The toxic effect of cultivated plants when eating them at different stages of the growing season is described. The component composition of the stands of the studied pastures has been established. The results of researches of natural pastures of different farms of Zhytomyr Polissya for the presence of poisonous plants and their species are given. A description of the toxic organs of plants, organs and systems of the affected animals is given. Recommendations on measures to control poisonous pasture plants have been developed and substantiated.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127533901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GROWTH AND DEVELOPMENT OF TABLE BEET DEPENDING ON DIFFERENT METHODS OF MULCHING IN THE CONDITIONS OF THE RIGHT BANK FOREST STEPPE OF UKRAINE","authors":"Петро Безвіконний","doi":"10.31395/2310-0478-2022-1-18-22","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-18-22","url":null,"abstract":"Goal. Study the influence of soil mulching methods on the growth, development of table beet plants, root crop yield and their quality indicators in the conditions of the Right-Bank Forest-Steppe of Ukraine. Methods. Analysis, synthesis, generalization, laboratory and field experiment. Results. The use of mulching crops with organic and inorganic materials has a positive effect on reducing the duration of the growing season of table beets. The emergence of seedlings in the control variant was observed on the 17th day after sowing, and in the variants where mulching was used - on the 15th day. The formation of the first pair of real leaves during mulching of the soil with a transparent and black polyethylene film was ahead of the control by 3 days, and by humus, sawdust and agrofiber by 4 days. The use of inorganic materials promotes faster onset of technical ripeness, namely 3-6 days earlier, and mulching with organic materials - 6-7 days, respectively. The use of different methods of mulching crops contributes to the growth of the leaf surface of table beets by 4.3-5.8 thousand m2 / ha, or 15.5-20.9%, respectively. The period \"beginning of root formation-technical ripeness\" was characterized by the largest accumulation of biomass in table beet plants compared to the previous period. Based on this, the productivity of photosynthesis increased - 2.7-3.0 g / m2 × day, depending on different methods of mulching. The use of polyethylene film provided an increase in photosynthesis net productivity by 8% in the case of agrofiber by 12%. The most favorable conditions for the formation of the maximum indicator of photosynthesis net productivity have developed in the case of arable materials use (sawdust, humus). In the period \"beginning of root formation-technical ripeness\" the productivity of photosynthesis in this case was 2.9-3.0 g / m2 × day, which is 16-20% higher than the control. Conclusions. The results of research show that the use of different methods of mulching seedlings with polyethylene film, agrofiber and local organic materials, contributes to the intensification of physiological and biochemical processes occurring in the plant of table beet. Further study and improvement should focus on in-depth study of innovative mulching methods using modern high-yielding varieties and hybrids of table beets.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114371414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"VARIETY PRODUCTIVITY AND GRAIN QUALITY OF SOFT SPRING WHEAT UNDER THE CONDITIONS OF THE RIGHT-BANK FOREST-STEPPE OF UKRAINE","authors":"О.П. Герасимчук","doi":"10.31395/2310-0478-2022-1-58-63","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-58-63","url":null,"abstract":"Variety productivity and grain quality of soft spring wheat depending on the variety are identified, namely the varieties of spring wheat Struna Myronivska (yield 5.19 t/ha, weight of 1000 grains – 35 g, grain-unit – 800 g/l, hardness – 98%), falling number – 331 s, protein content – 4.8%, gluten – 32%) and Panianka (yield - 4.14 ha, fall number - 286 s, gluten quality – 67 units, flour strength – 300 units, volume yield of bread – 1030 cm3, bread porosity – 5 points) best combine high yields and good grain quality. The rheological properties of the dough (flour strength, its elasticity and extensibility) characterize the varieties of soft spring wheat as varieties with high technological properties. The best baking properties are observed in Panianka variety, with porosity and color of bread crumbs 5.0 and 4.8 points, respectively. It is found that Panianka variety has the greatest value as improvers in terms of rheological and baking properties of flour, Struna Myronivska and Simkoda Myronivska are middle filler varieties.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127702709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FORMATION TECHNOLOGICAL PROPERTIES OF WINTER WHEAT GRAIN WITH INTRODUCTION OF DIFFERENT DOSES AND TERMS OF NITROGENIC NUTRITION ELEMENTS","authors":"О.