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A comparative study was carried out on the parthenogenetic reaction of Helianthus annuus L. lines and hybrids used as initial female material for parthenogenetic induction. It was established that the mean parthenogenetic responsiveness of the hybrids was considerably higher than that of the lines. The mean parthenogenetic responsiveness of the lines used as initial female material (2607 A, 2607 B, 1607 A, 1607 B, 1234 A and 1234 B) was lower than the mean responsiveness of the hybrids (Albena, Viki, Euroflor, Perla and San Luka). Within the investigated lines, no specific genotype reaction with regard to parthenogenetic induction was ascertained; such reaction was observed in the hybrids. The hybrids San Luka and Perla had the relatively highest parthenogenetic responsiveness. The analysis of the results showed that the optimal expression of the parthenogenetic responsiveness of the female genotype depended mainly on the interaction with the pollen source. The pollen source Rf 673 induced on average 3.4 times better parthenogenetic reaction in the hybrids Perla, San Luka and Viki that the line Rf 147. The γ-irradiation influenced the expression of parthenogenetic responsiveness of the female genotype through its effect on the parthenogenesisinducing ability of the pollen source.

Se1•eral parcmll'lers o(lhe microspore cullure leclmique in Slll!/lower were tes/ed and a .~l'stem.fiw isola/ion cl(uninucliate, pure and l'iahle microspores was estahlished. 711<' tes/s are mrried out wilh 8 lines. produced hi' crosses

Culinary herbs were known and applied from ancient times in food production and for culinary purposes, as flavor enhancers and food preservation, because of the bioactive substances with antimicrobial and antioxidant properties. Therefore, they can successfully use as sources of natural antioxidants that improve consumer health and the nutritional value of foodstuffs. The aim of the current study was to evaluate the fructan content and antioxidant activity in leaves of four culinary herbs: tarragon (Artemisia dracunculos L.), chives (Allium schoenoprasum L.), wild garlic or ramson (Allium ursinum L.) and samardala (Nectaroscordum siculum Lindl.) used in Bulgarian traditional cuisine. The content of total chlorophylls, total carotenoids, phenols, derivatives of caffeic acids (DCA), flavonoids and fructans in culinary herb extracts were analysed. The antioxidant activity of the water extracts was evaluated by two reliable methods (DPPH and FRAP). It was found that chives dry leaves contained the highest total chlorophylls (2255 μg/g dw). Total carotenoids and DCA were detected only in tarragon leaves, where, in addition, the total phenol content was the highest (25 mg GAE/g dw). It possessed the highest antioxidant potential probably due to the high polyphenolic content. However, the leaves of samardala showed the highest total flavonoids content (7.87 mg QE/ g dw), while chives possessed the highest total fructans (5.66 g/100 g dw). This is the first report that evaluated chives, wild garlic and tarragon leaves as natural sources of prebiotics from fructan family, especially 1-kestose found in them. The current study demonstrated the antioxidant potential and prebiotics content in four culinary herbs used as spices in nutritional habitats of Bulgarian consumers.