Introduction. The use of rarely used plant materials in vegetable products allows to adjust the rheological characteristics and enrich them with minor nutrients.

   The goal of the research is to evaluate the influence of the properties of plant materials on the functional and technological characteristics of vegetable casseroles at all stages of the technological cycle. In the course of the research, the dependencies of the rheological properties of vegetables and fruits have been revealed, the synergism of their action has been revealed.

   The object and methods of the research. Using the potentiometric method with the Expert-001-3pH device for determining acidity a complex indicator was determined, that served as a criterion of chemical composition (moisture, acidity, sugar content, vitamins); the sugar content was studied by the refractometric method. Moisture content in vegetables and fruits was determined according to GOST 28561-90. The objects of the research were enriched vegetable casseroles.

   The results and discussion. With an increase in temperature, the casserole structure was formed, a decrease in moisture content was observed differentially depending on the type of raw materials included in the recipe. A directly proportional relationship was found between the reduction in chemical composition, moisture content, and shear stress of the finished product and the type of casserole. Maximum moisture loss and overall chemical composition were observed for both the control and experimental samples, with the largest deviations observed in the vegetable casserole. However, the activity of the species in all samples changed only slightly, reflecting a gradual increase in temperature in the processed vegetable masses. It was found that, in all samples, with increasing temperature, the static ultimate shear stress decreased from 1963 Pa to 1606 Pa, and the dynamic ultimate shear stress from 2365 Pa to 1892 Pa. To illustrate the experiments, comparative characteristics of the main nutrients in the fruit and vegetable additives used to determine the rheological properties of the enriched casserole have been presented.

   Conclusion. The obtained experimental data and relationships will be useful in selecting raw materials for the industrial production of enriched food systems based on vegetable structures. The identified functional and technological properties of the vegetable casseroles ensure the quality of the innovative product.

   Introduction. The possibility of using spinach puree in the production of wheat bread from first-grade flour using various methods is discussed.

   The goal of the research is to study the potential use of spinach puree as a fortifying additive to wheat bread.

   The objectives and methods. To determine the quality of ingredients, semi-finished products, and finished goods, modern analytical methods were used to identify the nutritional and biological value, as well as the physicochemical and organoleptic characteristics of the samples. Baking was carried out at the Maykop State Technological University (MSTU) in the laboratory of the Department of Food Technology and Catering Organization, Faculty of Agricultural Technologies.

   The results and discussion. A recipe and technology for producing wheat bread using first-grade flour with the addition of spinach puree in a 50:50 ratio to the amount of water used for bread making were developed. The dough was prepared using straight-dough, sponge-based, and straight-dough methods using rye sourdough. Fresh spinach was added to the recipe as a vegetable additive in the form of puree diluted with water in the required ratio. According to the physicochemical parameters, the porosity of the resulting bread samples exceeded that of the control bread sample. The porosity of the samples varied between 68 and 74.5 %. The addition of 50 % spinach puree significantly increased the protein content of the finished product and enhanced its nutritional value.

   Conclusion. The research has revealed a positive effect of spinach puree on the technological properties of dough, sourdough activity, and the quality of the finished bread. Including spinach puree in the kneading process has accelerated dough rise and has improved its technological parameters. Bread enriched with spinach puree is recommended for improving organoleptic characteristics and enhancing its nutritional value.

   Introduction. Currently, it is important to provide the body with complete and balanced nutrition. The creation of products fortified with nutrients contributes to their increased nutritional value.

   Therefore, the main objective of the research was to develop a ready-to-eat product with an optimal composition, which will also contribute to the development of a limited field of functional nutrition.

   The goal of the research is to study the impact of fortifying additives on the quality indicators of extruded grain products.

   The objectives are to study the impact of flavoring and fortifying additives on the quality of the finished product; to develop a recipe for barley sticks and obtain a pilot sample; to analyze the quality indicators of the finished product.

   The object of this research was extruded barley sticks enriched with oat bran and quinoa flour.

   The research methods. The research was conducted at the Department of
Production Technology and Product Expertise of Volgograd State Agrarian University. A recipe for sticks was developed, in which 50 % of the main raw material was barley flour, 50 % of the auxiliary raw materials were quinoa flour, oat bran, and almond oil.