П. Герасимчук","doi":"10.31395/2310-0478-2022-1-64-69","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-64-69","url":null,"abstract":"The influence of nitrogen fertilization on the formation of technological properties of grain of modern varieties of soft winter wheat was established – with increasing intensity of cultivation technology the protein content increased by 10–15%, gluten to 27.9%, the volume yield of bread increased by 25.8%. The optimal doses and terms of nitrogen fertilization of winter soft wheat were specified in order to optimize nitrogen nutrition of plants and grain formation with the improved technological properties: N70N30N70 – combination of early spring N70 with foliar fertilization at the stage of stem elongation N30 and N70 at the beginning of wheat earing and N100N70N70 – combination of early spring N100 with foliar fertilization in the phase of stem elongation N70 and N70 at the beginning of wheat earing. The varieties of winter soft wheat were evaluated for their ability to form high-quality grain that meets the requirements of bakery production. The positive effect of nitrogen fertilization on all the varieties studied was established by trial baking, the best results were obtained in the variety Lira Odeska.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"149 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115584693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OPTIMIZATION OF PUMPKIN FLOUR IN BREAD TECHNOLOGY","authors":"Г. М. Господаренко","doi":"10.31395/2310-0478-2022-1-82-88","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-82-88","url":null,"abstract":"Bread and bakery products are widely used as basic food around the world. Recently, bakery products have been widely researched to develop functional foods by enriching active ingredients such as dietary fiber, biologically active peptides, minerals, vitamins, etc. to increase their nutritional and biological value. Bakery products are diversified by adding new ingredients. Laboratory and mathematical-statistical methods were used for research. The use of pumpkin flour for bread enrichment was analyzed. It was found that bread baking rate varied from 13.3±0.3% to 13.8±0.3% depending on the experiment variant. Variation coefficients of the samples were less than 3. Bread drying varied from 5.1±0.4% to 5.3±0.3 depending on the experiment variant. The sample variation was insignificant, but this indicator approached 10% and ranged from 4.5 to 7.2. Data samples from analytical replicates of the bread volume indicator had better quality indicators compared to shrinkage, which was due to insignificant data variation. There was a noticeable change in volume indicator depending on the research option from 158±3 cm3/100 g of dough to 220±3 cm3/100 g of dough. An increase in the proportion of pumpkin flour in bread resulted in volume decrease. Product volume changed similarly compared to 100 g of a mixture of wheat flour and pumpkin flour. Variation coefficients of these samples were quite low (coef V = 0.35–1.36). Similar to the previous product volume, the specific volume of dough and bread has changed. Sample variation of analytical replicates was insignificant (coef V = 0.78–2.00). Bread weight from 100 g of flour did not change significantly depending on the experiment variant, and the samples of analytical repetitions did not vary significantly. There have been noticeable changes in bread volume to dough volume. Depending on the experiment variant, bread volume varied from 2.1±0.02 (control) to 1.5±0.04 (20). The probability of sample variation of analytical replicates was quite low. Product convexity decreased from 0.48±0.02 (5) to 0.45±.02 (20) depending on the experiment variant. The variation of the sample data was insignificant (coef V = 2.12–4.44). The obtained results of primary statistical processing indicate high quality indicators and determine the possibility of data using for further statistical processing.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129737224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MICROCLONAL REPRODUCTION OF HAZELNUTS","authors":"О.В. Мацкевич","doi":"10.31395/2310-0478-2022-1-106-115","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-106-115","url":null,"abstract":"For the rapid introduction of large quantities of high-quality hazelnut planting material, it is important to use various modifications of microclonal propagation: classic on gel media, bioreactors with periodic flooding (TiS) and photoautotrophic methods. At the first stage of classical methods there are three main problems: phenol formation; endogenous contamination; selection of trophic and hormonal determinants of in vitro ontogenesis. In cases of infection of mother plants with viruses, viroids, it is mandatory to use meristem explants with a size of not more than 0.3 mm, followed by diagnosis of the effectiveness of recovery. To prevent self-intoxication with phenol-like oxidation products, a set of measures is used to prepare explant donors and modify nutrient media. The most common artificial nutrient media are