UDC 635.611: 631.527
https://doi.org/10.25630/PAV.2025.84.58.006
Pluzhnik I.S. Continue reading
Current trends in melon breeding
UDC 635.611: 631.527
Posted in Breeding and seed growing
Tagged breeding, cultivated area, F1-hybrid, melon, varietal type, variety, variety model
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Application of organic fertilizers in the cultivation of early potatoes in the Non-Chernozem zone
UDC 633.491:631.86
https://doi.org/10.25630/PAV.2025.60.63.005
Dyikanova M.E., Terekhova V.I., Vorobyev M.V., Bocharova M.A. Continue reading
Posted in Potato growing
Tagged crop structure, early potatoes, foliar treatment, organic fertilizer, yield
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The use of abscisic acid in the technology of food potato storage
UDC 633.491:631.243.42
https://doi.org/10.25630/PAV.2025.82.96.004
Maslovskiy S.A., Mudrechenko S.L., Soldatenko A.A., Mitin D.N., Tsygankova K.Yu. Continue reading
Posted in Processing
Tagged abscisic acid, diseases, potatoes, processing, shelf life, storage, weight loss
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Cercospora diseases of Soybean and their diagnostics
UDC 633.34:632.4
https://doi.org/10.25630/PAV.2025.55.27.002
Kostin N.K., Beloshapkina O.O., Kolesnikova T.P. Continue reading
Posted in Vegetable growing
Tagged Cercospora blight, Cercospora kikuchii, Cercospora sojina, crops, seeds, soybean, visual and culture-morphological diagnostics
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Food security in the vegetable growing for private farms: AIRSC work
UDC 635-631.527
https://doi.org/10.25630/PAV.2025.99.25.006
Derbenskiy V.I., Kachainik V.G., Leunov V.I.
Posted in Breeding and seed growing
Tagged cultivar, hybrid, legislation, registration, seed production
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Results of head lettuce breeding for commercial production
UDC 635.5: 631.526.32
https://doi.org/10.25630/PAV.2025.22.91.001
Davletbaeva O.R., Gordeev R.V., Lytov V.I.,Ibragimbekov M.G.
Posted in Vegetable growing
Tagged breeding, breeding achievements, commercial production, commercial varieties, consumer qualities, fresh greens, head lettuce, iceberg, iceberg production, lettuce, market varieties, quality, vegetable growing, yield
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№6, 2025en
Posted in Annotated contents
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A new approach to the selection of components for food fortification
UDC 339.13
https://doi.org/10.25630/PAV.2025.16.55.004
Yankovskaya V.S., Dunchenko N.I. Continue reading
Posted in Processing
Tagged fortification, functional food ingredients, functional food products, methodology, product design, regulatory requirements
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Fortification of food products with cryopowders from vegetable crops
UDC 664.8
https://doi.org/10.25630/PAV.2025.99.97.003
Yankovskaya V.S., Dunchenko N.I. Continue reading
Posted in Processing
Tagged carrots, cryopowders, enrichment, functional food products, pumpkin, turnips, vegetables
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