   The results and discussion. The results of the organoleptic and physicochemical indicators complied with the requirements of GOST R 50365-92. According to the results of the organoleptic evaluation, it was established that the sticks were thin and airy in appearance, had bubbly swellings, were light brown in color in powdered sugar, had a pronounced cereal smell, a sweetish taste, and a brittle consistency. The nutritional value of the sticks was 171 kcal, and the amount of dietary fiber per 100 g of product was 9.37 mg, primarily due to the addition of barley flour.

   Conclusion. Barley sticks were developed using barley flour as the main raw material, as well as quinoa flour and oat bran.

   Introduction. The development of functional beverages based on grape pomace is a promising area due to the proven effectiveness of preserving a complex of polyphenolic compounds and vitamins in them. At the same time, automation of the selection of various modes and parameters of extraction allows for the maximum preservation of the bioactive components of the pomace, increasing the cost-effectiveness of their utilization.

   The goal of the research is to establish optimal temperature parameters for the extraction of biologically active substances from grape pomace and creating software for predicting their organoleptic characteristics.

   The objects and methods of the study. Biochemical (quantitative determination of acidity, polyphenolic compounds, vitamin C, total and reducing sugars), commodity science (organoleptic assessment based on the parameters of appearance, aroma, taste, color), functional modeling, modular and object-oriented programming.

   The results and discussion. A universal optimum temperature for extraction of 60 °C was established for all types of raw materials, ensuring the maximum quality of extracts (average score 5.0). Deviations from this temperature range resulted in incomplete extraction (30-45 °C) or thermal degradation with the appearance of burnt tones (85-100 °C). At 60 °C, a balance was achieved between the extraction of polyphenols/sugars and the preservation of heat-labile vitamin C. The use of frozen pomace increased the preservation of bioactive components by 25-35 % and reduced energy costs by 15-20 %, making the technology cost-effective without equipment modification. The experimental results served as data for the development of a digital tool for predicting the organoleptic properties of grape pomace extracts depending on temperature parameters, and the results of computer modeling were used to develop an algorithm. The algorithm took into account the initial temperature of the extractant and the processing mode, allowing for process optimization and standardization of finished product quality. Functional requirements for the software package were developed, and its software implementation was implemented.

   Conclusion. The obtained results will enable the creation of a stable functional product with specified organoleptic and physicochemical characteristics. The implementation of the developed digital solution is in line with the global trend of digitalization in the food industry. The tool demonstrates the practical implementation of “smart manufacturing” principles through the use of mathematical models to control process parameters.

   Introduction. Currently, the production of functional beverages that improve physiological processes in the body and boost immunity is becoming increasingly popular. They are intended for all population groups and are recommended for daily nutrition. In the context of implementing and supporting national traditions in the human diet, there is a need to develop food products, including beverages, that promote the formation and development of a healthy diet [1, 2].

   The goal of the research is to develop a formulation for functional oatmeal jelly. The objects and methods of the research.

   The object of the research is oatmeal jelly (control sample) with added pectin; collagen; pectin-collagen combination; puree from wild fruits; extract from wild fruits.

   The methods. The organoleptic and physicochemical properties of oat jelly with the addition of pectin, collagen and wild fruits were studied using generally accepted methods. To evaluate the quality indicators of oat jelly with functional ingredients, a tasting of the drink was conducted.

   The results. Recipes for oat jelly with targeted functional properties were developed, the organoleptic and physicochemical properties of oat jelly with the addition of pectin, collagen and wild fruits were determined, and a tasting evaluation of the functional oat jelly was carried out.

   Conclusion. Experiments have shown that the optimal dosage for oatmeal jelly is 15 % pectin, 10 % collagen, 10 % pectin-collagen combination, 25 % rosehip, dogwood, and sea buckthorn puree, and 25 % rosehip, dogwood, and sea buckthorn extract.

   Introduction. In the Russian Federation and the EAEU countries, the use of ionizing radiation for food processing (radurization) is permitted in accordance with TR CU 021/2011, provided that the doses established by international standards are observed. The choice of the radiation dose must be balanced: it must be sufficient to ensure the microbiological safety of the product without degrading its organoleptic and consumer qualities.

