The article considers international trends and directions of inclusive growth which is considered as an inclusive economic growth and is measured by heterogeneous growth indicators, as an index of inclusive development. Considering the above, was analysed the existing state of the country’s growth considering the environmental, economic, social and technological components as prerequisites for inclusive environmental management. Thus, the main focus of this article is on the formation of prerequisites for inclusive nature management in socio-economic and environmental practices and their subsequent methodological support. So segments of population prosperity means not just material consumption, but social vision formation and the institutional support creation for enables everyone to participate in the socio-economic achievements. The main gaps in the institutional support of the inclusive environmental management process are disclosed: in the social sphere: limited access to economically viable means that meet the real needs of the population in terms of health care, social assistance, basic education and awareness; in the ecological and economic sphere there is no effective and efficient management of providing the population with products that comply with the requirements of eco-certification and eco-labelling, which negatively affects the replenishment of the state budget and the promotion of the rational use of natural resources. Therefore, in order to create a favourable climate and institutional support of inclusive environmental management, in this article, will conduct a thorough analysis of the status of its components and assess the compliance of the existing conditions with current international requirements for inclusiveness. Inclusive growth requires environmental inclusion, which can be achieved through the introduction of new metrics and resource value indicators in regional development projects and programs. In doing so, measures should be developed and recommendations made to improve further planning and control.

Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev. Investigated problem: substantiation of the influence of the method, the duration of freezing on changes in the structure of black currant fruits of different degrees of maturity and pomological varieties. The main scientific results: the advantages of fast freezing of black currant fruits in a fast freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of -30 …- 32 °C compared to slow freezing in " Calex " freezers were established at a temperature of -20 …- 22 °C. Rapid freezing forces cooling, freezing and freezing due to a decrease in the temperature of initiation of ice formation, an increase in the rate of heat extraction and an increase in the temperature of freezing. The area of practical use of the research results: food industry enterprises specializing in the freezing of plant products. An innovative technological product: the technology of freezing black currant fruits, which allows to extend the period of consumption of high-quality fruits with a preserved structure. Scope of application of an innovative technological product: nutrition of the population.

Уманський національний університет садівництва Статтю присвячено вивченню біологічно цінних речовин плодів чорної смородини, а саме-вмісту аскорбінової кислоти, поліфенольних речовин, амінокислот. Досліджено їх збереженість під час приготування продуктів комплексної та безвідходної переробки плодів чорної смородини та процеси їх перетворення під впливом термічної обробки.

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples.

Aims: Fruits of a multivitamin culture of blackcurrant have a pronounced seasonality of consumption. The essence of the problem is in the scientific substantiation of the rational way of fruits freezing in order to preserve their quality. Place and Duration of Study: The research was conducted during four years in the conditions of the laboratory of the Department of Technology of Storage and Processing of Plant Products at Uman National University of Horticulture and the workshop for rapid freezing of Uman canning plant. Methodology: Prepared berries of the consumer degree of ripeness of Pilot Oleksandr Mamkin, Mynai Shmyriov, Novyna Prykarpattia, Biloruska solodka varieties in the string bags were frozen by slow (-20 to -22°С) and rapid (-30 to -32°С) methods, packed in paraffined boxes, polyethylene bags of 400–500 g by weight. Losses in fruit weight, content of ascorbic acid, dry soluble substances, sugars, acids, sugar-and-acid index were determined during and for 10 months of storage (-18°C). Results: True chemical composition of the fruits took into account losses of their weight. It radically changed the level of indicators. Weight losses of the fruits was lower by a third during fast freezing, however, the overall indicators did not differ significantly until the end of storage: 11.9–12.1% by slow method against 10.1–11.2% by rapid way. The highest losses in the fruits were during the first 3 months, during 4–5 months – their level was stabilized and somewhat increased to the end of storage. Advantages by fruits packing in polyethylene bags were as follows: losses were 6–7 times lower than by string bags and 4–5 times – in paraffined boxes. Advantages of rapid freezing were in 1.2–1.6 times lower losses of the components of chemical composition. Usually, the frozen fruits of Biloruska solodka variety were better than other varieties under favourable weather conditions, they were not inferior.