Alkylation of sodium 4(5)-alkyl-6-oxo-1,6-dihydropyrimidine-2-thiolates with 2-bromo-1-(4bromophenyl)ethan-1-one afforded 2-{[2-(4-bromophenyl)-2-oxoethyl]sulfanyl}pyrimidin-4(3H)-ones. Analogous reaction with sodium 4-trifluoromethyl-6-oxo-1,6-dihydropyrimidine-2-thiolate gave a mixture of 2-{[2-(4-bromophenyl)-2-oxoethyl]sulfanyl}-4-(trifluoromethyl)pyrimidin-4(3H)-one and its intramolecular cyclization product, 3-(4-bromophenyl)-3-hydroxy-7-trifluoromethyl-2,3-dihydro[1,3]thiazolo[3,2-a]pyrimidin-5-one.

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The paper presents the overview data of the diseases and major classes of microorganisms which cause tomato damage after harvesting. Generally accepted effective ways of storage of fruit and vegetable products are considered. These are cold storage and storage in the altered gas environment – regulated and modified (RGE and MGE). It is shown that technologies of storage of fruit and vegetable products with the use of film-forming substances are widely used abroad, and recently they have also been developed in Ukraine. In recent years, prior to the storage, fruits and vegetables have been processed with preparations which have protective properties, and also with antioxidants. Antioxidant compositions on the base of aqueous solutions of santochin, aminophenol, ionol, sorbic and benzoic acids are introduced in the field of fruit and vegetable products storage. There are no studies about the choice of film-forming compositions and antioxidant preparations which take into account the effect of specific microflora of individual fruits and vegetables, as well as the features of their chemical composition and physiological structure. Bacteria and fungi are the two main classes of microorganisms which cause tomatoes damage after harvesting. All diseases have certain manifestations, by which they are identified, and the characteristics of each disease agent, peculiarities of how it spreads and affects fruits are also very specific. Literature analysis has shown that the composition of extracts of ginger, orange peel and garlic bulbs can be an effective universal protection preparation during storage, which covers the whole spectrum of typical tomato diseases. Since the high water-solubility and safety are important characteristics of substances that have direct contact with food products, it is recommended to use aqueous and hydroglyceric alcoholic extracts of plant raw materials when developing the technology of preparation. Further microbiological and toxicological studies of the test samples are needed for determining of working concentrations of extracts and selection of an effective composition.

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