TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Miletić, Nemanja
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/449
AB  - Modern production of prunes is determined by the requirements of the market, demanding well-dried fruits of uniform size and colour, possessing a harmonious flavour and a noticeable pleasant aroma. Drying of plums is a slow and time-consuming process, since the whole fruits are being dried. Optimisation of the process aimed at reducing the drying time without compromising the quality of the prunes is performed by applying different drying temperatures and preparation treatments, most typically dipping. The testing was performed in three replications using plum fruits of the 'Cacanska Lepotica', 'Mildora', 'Cacanska Rodna' and 'Stanley' cultivars, at the optimum ripening stage required for dry-processing based on the content of soluble solids. Drying was performed at the experimental dryer using the convective (flow-through) drying process, at two constant air temperatures, 90 and 70 degrees C, until obtaining 75% of total dry matter in the prunes. In addition to the control, the fruits were subjected to a pre-treatment consisting of dipping in boiling water. The quality parameters tested in the dried fruits were the content of sugars, content of acids, sugar/acid ratio and the visual appearance in terms of rejecting fruits of uneven colour. Results indicated the fact that the intensity of drying temperature and dipping have no impact on the chemical composition of the prunes, with the exception of the sucrose content, which is primarily determined by the genotype. In drying at a lower temperature (70 degrees C), dipping reduced the number of fruits not meeting the required colour, in 'Cacanska Lepotica'. At the same time, no impact was observed in the fruits subjected to dipping at 90 degrees C.
PB  - International Society for Horticultural Science, Leuven 1
C3  - Proceedings of the II International Symposium on Fruit Culture Along Silk Road Countries - Fruits For the Future
T1  - The effects of drying temperature and dipping on prune quality
EP  - 247
SP  - 241
VL  - 1308
DO  - 10.17660/ActaHortic.2021.1308.34
UR  - conv_1625
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Kandić, Miodrag and Leposavić, Aleksandar and Miletić, Nemanja",
year = "2021",
abstract = "Modern production of prunes is determined by the requirements of the market, demanding well-dried fruits of uniform size and colour, possessing a harmonious flavour and a noticeable pleasant aroma. Drying of plums is a slow and time-consuming process, since the whole fruits are being dried. Optimisation of the process aimed at reducing the drying time without compromising the quality of the prunes is performed by applying different drying temperatures and preparation treatments, most typically dipping. The testing was performed in three replications using plum fruits of the 'Cacanska Lepotica', 'Mildora', 'Cacanska Rodna' and 'Stanley' cultivars, at the optimum ripening stage required for dry-processing based on the content of soluble solids. Drying was performed at the experimental dryer using the convective (flow-through) drying process, at two constant air temperatures, 90 and 70 degrees C, until obtaining 75% of total dry matter in the prunes. In addition to the control, the fruits were subjected to a pre-treatment consisting of dipping in boiling water. The quality parameters tested in the dried fruits were the content of sugars, content of acids, sugar/acid ratio and the visual appearance in terms of rejecting fruits of uneven colour. Results indicated the fact that the intensity of drying temperature and dipping have no impact on the chemical composition of the prunes, with the exception of the sucrose content, which is primarily determined by the genotype. In drying at a lower temperature (70 degrees C), dipping reduced the number of fruits not meeting the required colour, in 'Cacanska Lepotica'. At the same time, no impact was observed in the fruits subjected to dipping at 90 degrees C.",
publisher = "International Society for Horticultural Science, Leuven 1",
journal = "Proceedings of the II International Symposium on Fruit Culture Along Silk Road Countries - Fruits For the Future",
title = "The effects of drying temperature and dipping on prune quality",
pages = "247-241",
volume = "1308",
doi = "10.17660/ActaHortic.2021.1308.34",
url = "conv_1625"
}

Mitrović, O., Popović, B., Kandić, M., Leposavić, A.,& Miletić, N.. (2021). The effects of drying temperature and dipping on prune quality. in Proceedings of the II International Symposium on Fruit Culture Along Silk Road Countries - Fruits For the Future
International Society for Horticultural Science, Leuven 1., 1308, 241-247.
https://doi.org/10.17660/ActaHortic.2021.1308.34
conv_1625

Mitrović O, Popović B, Kandić M, Leposavić A, Miletić N. The effects of drying temperature and dipping on prune quality. in Proceedings of the II International Symposium on Fruit Culture Along Silk Road Countries - Fruits For the Future. 2021;1308:241-247.
doi:10.17660/ActaHortic.2021.1308.34
conv_1625 .

Mitrović, Olga, Popović, Branko, Kandić, Miodrag, Leposavić, Aleksandar, Miletić, Nemanja, "The effects of drying temperature and dipping on prune quality" in Proceedings of the II International Symposium on Fruit Culture Along Silk Road Countries - Fruits For the Future, 1308 (2021):241-247,
https://doi.org/10.17660/ActaHortic.2021.1308.34 .,
conv_1625 .

Mitrović, O., Kandić, M., Popović, B.,& Miletić, N.. (2019). Eksperimentalna sušara za ispitivanje procesa sušenja voća. in Tehničko rešenje priznato od strane Matični naučni odbor za biotehnologiju i poljoprivredu na 26. redovnoj sednici održanoj 18.04..

Mitrović O, Kandić M, Popović B, Miletić N. Eksperimentalna sušara za ispitivanje procesa sušenja voća. in Tehničko rešenje priznato od strane Matični naučni odbor za biotehnologiju i poljoprivredu na 26. redovnoj sednici održanoj 18.04.. 2019;..

Mitrović, Olga, Kandić, Miodrag, Popović, Branko, Miletić, Nemanja, "Eksperimentalna sušara za ispitivanje procesa sušenja voća" in Tehničko rešenje priznato od strane Matični naučni odbor za biotehnologiju i poljoprivredu na 26. redovnoj sednici održanoj 18.04. (2019).

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Milošević, Nebojša
AU  - Lukić, Milan
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/392
AB  - Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content, total sugars, and total acids content, pH value, value of individual pectin fractions, content of aromatic fruit components, as well as ratios between certain tested parameters) and their suitability as indicators of maturity level in fruits intended for the production of brandy. The fruits ripened on the tree and their picking for the intended brandy production was performed at four different degrees of ripeness, with the final harvest cycle being performed concurrently with the traditional harvest time for brandy plums (when fruits are fully ripe and slightly over-ripe). The same method of brandy processing was used with fruits from all four harvesting cycles. Brandies obtained in this manner were analysed for the contents of the most important volatile components (methanol, higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde, and HCN). It was established that all of the produced brandies, regardless of the level of ripeness of plum fruits used in their production, fulfil the legal requirements regarding the levels of methanol, HCN, and total volatile components. Brandies produced using fruits of second and third level of maturity were granted higher sensory markings than fruits produced from the most mature plum fruits (fourth level of maturity), which are traditionally used in brandy production.
PB  - International Society for Horticultural Science
C3  - Acta Horticulturae
T1  - Plum fruits maturity indices and quality of plum brandy
EP  - 281
SP  - 275
VL  - 1260
DO  - 10.17660/ActaHortic.2019.1260.42
UR  - conv_1680
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Milošević, Nebojša and Lukić, Milan",
year = "2019",
abstract = "Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content, total sugars, and total acids content, pH value, value of individual pectin fractions, content of aromatic fruit components, as well as ratios between certain tested parameters) and their suitability as indicators of maturity level in fruits intended for the production of brandy. The fruits ripened on the tree and their picking for the intended brandy production was performed at four different degrees of ripeness, with the final harvest cycle being performed concurrently with the traditional harvest time for brandy plums (when fruits are fully ripe and slightly over-ripe). The same method of brandy processing was used with fruits from all four harvesting cycles. Brandies obtained in this manner were analysed for the contents of the most important volatile components (methanol, higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde, and HCN). It was established that all of the produced brandies, regardless of the level of ripeness of plum fruits used in their production, fulfil the legal requirements regarding the levels of methanol, HCN, and total volatile components. Brandies produced using fruits of second and third level of maturity were granted higher sensory markings than fruits produced from the most mature plum fruits (fourth level of maturity), which are traditionally used in brandy production.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Plum fruits maturity indices and quality of plum brandy",
pages = "281-275",
volume = "1260",
doi = "10.17660/ActaHortic.2019.1260.42",
url = "conv_1680"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M., Milošević, N.,& Lukić, M.. (2019). Plum fruits maturity indices and quality of plum brandy. in Acta Horticulturae
International Society for Horticultural Science., 1260, 275-281.
https://doi.org/10.17660/ActaHortic.2019.1260.42
conv_1680

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Milošević N, Lukić M. Plum fruits maturity indices and quality of plum brandy. in Acta Horticulturae. 2019;1260:275-281.
doi:10.17660/ActaHortic.2019.1260.42
conv_1680 .

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Milošević, Nebojša, Lukić, Milan, "Plum fruits maturity indices and quality of plum brandy" in Acta Horticulturae, 1260 (2019):275-281,
https://doi.org/10.17660/ActaHortic.2019.1260.42 .,
conv_1680 .

TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
AU  - Leposavić, Aleksandar
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/393
AB  - The paper presents the most significant fresh fruit characteristics in new plum cultivars created at the Fruit Research Institute in Èaèak, Serbia, intended for the production of prunes ('Nada', 'Krina', and 'Mildora', and 'Èaèanska Rodna' as the standard cultivar). Drying was performed using fruits of optimum ripeness level using the experimental dryer at 90°C air temperature. The tested parameters of prune quality included the sugar content, acid content, and the sugar-acid ratio, as well as the organoleptic characteristics (appearance, flavour, aroma, and consistency). Contents of phenolic components in fruits were also determined, including rutin, neochlorogenic acid, chlorogenic acid, caffeic acid, protocatechuic acid, gallic acid, and cyanidin. All of the examined cultivars are conducive to prune production, despite the differences in chemical composition, organoleptic evaluation and contents of phenolic compounds. The colour of the prunes ranged from amber ('Mildora' cultivar) to black ('Nada' cultivar), which is interesting from the aspect of different consumers' tastes. The organoleptic evaluation of the prunes ranged from 17.02 ('Krina' cultivar) to 18.88 ('Èaèanska Rodna' cultivar), which is primarily determined by the different values of the sugar-acid ratio and different phenolics contents.
PB  - International Society for Horticultural Science
C3  - Acta Horticulturae
T1  - Quality of prunes obtained from new plum cultivars created in Čaèak
EP  - 273
SP  - 267
VL  - 1260
DO  - 10.17660/ActaHortic.2019.1260.41
UR  - conv_1681
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Kandić, Miodrag and Miletić, Nemanja and Leposavić, Aleksandar",
year = "2019",
abstract = "The paper presents the most significant fresh fruit characteristics in new plum cultivars created at the Fruit Research Institute in Èaèak, Serbia, intended for the production of prunes ('Nada', 'Krina', and 'Mildora', and 'Èaèanska Rodna' as the standard cultivar). Drying was performed using fruits of optimum ripeness level using the experimental dryer at 90°C air temperature. The tested parameters of prune quality included the sugar content, acid content, and the sugar-acid ratio, as well as the organoleptic characteristics (appearance, flavour, aroma, and consistency). Contents of phenolic components in fruits were also determined, including rutin, neochlorogenic acid, chlorogenic acid, caffeic acid, protocatechuic acid, gallic acid, and cyanidin. All of the examined cultivars are conducive to prune production, despite the differences in chemical composition, organoleptic evaluation and contents of phenolic compounds. The colour of the prunes ranged from amber ('Mildora' cultivar) to black ('Nada' cultivar), which is interesting from the aspect of different consumers' tastes. The organoleptic evaluation of the prunes ranged from 17.02 ('Krina' cultivar) to 18.88 ('Èaèanska Rodna' cultivar), which is primarily determined by the different values of the sugar-acid ratio and different phenolics contents.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Quality of prunes obtained from new plum cultivars created in Čaèak",
pages = "273-267",
volume = "1260",
doi = "10.17660/ActaHortic.2019.1260.41",
url = "conv_1681"
}

Mitrović, O., Popović, B., Kandić, M., Miletić, N.,& Leposavić, A.. (2019). Quality of prunes obtained from new plum cultivars created in Čaèak. in Acta Horticulturae
International Society for Horticultural Science., 1260, 267-273.
https://doi.org/10.17660/ActaHortic.2019.1260.41
conv_1681

Mitrović O, Popović B, Kandić M, Miletić N, Leposavić A. Quality of prunes obtained from new plum cultivars created in Čaèak. in Acta Horticulturae. 2019;1260:267-273.
doi:10.17660/ActaHortic.2019.1260.41
conv_1681 .