Driver and Buzzard (DKW) and Nas and Read (NRM). Hazelnuts are sensitive to excess nitrogen and calcium and copper deficiency in artificial nutrient media. On media with a high N content, regenerants have shortened and thickened shoots, often with signs of hypehydration. Inhibition of calcium uptake by nitrogen leads to necrotization of shoot tips and root tips. The incorporation of iron ions into the metabolism of a plant depends on their valence and the form of chelating agents. During the multiplication and induction of rhizogenesis in aseptic conditions, mainly synthetic cytokinin benzylaminopurine and auxin indolylbutyric acid are used. The effectiveness of hormones increases with the use of combinations within groups, in particular cytokinins are benzylaminopurine and kinetin. At the stage of multiplication there is a predominance of cytokinins over auxins, and at the stage of rhizogenesis the number of auxins in the environment is greater than the number of cytokinins. Of the organic components, vitamins B1, B6, C, PP, amino acids and inositol are added to the environment. Ex vitro acclimatization of plants is carried out on peat-pearlite substrates in closed soil or modules of photoautrophic microclonal propagation with increased light intensity and high carbon dioxide content. The photoautotrophic method combines animation, rhizogenesis and acclimatization at the same time. The effectiveness of adaptation to factor-nestatic conditions increases with mycorrhizae by fungi of the genera Glomus, Trichoderma, Tuber in the transfer of plants from aseptic conditions.","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124442665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS","authors":"А.Ю. Токар","doi":"10.31395/2310-0478-2022-1-96-101","DOIUrl":"https://doi.org/10.31395/2310-0478-2022-1-96-101","url":null,"abstract":"One of the important indicators of wine quality is the bouquet, which directly depends on the aroma of the constituents. Aromatic substances of wines can be represented by all classes of organic compounds in order to detect the effect of substances on the aroma and determine the activity of volatile components of the aroma (OAV) by dividing the concentration of the substance on its threshold concentration. If OAV> 1, means that the component already contributes to the flavor. For analysis, we took the results of studies of 25 samples of fruit and berry wine materials, in which the concentrations of volatile aromatic components were defined by chromatographic method. Threshold concentrations of components were detected from the literature and relevant databases. The activity of volatile aromatic components was calculated and analyzed, also the aroma of wine materials was determined. According to the activity of aroma components (OAV), apple wine materials have a fruity aroma, which may be accompanied by shades of pear associated with isoamyl acetate activity; pineapple – ethyl butyrate; roses and honey - phenylethyl alcohol; lilac - α -terpineol; exotic fruits - β-damascenone. The aroma of apple juice is influenced by aromatic aldehyde - trans-2-hexenal, β-damaskenone and vanillin. Pear wine materials are close to apple in terms of aroma activity and are characterized by fruit tones with strong pear tones due to the activity of isoamyl acetate and pineapple – ethyl butyrate. Gooseberry unfortified wine material from fruit species Krasen has a light red color and a clean fresh aroma with hints of fruit and pineapple. The aroma of blackcurrant wines was defined by the activity of volatile components that predetermine the fruit aroma as well as the activity of terpene alcohol α-terpineol. Wine materials contain 3-oxy-β-damascone (2.45-4.34 mg / dm3), 3-oxo-α-ionol (2.98-3.58 mg / dm3), linaloxide (0.90) and dehydro -3-oxo-α-ionol (1.05 mg / dm3), which obviously define their species flavor. Unfortified jostaberry wine materials have a red color and a distinctive delicate aroma reminiscent of pomegranate. In addition to α-terpineol, jostaberry wine material contains terpene alcohol cineole (0.84 mg / dm3), terpinene-4-ol (0.18 mg / dm3), these components may, together with α-terpineol, determine the species aroma of jostaberry wine materials. Butyrolactone gives tenderness to jostaberry and gooseberry wine materials in concentrations of 16.86 and 4.70 mg / dm3, respectively. Raspberry wine materials have an extremely pleasant aroma and bouquet, which is formed due to the activity of minor volatile components: β-ionone, linalool, α-terpineol. The nobility of the aroma is determined by the activity of δ-decalactone. Raspberry ketone (1.75 mg / dm3) is found in the wine material, which is contained in raspberries and definitely participates in the formation of the aroma of wine material. The aroma of elderberry juice is due to the activity of aromatic al","PeriodicalId":353923,"journal":{"name":"Bulletin of Uman National University of Horticulture","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130463447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}