   The goal of the research is to evaluate the effect of different doses of ionizing radiation treatment of dried fruits on the mortality rate of insect pests, as well as the effect of such treatment on the organoleptic, physicochemical and microbiological parameters of the products.

   The materials and methods. Dried apricots, light raisins, dark raisins, walnuts and hazelnuts treated with ionizing radiation providing absorbed doses from 150 to 1000 Gy were the objects of the research. The following quality and safety indicators were assessed: organoleptic properties, moisture content, vitamin C, sulfur dioxide, pesticides HCH, DDT, toxic elements (cadmium, lead, arsenic, mercury), radionuclide ¹³⁷Cs, patulin. The following parameters were also determined: fat peroxide value, fatty acid composition, aflatoxin B1, microbiological parameters (QMAFAnM, coliform bacteria, yeasts and molds, pathogenic microorganisms, including Salmonella).

   The results and discussion. The study demonstrated that the effectiveness of ionizing radiation against insect pests depended on their species and developmental stage and, in some cases, the radiation dose. Product type (dried apricots, raisins, nuts) did not affect the mortality rate, which may allow for standardization of processing regimens. Irradiation exposure did not degrade the organoleptic properties of the products; quality and safety indicators remained within normal limits at all treatment doses, with the exception of mold suppression in dark raisins, which requires optimization of processing regimens.

   Conclusion. Radiation treatment of dried fruits and nuts has been shown to be an effective pest control method, without adversely affecting the organoleptic properties, quality, or safety indicators of the studied products.

   Introduction. The relevance of the research is driven by the need to optimize technological processes for soaking cereal and legume grains as a key step in the production of functional foods. Existing methods require improvement to improve the efficiency and energy efficiency of the process.

   The goal of the research was to determine optimal soaking conditions for corn and soybeans to achieve a moisture level sufficient for germination while minimizing time and energy consumption.

   The objectives and methods. The experimental studies included soaking of TZBR (composite) corn grains and 449/6/16 soybeans at temperatures ranging from 20°C to 30°C and water ratios of 1:2-1:3 for 2-6 h. The moisture content of the samples was determined gravimetrically. Regression analysis and bicubic splines in Statistica and MathCad software environments were used for mathematical modeling.

   The results and discussion. Ithas been found that soybean germination requires 30 % moisture content, achieved at a temperature of 18 °C and a soaking time of 1.16 h, while for corn grains it requires 20 % at a temperature of 28.4 °C and a soaking time of 3.72 h. The constructed regression models have shown a high degree of adequacy (R² = 0.95-0.99). It has been determined that increasing temperature accelerates the moisture accumulation process; however, at temperatures above 40°C, embryo viability decreases.

   Conclusion. Optimization of soaking parameters significantly reduces the time required to prepare grain for germination and improves the quality of the finished product. The obtained data can be used in the development of energy-saving technologies in the agro-industrial complex and in the production of food products based on sprouted grain.

   Introduction. It is generally recognized that an adequate supply of protein with high nutritional and biological value is the most important nutritional factor necessary for maintaining the human immune system.

   The goal of the research is to develop a composition of a dry mix of whey protein concentrate (WPC), demineralized whey with a demineralization degree of 40% (DS40), and vitamin-enriched water for the creation of specialized multi-purpose food products.

   The objects and methods of the research. The state of dispersed systems was assessed visually, taste and odor - organoleptically. Foam stability was determined in seconds as the time for the foam volume to decrease by 50 %. The volume of entrapped air and the foam stability coefficient were calculated. Active acidity was measured, and density and relative viscosity were determined.

   The results and discussion. With the selected ratio of ingredients after their dissolution in water, the active acidity of the dispersions did not differ significantly between the formulation variants and did not depend on the dissolution temperature. The density of the samples increased with an increase in the proportion of WPC and a decrease in the amount of DS40. The proteins forming the colloidal phase had the greatest effect on the viscosity of the samples. It was found that foam stability and its stability coefficient increased with increasing WPC content in the studied mixture. Based on the combined organoleptic and physicochemical parameters, as well as taking into account the higher protein content, a base formula containing 20 g of WPC, 10 g of DS40, and 70 g of water was deemed optimal. The addition of vitamins to the formula only affected the taste; a slight sourness appeared, which lingered in the aftertaste, slightly lowering the overall perception score.