Mitrović, Olga, Popović, Branko, Kandić, Miodrag, Miletić, Nemanja, Leposavić, Aleksandar, "Quality of prunes obtained from new plum cultivars created in Čaèak" in Acta Horticulturae, 1260 (2019):267-273,
https://doi.org/10.17660/ActaHortic.2019.1260.41 .,
conv_1681 .

TY  - JOUR
AU  - Popović, Branko
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/678
AB  - Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugar/acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.
PB  - Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture
T2  - AGROFOR International Journal
T1  - Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature
EP  - 55
IS  - 2
SP  - 49
VL  - 3
ER  - 

@article{
author = "Popović, Branko and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Leposavić, Aleksandar and Glišić, Ivana and Milošević, Nebojša",
year = "2018",
abstract = "Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugar/acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.",
publisher = "Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture",
journal = "AGROFOR International Journal",
title = "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature",
pages = "55-49",
number = "2",
volume = "3"
}

Popović, B., Tešević, V., Mitrović, O., Kandić, M., Leposavić, A., Glišić, I.,& Milošević, N.. (2018). Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in AGROFOR International Journal
Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture., 3(2), 49-55.

Popović B, Tešević V, Mitrović O, Kandić M, Leposavić A, Glišić I, Milošević N. Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in AGROFOR International Journal. 2018;3(2):49-55..

Popović, Branko, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Leposavić, Aleksandar, Glišić, Ivana, Milošević, Nebojša, "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature" in AGROFOR International Journal, 3, no. 2 (2018):49-55.

TY  - JOUR
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Glišić, Ivana
AU  - Miletić, Nemanja
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/669
AB  - The paper shows the results of the impact of dipping on fruit-drying kinetics in two cultivars that represent the most significant source of prunes in Serbia (Čačanska Rodna and Stanley). Dipping was performed in laboratory conditions, by submerging fruits in boiling water. Testing was performed at two drying temperatures, 70 ºC and 90 ºC in the experimental fruit dryer used for testing the convective drying method, to the point of attaining 75% of total dry matter content in the prune. While dipping at 90 °C, drying time is reduced by an average of 5% compared to the control (undpipped fruits) whereas at the drying temperature of 70 °C, reduction of drying time is about 10% in both tested cultivars.
AB  - Sušenje šlјiva je spor i dugotrajan proces zbog toga što pokožicu plodova pokriva voštani pepelјak i zato što se plodovi suše celi. Da bi se povećala brzina sušenja koriste se razni predtretmani, a najčešće korišćena operacija je dipovanje. U radu su prikazani rezultati uticaja dipovanja na kinetiku sušenja plodova dve najznačajnije sorte za sušenje u Srbiji (Čačanska rodna i Stanley).
Plodovi za sušenje su ubrani probirno, prosečne mase oko 37 g za sortu Čačanska rodna i 43 g za sortu Stanley, u fazi optimalne zrelosti za preradu sušenjem, tako da je sadržaj ukupnih suvih materija sorte Čačanska Rodna 22,80%, a sorte Stanley 19,47%. Sušenje plodova je obavljeno u eksperimentalnoj sušari za ispitivanje procesa konvektivnog sušenja. Primenjen je prostrujni postupak sušenja na dve konstantne temperature vazduha, 70 °C i 90 °C. Sušeni su plodovi bez prethodne pripreme (kontrola) i dipovani plodovi (plodovi šljive su u laboratorijskim uslovima potapani u ključalu vodu u trajanju od 20 sekundi). Kroz lese sa plodovima šljive uvodi se vertikalno prostrujno zagrejan vazduh definisanih karakteristika (temperatura, protok). Brzina strujanja vazduha u preseku komore za sušenje je 1 m/s. Smer vertikalnog prostrujavanja u toku sušenja menjan je naizmenično i periodično u intervalima od 60 min. Sušenje plodova je završeno kada je u plodovima dostignuto 75%  ukupne suve materije. 
Kinetika sušenja se može predstaviti različitim krivama koje predstavlјaju promene po vremenu različitih veličina stanja osnovnog materijala koji se suši. U radu su prikazane krive sadržaja vlage na suvu osnovu i krive brzine sušenja. Uočeno je da se na početku sušenja, pri temperaturi 90 °C ostvaruje velika brzina sušenja koja se manifestuje velikim gubitkom slobodne vode, pa je već posle 2 h isparilo oko 50% slobodne vode kod sorte Čačanska rodna. Brzina sušenja plodova sorte Stanley bila je nešto manja, tako da je posle 2 h sušenja isparilo oko 35% slobodne vode. Na ovoj temperaturi sušenja brzina isparavanja vlage iz plodova bila je slična kako kod dipovanih plodova tako i kod plodova koji predstavljaju kontrolu. Zbog toga su vremena sušenja dipovanih plodova i plodova koji predstavljaju kontrolu za sortu Čačanska Rodna iznosila 8,5 h i 9 h, a za plodove sorte Stanley 9,5 i 10 h, po redosledu. Drugim rečima, na temperaturi sušenja 90 °C dipovanje je uslovilo skraćenje vremena sušenja za 5,5% kod sorte Čačanska rodna i 5% kod sorte Stanley. Na temperaturi sušenja 70 °C isparavanje vode iz plodova bilo je daleko slabijeg intenziteta, zbog čega je kod sorte Čačanska Rodna sušenje dipovanih plodova trajalo 18 h, a kod plodova koji predstavljaju kontrolu 20 h, dok kod plodova sorte Stanley sušenje je trajalo 20 h i 22 h, po redosledu. U ovom slučaju, u odnosu na kontrolu, dipovanje je uslovilo skraćenje vremena sušenja plodova za 10% kod sorte Čačanska Rodna i za 9% kod sorte Stanley.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Effect of dipping on fruit-drying kinetics in ‘Čačanska Rodna’ and ‘Stanley’ plum cultivars
T1  - Uticaj dipovanјa na kinetiku sušenјa plodova sorata Čačanska rodna i Stanley
EP  - 40
IS  - 201
SP  - 33
VL  - 52
ER  - 

@article{
author = "Mitrović, Olga and Popović, Branko and Kandić, Miodrag and Leposavić, Aleksandar and Glišić, Ivana and Miletić, Nemanja",
year = "2018",
abstract = "The paper shows the results of the impact of dipping on fruit-drying kinetics in two cultivars that represent the most significant source of prunes in Serbia (Čačanska Rodna and Stanley). Dipping was performed in laboratory conditions, by submerging fruits in boiling water. Testing was performed at two drying temperatures, 70 ºC and 90 ºC in the experimental fruit dryer used for testing the convective drying method, to the point of attaining 75% of total dry matter content in the prune. While dipping at 90 °C, drying time is reduced by an average of 5% compared to the control (undpipped fruits) whereas at the drying temperature of 70 °C, reduction of drying time is about 10% in both tested cultivars., Sušenje šlјiva je spor i dugotrajan proces zbog toga što pokožicu plodova pokriva voštani pepelјak i zato što se plodovi suše celi. Da bi se povećala brzina sušenja koriste se razni predtretmani, a najčešće korišćena operacija je dipovanje. U radu su prikazani rezultati uticaja dipovanja na kinetiku sušenja plodova dve najznačajnije sorte za sušenje u Srbiji (Čačanska rodna i Stanley).Plodovi za sušenje su ubrani probirno, prosečne mase oko 37 g za sortu Čačanska rodna i 43 g za sortu Stanley, u fazi optimalne zrelosti za preradu sušenjem, tako da je sadržaj ukupnih suvih materija sorte Čačanska Rodna 22,80%, a sorte Stanley 19,47%. Sušenje plodova je obavljeno u eksperimentalnoj sušari za ispitivanje procesa konvektivnog sušenja. Primenjen je prostrujni postupak sušenja na dve konstantne temperature vazduha, 70 °C i 90 °C. Sušeni su plodovi bez prethodne pripreme (kontrola) i dipovani plodovi (plodovi šljive su u laboratorijskim uslovima potapani u ključalu vodu u trajanju od 20 sekundi). Kroz lese sa plodovima šljive uvodi se vertikalno prostrujno zagrejan vazduh definisanih karakteristika (temperatura, protok). Brzina strujanja vazduha u preseku komore za sušenje je 1 m/s. Smer vertikalnog prostrujavanja u toku sušenja menjan je naizmenično i periodično u intervalima od 60 min. Sušenje plodova je završeno kada je u plodovima dostignuto 75%  ukupne suve materije. Kinetika sušenja se može predstaviti različitim krivama koje predstavlјaju promene po vremenu različitih veličina stanja osnovnog materijala koji se suši. U radu su prikazane krive sadržaja vlage na suvu osnovu i krive brzine sušenja. Uočeno je da se na početku sušenja, pri temperaturi 90 °C ostvaruje velika brzina sušenja koja se manifestuje velikim gubitkom slobodne vode, pa je već posle 2 h isparilo oko 50% slobodne vode kod sorte Čačanska rodna. Brzina sušenja plodova sorte Stanley bila je nešto manja, tako da je posle 2 h sušenja isparilo oko 35% slobodne vode. Na ovoj temperaturi sušenja brzina isparavanja vlage iz plodova bila je slična kako kod dipovanih plodova tako i kod plodova koji predstavljaju kontrolu. Zbog toga su vremena sušenja dipovanih plodova i plodova koji predstavljaju kontrolu za sortu Čačanska Rodna iznosila 8,5 h i 9 h, a za plodove sorte Stanley 9,5 i 10 h, po redosledu. Drugim rečima, na temperaturi sušenja 90 °C dipovanje je uslovilo skraćenje vremena sušenja za 5,5% kod sorte Čačanska rodna i 5% kod sorte Stanley. Na temperaturi sušenja 70 °C isparavanje vode iz plodova bilo je daleko slabijeg intenziteta, zbog čega je kod sorte Čačanska Rodna sušenje dipovanih plodova trajalo 18 h, a kod plodova koji predstavljaju kontrolu 20 h, dok kod plodova sorte Stanley sušenje je trajalo 20 h i 22 h, po redosledu. U ovom slučaju, u odnosu na kontrolu, dipovanje je uslovilo skraćenje vremena sušenja plodova za 10% kod sorte Čačanska Rodna i za 9% kod sorte Stanley.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Effect of dipping on fruit-drying kinetics in ‘Čačanska Rodna’ and ‘Stanley’ plum cultivars, Uticaj dipovanјa na kinetiku sušenјa plodova sorata Čačanska rodna i Stanley",
pages = "40-33",
number = "201",
volume = "52"
}

Mitrović, O., Popović, B., Kandić, M., Leposavić, A., Glišić, I.,& Miletić, N.. (2018). Effect of dipping on fruit-drying kinetics in ‘Čačanska Rodna’ and ‘Stanley’ plum cultivars. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 52(201), 33-40.

Mitrović O, Popović B, Kandić M, Leposavić A, Glišić I, Miletić N. Effect of dipping on fruit-drying kinetics in ‘Čačanska Rodna’ and ‘Stanley’ plum cultivars. in Voćarstvo. 2018;52(201):33-40..

Mitrović, Olga, Popović, Branko, Kandić, Miodrag, Leposavić, Aleksandar, Glišić, Ivana, Miletić, Nemanja, "Effect of dipping on fruit-drying kinetics in ‘Čačanska Rodna’ and ‘Stanley’ plum cultivars" in Voćarstvo, 52, no. 201 (2018):33-40.

TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Miletić, Nemanja
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/718
AB  - Drying of plums is a slow and time- consuming process since their skin is covered with waxy bloom and the fruits dried as a whole. In order to increase the drying speed, various pre-treatments are applied, among which most commonly used operation is dipping. The work presents results of dipping effect on drying kinetics of the plum cultivars ‘Čačanska lepotica’, ‘Mildora’, ‘Čačanska Rodna’ and ‘Stanley’. Dipping is carried out in laboratory conditions by immersing the fruits in boiling water. Examinations are performed at the drying temperature 70 °C in an experimental drier for testing convective drying technological procedure, until reaching 75% of total dry matter in a dried fruit. By dipping at the drying temperature 70 °C, drying time is reduced by 10%, in relation to the control (undipped fruits) for all examined cultivars except ‘Mildora’ where drying process is decreased by 5,5%.
AB  - Сушенето на сливи е бавен и отнемащ време процес, тъй като кожата им е покрита с восъчен  прашец и плодовете като цяло са сухи. За да се увеличи скоростта на сушене, се прилагат различни предварителни обработки, сред които найчесто използваната операция е потапяне. Статията представя влиянието на потапянето върху кинетиката на сушене на сортове "Чачанска лепотица", "Милдора", "Чачанска родна" и "Стенлей". Потапянето се извършва в лабораторни условия чрез пускане на плодовете във вряща вода. Изследванията се извършват при температура на сушене 70 °С в експериментална сушилня за изпитване на технологичната процедура на конвективно сушене до достигане на 75% от общото количество сухо вещество в сухия плод. Чрез потапяне при температура на сушене 70 °C времето за сушене се намалява с 10% по отношение на контролата (плодове без топене) за всички изследвани сортове, с изключение на "Милдора", където процесът на сушене се понижава с 5,5%.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)
C3  - Book of Summaries : 21st International Scientific Conference ‘EcoMountain - 2018’ on theme: ‘Ecological Issues of Mountain Agriculture’,  17 - 18 May 2018, Troyan, Republic of Bulgaria
T1  - Dipping effect on drying kinetics of plum fruits
T1  - Влияние на потапянето върху кинетиката на сушени сливови плодове
EP  - 152
SP  - 152
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Kandić, Miodrag and Leposavić, Aleksandar and Miletić, Nemanja",
year = "2018",
abstract = "Drying of plums is a slow and time- consuming process since their skin is covered with waxy bloom and the fruits dried as a whole. In order to increase the drying speed, various pre-treatments are applied, among which most commonly used operation is dipping. The work presents results of dipping effect on drying kinetics of the plum cultivars ‘Čačanska lepotica’, ‘Mildora’, ‘Čačanska Rodna’ and ‘Stanley’. Dipping is carried out in laboratory conditions by immersing the fruits in boiling water. Examinations are performed at the drying temperature 70 °C in an experimental drier for testing convective drying technological procedure, until reaching 75% of total dry matter in a dried fruit. By dipping at the drying temperature 70 °C, drying time is reduced by 10%, in relation to the control (undipped fruits) for all examined cultivars except ‘Mildora’ where drying process is decreased by 5,5%., Сушенето на сливи е бавен и отнемащ време процес, тъй като кожата им е покрита с восъчен  прашец и плодовете като цяло са сухи. За да се увеличи скоростта на сушене, се прилагат различни предварителни обработки, сред които найчесто използваната операция е потапяне. Статията представя влиянието на потапянето върху кинетиката на сушене на сортове 'Чачанска лепотица', 'Милдора', 'Чачанска родна' и 'Стенлей'. Потапянето се извършва в лабораторни условия чрез пускане на плодовете във вряща вода. Изследванията се извършват при температура на сушене 70 °С в експериментална сушилня за изпитване на технологичната процедура на конвективно сушене до достигане на 75% от общото количество сухо вещество в сухия плод. Чрез потапяне при температура на сушене 70 °C времето за сушене се намалява с 10% по отношение на контролата (плодове без топене) за всички изследвани сортове, с изключение на 'Милдора', където процесът на сушене се понижава с 5,5%.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)",
journal = "Book of Summaries : 21st International Scientific Conference ‘EcoMountain - 2018’ on theme: ‘Ecological Issues of Mountain Agriculture’,  17 - 18 May 2018, Troyan, Republic of Bulgaria",
title = "Dipping effect on drying kinetics of plum fruits, Влияние на потапянето върху кинетиката на сушени сливови плодове",
pages = "152-152"
}

Mitrović, O., Popović, B., Kandić, M., Leposavić, A.,& Miletić, N.. (2018). Dipping effect on drying kinetics of plum fruits. in Book of Summaries : 21st International Scientific Conference ‘EcoMountain - 2018’ on theme: ‘Ecological Issues of Mountain Agriculture’,  17 - 18 May 2018, Troyan, Republic of Bulgaria
Troyan : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)., 152-152.

Mitrović O, Popović B, Kandić M, Leposavić A, Miletić N. Dipping effect on drying kinetics of plum fruits. in Book of Summaries : 21st International Scientific Conference ‘EcoMountain - 2018’ on theme: ‘Ecological Issues of Mountain Agriculture’,  17 - 18 May 2018, Troyan, Republic of Bulgaria. 2018;:152-152..

Mitrović, Olga, Popović, Branko, Kandić, Miodrag, Leposavić, Aleksandar, Miletić, Nemanja, "Dipping effect on drying kinetics of plum fruits" in Book of Summaries : 21st International Scientific Conference ‘EcoMountain - 2018’ on theme: ‘Ecological Issues of Mountain Agriculture’,  17 - 18 May 2018, Troyan, Republic of Bulgaria (2018):152-152.

TY  - CONF
AU  - Kandić, Miodrag
AU  - Mitrović, Olga
AU  - Popović, Branko
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/683
AB  - Drying kinetics of plum fruits can be presented with diifferent drying curves (curves of fruit mass, moisture content on a wet base, moisture content on a dry base…), as well as with appropriate drying rate curves. This paper presents the curve of dry matter content change of the fruits of CV ‘Čačanska Rodna’ during the drying process. Fruits of the plum cultivar Čačanska rodna taken from the Fruit Research Institute Čačak ’Preljinsko brdo’ site have been used for the examination. Tests were conducted using convective procedure in the hot air flow at the constant drying temperature of 90 ºC throughout the experimental drying chamber. Prior to drying experiments, fresh fruit mass, content of stone and dry matter content were determined. Mass share of the stone in the fruit was determined based on the fruit and stone mass. Before the drying process, the fresh plum fruits with pre-defined characteristics were distributed on the trays. Then the trays were placed in a drying chamber with the pre-adjusted drying air temperature. During the drying process, fruit masses were measured on the trays at the respective time intervals, thereby monitoring the kinetic process. It was noted that dry matter content in fruits increased during the drying process and the curves of dry matter content change were suitable for presenting the kinetics of drying process.
PB  - East Sarajevo : Faculty of Agriculture
C3  - Book of Abstracts : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina
T1  - Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits
EP  - 350
SP  - 350
ER  - 

@conference{
author = "Kandić, Miodrag and Mitrović, Olga and Popović, Branko",
year = "2018",
abstract = "Drying kinetics of plum fruits can be presented with diifferent drying curves (curves of fruit mass, moisture content on a wet base, moisture content on a dry base…), as well as with appropriate drying rate curves. This paper presents the curve of dry matter content change of the fruits of CV ‘Čačanska Rodna’ during the drying process. Fruits of the plum cultivar Čačanska rodna taken from the Fruit Research Institute Čačak ’Preljinsko brdo’ site have been used for the examination. Tests were conducted using convective procedure in the hot air flow at the constant drying temperature of 90 ºC throughout the experimental drying chamber. Prior to drying experiments, fresh fruit mass, content of stone and dry matter content were determined. Mass share of the stone in the fruit was determined based on the fruit and stone mass. Before the drying process, the fresh plum fruits with pre-defined characteristics were distributed on the trays. Then the trays were placed in a drying chamber with the pre-adjusted drying air temperature. During the drying process, fruit masses were measured on the trays at the respective time intervals, thereby monitoring the kinetic process. It was noted that dry matter content in fruits increased during the drying process and the curves of dry matter content change were suitable for presenting the kinetics of drying process.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "Book of Abstracts : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina",
title = "Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits",
pages = "350-350"
}

Kandić, M., Mitrović, O.,& Popović, B.. (2018). Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits. in Book of Abstracts : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : Faculty of Agriculture., 350-350.

Kandić M, Mitrović O, Popović B. Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits. in Book of Abstracts : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2018;:350-350..

Kandić, Miodrag, Mitrović, Olga, Popović, Branko, "Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits" in Book of Abstracts : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2018):350-350.

TY  - CONF
AU  - Kandić, Miodrag
AU  - Mitrović, Olga
AU  - Popović, Branko
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/682
AB  - Drying kinetics of plum fruits can be presented with diifferent drying curves (curves of fruit mass, moisture content on a wet base, moisture content on a dry base…), as well as with appropriate drying rate curves. This paper presents the curve of dry matter content change of the fruits of CV ‘Čačanska Rodna’ during the drying process. Fruits of the plum cultivar Čačanska rodna taken from the Fruit Research Institute Čačak ’Preljinsko brdo’ site have been used for the examination. Tests were conducted using convective procedure in the hot air flow at the constant drying temperature of 90 ºC throughout the experimental drying chamber. Prior to drying experiments, fresh fruit mass, content of stone and dry matter content were determined. Mass share of the stone in the fruit was determined based on the fruit and stone mass. Before the drying process, the fresh plum fruits with pre-defined characteristics were distributed on the trays. Then the trays were placed in a drying chamber with the pre-adjusted drying air temperature. During the drying process, fruit masses were measured on the trays at the respective time intervals, thereby monitoring the kinetic process. It was noted that dry matter content in fruits increased during the drying process and the curves of dry matter content change were suitable for presenting the kinetics of drying process.
PB  - East Sarajevo : Faculty of Agriculture
C3  - Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina
T1  - Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits
EP  - 371
SP  - 366
ER  - 

@conference{
author = "Kandić, Miodrag and Mitrović, Olga and Popović, Branko",
year = "2018",
abstract = "Drying kinetics of plum fruits can be presented with diifferent drying curves (curves of fruit mass, moisture content on a wet base, moisture content on a dry base…), as well as with appropriate drying rate curves. This paper presents the curve of dry matter content change of the fruits of CV ‘Čačanska Rodna’ during the drying process. Fruits of the plum cultivar Čačanska rodna taken from the Fruit Research Institute Čačak ’Preljinsko brdo’ site have been used for the examination. Tests were conducted using convective procedure in the hot air flow at the constant drying temperature of 90 ºC throughout the experimental drying chamber. Prior to drying experiments, fresh fruit mass, content of stone and dry matter content were determined. Mass share of the stone in the fruit was determined based on the fruit and stone mass. Before the drying process, the fresh plum fruits with pre-defined characteristics were distributed on the trays. Then the trays were placed in a drying chamber with the pre-adjusted drying air temperature. During the drying process, fruit masses were measured on the trays at the respective time intervals, thereby monitoring the kinetic process. It was noted that dry matter content in fruits increased during the drying process and the curves of dry matter content change were suitable for presenting the kinetics of drying process.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina",
title = "Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits",
pages = "371-366"
}

Kandić, M., Mitrović, O.,& Popović, B.. (2018). Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits. in Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : Faculty of Agriculture., 366-371.

Kandić M, Mitrović O, Popović B. Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits. in Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2018;:366-371..

Kandić, Miodrag, Mitrović, Olga, Popović, Branko, "Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits" in Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2018):366-371.

TY  - JOUR
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Miletić, Nemanja
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/606
AB  - Drying of plums is a slow and timeconsuming process since their skin is covered with waxy bloom and the fruits dried as a whole. In order to increase the drying rate, various pre-treatments are applied, among which most commonly used operation is dipping. The work presents results of dipping effect on drying kinetics of the plum cultivars Čačanska lepotica, Mildora, Čačanska Rodna and Stanley. Dipping is carried out in laboratory conditions by immersing the fruits in boiling water. Examinations are performed at the drying temperature 70 °C in an experimental drier for testing convective drying technological procedure, until reaching 75% of total dry matter in a dried fruit. By dipping at the drying temperature 70 °C, drying time is reduced by 10%, in relation to the control (undipped fruits) for all examined cultivars except Mildora where drying process is decreased by 5,5%.
AB  - Сушенето на сливи е бавен процес и отнема време, тъй като кожицата им е покрита с восъчен налеп и плодовете са сухи. За да се увеличи скоростта на сушене, се прилагат различни предварителни обработки, сред които найчесто използваната операция е потапяне. Статията представя влиянието на потапяне върху кинетиката на сушене на сортове "Чачанска лепотица", "Милдора", "Чачанска родна" и "Стенлей". Потапянето се извършва в лабораторни условия чрез пускане на плодовете във вряща вода. Изследванията се извършват при температура на сушене 70 °С в експериментална сушилня за изпитване на технологичната процедура на конвективно сушене, до достигане на 75% сухо вещество в изсушения плод. Потапянето намалява периодът на сушене с 10%, в сравнение с контролата (плодове без топене), при температура на сушене 70 °C, при всички изследвани сортове, с изключение на "Милдора", където процесът на сушене се съкращава с 5,5%.
PB  - Troyan, Bulgaria : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Dipping effect on drying kinetics of plum fruits
T1  - Влияние на процеса потапяне върху кинетиката на сушене на сливи
EP  - 219
IS  - 4
SP  - 207
VL  - 21
ER  - 

