In the East, it has already become a tradition to prepare dry powdered seasonings from the fruits of the sumac plant (Rhus coriaria L.). In this work, we tested their processing by extraction. Sumac was collected in mid-September in a mountain forest near the village of Gezik (Guba, Azerbaijan). Before extraction, it was first dehydrated in a drying cabinet SH-DO-149 FG (Southern Bark) to an air-dry state; then crushed in a Tube Mill control mill (Germany) into pieces of 1-3 mm in size. One- and two-stage maceration extraction was tested together with water or acidified water at temperatures from 20 to 80 °C. Evaporation of primary extracts was carried out in a rotary evaporator Lab Rot 2 L (China). The concentration of coloring substances in the extract (in units of optical density) was used as an output parameter. It was found that the use of two-stage extraction and acidified water with a concentration of citric acid 0.3 g/cm³ contributes to the extraction of the maximum amount of coloring substances and increases the transparency of the resulting extracts, which allows the extracted extracts to be concentrated directly to obtain a new type of natural food dye. The involvement of sumac fruits in industrial processing will increase the need for these medicinal fruits, and this, in turn, will serve as an incentive for the introduction of this medicinal plant into culture.

Castanea sativa Mill., an indigenous species of the mountainous Gabala region of Azerbaijan, where its local variety is now facing the danger of extinction. The preservation of this variety of European chestnut requires the development of effective strategies for reliable in vitro regeneration systems as an alternative to traditional methods, which has become the main objective of this study. In solving this problem, the generally accepted technique of micro-multiplication of axillary shoots was mainly used. First, a phased sterilization of was carried out using liquid soap, Previkur fungicide and mercury (II) chloride. DKW (Driver and Kuniyuki Walnut) nutrient medium was used for germination of explants, into which growth stimulants BAP (Benzilamunapurine), IBA (Indole - 3 butyric acid), IAA (Indole Acetic acid), NAA (Naphthalene Acetic Acid) and GA3 (Gibberelic acid) were introduced in various combinations and quantities. The test of the above-mentioned sterilization model revealed significant shortcomings in terms of the acceptability of the results obtained (16-77%). It was also found that the germination of explants takes 14 days and it is better to conduct it in a DKW environment containing hormones BAP (0.6 mg), IBA (0.1 mg) and GA3 (0.1 mg) / 1 L DKW. A mixture of BAP (0.1mg) + IBA (0.35 mg) is more suitable for the reproduction of grown explants + GA3 (0.2 mg) / 1 l DKW (the result is 3 new micro-plants for each explant), and for good root formation (it takes 30 days) – a mixture of IBA 1.0 mg + NAA 0.5 mg + IAA 0.5 mg / l L DKW. After the shoots have acquired a certain length (at least 1.5 cm), it is required to transfer them for 22 days to a DKW medium containing IBA (1 mg), IAA (0.5 mg) and NAA(0.5 mg) / l L DKW so that the root splitting process begins and ends.

The results of physico-chemical studies of individual fruit parts, including crusts, partitions, juice and seeds themselves, extracted from immature (green), unripe and mature fruits of three harvest periods are presented: 20.VII, 01.IX and 15.X. The analyses were carried out in 2019-20 during the period of active growth and ripening of fruits in the varieties Spring, Iridanaly, Guleisha pink and wild pomegranate from the Geokchay region (Azerbaijan) using standard and generally accepted physico-chemical methods. The ripe fruit (130-288 g) consisted of 60-113% of the peel (peel together with partitions), 53-140% of the juice and 17-85% of the seeds themselves. The edible part of the ripened fruits (53.85-73.2 of the total weight of the fruit) consisted of 58.54-78.65% juice and 21.35 -41.46% seeds, fresh juice contained 15.7-17.7% solids, including 12.04-13.84% sugar, 0.17-0.30% protein, 0.15—0.23% pectin, 0.30-0.40% ash and 0.26-0.57% total polyphenols. The concentrations of solids, protein, ash and total polyphenols in the seeds themselves, remaining after the extraction of juice from the grains of ripe fruits, were 50.0-58.2, 4.13-5.75, 0.60-1.0 and 0.08-0.32%, respectively. There were fewer total polyphenols, flavonoids, chlorogenic acids, catechins and leucoanthocyanins in ripe fruits, and more ascorbic acid, anthocyanins and proanthocyanidins than in unripe ones. The period from the second half of July to the beginning of September is the time of a real “boom” of common polyphenols.