   Conclusion: The macronutrient composition of a vitamin-enriched dry mix of WPC and DS40 was substantiated for the creation of specialized multi-purpose food products, which can be used, among other things, to enhance the body immune response.

   Introduction. The research was conducted to develop a recipe and analyze the quality of dumplings made with goat meat, tapioca, and saffron.

   The goal of the research was to develop a recipe for dumplings with goat meat, tapioca, and saffron.

   The objectives and methods. Beef and pork were used as the main raw materials for the production of the control sample, while pork and goat meat were used for the test samples. Of the plant components, tapioca (from 8 to 32%) and saffron (from 1 to 6 %) were added. The organoleptic evaluation of the finished products was carried out in accordance with the requirements of GOST 33394-2015 and on a 5-point scale. The following physical and chemical indicators were assessed: the mass fraction of minced meat to the dumpling mass, the mass fraction of table salt using the Mohr method, the mass fraction of muscle tissue, the thickness of the dumpling dough shell and the thickness of the dough shell at the sealing points, and the mass of one dumpling.

   The results and discussion. A dumpling recipe was developed for 100 kg of meat and filling. The content of proteins, fats, carbohydrates and the energy value per 100 g of the semi-finished product were determined. Sample No. 1 had the highest energy value. The lowest fat content was characteristic of sample No. 2. Samples No. 4 and No. 5 had intermediate values for the main indicators. A dumpling production technology was examined, with tapioca and saffron added during the minced meat preparation stage. Organoleptic evaluation revealed that samples 1 and 4 demonstrated the best appearance, cross-sectional texture, aroma, and taste. Physical and chemical testing revealed the highest salt content in Sample 5, a higher minced meat content relative to dumpling weight (53 %), and a lower muscle mass percentage (57 %) in sample 3.

   Conclusion. Based on the results of the research, enriched Sample 4 was recognized as the best. We recommend that meat processing plants introduce dumplings with the addition of goat meat, tapioca, and saffron at a concentration of 16 % tapioca and 3 % saffron based on the meat mass.

   Introduction. The use of functional foods in the daily diet promotes health and prolongs active longevity. Functional foods increasingly include products containing non-traditional plant ingredients, e. g. mulberry-based products. Mulberries contain valuable food ingredients that provide not only nutritional but also pharmacological value. High content of vitamins, minerals, and coloring agents allows them to be used in a variety of desserts and medicinal products.

   The goal of the research was to develop new functional desserts based on black mulberry fruits containing a natural sweetener.

   The developed desserts can be used by people with diabetes mellitus and by people who care of their health and lead an active lifestyle.

   The objects and methods of the research. Non-traditional types of plant-based raw materials and products based on them were studied, and standardized research methods were used with the use of modern laboratory equipment, control and measurement tools, as well as taste analysis methods to evaluate the quality of the developed products.

   The results and discussion. It has been found that black mulberry fruits contain a significant complex of biologically active substances (vitamins, mineral compounds, colorants), which are beneficial for the body. Using the obtained results, fruit desserts based on mulberry fruits have been developed. Sorbitol is added to the dessert recipe as a sugar substitute, and lemons and oranges are used to harmonize the taste. The taste of the developed desserts have been evaluated and organoleptic and physicochemical quality indicators assessed.

   Conclusion. The development and introduction of new functional products based on non-traditional plant-based raw materials will expand the range of healthy domestically produced products and make them more accessible to consumers.

   Introduction. Nationally oriented food products for Russia and Belarus – pancakes and fluffy pancakes, when enriched with protein – are promising for sports and dietary nutrition.

   The goal of the research was to study the effect of temperature treatment regimes of semi-finished high-protein flour products on the glycemic index (GI) and to develop recipes for them.

   The objects and methods. Optimization of the quantitative ratio of raw materials in the recipes was performed using linear programming using MatLab version R2022b (August 24, 2022) – developed by The MathWorks and Clive B. Mohler, USA. Organoleptic and physicochemical parameters were determined using standardized methods. The GI was calculated based on the blood glucose levels of volunteers.