@article{
author = "Mitrović, Olga and Popović, Branko and Kandić, Miodrag and Leposavić, Aleksandar and Miletić, Nemanja",
year = "2018",
abstract = "Drying of plums is a slow and timeconsuming process since their skin is covered with waxy bloom and the fruits dried as a whole. In order to increase the drying rate, various pre-treatments are applied, among which most commonly used operation is dipping. The work presents results of dipping effect on drying kinetics of the plum cultivars Čačanska lepotica, Mildora, Čačanska Rodna and Stanley. Dipping is carried out in laboratory conditions by immersing the fruits in boiling water. Examinations are performed at the drying temperature 70 °C in an experimental drier for testing convective drying technological procedure, until reaching 75% of total dry matter in a dried fruit. By dipping at the drying temperature 70 °C, drying time is reduced by 10%, in relation to the control (undipped fruits) for all examined cultivars except Mildora where drying process is decreased by 5,5%., Сушенето на сливи е бавен процес и отнема време, тъй като кожицата им е покрита с восъчен налеп и плодовете са сухи. За да се увеличи скоростта на сушене, се прилагат различни предварителни обработки, сред които найчесто използваната операция е потапяне. Статията представя влиянието на потапяне върху кинетиката на сушене на сортове 'Чачанска лепотица', 'Милдора', 'Чачанска родна' и 'Стенлей'. Потапянето се извършва в лабораторни условия чрез пускане на плодовете във вряща вода. Изследванията се извършват при температура на сушене 70 °С в експериментална сушилня за изпитване на технологичната процедура на конвективно сушене, до достигане на 75% сухо вещество в изсушения плод. Потапянето намалява периодът на сушене с 10%, в сравнение с контролата (плодове без топене), при температура на сушене 70 °C, при всички изследвани сортове, с изключение на 'Милдора', където процесът на сушене се съкращава с 5,5%.",
publisher = "Troyan, Bulgaria : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Dipping effect on drying kinetics of plum fruits, Влияние на процеса потапяне върху кинетиката на сушене на сливи",
pages = "219-207",
number = "4",
volume = "21"
}

Mitrović, O., Popović, B., Kandić, M., Leposavić, A.,& Miletić, N.. (2018). Dipping effect on drying kinetics of plum fruits. in Journal of Mountain Agriculture on the Balkans
Troyan, Bulgaria : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)., 21(4), 207-219.

Mitrović O, Popović B, Kandić M, Leposavić A, Miletić N. Dipping effect on drying kinetics of plum fruits. in Journal of Mountain Agriculture on the Balkans. 2018;21(4):207-219..

Mitrović, Olga, Popović, Branko, Kandić, Miodrag, Leposavić, Aleksandar, Miletić, Nemanja, "Dipping effect on drying kinetics of plum fruits" in Journal of Mountain Agriculture on the Balkans, 21, no. 4 (2018):207-219.

TY  - CONF
AU  - Popović, Branko
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
PY  - 2017
UR  - https://refri.institut-cacak.org/handle/123456789/679
AB  - Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugar-acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.
PB  - East Sarajevo : University of East Sarajevo, Faculty of Agriculture
C3  - Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina
T1  - Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature
EP  - 264
SP  - 264
ER  - 

@conference{
author = "Popović, Branko and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Leposavić, Aleksandar and Glišić, Ivana and Milošević, Nebojša",
year = "2017",
abstract = "Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugar-acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.",
publisher = "East Sarajevo : University of East Sarajevo, Faculty of Agriculture",
journal = "Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina",
title = "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature",
pages = "264-264"
}

Popović, B., Tešević, V., Mitrović, O., Kandić, M., Leposavić, A., Glišić, I.,& Milošević, N.. (2017). Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : University of East Sarajevo, Faculty of Agriculture., 264-264.

Popović B, Tešević V, Mitrović O, Kandić M, Leposavić A, Glišić I, Milošević N. Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2017;:264-264..

Popović, Branko, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Leposavić, Aleksandar, Glišić, Ivana, Milošević, Nebojša, "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature" in Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2017):264-264.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Milošević, Nebojša
AU  - Glišić, Ivana
PY  - 2016
UR  - https://refri.institut-cacak.org/handle/123456789/710
AB  - The paper presents the results of the gas-chromatography analysis of the major volatile components of plum brandies produced using traditional methods from fruits of Okruglica and Valjevka cultivars: methanol, 8 higher alcohols, 3 fatty acids, 10 esters and 2 aldehydes. The sensory appraisal of the produced plum brandies was conducted using the Buxbaum method. Based on the obtained results it can be concluded that while the plum brandies produced from both cultivars satisfy the requirements of the EU regulations (related to the methanol content and
content of total volatile components), they also differ in the content of certain tested components, thereby featuring different sensory qualities which contribute to their appeal for production of brandies with distinctive cultivar and region-typical characteristics.
AB  - Статията представя резултатите от газ-хроматографски анализ на основни летливи компоненти в сливови ракии произведени по традиционни методи, от плодове на сортовете "Округлица" и "Валйевка": метанол, 8 висши алкохола, 3 мастни киселини, 10 естера и 2 алдехида. Сензорната оценка на произведените сливови ракии е извършена по метода на Буксбаум. Въз основа на получените резултати може да се направи заключение, че сливовите ракии произведени от двата сорта удовлетворяват изисква нията на регламентите на ЕС (свързани със съдържанието на метанол и съдържанието на общи летливи съставки), те също така се различават по съдържание на определени тествани компоненти, като по този начин отразяват различни сензорни качества, допринасящи за тяхната привлекателност при производството на ракии с отличителни сортови и типични за региона характеристики.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Okruglica and Valjevka as cultivars appealing for plum brandy production
T1  - Сортове „Округлица“ и „Валйевка“ подходящи за производство на сливова ракия
EP  - 146
IS  - 3
SP  - 131
VL  - 19
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Milošević, Nebojša and Glišić, Ivana",
year = "2016",
abstract = "The paper presents the results of the gas-chromatography analysis of the major volatile components of plum brandies produced using traditional methods from fruits of Okruglica and Valjevka cultivars: methanol, 8 higher alcohols, 3 fatty acids, 10 esters and 2 aldehydes. The sensory appraisal of the produced plum brandies was conducted using the Buxbaum method. Based on the obtained results it can be concluded that while the plum brandies produced from both cultivars satisfy the requirements of the EU regulations (related to the methanol content andcontent of total volatile components), they also differ in the content of certain tested components, thereby featuring different sensory qualities which contribute to their appeal for production of brandies with distinctive cultivar and region-typical characteristics., Статията представя резултатите от газ-хроматографски анализ на основни летливи компоненти в сливови ракии произведени по традиционни методи, от плодове на сортовете 'Округлица' и 'Валйевка': метанол, 8 висши алкохола, 3 мастни киселини, 10 естера и 2 алдехида. Сензорната оценка на произведените сливови ракии е извършена по метода на Буксбаум. Въз основа на получените резултати може да се направи заключение, че сливовите ракии произведени от двата сорта удовлетворяват изисква нията на регламентите на ЕС (свързани със съдържанието на метанол и съдържанието на общи летливи съставки), те също така се различават по съдържание на определени тествани компоненти, като по този начин отразяват различни сензорни качества, допринасящи за тяхната привлекателност при производството на ракии с отличителни сортови и типични за региона характеристики.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Okruglica and Valjevka as cultivars appealing for plum brandy production, Сортове „Округлица“ и „Валйевка“ подходящи за производство на сливова ракия",
pages = "146-131",
number = "3",
volume = "19"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M., Milošević, N.,& Glišić, I.. (2016). Okruglica and Valjevka as cultivars appealing for plum brandy production. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture., 19(3), 131-146.

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Milošević N, Glišić I. Okruglica and Valjevka as cultivars appealing for plum brandy production. in Journal of Mountain Agriculture on the Balkans. 2016;19(3):131-146..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Milošević, Nebojša, Glišić, Ivana, "Okruglica and Valjevka as cultivars appealing for plum brandy production" in Journal of Mountain Agriculture on the Balkans, 19, no. 3 (2016):131-146.

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2016
UR  - https://refri.institut-cacak.org/handle/123456789/716
AB  - U radu su prikazani rezultati senzorne analize 6 monosortnih šljivovica (sorata Crvena ranka, Požegača, Dragačica, Stenlej, Čačanska rodna i Čačanska lepotica) i 8 trosortnih šljivovica dobijenih mešanjem ovih sorata, pri čemu je, u svim mešavinama (kupažima), sa 50% bila zastupljena rakija sorte Crvena ranka, a dve rakije od ostalih pomenutih sorata sa po 25%. Mešavine (kupaži) su proizvedene na dva načina –mešanjem monosortnih destilata pre ili nakon redestilacije (po 4 rakije). Formiranjem odgovarajućih trosortnih mešavina mogu se dobiti šljivovice koje imaju viši senzorni kvalitet od komponentnih monosortnih rakija, i koje su odlična osnova za proizvodnju vrhunskih šljivovica.
AB  - The paper presents the results of sensory analysis involving 6 monovarietal plum brandies (cultivars: Crvena ranka, Požegača, Dragačica, Stanley, Čačanska rodna and Čačanska lepotica) and 8 trivarietal plum brandies obtained by blending these cultivars, where all of the distinctive blands (coupages) had a 50% content of the brandy made from the Crvena ranka cultivar, combined with two of the other brandies, each represented with a 25% share. The blends (coupages) were produced using two methods – blending the monovarietal distillates either before or after the redistillation (with 4 brandies in each one). By forming the corrrespodning trivarietal blends, it is possible to obtain plum brandies which – apart from possessing a higher sensory quality than the monovarietal brandies – also constitute an excellent base for the production of supreme plum brandies.
PB  - Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku
C3  - Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija
T1  - Senzorni kvalitet trosortnih šljivovica
T1  - Sensory quality of trivarietal plum brandies
EP  - 710
SP  - 705
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Kandić, Miodrag",
year = "2016",
abstract = "U radu su prikazani rezultati senzorne analize 6 monosortnih šljivovica (sorata Crvena ranka, Požegača, Dragačica, Stenlej, Čačanska rodna i Čačanska lepotica) i 8 trosortnih šljivovica dobijenih mešanjem ovih sorata, pri čemu je, u svim mešavinama (kupažima), sa 50% bila zastupljena rakija sorte Crvena ranka, a dve rakije od ostalih pomenutih sorata sa po 25%. Mešavine (kupaži) su proizvedene na dva načina –mešanjem monosortnih destilata pre ili nakon redestilacije (po 4 rakije). Formiranjem odgovarajućih trosortnih mešavina mogu se dobiti šljivovice koje imaju viši senzorni kvalitet od komponentnih monosortnih rakija, i koje su odlična osnova za proizvodnju vrhunskih šljivovica., The paper presents the results of sensory analysis involving 6 monovarietal plum brandies (cultivars: Crvena ranka, Požegača, Dragačica, Stanley, Čačanska rodna and Čačanska lepotica) and 8 trivarietal plum brandies obtained by blending these cultivars, where all of the distinctive blands (coupages) had a 50% content of the brandy made from the Crvena ranka cultivar, combined with two of the other brandies, each represented with a 25% share. The blends (coupages) were produced using two methods – blending the monovarietal distillates either before or after the redistillation (with 4 brandies in each one). By forming the corrrespodning trivarietal blends, it is possible to obtain plum brandies which – apart from possessing a higher sensory quality than the monovarietal brandies – also constitute an excellent base for the production of supreme plum brandies.",
publisher = "Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku",
journal = "Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija",
title = "Senzorni kvalitet trosortnih šljivovica, Sensory quality of trivarietal plum brandies",
pages = "710-705"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O.,& Kandić, M.. (2016). Senzorni kvalitet trosortnih šljivovica. in Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija
Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku., 705-710.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Kandić M. Senzorni kvalitet trosortnih šljivovica. in Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija. 2016;:705-710..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Kandić, Miodrag, "Senzorni kvalitet trosortnih šljivovica" in Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija (2016):705-710.

TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
AU  - Miletić, Nemanja
AU  - Zlatković, Branislav
AU  - Lukić, Milan
PY  - 2016
UR  - https://refri.institut-cacak.org/handle/123456789/350
AB  - The aim of this study is to establish the impact of harvest time on the chemical composition and antioxidant activity of fruits. A two-year research (2011 and 2012) was conducted on fruits of the Cacanska Rodna' cultivar, collected by selective picking at three 7-day intervals during the season and dried in the experimental dryer at air temperature of 90 degrees C. Chemical composition was determined in both fresh and dried fruits using standard methods. The antioxidant activity was established using the ARTS method, while the content of total phenols and flavonoids was determined by the spectrophotometric methods with Folin-Ciocalteu reagent and aluminium chloride, respectively. Using high-performance liquid chromatography (HPLC), it was revealed that the major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid. The obtained results reveal that prunes possess a higher antioxidant activity than fresh plum fruits, in all harvest times, which is determined by the phenol and flavonoids contents. Despite the fact that fruits were picked selectively for the drying purposes, later harvest caused an increase in the dry matter content and a decrease in total acids, accompanied by a decrease in the content of caffeic acid on the other side. Changes in the content of all the other parameters in the fresh plum fruits and prunes show no regular patterns in correlation with the harvest time.
PB  - International Society for Horticultural Science
C3  - Acta Horticulturae
T1  - Impact of harvest time on chemical composition and antioxidant activity of fresh and dried plum fruits
EP  - 628
SP  - 623
VL  - 1139
DO  - 10.17660/ActaHortic.2019.1139.107
UR  - conv_1691
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Kandić, Miodrag and Leposavić, Aleksandar and Miletić, Nemanja and Zlatković, Branislav and Lukić, Milan",
year = "2016",
abstract = "The aim of this study is to establish the impact of harvest time on the chemical composition and antioxidant activity of fruits. A two-year research (2011 and 2012) was conducted on fruits of the Cacanska Rodna' cultivar, collected by selective picking at three 7-day intervals during the season and dried in the experimental dryer at air temperature of 90 degrees C. Chemical composition was determined in both fresh and dried fruits using standard methods. The antioxidant activity was established using the ARTS method, while the content of total phenols and flavonoids was determined by the spectrophotometric methods with Folin-Ciocalteu reagent and aluminium chloride, respectively. Using high-performance liquid chromatography (HPLC), it was revealed that the major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid. The obtained results reveal that prunes possess a higher antioxidant activity than fresh plum fruits, in all harvest times, which is determined by the phenol and flavonoids contents. Despite the fact that fruits were picked selectively for the drying purposes, later harvest caused an increase in the dry matter content and a decrease in total acids, accompanied by a decrease in the content of caffeic acid on the other side. Changes in the content of all the other parameters in the fresh plum fruits and prunes show no regular patterns in correlation with the harvest time.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Impact of harvest time on chemical composition and antioxidant activity of fresh and dried plum fruits",
pages = "628-623",
volume = "1139",
doi = "10.17660/ActaHortic.2019.1139.107",
url = "conv_1691"
}

Mitrović, O., Popović, B., Kandić, M., Leposavić, A., Miletić, N., Zlatković, B.,& Lukić, M.. (2016). Impact of harvest time on chemical composition and antioxidant activity of fresh and dried plum fruits. in Acta Horticulturae
International Society for Horticultural Science., 1139, 623-628.
https://doi.org/10.17660/ActaHortic.2019.1139.107
conv_1691

Mitrović O, Popović B, Kandić M, Leposavić A, Miletić N, Zlatković B, Lukić M. Impact of harvest time on chemical composition and antioxidant activity of fresh and dried plum fruits. in Acta Horticulturae. 2016;1139:623-628.
doi:10.17660/ActaHortic.2019.1139.107
conv_1691 .

Mitrović, Olga, Popović, Branko, Kandić, Miodrag, Leposavić, Aleksandar, Miletić, Nemanja, Zlatković, Branislav, Lukić, Milan, "Impact of harvest time on chemical composition and antioxidant activity of fresh and dried plum fruits" in Acta Horticulturae, 1139 (2016):623-628,
https://doi.org/10.17660/ActaHortic.2019.1139.107 .,
conv_1691 .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2015
UR  - https://refri.institut-cacak.org/handle/123456789/731
AB  - U radu su prikazani rezultati senzorne analize monosortnih rakija najzastupljenijih sorata šljive u Srbiji, kao i rezultati senzorne analize njihovih mešavina. U svim mešavinama je kao jedna od komponenata korišćena rakija sorte Crvena ranka, dok je kao druga komponenta korišćena jedna od pet monosortnih rakija dobijenih preradom sorata Požegača, Dragačica, Stanley, Čačanska rodna i Čačanska lepotica. Mešanje monosortnih destilata obavljeno je na dva načina – mešanjem dve monosortne sirove meke rakije pre redestilacije i mešanjem dve monosortne prepečenice nakon redestilacije. Na osnovu senzorne analize utvrđeno je da se fоrmirаnjеm spеcifičnih dvоsоrtnih mešavina destilata Crvеne rаnke sа destilatima kоmpаtibilnih sоratа, u оdrеđеnim оdnоsimа, dobijaju rakije koje mogu dа pоsluže kao osnov zа proizvodnju šlјivоvih prеpеčеnicа vrhunskog kvaliteta.
AB  - Serbian plum brandy may be obtained by processing fruits of a single plum cultivar, whereby depending on the used cultivar the obtained monovarietal brandies may be sensory classified as supreme, high-quality, good quality and lower quality brandies. Plum brandy is also obtained by blending different cultivars, where it is possible to blend in fruits which are left to rest for alcoholic fermentation (this is a rare situation, possible only for cultivars with a concurrent ripening time), as well as soft monovarietal brandies prior to redistillation, or strong monovarietal brandies after redistillation. As an indigenous plum cultivar tolerant to sharka, ‘Crvеnа rаnkа’ is widely grown in Serbia. Together with ‘Požegača’, it is also the plum cultivar responsible for the fame of the Serbian Slivovitz. ‘Crvena ranka’ yields a supreme quality brandy which can be used as a base for producing high-quality plum brandies, by forming specific two-cultivar blends in a combination with other compatible cultivars, used in a suitable ratio. The aim of the study was to establish the compatibility of cv. ‘Crvena ranka’ and other plum cultivars with a significant share in the Serbian plum production (‘Požegača’, ‘Dragačica’, ‘Stanley’, ‘Čačanska rodna’ and ‘Čačanska lepotica’) for the purposes of making distinctive blends (coupages) to be used as a base for the production of supreme-quality brandy. In addition to this, it was necessary to determine the most suitable blending technique from the aspect of attaining the supreme quality of the final brandy: 1) blending raw soft brandies in 75/25%, 50/50% and 25/75% ratios, before they are jointly redistilled, or 2) blending the middle fractions (hearts) obtained by redistilling individual monovarietal soft brandies, using the same 75/25%, 50/50% and 25/75% ratios. The results of the sensory analysis reveal that the largest number of the coupages which were awarded a grade above 18.01 (gold medal), were formed by blending brandies produced from cultivars ‘Crvena ranka’ and ‘Dragačica’, i.e. brandies made from cultivars ‘Crvena ranka’ and ‘Čačanska rodna’. The lowest compatibility in blending was observed in brandies produced from cultivars ‘Crvena ranka’ and ‘Čačanska lepotica’. In all of the observed cases, blending with the brandy made from cv. ‘Crvеnа rаnkа’ improved the quality of brandies made from cv. ‘Stanley’ and ‘Dragačica’. Blending of brandies made from cv. ‘Crvena ranka’ and ‘Požegača’ must be performed with utmost care and skill, since although well-composed blends feature a better sensory quality compared to the initial monovarietal brandies, inadequately composed blends may receive lower sensory-quality grades than their contributing monovarietal brandies. It was observed that the best sensory characteristics are achieved when the coupage is produced by redistilling a blend of raw soft brandies in the corresponding ratio, as opposed to blending strong varietal brandies.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Journal of Pomology
T1  - Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata
T1  - Sensory properties of plum brandies obtained by blending distillates of plum cultivar ‘Crvena Ranka’ and other cultivars
EP  - 105
IS  - 191‒192
SP  - 99
VL  - 49
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Kandić, Miodrag",
year = "2015",
abstract = "U radu su prikazani rezultati senzorne analize monosortnih rakija najzastupljenijih sorata šljive u Srbiji, kao i rezultati senzorne analize njihovih mešavina. U svim mešavinama je kao jedna od komponenata korišćena rakija sorte Crvena ranka, dok je kao druga komponenta korišćena jedna od pet monosortnih rakija dobijenih preradom sorata Požegača, Dragačica, Stanley, Čačanska rodna i Čačanska lepotica. Mešanje monosortnih destilata obavljeno je na dva načina – mešanjem dve monosortne sirove meke rakije pre redestilacije i mešanjem dve monosortne prepečenice nakon redestilacije. Na osnovu senzorne analize utvrđeno je da se fоrmirаnjеm spеcifičnih dvоsоrtnih mešavina destilata Crvеne rаnke sа destilatima kоmpаtibilnih sоratа, u оdrеđеnim оdnоsimа, dobijaju rakije koje mogu dа pоsluže kao osnov zа proizvodnju šlјivоvih prеpеčеnicа vrhunskog kvaliteta., Serbian plum brandy may be obtained by processing fruits of a single plum cultivar, whereby depending on the used cultivar the obtained monovarietal brandies may be sensory classified as supreme, high-quality, good quality and lower quality brandies. Plum brandy is also obtained by blending different cultivars, where it is possible to blend in fruits which are left to rest for alcoholic fermentation (this is a rare situation, possible only for cultivars with a concurrent ripening time), as well as soft monovarietal brandies prior to redistillation, or strong monovarietal brandies after redistillation. As an indigenous plum cultivar tolerant to sharka, ‘Crvеnа rаnkа’ is widely grown in Serbia. Together with ‘Požegača’, it is also the plum cultivar responsible for the fame of the Serbian Slivovitz. ‘Crvena ranka’ yields a supreme quality brandy which can be used as a base for producing high-quality plum brandies, by forming specific two-cultivar blends in a combination with other compatible cultivars, used in a suitable ratio. The aim of the study was to establish the compatibility of cv. ‘Crvena ranka’ and other plum cultivars with a significant share in the Serbian plum production (‘Požegača’, ‘Dragačica’, ‘Stanley’, ‘Čačanska rodna’ and ‘Čačanska lepotica’) for the purposes of making distinctive blends (coupages) to be used as a base for the production of supreme-quality brandy. In addition to this, it was necessary to determine the most suitable blending technique from the aspect of attaining the supreme quality of the final brandy: 1) blending raw soft brandies in 75/25%, 50/50% and 25/75% ratios, before they are jointly redistilled, or 2) blending the middle fractions (hearts) obtained by redistilling individual monovarietal soft brandies, using the same 75/25%, 50/50% and 25/75% ratios. The results of the sensory analysis reveal that the largest number of the coupages which were awarded a grade above 18.01 (gold medal), were formed by blending brandies produced from cultivars ‘Crvena ranka’ and ‘Dragačica’, i.e. brandies made from cultivars ‘Crvena ranka’ and ‘Čačanska rodna’. The lowest compatibility in blending was observed in brandies produced from cultivars ‘Crvena ranka’ and ‘Čačanska lepotica’. In all of the observed cases, blending with the brandy made from cv. ‘Crvеnа rаnkа’ improved the quality of brandies made from cv. ‘Stanley’ and ‘Dragačica’. Blending of brandies made from cv. ‘Crvena ranka’ and ‘Požegača’ must be performed with utmost care and skill, since although well-composed blends feature a better sensory quality compared to the initial monovarietal brandies, inadequately composed blends may receive lower sensory-quality grades than their contributing monovarietal brandies. It was observed that the best sensory characteristics are achieved when the coupage is produced by redistilling a blend of raw soft brandies in the corresponding ratio, as opposed to blending strong varietal brandies.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Journal of Pomology",
title = "Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata, Sensory properties of plum brandies obtained by blending distillates of plum cultivar ‘Crvena Ranka’ and other cultivars",
pages = "105-99",
number = "191‒192",
volume = "49"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O.,& Kandić, M.. (2015). Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata. in Journal of Pomology
Čačak : Naučno voćarsko društvo Srbije., 49(191‒192), 99-105.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Kandić M. Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata. in Journal of Pomology. 2015;49(191‒192):99-105..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Kandić, Miodrag, "Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata" in Journal of Pomology, 49, no. 191‒192 (2015):99-105.

