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ORGANOLEPTIC ANALYSIS AS AN INSTRUMENT OF CONFECTIONARY SUNFLOWER PRODUCT QUALITY INCREASE IN PROCESS OF SELECTION AND INITIAL SEED GROWING
06.01.00 Agronomy
Description
The article considers the introduction of organoleptic analysis of seeds into the line of first seed growing as a new method of increasing the consumer qualities of confectionary sunflower varieties. The carried-out researches allow making conclusions that it is necessary to use the nurseries of seed assessment not only for preservation and improvement of economically valuable signs of confectionary varieties but as well as for perfection of consumer qualities of manufactured raw materials in the process of selection-seed growing work with confectionary sunflower. The offered technology of organoleptic analysis was approbated in the department of science in Ltd Company SSE “Genofond” and is successfully used in the selection-seed growing program
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doc 143.124kb