   The results and discussion. Model recipes were developed and laboratory samples of high-protein pancakes and fluffy pancakes were produced using whey, milk, egg, wheat, and pea proteins, as well as their combinations. The effect of temperature treatment (chilling and freezing) on the organoleptic, physicochemical, and GI properties was studied. Blast freezing of semi-finished high-protein flour products to –18 °C resulted in a 7.7-12.3 % increase in resistant starch compared to products chilled to 4 °C. Flash freezing reduces the GI of high-protein pancakes by 27.5 % (from 73 to 53), and of fluffy pancakes by 30.9 % (from 73 to 50). The composition of semi-finished products and the method of heat treatment had a significant impact on the GI of finished products.

   Conclusion. The food products obtained in the research can be recommended not only as sports nutrition but also for consumers who prefer dietary products, which will contribute to the preventive protection of the population from the development of diseases caused by increased nervous and physical stress, as well as adverse environmental factors.

   Introduction. Scientific and practical interest in soybeans is associated with their unique nutritional properties, which ensures their widespread use in the food, feed, and industrial sectors.

   A relevant research area is the development of new approaches to the protection of high-yielding varieties from weeds.

   The goal of the research was to identify the influence of mineral background and various herbicides on the level of net photosynthetic productivity of soybean crops and the dynamics of its formation.

   The methods. The experimental work was carried out in 2022–2024 on the territory of the Chechen Research Institute of Agriculture, located in the forest-steppe zone of the Central Ciscaucasia. The soils were represented by leached chernozem of medium thickness: humus content was 3.9 %; available phosphorus was 18–21 mg/kg, exchangeable potassium was 120–150 mg/kg, the reaction of the soil solution was pH 6.9.

   The research subjects were the promising Amadeus, SG SR Pikor, and Smuglyanka soybean varieties as well as the herbicides Gambit, Hermes, and Bambu.

   The results. It was found that the highest net photosynthetic productivity was observed early in the growing season, typically peaking during budding and early flowering. As the plants transitioned to flowering and further development, when photosynthetic organs were actively forming, a gradual decrease in this indicator was observed. A significant and dramatic decrease in photosynthetic efficiency was recorded at the final stage of the growing season. With the addition of a mineral supplement (P90 K60), net photosynthetic productivity increased at all measurement periods. Thus, under an unfertilized background (variant Gambit-3.2 + Hermes-0.9, SG SR Pikor variety), it was 2.80 g/m² x day, and under a P90 K60 background, it was 3.18 g/m² x day.

   Conclusion. Herbicides contributed to an increase in net photosynthetic productivity. High NPP values were observed at the beginning of the growing season, and the maximum value was characteristic of the budding-inception of flowering phase. With the addition of a mineral background (P90 K60), NPP increased at all measurement times.

   Introduction. Investigations of the efficiency of solar energy utilization by modern corn hybrids, depending on agricultural practices and weather conditions in individual years, are of significant scientific and practical importance.

   The goal of the research was to study the influence of hybrid composition, chemical plant protection products against weeds, sowing time, and the number of inter-row cultivations on the photosynthetic activity of corn plants and the efficiency of insolation, heat, and water resources during crop cultivation in the Krasnodar Territory.

   The objectives and methods. Experimental data collection and analysis, as well as calculations of photosynthetic parameters, were conducted using experimental agronomy methods.

   The results and discussion. The DKC 4590 hybrid, sown early, demonstrated the highest net photosynthetic productivity (6.9 g/m²), while cultivation reduced this indicator. The maximum PAR efficiency of 2.8% was obtained with the DKC 4590 hybrid, using Titus Plus and Elumis herbicides at early sowing and one or two inter-row cultivations. Early sowing of the DKC 4590 corn hybrid provided the highest photosynthetic efficiency of 0.48 %, while cultivation had virtually no effect on it. Overall, it was established that the use of various herbicides for plant protection from weeds had little effect on productivity and photosynthetic potential. A very strong mathematical relationship was found between grain yield and the PAR efficiency indices, enabling its use in breeding to create highly productive hybrids and develop varietal agricultural technologies.