TY  - CONF
AU  - Miletić, Nemanja
AU  - Leposavić, Aleksandar
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2015
UR  - https://refri.institut-cacak.org/handle/123456789/344
AB  - Fruits of the most abundant raspberry cultivars in Serbia ('Willamette' and 'Meeker') were collected in Sabac growing area, Serbia. The harvest of fully matured raspberry samples from each cultivar is conducted at nearly 2-weeks intervals throughout the harvest season, and further analyzed for main phenolics and antioxidant capacity. Using high-performance liquid chromatography, in all samples quite high content of ellagic acid (from 27.5 to 29.2 mg/100 g fw for 'Willamette'; from 21.0 to 25.1 mg/100 g fw for 'Meeker') and cyanidin (from 38.7 to 43.2 mg/100 g fw for 'Willamette'; from 21.3 to 30.4 mg/100 g fw for 'Meeker') were determined. Significant amounts of quercetin (up to 1.1 mg/100 g fw), apigenin (up to 0.4 mg/100 g fw), gallic acid (up to 6.1 mg/100 g fw), and pelargonidin (up to 5.1 mg/100 g fw) were also detected in all samples. In general, contents of quercetin, apigenin, ellagic acid and cyanidin were higher in fruits of 'Willamette' than that of fruits of 'Meeker'. On the other hand, gallic acid and pelargonidin are more abundant in fruits of 'Meeker'. In fruits of 'Willamette' and 'Meeker', the concentrations of main phenolics, and consequently the total anthocyanin, total flavonoid and total phenolic contents, significantly change in fully matured raspberry fruits during harvest season. Determination of antioxidant capacity of all raspberry samples revealed a significant influence of picking moments during harvest season. Furthermore, no significant correspondence between antioxidant capacity and total anthocyanin content was evidenced. On the other hand, an increase in antioxidant capacity corresponds to the increase in the total flavonoid and total phenolic content.
PB  - International Society for Horticultural Science
C3  - Acta Horticulturae
T1  - Chemical and Antioxidant Properties of Fully Matured Raspberry Fruits (Rubus idaeus L.) Picked in Different Moments of Harvesting Season
EP  - 218
SP  - 211
VL  - 1099
DO  - 10.17660/ActaHortic.2015.1099.22
UR  - conv_1698
ER  - 

@conference{
author = "Miletić, Nemanja and Leposavić, Aleksandar and Popović, Branko and Mitrović, Olga and Kandić, Miodrag",
year = "2015",
abstract = "Fruits of the most abundant raspberry cultivars in Serbia ('Willamette' and 'Meeker') were collected in Sabac growing area, Serbia. The harvest of fully matured raspberry samples from each cultivar is conducted at nearly 2-weeks intervals throughout the harvest season, and further analyzed for main phenolics and antioxidant capacity. Using high-performance liquid chromatography, in all samples quite high content of ellagic acid (from 27.5 to 29.2 mg/100 g fw for 'Willamette'; from 21.0 to 25.1 mg/100 g fw for 'Meeker') and cyanidin (from 38.7 to 43.2 mg/100 g fw for 'Willamette'; from 21.3 to 30.4 mg/100 g fw for 'Meeker') were determined. Significant amounts of quercetin (up to 1.1 mg/100 g fw), apigenin (up to 0.4 mg/100 g fw), gallic acid (up to 6.1 mg/100 g fw), and pelargonidin (up to 5.1 mg/100 g fw) were also detected in all samples. In general, contents of quercetin, apigenin, ellagic acid and cyanidin were higher in fruits of 'Willamette' than that of fruits of 'Meeker'. On the other hand, gallic acid and pelargonidin are more abundant in fruits of 'Meeker'. In fruits of 'Willamette' and 'Meeker', the concentrations of main phenolics, and consequently the total anthocyanin, total flavonoid and total phenolic contents, significantly change in fully matured raspberry fruits during harvest season. Determination of antioxidant capacity of all raspberry samples revealed a significant influence of picking moments during harvest season. Furthermore, no significant correspondence between antioxidant capacity and total anthocyanin content was evidenced. On the other hand, an increase in antioxidant capacity corresponds to the increase in the total flavonoid and total phenolic content.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Chemical and Antioxidant Properties of Fully Matured Raspberry Fruits (Rubus idaeus L.) Picked in Different Moments of Harvesting Season",
pages = "218-211",
volume = "1099",
doi = "10.17660/ActaHortic.2015.1099.22",
url = "conv_1698"
}

Miletić, N., Leposavić, A., Popović, B., Mitrović, O.,& Kandić, M.. (2015). Chemical and Antioxidant Properties of Fully Matured Raspberry Fruits (Rubus idaeus L.) Picked in Different Moments of Harvesting Season. in Acta Horticulturae
International Society for Horticultural Science., 1099, 211-218.
https://doi.org/10.17660/ActaHortic.2015.1099.22
conv_1698

Miletić N, Leposavić A, Popović B, Mitrović O, Kandić M. Chemical and Antioxidant Properties of Fully Matured Raspberry Fruits (Rubus idaeus L.) Picked in Different Moments of Harvesting Season. in Acta Horticulturae. 2015;1099:211-218.
doi:10.17660/ActaHortic.2015.1099.22
conv_1698 .

Miletić, Nemanja, Leposavić, Aleksandar, Popović, Branko, Mitrović, Olga, Kandić, Miodrag, "Chemical and Antioxidant Properties of Fully Matured Raspberry Fruits (Rubus idaeus L.) Picked in Different Moments of Harvesting Season" in Acta Horticulturae, 1099 (2015):211-218,
https://doi.org/10.17660/ActaHortic.2015.1099.22 .,
conv_1698 .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Popović, Branko
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
AU  - Urošević, Ivan
PY  - 2014
UR  - https://refri.institut-cacak.org/handle/123456789/788
AB  - Crvena ranka se svrstava u sorte šljive za proizvodnju šljivovice vrhunskog kvaliteta. Cilj rada je bio da se utvrdi uticaj momenta odvajanja frakcija srca i patoke u toku redestilacije na kvalitet – hemijski sastav i senzorne karakteristike šljivovice sorte Crvena ranka. Različiti momenti odvajanja srednje frakcije od frakcije patoke pri redestilaciji uticali su na to da se proizvedene šljivovice značajno razlikuju po sadržajima ukupnih kiselina, ukupnih estara, 1-heksanola i drugih sastojaka koji prelaze u destilat pri kraju izdvajanja srednje frakcije ili na početku i u toku izdvajanja frakcije patoke. Nisu utvrđene značajnije razlike u senzornim ocenama dobijenih šljivovica.
AB  - ‘Crvena Ranka’ is a plum cultivar intended for production of top-quality plum brandies. Traditional processing of fruits of ‘Crvena Ranka’ into brandy includes double alembic distillation. The first distillation of fermented mash does not involve separation of fractions, whereby ethanol content in the distillate obtained (raw plum brandy)– ranges from 20 to 25% v/v, although it commonly amounts to 30% v/v. The second distillation (redistillation of raw brandy) results in the separation of the head, heart and tail products whereby only the mid-fraction (heart) is used for producing the end product – plum brandy. In traditional plum production, ethanol content in mid-fraction is about 50% v/v. Modern redistillation procedure recommends earlier separation of heart from tail, ethanol content in thus obtained mid-fraction being in excess of 50% v/v, reaching even 65% v/v. The present study was undertaken to establish the effect of heart and tail cutting times on quality – chemical composition and sensory characteristics – of plum brandy made from fruits of ‘Crvena Ranka’. Redistillation of raw crude plum brandy with 25.8% v/v ethanol content involved 6 redistillation methods. Depending on heart and tail cutting times, mid-fractions obtained had 50%, 52.5%, 55.0%, 57.5%, 60.0% and 62.5% v/v ethanol content. Identical quantity of the head products was yielded in all redistillation variants (1% batch). Ethanol content in the obtained mid-fractions was lowered to 45% v/v by deionized water. Gas-chromatographic and chemical analyses of major components in the brandies were performed. Sensory analysis was done by a modified Buxbaum method. Different cuts of distillate to separate the heart products from the tail products had an influence on chemical composition viz. total acids, total esters, 1-hexanol as well as the components turning into the distillate either at the end of separation of mid-fraction or at the beginning and during the separation of the tail products. As for the sensory assessment of plum brandies produced, no significant differences were evidenced.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka
T1  - Effect of redistillation cuts on quality of ‘Crvena Ranka’ plum brandy
EP  - 27
IS  - 185-186
SP  - 21
VL  - 48
ER  - 

@article{
author = "Nikićević, Ninoslav and Popović, Branko and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja and Urošević, Ivan",
year = "2014",
abstract = "Crvena ranka se svrstava u sorte šljive za proizvodnju šljivovice vrhunskog kvaliteta. Cilj rada je bio da se utvrdi uticaj momenta odvajanja frakcija srca i patoke u toku redestilacije na kvalitet – hemijski sastav i senzorne karakteristike šljivovice sorte Crvena ranka. Različiti momenti odvajanja srednje frakcije od frakcije patoke pri redestilaciji uticali su na to da se proizvedene šljivovice značajno razlikuju po sadržajima ukupnih kiselina, ukupnih estara, 1-heksanola i drugih sastojaka koji prelaze u destilat pri kraju izdvajanja srednje frakcije ili na početku i u toku izdvajanja frakcije patoke. Nisu utvrđene značajnije razlike u senzornim ocenama dobijenih šljivovica., ‘Crvena Ranka’ is a plum cultivar intended for production of top-quality plum brandies. Traditional processing of fruits of ‘Crvena Ranka’ into brandy includes double alembic distillation. The first distillation of fermented mash does not involve separation of fractions, whereby ethanol content in the distillate obtained (raw plum brandy)– ranges from 20 to 25% v/v, although it commonly amounts to 30% v/v. The second distillation (redistillation of raw brandy) results in the separation of the head, heart and tail products whereby only the mid-fraction (heart) is used for producing the end product – plum brandy. In traditional plum production, ethanol content in mid-fraction is about 50% v/v. Modern redistillation procedure recommends earlier separation of heart from tail, ethanol content in thus obtained mid-fraction being in excess of 50% v/v, reaching even 65% v/v. The present study was undertaken to establish the effect of heart and tail cutting times on quality – chemical composition and sensory characteristics – of plum brandy made from fruits of ‘Crvena Ranka’. Redistillation of raw crude plum brandy with 25.8% v/v ethanol content involved 6 redistillation methods. Depending on heart and tail cutting times, mid-fractions obtained had 50%, 52.5%, 55.0%, 57.5%, 60.0% and 62.5% v/v ethanol content. Identical quantity of the head products was yielded in all redistillation variants (1% batch). Ethanol content in the obtained mid-fractions was lowered to 45% v/v by deionized water. Gas-chromatographic and chemical analyses of major components in the brandies were performed. Sensory analysis was done by a modified Buxbaum method. Different cuts of distillate to separate the heart products from the tail products had an influence on chemical composition viz. total acids, total esters, 1-hexanol as well as the components turning into the distillate either at the end of separation of mid-fraction or at the beginning and during the separation of the tail products. As for the sensory assessment of plum brandies produced, no significant differences were evidenced.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka, Effect of redistillation cuts on quality of ‘Crvena Ranka’ plum brandy",
pages = "27-21",
number = "185-186",
volume = "48"
}

Nikićević, N., Popović, B., Tešević, V., Mitrović, O., Kandić, M., Miletić, N.,& Urošević, I.. (2014). Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 48(185-186), 21-27.

Nikićević N, Popović B, Tešević V, Mitrović O, Kandić M, Miletić N, Urošević I. Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka. in Voćarstvo. 2014;48(185-186):21-27..

Nikićević, Ninoslav, Popović, Branko, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, Urošević, Ivan, "Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka" in Voćarstvo, 48, no. 185-186 (2014):21-27.

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Leposavić, Aleksandar
PY  - 2014
UR  - https://refri.institut-cacak.org/handle/123456789/310
AB  - Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries  GT  dried bilberries > dried plums > candied cherries, dried apricot > dried grapes (amber light) > candied cranberries, dried figs, dried grapes (amber dark), candied dates. The order of antioxidant capacity showed a very similar trend as the total phenolics content. Significant correlation between total phenolics content and antioxidant capacity (R = 0.9931, P  LT  0.001) was observed. Using HPLC, the identification of selected phenolic compounds was carried out. Most of these compounds were the most abundant in dried chokeberries and dried bilberries, and consequently the highest antioxidant capacity was found in these dried fruit species.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia
EP  - 368
IS  - 4
SP  - 360
VL  - 32
DO  - 10.17221/166/2013-CJFS
UR  - conv_1521
ER  - 

@article{
author = "Miletić, Nemanja and Popović, Branko and Mitrović, Olga and Kandić, Miodrag and Leposavić, Aleksandar",
year = "2014",
abstract = "Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries  GT  dried bilberries > dried plums > candied cherries, dried apricot > dried grapes (amber light) > candied cranberries, dried figs, dried grapes (amber dark), candied dates. The order of antioxidant capacity showed a very similar trend as the total phenolics content. Significant correlation between total phenolics content and antioxidant capacity (R = 0.9931, P  LT  0.001) was observed. Using HPLC, the identification of selected phenolic compounds was carried out. Most of these compounds were the most abundant in dried chokeberries and dried bilberries, and consequently the highest antioxidant capacity was found in these dried fruit species.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia",
pages = "368-360",
number = "4",
volume = "32",
doi = "10.17221/166/2013-CJFS",
url = "conv_1521"
}

Miletić, N., Popović, B., Mitrović, O., Kandić, M.,& Leposavić, A.. (2014). Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 32(4), 360-368.
https://doi.org/10.17221/166/2013-CJFS
conv_1521

Miletić N, Popović B, Mitrović O, Kandić M, Leposavić A. Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia. in Czech Journal of Food Sciences. 2014;32(4):360-368.
doi:10.17221/166/2013-CJFS
conv_1521 .

