The Russian university is engaged in the selection of honeysuckle


The Russian university is engaged in the selection of honeysuckle

08/06/2020

Honeysuckle is also of interest as a raw material for the production of tasty, healthy, low-calorie products.

The Michurinsky State Agrarian University (Tambov Region, Russia) continues to develop new varieties of honeysuckle. Currently, university scientists are studying a new assortment of culture, the RF Ministry of Agriculture writes.

Honeysuckle is the earliest maturing crop for this region. This multivitamin berry is especially rich in P-active substances and vitamin C, and, most importantly, they enhance each other’s action, as a result, bringing much more benefits to the body.

Note that in Michurinsk in general and the agricultural university in particular, work on the selection of this culture has been going on for a long time. Michurinsky State Agrarian University obtained such varieties of honeysuckle as “Columbina”, “Milori”, “Smalta”, “Indigo”, “Peacock” (originator – Michurinsky GAU).

See also: 27 honeysuckle plantations opened for tourists in Poland

In 2016, at the Scientific and Educational Center. IN AND. Budagovsky, a plot was laid on which varieties of a new generation of honeysuckle were planted: large-fruited, high-yielding, dessert taste, with a high content of biologically active substances. The study includes seven varieties: “Malvina”, “Pushkinskaya”, “Slavyanka”, “Snegir”, “Souvenir”, “Omega” and “Lazurnaya” (control). Basically, these are varieties of selection of the All-Russian Institute of Plant Genetic Resources named after N.I. Vavilov (St. Petersburg) and the Pavlovsk experimental station VIR. At this stage, the main task facing the Michurin scientists is to study the introduced assortment in local conditions in order to select the best plants for use in the breeding process.

It should be noted that honeysuckle is also of interest as a raw material for the production of tasty, healthy, low-calorie products. As part of the scientific work, experimental samples of functional products were obtained from the berries grown on the experimental site: grated honeysuckle with sugar, low-calorie honeysuckle jelly with berries and fruit juice from honeysuckle berries. The finished product retains a unique composition of vitamins and microelements, for which the culture is so valued.

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