   Conclusion. Thus, the DKC 4590 corn hybrid demonstrated the highest PAR efficiency (over 3.0%) with a yield exceeding 67 c/ha. All hybrids demonstrated minimal solar efficiency with minimal grain yield – 30-40 c/ha.

   Introduction. Soybean occupies a special place among grain legumes due to the unique chemical composition of its seeds, which are rich in nutrients and superior to many other agricultural crops. Studying and adjusting soybean agrotechnical practices is relevant for the southern Russia due to the specific climate, the high economic value of the crop, and the problems of soil degradation.

   The goal of the research was to determine the influence of sowing timing, rates, and methods on the growth processes and productivity of the Slavia soybean variety on drained leached chernozems to increase yield and seed quality.

   The research methods. Experimental studies were conducted according to B.A. Dospekhov's Field Experiment Methodology.

   The results. Laboratory analysis revealed a seed germination rate of 96%; field germination ensured that ≥ 80 % of plants survived at harvest. Survival rates improved significantly with a decrease in plant density to 0.6 million pcs/ha and a narrowing of row spacing to 15 cm, demonstrating an increase of up to 93 %. The highest weed density (100.3 pcs/m²) was observed before harvest in the variants with an early sowing date, the minimum seeding rate (0.2 million pcs/ha), and the smallest possible row spacing. The dry matter mass of one plant varied from 9.09 to 18.45 g. Analysis of the main parameters revealed their high level: the number of pods per plant varied from 8.2 to 36.8 pcs, and the number of seeds varied from 7.3 to 37.9 pcs. The 1,000-seed weight ranged from 212 to 276 g. The average yield was 1.11 to 3.79 t/ha. Late sowing dates were noted to reduce yields due to moisture insecurity; it was particularly pronounced in 2024.

   Conclusion. To achieve maximum economic efficiency in soybean cultivation, early row sowing with 15 cm row spacing and a seeding rate of 0.6 million seeds per hectare is recommended. This will allow for yields of up to 3.79 t/ha with a profitability of 76.5 %.

   Introduction. A significant portion of the winter wheat harvest is used for bread production and in livestock farming. In the Kuban region, wheat is cultivated on an area of 1.6 million hectares. Russia ranks second in the world in grain exports, accounting for up to 13 % of global exports. An important factor in winter wheat cultivation is the selection of adaptive new varieties and soil preparation techniques that reduce production costs.

   Thus, the study of factors aimed at developing energy-saving technologies for promising winter wheat varieties remains relevant.

   The goal of the research was to determine, through a comprehensive investigation, the effectiveness of soil preparation practices combined with winter wheat varieties in order to obtain stable yields under the conditions of the Western Ciscaucasia.

   The results. It was found that the use of combined (surface) tillage promotes the formation of a more developed leaf surface compared to traditional plowing, and these differences were statistically significant. The application of combined tillage positively influenced the development of the photosynthetic potential of winter wheat varieties at all stages of organogenesis. The three-year study on winter wheat yield demonstrated that both the variety and method of primary soil tillage significantly affected the results. Combined soil cultivation proved to be more effective than traditional plowing for all studied varieties. The highest increase in yield (0.8 t/ha) was observed with the Elanchik variety when using combined treatment compared to moldboard ploughing.

   Conclusion. Analysis of different soil tillage practices (traditional plowing and combined tillage) showed that, on average over three years of research, an increase in yield was observed for all winter wheat varieties under surface combined tillage.

   Introduction. The article presents a comprehensive review of modern approaches and technologies for adapting crop production to the evolving process of climate aridization. A detailed analysis of key factors has been provided: water shortages, rising air temperatures, increased occurrence of extreme weather events, and soil degradation. Based on the analysis of scientific research by Russian scientists, agrotechnological, selection-genetic, melioration, and agroecological methods for increasing the resilience and productivity of agrocenoses in arid conditions are described.

   The goal of the research was to conduct a comprehensive analysis of current research and developments by Russian scientists in the field of crop production adaptation technologies to increasingly arid climate conditions and to assess the prospects for scaling them up.

   The objects and methods of the research. The object of the research was systems for adapting agricultural production to climate aridization. The methods used are systematic literature search, analysis, and synthesis.