Miletić, Nemanja, Popović, Branko, Mitrović, Olga, Kandić, Miodrag, Leposavić, Aleksandar, "Phenolic Compounds and Antioxidant Capacity of Dried and Candied Fruits Commonly Consumed in Serbia" in Czech Journal of Food Sciences, 32, no. 4 (2014):360-368,
https://doi.org/10.17221/166/2013-CJFS .,
conv_1521 .

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Nedović, Viktor
AU  - Zlatković, Branislav
AU  - Kandić, Miodrag
PY  - 2013
UR  - https://refri.institut-cacak.org/handle/123456789/280
AB  - Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.
PB  - Wiley-Hindawi, London
T2  - Journal of Food Quality
T1  - Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying
EP  - 237
IS  - 4
SP  - 229
VL  - 36
DO  - 10.1111/jfq.12035
UR  - conv_1495
ER  - 

@article{
author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Nedović, Viktor and Zlatković, Branislav and Kandić, Miodrag",
year = "2013",
abstract = "Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. 'Valjevka' and 'Mildora,' and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of 'Valjevka' and 'Mildora' is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of 'Valjevka,' and increased in prunes of 'Mildora.' Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.",
publisher = "Wiley-Hindawi, London",
journal = "Journal of Food Quality",
title = "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars 'valjevka' and 'mildora' as influenced by air drying",
pages = "237-229",
number = "4",
volume = "36",
doi = "10.1111/jfq.12035",
url = "conv_1495"
}

Miletić, N., Mitrović, O., Popović, B., Nedović, V., Zlatković, B.,& Kandić, M.. (2013). Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality
Wiley-Hindawi, London., 36(4), 229-237.
https://doi.org/10.1111/jfq.12035
conv_1495

Miletić N, Mitrović O, Popović B, Nedović V, Zlatković B, Kandić M. Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality. 2013;36(4):229-237.
doi:10.1111/jfq.12035
conv_1495 .

Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Nedović, Viktor, Zlatković, Branislav, Kandić, Miodrag, "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying" in Journal of Food Quality, 36, no. 4 (2013):229-237,
https://doi.org/10.1111/jfq.12035 .,
conv_1495 .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/833
AB  - The paper examines the influence of charging level of alambic at redistillation of raw distillates of plum and apple on chemical composition of obtained hearts of the distillates. The charging level was 40, 50, 60, 70, 80, 90 and 100% of usable boiler volume. Redistillation was done at identical regime using similar distillation rate. Differences in the obtained mid-fractions (hearts), depending on the alambic charging level at redistillation was established for the distillate components (esters, acids, aldehydes and HCN) which change chemically at distillation. Charging level of alambic did not significantly affect the differences in content of higher alcohols, furfural, methanol and benzaldehyde in obtained mid-fractions.
AB  - Статията изследва влиянието на нивото на запълване на съда при редистилация на сурови дестилати от сливи и ябълки върху химичния състав на получените междинни фракции на дестилатите. Нивото на запълване е 40, 50, 60, 70, 80, 90 и 100% от исползваемия, обем на казана. Редистилацията е направена при еднакъб режим използваики подобна скорост на дестилация. Установени са разликите в получените междинни фракции зависещи от нивото на запълване при редистилация за дестилатни компоненти (естери, киселини, алдехиди и HCN) променящи се химически при дестилация. Нивото на запълване на съда не влияезначително върху разликите в съдържанието на по-висши алкохоли , фурфурал, метанол и бензалдехид при получените междинни фракции.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Effect of charging level in alambic at redistillation on chemical composition of fruit distillates
T1  - Bлияние на нивото на запълване на съда при редистилация върху химичния състав на плодови дестилати
EP  - 940
IS  - 4
SP  - 934
VL  - 15
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja",
year = "2012",
abstract = "The paper examines the influence of charging level of alambic at redistillation of raw distillates of plum and apple on chemical composition of obtained hearts of the distillates. The charging level was 40, 50, 60, 70, 80, 90 and 100% of usable boiler volume. Redistillation was done at identical regime using similar distillation rate. Differences in the obtained mid-fractions (hearts), depending on the alambic charging level at redistillation was established for the distillate components (esters, acids, aldehydes and HCN) which change chemically at distillation. Charging level of alambic did not significantly affect the differences in content of higher alcohols, furfural, methanol and benzaldehyde in obtained mid-fractions., Статията изследва влиянието на нивото на запълване на съда при редистилация на сурови дестилати от сливи и ябълки върху химичния състав на получените междинни фракции на дестилатите. Нивото на запълване е 40, 50, 60, 70, 80, 90 и 100% от исползваемия, обем на казана. Редистилацията е направена при еднакъб режим използваики подобна скорост на дестилация. Установени са разликите в получените междинни фракции зависещи от нивото на запълване при редистилация за дестилатни компоненти (естери, киселини, алдехиди и HCN) променящи се химически при дестилация. Нивото на запълване на съда не влияезначително върху разликите в съдържанието на по-висши алкохоли , фурфурал, метанол и бензалдехид при получените междинни фракции.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Effect of charging level in alambic at redistillation on chemical composition of fruit distillates, Bлияние на нивото на запълване на съда при редистилация върху химичния състав на плодови дестилати",
pages = "940-934",
number = "4",
volume = "15"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M.,& Miletić, N.. (2012). Effect of charging level in alambic at redistillation on chemical composition of fruit distillates. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture., 15(4), 934-940.

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Miletić N. Effect of charging level in alambic at redistillation on chemical composition of fruit distillates. in Journal of Mountain Agriculture on the Balkans. 2012;15(4):934-940..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, "Effect of charging level in alambic at redistillation on chemical composition of fruit distillates" in Journal of Mountain Agriculture on the Balkans, 15, no. 4 (2012):934-940.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/274
AB  - U radu su ispitivane fizičko hemijske karakteristike plodova pet sorata šljive kombinovanih svojstava koje su široko zastupljene u voćarstvu Srbije - 'Čačanska lepotica', 'Čačanska najbolja', 'Čačanska rodna', 'Valjevka' i 'Stanley', sa dva lokaliteta. Šljive su obrane u stadijumu pune zrelosti i prerađene u šljivovicu na isti način. Izvršena je fizičko hemijska analiza i senzorna ocena proizvedenih sortnih šljivovica. Razlike u hemijskom sastavu i senzornim karakteristikama dobijenih šljivovica uslovljene su sortnim karakteristikama ploda i lokalitetom sa kojeg potiču. Sve šljivovice su zadovoljavale zahteve zakonske regulative Srbije i EU.
AB  - Besides plum cultivars intended for brandy making, numerous plum cultivars with combined traits are also used for the production of plum brandy in Serbia. The latter are used as dessert fruits, as well as for freezing and processing into prunes, jam, marmalade, compote, etc. In some years, depending on market trends, larger or smaller quantities of high-quality fruits of the these cultivars, which are, otherwise, intended for both fresh consumption and processing by means of different methods of preservation, are being processed into brandy. In seasons in question, plum fruits are harvested exactly at the moment when they reach the stage of maturity that is common for plums intended for processing into brandy. In this paper we investigated physical and chemical properties of fruits of five cultivars with combined traits widely grown in Serbia - 'Čačanska Lepotica', 'Čačanska Najbolja', 'Čačanska Rodna', 'Valjevka' and 'Stanley', grown on two localities. Processing of the tested plum varieties into brandy was done in the same manner. Physical and chemical analysis was performed as well as the assessment of sensory characteristics of the produced plum brandies. Fruit characteristics of individual varieties, as well as the location from which these plum fruits originate are of great importance for the quality of brandy. The composition of produced plum brandies meets the legislation requirements of both Serbia and the EU. The utilization of high-quality fruits and applied technological processes resulted in considerably low content of undesirable components in plum brandies (methanol and prussic acid) which are below the legally permitted maximum. Differences in sensory assessment of brandies produced from the same cultivar, which depend on growing locality, ranged from 0.21 points (in 'Čačanska Najbolja') to 0.70 points (in 'Čačanska Rodna').
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Kvalitet šljivovica od sorata šljive kombinovanih svojstava
T1  - Quality of plum brandies produced from plum cultivars with combined properties
EP  - 31
IS  - 177-178
SP  - 23
VL  - 46
UR  - conv_1326
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja",
year = "2012",
abstract = "U radu su ispitivane fizičko hemijske karakteristike plodova pet sorata šljive kombinovanih svojstava koje su široko zastupljene u voćarstvu Srbije - 'Čačanska lepotica', 'Čačanska najbolja', 'Čačanska rodna', 'Valjevka' i 'Stanley', sa dva lokaliteta. Šljive su obrane u stadijumu pune zrelosti i prerađene u šljivovicu na isti način. Izvršena je fizičko hemijska analiza i senzorna ocena proizvedenih sortnih šljivovica. Razlike u hemijskom sastavu i senzornim karakteristikama dobijenih šljivovica uslovljene su sortnim karakteristikama ploda i lokalitetom sa kojeg potiču. Sve šljivovice su zadovoljavale zahteve zakonske regulative Srbije i EU., Besides plum cultivars intended for brandy making, numerous plum cultivars with combined traits are also used for the production of plum brandy in Serbia. The latter are used as dessert fruits, as well as for freezing and processing into prunes, jam, marmalade, compote, etc. In some years, depending on market trends, larger or smaller quantities of high-quality fruits of the these cultivars, which are, otherwise, intended for both fresh consumption and processing by means of different methods of preservation, are being processed into brandy. In seasons in question, plum fruits are harvested exactly at the moment when they reach the stage of maturity that is common for plums intended for processing into brandy. In this paper we investigated physical and chemical properties of fruits of five cultivars with combined traits widely grown in Serbia - 'Čačanska Lepotica', 'Čačanska Najbolja', 'Čačanska Rodna', 'Valjevka' and 'Stanley', grown on two localities. Processing of the tested plum varieties into brandy was done in the same manner. Physical and chemical analysis was performed as well as the assessment of sensory characteristics of the produced plum brandies. Fruit characteristics of individual varieties, as well as the location from which these plum fruits originate are of great importance for the quality of brandy. The composition of produced plum brandies meets the legislation requirements of both Serbia and the EU. The utilization of high-quality fruits and applied technological processes resulted in considerably low content of undesirable components in plum brandies (methanol and prussic acid) which are below the legally permitted maximum. Differences in sensory assessment of brandies produced from the same cultivar, which depend on growing locality, ranged from 0.21 points (in 'Čačanska Najbolja') to 0.70 points (in 'Čačanska Rodna').",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Kvalitet šljivovica od sorata šljive kombinovanih svojstava, Quality of plum brandies produced from plum cultivars with combined properties",
pages = "31-23",
number = "177-178",
volume = "46",
url = "conv_1326"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M.,& Miletić, N.. (2012). Kvalitet šljivovica od sorata šljive kombinovanih svojstava. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 46(177-178), 23-31.
conv_1326

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Miletić N. Kvalitet šljivovica od sorata šljive kombinovanih svojstava. in Voćarstvo. 2012;46(177-178):23-31.
conv_1326 .

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, "Kvalitet šljivovica od sorata šljive kombinovanih svojstava" in Voćarstvo, 46, no. 177-178 (2012):23-31,
conv_1326 .

TY  - JOUR
AU  - Popović, Branko
AU  - Paunović, Svetlana A.
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/261
AB  - 'Čačanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Čačanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Čačanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Čačanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.
PB  - International Society for Horticultural Science
T2  - Acta Horticulturae
T1  - Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'
EP  - 760
IS  - 1
SP  - 755
VL  - 981
DO  - 10.17660/actahortic.2013.981.121
UR  - conv_1743
ER  - 

@article{
author = "Popović, Branko and Paunović, Svetlana A. and Mitrović, Olga and Kandić, Miodrag and Nikićević, Ninoslav and Tešević, Vele",
year = "2012",
abstract = "'Čačanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Čačanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Čačanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Čačanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'",
pages = "760-755",
number = "1",
volume = "981",
doi = "10.17660/actahortic.2013.981.121",
url = "conv_1743"
}

Popović, B., Paunović, S. A., Mitrović, O., Kandić, M., Nikićević, N.,& Tešević, V.. (2012). Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'. in Acta Horticulturae
International Society for Horticultural Science., 981(1), 755-760.
https://doi.org/10.17660/actahortic.2013.981.121
conv_1743

Popović B, Paunović SA, Mitrović O, Kandić M, Nikićević N, Tešević V. Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'. in Acta Horticulturae. 2012;981(1):755-760.
doi:10.17660/actahortic.2013.981.121
conv_1743 .

