PROBLEMS OF LETTUCE PRODUCTION IN OPEN GROUND AND PECULIARITIES OF HIS GROWING IN CONDITIONS OF SMALL- MANUFACTURE PRODUCTION (ON THE EXAMPLE OF LLC "VESELY AGRONOM" DMITROVSKIY DISTRICT OF MOSCOW REGION)

Experts of the World Health Organization (WHO) came to the conclusion that a healthy lifestyle is impossible without 7 types of vegetables: cabbage, carrots, onions, tomato, pepper, broccoli and garden cress. Their minimum consumption is 220 g/day for 1 person. This predetermines the task of increasing the production of vegetables and a significant expansion of the range of vegetable products. According to FAOSTAT, the volume of production of lettuce and leaf chicory in 2016 amounted to 24.896116 million tons, which is 2.2% of the total production of vegetables (melon is not included). The largest producer in the world is China, which produces 54.2%. In the United States, 20.5% are produced, and in the EU – 13.9% of the total volume of lettuce and leaf chicory worldwide. The article shows the experience of LLC "Vesely Agronom", which rents floodplain meadowlands in the Dmitrovsky district since 2012 and grows lettuce and leaf chicory. Their production in the open ground is carried out by seedling method with the use of film greenhouses. Analysis of the production of lettuce shows that their sown area increased from 11 hectares in 2013 to 70 hectares in 2017, and the volume of sold products – from 50 to 650 tons, respectively. The profit from sales increased over 5 years from 1.27 million rubles in 2013 to 7.8 million rubles in 2017. In the structure of costs, seeds and seedlings account for 24%, and the share of wages – 29%.

1. Alekseeva K.L., Ivanova M.I. Diseases of green vegetable crops (diagnosis, lactics, protection). Moscow: FSBSI Rosinformagrotekh. 2015. 188 p.

2. Ivanova M.I., Kashleva A.I., Alekseeva K.L. Lettuce: Biology and Technology // Potatoes and vegetables. 2017. №6. P.23-25.

3. Soldatenko A.V. Selection of varieties, methods of selection of lettuce (Lactuca sativa L.) with minimal accumulation of radionuclides; technological ways to reduce their content in the products: the dissertation author's abstract on competition of a scientific degree of the candidate of agricultural sciences. M., 2005. 16 p.

4. Blancard D., Lot H., Maisonneuve B. (2003) Maladies des salades, identifier, connaоtre et maоtriser, INRA Ed., Paris, 375 p.

5. Bruno J.F., Papy F. (1992) Mieux gйrer la sole de laitue dans la vallйe de la Seine, Cahiers Agric. 1, 95–100.

6. Carazzone, C., Mascherpa, D., Gazzani, G., & Papetti, A. (2013). Identification of phenolic constituents in red chicory salads (Cichorium Intybus) by high-performance liquid chromatography with diode array detection and electrospray ionizationtandem mass spectrometry. Food Chemistry, 138(2-3), 1062-1071. PMid:23411215.http://dx.doi.org/10.1016/j.foodchem.2012.11.060

7. Dalar, A., & Konczaka, I. (2014). Cichorium Intybus from eastern anatolia: phenolic composition, antioxidant and enzyme inhibitory activities. Industrial Crops and Products, 60, 79-85. http://dx.doi.org/10.1016/j.indcrop.2014.05.043

8. de Tourdonnet S. (1998) Maоtrise de la qualitй et de la production nitrique en culture de laitue sous abri plastique: diagnostic et modйlisation des effets des systиmes de culture, Thesis INAPG, Paris, 192 p.

9. Heimler, D., Isolani, L., Vignollini, P., & Romani, A. (2009). Polyphenol content and antiradical activity of Cichorium Intybus L. from biodynamic and conventional farming. Food Chemistry, 114(3), 765-770. http://dx.doi.org/10.1016/j.foodchem.2008.10.010

10. Goisque M.J. (1994) Calendriers de plantation, Salade haute dйfinition, Cahier hors-sйrie Fruits et Lйgumes, Echo des MIN, 44–47.

11. Kim M.J., Moon Y.,Tou J.C., Mou B., Waterland N.L. Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). Journal of Food Composition and Analysis. 2016. Volume 49, P. 19-34.

12. Llorach, R., Martнnez-Sбnchez, A., Tomбs-Barberбn, F. A., Ferreres, F. (2008) Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem. 108(3): 1028-1038.

13. Morales, P., Ferreira, I. C. F. R., Carvalho, A. M., Sбnchez-Mata, M. C., Cбmara, M., Fernandez-Ruiz, V., Pardo-De-Santayana, M., & Tardнo, J. (2014). Mediterraneannon-cultivated vegetables as dietary sources of compounds with antioxidantand biological activity. LWT - Food Science and Technology, 55(1), 389-396. http://dx.doi.org/10.1016/j.lwt.2013.08.017

14. Nicolle, C., Cardinault, N., Gueux, E., Jaffrelo, L., Rock, E., Mazur, A., Amouroux, P., Rйmйsy,C. (2004) Health effect of vegetable-based diet: Lettuce consumption improves cholesterol metabolism and antioxidant status in the rat. Clin. Nutr. 23(4): 605–614.

15. Ryder E.J. (1999b) Harvest and post-harvest methods, in: Lettuce, endive and chicory, CABI publishing, Wallingford, UK, pp. 97–107.

16. Serafini, M., Bugianesi, R., Salucci, M., Azzini, E., Raguzzini, A., Maiani, G. (2002) Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects. Brit. J. Nutr. 88(6): 615–623.

17. Tordjman S., Navarrete M., Papy F. (2004) Les formes de coordination technique entre des structures de premiиre mise et leurs apporteurs, Cahier Agric. 14, 479–484.

18. Wurr D.C.E., Fellows J.R., Suckling R.F. (1988) Crop continuity and prediction of maturity in the crisp lettuce variety Saladin, J. Agr. Camb. 111, 481–486.