   The results and discussion. A study of technologies used in various regions of our country has shown that successful adaptation of agriculture is possible with a comprehensive transition to adaptive-landscape, resource-saving agriculture, integrating soil-conserving technologies as the basis for moisture accumulation, erosion control, and soil fertility preservation, the use of modern regionalized drought- and heat-resistant varieties and hybrids created using modern breeding methods, modernization of soil reclamation, the transition to drip irrigation technologies, as well as digital irrigation management systems, the modernization of protective afforestation systems, and the introduction of precision farming technologies to manage field heterogeneity and conserve resources.

   Conclusion. Only the application of a comprehensive, scientifically based, and adaptive approach, based on the strong foundation of domestic agricultural science, will not only mitigate the effects of climate aridization but also transform this challenge into an opportunity for the development of sustainable and competitive agriculture in Russia, guaranteeing its food security in the 21^st century.

   Introduction. Global warming has been observed worldwide in recent decades. Lack of moisture has a negative impact on many pear varieties: productivity decreases, and the consumer quality of the fruit deteriorates. Vegetative growth also slows down, weakening the tree as a whole, reducing its stress tolerance. Varieties exhibiting a high level of plasticity in the face of adverse factors possess the greatest drought resistance.

   The goal of the research was to identify promising pear varieties for cultivation in the foothill horticultural zone of Kabardino-Balkaria.

   The objects of the research were 22 variety accessions, including 13 locally bred and 9 introduced varieties.

   The results and methods. All experiments were carried out using standard methods generally accepted in the field of fruit growing. Genotypes demonstrating the greatest tolerance to moisture deficit were identified. These varieties were recognized as suitable for introduction into agricultural practices in the region. A comparative hydrological analysis of leaf tissue demonstrated significant intervarietal variability in water accumulation. Kyure (64 %) and Nart (72 %) winter-ripening varieties demonstrated the highest water content. However, varieties with low hydration levels demonstrated weak resistance to moisture deficit: Lyubimitsa Klappa (59 %), Nalchikskaya Kostyka (55 %), and Talgarskaya Krasavitsa (56 %). However, high water content in pear leaves does not guarantee its resistance to drought conditions.

   Conclusion. Water-holding capacity of leaves and recovery of turgor pressure after dehydration serve as the main indicators of drought tolerance. Having assessed these parameters, the following varieties demonstrated the best results: Lyubimitsa Klappa, Rekordistka, Bere Nalchikskaya, Talgarskaya Krasavitsa, Nart, Kyure, Fevralskaya, Cheget, and Pass Krassan. The listed varieties show a tendency to increase water-holding capacity with decreasing moisture availability. They are of particular interest for cultivation in regions with limited water supplies, as well as for use as parental forms in breeding for drought tolerance.

   Introduction. Continuous cultivation without adequate nutrient replenishment leads to decreased soil productivity due to the depletion of essential nutrients that support the growth and development of agricultural plants. This also causes an imbalance in the ecosystem, leading to decreased land productivity and, ultimately, a decline in both the quantity and quality of agricultural production. Bioresources are natural, safe, and readily available products that are considered to be the core of the bioeconomy. Bioresources derived from plants, animals, and microorganisms play a key role in replacing synthetic resources with natural alternatives.

   The goal of the research was to identify the use of key bioresources, such as biofertilizers and biopesticides, as an alternative to chemical products to create a safe and sustainable agricultural system.

   The objects and methods of research. The research was based on the theoretical and applied works of Russian scientists. Statistical and comparative analyses, generalization, synthesis, and forecasting were used.

   The results and discussion. The central role of bioresources in the development of crop production in the direction of ensuring sustainability, adaptation to climate change, and food security were emphasized. Integration of bioresources of plant, animal, and microbial origin, organic systems can significantly reduce dependence on synthetic materials, while simultaneously increase soil fertility, pathogen resistance, and environmental stability. The potential of these biological products to stimulate the growth of soil microorganisms and plant productivity has been noted. Therefore, the productive use of bioresources is considered strategically important for achieving safe and sustainable food production.

   Conclusion. The research will help stakeholders identify best practices, improve the efficiency of bioresource use, and ultimately facilitate the wider adoption and scaling of sustainable agricultural systems worldwide.