Popović, Branko, Paunović, Svetlana A., Mitrović, Olga, Kandić, Miodrag, Nikićević, Ninoslav, Tešević, Vele, "Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'" in Acta Horticulturae, 981, no. 1 (2012):755-760,
https://doi.org/10.17660/actahortic.2013.981.121 .,
conv_1743 .

TY  - JOUR
AU  - Mitrović, Olga
AU  - Paunović, Svetlana A.
AU  - Kandić, Miodrag
AU  - Popović, Branko
AU  - Leposavić, Aleksandar
AU  - Zlatković, Branislav
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/256
AB  - Modern prune production largely depends on market requirements. Uniform size and color, harmonious flavor and pleasant aroma are highly valued properties among consumers. Aiming the extension of drying season and the assortment list, a number of plum cultivars were developed at Fruit Research Institute Čačak (FRI) specifically for drying. A three-year study included fruits of 'Čačanska Lepotica', 'Mildora', 'Čačanska Rodna' and 'Valjevka'. Plums were in the optimal maturity for preserving by drying. Mechanical and chemical composition of fresh and dried plum fruits was studied, and the behavior of fruits during drying was monitored. Additionally, organoleptical properties of prunes were also assessed. Fruits were dried in an experimental dryer at the air temperature of 90C. Prunes obtained from the cultivars above were different in size, chemical composition, sensory characteristics and skin color. Prunes of 'Valjevka' were extremely dark, almost coal-black, in contrast to amber-like prunes of 'Mildora'. Harmonious sweet-acid flavor of prunes of 'Čačanska Rodna' ensured it the highest grade in terms of sensory characteristics, whereas prunes of 'Čačanska Lepotica' tended to be slightly acid in flavor.
PB  - International Society for Horticultural Science
T2  - Acta Horticulturae
T1  - Characteristic of prunes produced from plum cultivars developed at fruit research institute, Čačak
EP  - 636
IS  - 1
SP  - 631
VL  - 981
DO  - 10.17660/actahortic.2013.981.101
UR  - conv_1737
ER  - 

@article{
author = "Mitrović, Olga and Paunović, Svetlana A. and Kandić, Miodrag and Popović, Branko and Leposavić, Aleksandar and Zlatković, Branislav",
year = "2012",
abstract = "Modern prune production largely depends on market requirements. Uniform size and color, harmonious flavor and pleasant aroma are highly valued properties among consumers. Aiming the extension of drying season and the assortment list, a number of plum cultivars were developed at Fruit Research Institute Čačak (FRI) specifically for drying. A three-year study included fruits of 'Čačanska Lepotica', 'Mildora', 'Čačanska Rodna' and 'Valjevka'. Plums were in the optimal maturity for preserving by drying. Mechanical and chemical composition of fresh and dried plum fruits was studied, and the behavior of fruits during drying was monitored. Additionally, organoleptical properties of prunes were also assessed. Fruits were dried in an experimental dryer at the air temperature of 90C. Prunes obtained from the cultivars above were different in size, chemical composition, sensory characteristics and skin color. Prunes of 'Valjevka' were extremely dark, almost coal-black, in contrast to amber-like prunes of 'Mildora'. Harmonious sweet-acid flavor of prunes of 'Čačanska Rodna' ensured it the highest grade in terms of sensory characteristics, whereas prunes of 'Čačanska Lepotica' tended to be slightly acid in flavor.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Characteristic of prunes produced from plum cultivars developed at fruit research institute, Čačak",
pages = "636-631",
number = "1",
volume = "981",
doi = "10.17660/actahortic.2013.981.101",
url = "conv_1737"
}

Mitrović, O., Paunović, S. A., Kandić, M., Popović, B., Leposavić, A.,& Zlatković, B.. (2012). Characteristic of prunes produced from plum cultivars developed at fruit research institute, Čačak. in Acta Horticulturae
International Society for Horticultural Science., 981(1), 631-636.
https://doi.org/10.17660/actahortic.2013.981.101
conv_1737

Mitrović O, Paunović SA, Kandić M, Popović B, Leposavić A, Zlatković B. Characteristic of prunes produced from plum cultivars developed at fruit research institute, Čačak. in Acta Horticulturae. 2012;981(1):631-636.
doi:10.17660/actahortic.2013.981.101
conv_1737 .

Mitrović, Olga, Paunović, Svetlana A., Kandić, Miodrag, Popović, Branko, Leposavić, Aleksandar, Zlatković, Branislav, "Characteristic of prunes produced from plum cultivars developed at fruit research institute, Čačak" in Acta Horticulturae, 981, no. 1 (2012):631-636,
https://doi.org/10.17660/actahortic.2013.981.101 .,
conv_1737 .

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/254
AB  - Fruits of plum 'Stanley' were analysed for total anthocyanins, total phenolics and antioxidant capacity over three successive harvest years. Fresh fruits were harvested five times per year. The total anthocyanins content ranged from 5 to 57 mg/100 g, expressed as cyanidin-3-glucoside equivalents, on a fresh-weight basis. The anthocyanin concentrations were higher in fruits of successive harvesting dates, meaning that anthocyanin accumulation seemed to occur constantly during fruit development and ripening. The total phenolic content was within the range of 70 to 214 mg gallic acid equivalents/100 g fresh weight. The highest concentrations of anthocyanins and phenolics were observed in plum fruits harvested in 2009, which is most likely due to the favourable weather conditions. The free radical galvinoxyl was used to evaluate antioxidant capacity of plum fruits. The total antioxidant capacity of fresh fruits, expressed as the rate constant k1', ranged from 0.950 to 3.010 s-1. Antioxidant capacity also strongly depended on ripening stage, showing completely opposite trend compared to that of total phenolics. Since total phenolics and antioxidant capacity performed nearly 'object and its reflection in the mirror' trend, consequently the lowest antioxidant capacity was observed in plum fruits harvested in 2009.
T2  - Australian Journal of Crop Science
T1  - Phenolic content and antioxidant capacity of fruits of plum cv. 'stanley' (Prunus domestica L.) As influenced by maturity stage and on-tree ripening
EP  - 687
IS  - 4
SP  - 681
VL  - 6
UR  - conv_1736
ER  - 

@article{
author = "Miletić, Nemanja and Popović, Branko and Mitrović, Olga and Kandić, Miodrag",
year = "2012",
abstract = "Fruits of plum 'Stanley' were analysed for total anthocyanins, total phenolics and antioxidant capacity over three successive harvest years. Fresh fruits were harvested five times per year. The total anthocyanins content ranged from 5 to 57 mg/100 g, expressed as cyanidin-3-glucoside equivalents, on a fresh-weight basis. The anthocyanin concentrations were higher in fruits of successive harvesting dates, meaning that anthocyanin accumulation seemed to occur constantly during fruit development and ripening. The total phenolic content was within the range of 70 to 214 mg gallic acid equivalents/100 g fresh weight. The highest concentrations of anthocyanins and phenolics were observed in plum fruits harvested in 2009, which is most likely due to the favourable weather conditions. The free radical galvinoxyl was used to evaluate antioxidant capacity of plum fruits. The total antioxidant capacity of fresh fruits, expressed as the rate constant k1', ranged from 0.950 to 3.010 s-1. Antioxidant capacity also strongly depended on ripening stage, showing completely opposite trend compared to that of total phenolics. Since total phenolics and antioxidant capacity performed nearly 'object and its reflection in the mirror' trend, consequently the lowest antioxidant capacity was observed in plum fruits harvested in 2009.",
journal = "Australian Journal of Crop Science",
title = "Phenolic content and antioxidant capacity of fruits of plum cv. 'stanley' (Prunus domestica L.) As influenced by maturity stage and on-tree ripening",
pages = "687-681",
number = "4",
volume = "6",
url = "conv_1736"
}

Miletić, N., Popović, B., Mitrović, O.,& Kandić, M.. (2012). Phenolic content and antioxidant capacity of fruits of plum cv. 'stanley' (Prunus domestica L.) As influenced by maturity stage and on-tree ripening. in Australian Journal of Crop Science, 6(4), 681-687.
conv_1736

Miletić N, Popović B, Mitrović O, Kandić M. Phenolic content and antioxidant capacity of fruits of plum cv. 'stanley' (Prunus domestica L.) As influenced by maturity stage and on-tree ripening. in Australian Journal of Crop Science. 2012;6(4):681-687.
conv_1736 .

Miletić, Nemanja, Popović, Branko, Mitrović, Olga, Kandić, Miodrag, "Phenolic content and antioxidant capacity of fruits of plum cv. 'stanley' (Prunus domestica L.) As influenced by maturity stage and on-tree ripening" in Australian Journal of Crop Science, 6, no. 4 (2012):681-687,
conv_1736 .

TY  - CONF
AU  - Miletić, Nemanja
AU  - Leposavić, Aleksandar
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/264
AB  - Individually quick frozen (IQF) fruits of the most abundant raspberry cultivars (Meeker and Willamette) in Western Serbia were randomly taken from the commercial cold storage in Arilje growing area, and analyzed for main phenolics and antioxidative capacity. All samples for freezing were harvested in the full ripening stage in the orchards in close proximity to the commercial cold storage, frozen by conventional freezing, and stored at -18°C, prior to use. Using high-performance liquid chromatography, high content of ellagic acid (from 13,99 to 27,01 mg/100 g fw for Meeker; from 26,15 to 35,22 mg/100 g fw for Willamette) and cyanidin (from 20,75 to 29,97 mg/100 g fw for Meeker; from 32,97 to 64,68 mg/100 g fw for Willamette) were determined. Significant amounts of pelargonidin (up to 7,08 mg/100 g fw), gallic acid (up to 4,42 mg/100 g fw), quercetin (up to 1,56 mg/100 g fw), and apigenin (up to 0,42 mg/100 g fw) were also detected in all samples. Although the raspberries cv. Willamette contain higher concentration of detected phenolics than raspberries cv. Meeker, nevertheless antioxidative capacity is nearly equal for both cultivars examined.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Contents of main phenolics and antioxidative capacity in frozen raspberry fruits (Rubus idaeus L.) from Arilje growing area
EP  - 171
SP  - 166
UR  - conv_1747
ER  - 

@conference{
author = "Miletić, Nemanja and Leposavić, Aleksandar and Popović, Branko and Mitrović, Olga and Kandić, Miodrag",
year = "2012",
abstract = "Individually quick frozen (IQF) fruits of the most abundant raspberry cultivars (Meeker and Willamette) in Western Serbia were randomly taken from the commercial cold storage in Arilje growing area, and analyzed for main phenolics and antioxidative capacity. All samples for freezing were harvested in the full ripening stage in the orchards in close proximity to the commercial cold storage, frozen by conventional freezing, and stored at -18°C, prior to use. Using high-performance liquid chromatography, high content of ellagic acid (from 13,99 to 27,01 mg/100 g fw for Meeker; from 26,15 to 35,22 mg/100 g fw for Willamette) and cyanidin (from 20,75 to 29,97 mg/100 g fw for Meeker; from 32,97 to 64,68 mg/100 g fw for Willamette) were determined. Significant amounts of pelargonidin (up to 7,08 mg/100 g fw), gallic acid (up to 4,42 mg/100 g fw), quercetin (up to 1,56 mg/100 g fw), and apigenin (up to 0,42 mg/100 g fw) were also detected in all samples. Although the raspberries cv. Willamette contain higher concentration of detected phenolics than raspberries cv. Meeker, nevertheless antioxidative capacity is nearly equal for both cultivars examined.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Contents of main phenolics and antioxidative capacity in frozen raspberry fruits (Rubus idaeus L.) from Arilje growing area",
pages = "171-166",
url = "conv_1747"
}

Miletić, N., Leposavić, A., Popović, B., Mitrović, O.,& Kandić, M.. (2012). Contents of main phenolics and antioxidative capacity in frozen raspberry fruits (Rubus idaeus L.) from Arilje growing area. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 166-171.
conv_1747

Miletić N, Leposavić A, Popović B, Mitrović O, Kandić M. Contents of main phenolics and antioxidative capacity in frozen raspberry fruits (Rubus idaeus L.) from Arilje growing area. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:166-171.
conv_1747 .

Miletić, Nemanja, Leposavić, Aleksandar, Popović, Branko, Mitrović, Olga, Kandić, Miodrag, "Contents of main phenolics and antioxidative capacity in frozen raspberry fruits (Rubus idaeus L.) from Arilje growing area" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):166-171,
conv_1747 .