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Goal. To make a comparative assessment of the efficiency of cultivation of sweet cherry in modern intensive gardens, using the best domestic and foreign large-fruited varieties, high-yielding stocks, new forms of crowns for the optimally dense layout of trees. Methods. Field, laboratory, comparative and statistical. Results. It was established that trees of variety Reghina in plantings on rootstock Ghizela 5 had a low growth rate, therefore, they had 1.2 times smaller crown volume as compared to medium growth trees on rootstocks Ghizela 6 and VSL-2. Сutting of trees with the spindle-shaped crown in comparison with the rounded compact one needed in 1.3-1.6 times more time. As a result, technological labor input per unit area grew in 1,8-2,2 times. Similar costs needed gardens with large hanging flattened crown. For specific performance the trees of variety Reghina on the rootstocks Ghizela 5 and Ghizela 6 in all the garden designs were in 3.6-6.0 times less productive than trees of varieties Melitopolska myrna, Talisman, and Annushka. The low productivity of trees (0.5-0.7 kg/m3) was observed in all plantations with a spindleshaped crown, so the latter is impractical in gardens with the use of classical selection varieties. Conclusions. High-performance design growing spaces were developed for varieties Talisman and Annushka on medium rootstock VSL-2 with a stocking density of 889 trees/ha and the formation of a rounded compact crown, which is 6-7-years age provide a competitive level of productivity (12.6 tons/ha) and return (120 to 187%). The average weight of the fruits in these gardens is 8.6-9.6 g with an average diameter of 27-28 mm. Marketability of products-79,8-85.6%. In gardens sweet cherry of varieties Reghina on the rootstocks Ghizela 5 and Ghizela 6 secure high level of marketability of production (86-87,6%), but due to low performance (2,3-3,3 t/ha) they are unprofitable and cannot be recommended for forest-steppe of Ukraine.

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The paper presents the results of evaluating the primary components (pasteurized natural monojuices) for the production of blended juices and syrups from the fruits of pre-selected species and cultivars of minor fruit and small fruit crops according to the biochemical (dry substances, sugar, acidity), physicochemical (sediment) and organoleptic (color, aroma, transparency) indicators. The authors have described some elements of the methods of processing the berries of the above mentioned crops. The test technological works have enabled to establish the modes of the pasteurization of blended juices by means of the continuous pasteurization. In particular, when producing blended apple-wild plum tree and apple-viburnum juices and syrups the packing temperature is to be 85 °С. The temperature in the pasteurizer zones should be: for the first zone 85 °С, the second 28 and the third 20 °С. The time of exposure in the mentioned zones must be - 26, 6 and 3 minutes respectively. The elaboration the methodological recommendations on the technology for making healthy food products (juices and syrups from the fruits of minor crops) as well as the preparation of technological instructions for the manufacturing of blended blackberry juice, has been substantiated; blended apple-wild plum tree and viburnum-apple juices, dogwood-blackberry and dogwood-field syrups. The technologies for making blended juices from blackberries, dogwood-blackberry syrup, blended apple-wild plum tree juice, dogwood-wild plum tree syrup, blended viburnum-apple juice have passed successfully the production testing at the IH NAAS. The characteristics of ready-made healthy food products are presented: blended unclarified wild plum tree-apple juice "Kozatska mits", blackberry-apple juice "Medova ozhynka", viburnum-apple juice "Kalynonka" and blackberry-dogwood syrup "Medovyi rubin" and dogwood-honey "Medova badioris