The feijoa is culture quite widespread on the Black Sea coast of Russia. Difficulties are connected with absence in Russia of grades. All gardens have only the mix of grades, which is grown up from seeds. At institute are going of work on creation of productive varieties, with good quality parameters. Data on chemical and biochemical composition of fruits of highyielding forms of a feijoa are provided in article. After carried-out selection work we selected a large number of perspective forms of a feijoa (more than 50). However not all of them was repeated by the results on productivity and were excluded from works on further studying. For today after rejection there were no more than two tens perspective forms. They differ from each other on productivity, terms of maturing and quality of fruits. On efficiency the D-1 forms (Dagomys), 0-01 (Country) and 10-22 are allocated -productivity of fruits (on the average in 7 years) made respectively 33.3, 20.1 and 12.4 kg from a bush. The plants are sorted out according to the productivity, ripening terms and fruit quality. It is defined that early ripe grades are characterized by higher activity of oxidizing enzymes (263.1 mL.O 2. g -1 ). In a zone of damp subtropics the grades containing increased quantity of carotinoids are steadier (0.31 mg . g -1 ). The contents in fruits of a feijoa of such substances, as vitamin P, Р-active and pectin substances, ascorbic acid, macro and microelements are revealed. Fruits of a feijoa are differed the increased accumulation of sugars, at some forms the content of sucrose prevails over amount of monosaccharide. High accumulation of vitamin C (41.89 -78.68 mg.dL -1 ) is noted. But we don't confirm the high content of iodine in fruits. Fruits of a feijoa can be considered as potential raw materials for production of canned products with a functional purpose.

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Experimental data on the content of total polyphenols and rutin in promising feijoa varieties selected by the Subtropical Scientific Center (Sochi, Russia) are presented. The performed analysis did not reveal a correlation between the content of rutin and polyphenols (r = 0.40), as well as a relationship between the time of fruit ripening and the amount of phenolic compounds in them. The compared varieties differ significantly in the content of polyphenols (LSD=5.67) and rutin (LSD=1.5). The results obtained revealed promising varieties with a high content of polyphenols that can be used for breeding work as sources of valuable traits and as functional food products with antioxidant activity. The highest polyphenolic content was found in fruits of cv. Dachnaja (41.16 mg/100 g of raw weight). The highest content of rutin was found in fruits of cv. Dagomysskaja (42.1 mg/100 g of raw weight), cv. Dachnaja (38.4 mg/100 g) and control cv. Superba (36.8 mg/100 g). The minimum level of synthesis of flavonoid compounds was found in the ShV-07 form. Since the factor of genotypic features of varieties is essential in the accumulation of phenolic compounds, it became possible to select an assortment characterized by an optimal content of phenolic compounds.