Strawberries (garden strawberries) belong to the most valuable berry crops and are an excellent dietary low-calorie product. This favorite berry is grown everywhere in Azerbaijan. The main objective of this study was a comparative study of 4 imported English strawberry cultivars Cupid, Fenella, Christine and Flamenco by productivity and its components, and on this basis, the selection of the most productive and adaptive. The study was conducted in a pilot production area (0.62 ha) of the Research Institute of Fruit and Tea Growing of the Ministry of Agriculture of the Azerbaijan Republic, which is located in the lowland part of the Guba district at an altitude of 400 m above sea level. Strawberry seedlings were planted on this site in the fall of 2020. The site was divided into paired rows repeated every 80 cm, and in each such pair the distance between the rows was 30 cm. The distance between the plants in each row was 15 cm. Mulching and drip irrigation were used as the main elements of the technology. When evaluating varieties by productivity in June 2022, when it reached its maximum level, the Fenella cultivar stood out. The productivity of this cultivar was 0.81 kg per bush or 40.2 tons per hectare. The same cultivar was distinguished by its large fruit (length 4.07 ± 0.42 cm, width 3.61 ± 0.55 cm, weight 20.96 ± 6.21 g), which indicates the prospect of its cultivation in the region.

A significant increase in persimmon production, combined with a higher percentage of fruits intended for export, led to the need to adapt post-harvest technology to ensure that the fruits reach the end consumer in optimal condition. Persimmon is a climacteric fruit, so the respiratory rate and ethylene production regulate its ripening during storage. Depending on the variety, it can be tart or impatient (initially). During mass harvesting, the pulp of persimmon, regardless of its variety, is usually very hard, but then it softens quickly, which creates problems during transportation. The fruit pulp of tart varieties of persimmon is usually lighter than that of tart varieties, but there are fewer filamentous fibers in the pulp of tart varieties that support its structure, therefore, during post-harvest aging, seedless astringent fruits soften faster than less tart fruits with 1-2 or more seeds. In addition, there are many intermediate varieties that change their food-tasting and technological properties depending on the degree of pollination in a single year. This encourages farmers to adhere to various strategies to reduce post-harvest losses. Persimmons are usually sold fresh or dried in the markets. In this article, we sought to compile an up-to-date and brief overview of the latest achievements in the persimmon drying technique, which may arouse interest among farmers and entrepreneurs seeking to implement their projects in this field of production activity.

Hazelnuts are one of the most valuable nuts in the world due to their unique organoleptic properties and nutritional characteristics. This work was intended to analyze some physical and chemical properties of various hazelnut cultivars grown in Zakataly (Azerbaijan), namely Ata-baba, Elbari, Topqara, Firovan, Nasimi, Qalib, Mirzebeyli, Tala, Dash findiq, Barli, Azeri and Sachaqli. In general, the results showed statistically significant differences between the studied cultivars. The density of kernels, depending on the hazelnut cultivars, varied from 0.71 g/cm³ (Azeri) up to 1. 03 g/sm³ (Sachaqli). The peeled fruits of Dash findiq were heavier on average (1.64±0.34 g), and the peeled fruits of Nasimi, Qalib, Mirzebeyli and Sachaqli were lighter on average (0.8±0.23 g, 0.8±0.31 g, 0.8±0.20 g and 0.80±0.09 g, respectively. In the unpeeled form, Dash findiq nuts were the heaviest (3.70±0.34 g), and Nasimi and Qalib nuts were the lightest of all cultivars (2.0 ±0.48 g and 2.0 ±0.36 g, respectively). Ata-baba nuts account for 49 masses per kernel. %, in other studied cultivars - 33.3- 45.3 wt. %. Nasimi nuts are rounded (in the equatorial zone); Tala, Ata-baba, Firovan and Azeri - rounded-oblong; Topqara, Barli and Dash findiq – oblong; Elbari, Qalib, Mirzebeyli and Sachaqli - elongated. Firovan, Tala and Topqara have thicker shells. Ata-baba is significantly ahead of other varieties in the yield of kernels (490 kg / 1 ton of nuts), Tala is in second place in this indicator (453 kg / 1 ton of nuts), Topqara is in third (433 kg/ 1 ton of nuts). According to the maximum fat content, the cultivars Mirzebeyli (77.00±2.20 g/100 g of kernels) and Firovan (75.0±3.08 u/100 kernels), protein - Sachaqli (16.02±0.50 u/100 kernels) and Ata-baba (15.92±0.48 g/100 g of kernels) were distinguished. The results of this study help to better understand the differences between some varieties of hazelnuts grown in Azerbaijan, which provides important clues for all players involved in this sector.