TY  - CONF
AU  - Korićanac, Aleksandra
AU  - Milatović, Dragan
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Vasić, Tanja
AU  - Glišić, Ivana
PY  - 2024-01
UR  - https://refri.institut-cacak.org/handle/123456789/860
AB  - The effects of a chitosan coating on the quality and storability of 'Stanley' plum fruit were investigated. Plum fruits were treated with a 1.0 % w/v chitosan coating and stored at 1 ± 1 °C under 90–95% relative humidity for 28 days, and, subsequently, held at 24 °C for four days to evaluate shelf life. Some basic physical and chemical quality indices (weight loss, fruit firmness, soluble solids content, pH, content of total sugars, inverted sugars, sucrose and acids) were evaluated after storage, and after four days of shelf life. Furthermore, the occurrence of pathogens in treated and control fruit was monitored. Weight loss was pronounced after cold storage and it almost doubled during shelf life in both groups of plums, and the results obtained show that the chitosan coating could not prevent shrivelling. Although, the chitosan-coated fruits showed higher firmness after cold storage and during shelf life (2.51 kg/cm2, and 1.75 kg/cm2, respectively) than the control fruits (2.28 kg/cm2, and 1.66 kg/cm2, respectively), the observed differences were not statistically significant. There was also no significant difference in chemical composition between treated and control fruits. However, the percentage of fruit infected with Monilinia spp. at the end of cold storage was slightly lower in the chitosan-coated fruit (2.00%) than in the untreated fruit (3.33%). The effectiveness of chitosan coating in maintaining plum quality during storage therefore remains questionable.
AB  - Raziskali smo vpliv prevleke iz hitozana na kakovost in sposobnost skladiščenja plodov sliv sorte 'Stanley'. Plodove sliv smo obdelali z 1,0 % m/v prevleko iz hitozana jih skladiščili pri 1 ± 1 °C pri 90–95 % relativni vlažnosti 28 dni, nato pa jih hranili pri 24 °C štiri dni, da bi ocenili rok uporabnosti. Nekatere osnovne fizikalno-kemijske kazalnike kakovosti (izguba mase, čvrstost plodov, vsebnost topne suhe snovi, pH, vsebnost skupnih sladkorjev, invertnih sladkorjev, saharoze in organskih kislin) smo izmerili po skladiščenju in po štirih dneh shranjevanja pri sobni temperaturi. Nadalje smo spremljali pojav patogenov pri tretiranih in kontrolnih plodovih. Izguba mase je bila po hladnem skladiščenju izrazita in se je med shranjevanjem pri sobni temperaturi pri obeh skupinah sliv skoraj podvojila, dobljeni rezultati pa kažejo, da obloga iz hitozana ni preprečila zgubanosti kožice. Čeprav so plodovi,prevlečeni s hitozanom, pokazali večjo trdoto po hladnem skladiščenju in med rokom trajanja (2,51 kg/cm2 oziroma 1,75 kg/cm2) kot kontrolni plodovi (2,28 kg/cm2 oziroma 1,66 kg/cm2), opažene razlike niso bile statistično značilne. Prav tako ni bilo pomembne razlike v kemični sestavi med tretiranimi in kontrolnimi plodovi. Vendar pa je odstotek plodov, okuženih z Monilinia spp. ob koncu skladiščenja nekoliko manjši pri plodovih, obloženih s hitozanom (2,00 %) kot pri netretiranih plodovih (3,33 %). Učinkovitost premaza s hitozanom pri ohranjanju kakovosti sliv med skladiščenjem ostaja torej vprašljiva.
PB  - Ljubljana : Strokovno sadjarsko društvo Slovenije
PB  - Ljubljana : Univerza v LJubljani, Biotehniška fakulteta, Oddelek za agronomijo, Katedra za sadjarstvo, vinogradništvo in vrtnarstvo
C3  - Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia
T1  - Effects of a chitosan coating on the post-storage quality of plum fruit
T1  - Vplivi prevleke iz hitozana na kakovost plodov slive po skladiščenju
EP  - 97
SP  - 91
ER  - 

@conference{
author = "Korićanac, Aleksandra and Milatović, Dragan and Popović, Branko and Mitrović, Olga and Vasić, Tanja and Glišić, Ivana",
year = "2024-01",
abstract = "The effects of a chitosan coating on the quality and storability of 'Stanley' plum fruit were investigated. Plum fruits were treated with a 1.0 % w/v chitosan coating and stored at 1 ± 1 °C under 90–95% relative humidity for 28 days, and, subsequently, held at 24 °C for four days to evaluate shelf life. Some basic physical and chemical quality indices (weight loss, fruit firmness, soluble solids content, pH, content of total sugars, inverted sugars, sucrose and acids) were evaluated after storage, and after four days of shelf life. Furthermore, the occurrence of pathogens in treated and control fruit was monitored. Weight loss was pronounced after cold storage and it almost doubled during shelf life in both groups of plums, and the results obtained show that the chitosan coating could not prevent shrivelling. Although, the chitosan-coated fruits showed higher firmness after cold storage and during shelf life (2.51 kg/cm2, and 1.75 kg/cm2, respectively) than the control fruits (2.28 kg/cm2, and 1.66 kg/cm2, respectively), the observed differences were not statistically significant. There was also no significant difference in chemical composition between treated and control fruits. However, the percentage of fruit infected with Monilinia spp. at the end of cold storage was slightly lower in the chitosan-coated fruit (2.00%) than in the untreated fruit (3.33%). The effectiveness of chitosan coating in maintaining plum quality during storage therefore remains questionable., Raziskali smo vpliv prevleke iz hitozana na kakovost in sposobnost skladiščenja plodov sliv sorte 'Stanley'. Plodove sliv smo obdelali z 1,0 % m/v prevleko iz hitozana jih skladiščili pri 1 ± 1 °C pri 90–95 % relativni vlažnosti 28 dni, nato pa jih hranili pri 24 °C štiri dni, da bi ocenili rok uporabnosti. Nekatere osnovne fizikalno-kemijske kazalnike kakovosti (izguba mase, čvrstost plodov, vsebnost topne suhe snovi, pH, vsebnost skupnih sladkorjev, invertnih sladkorjev, saharoze in organskih kislin) smo izmerili po skladiščenju in po štirih dneh shranjevanja pri sobni temperaturi. Nadalje smo spremljali pojav patogenov pri tretiranih in kontrolnih plodovih. Izguba mase je bila po hladnem skladiščenju izrazita in se je med shranjevanjem pri sobni temperaturi pri obeh skupinah sliv skoraj podvojila, dobljeni rezultati pa kažejo, da obloga iz hitozana ni preprečila zgubanosti kožice. Čeprav so plodovi,prevlečeni s hitozanom, pokazali večjo trdoto po hladnem skladiščenju in med rokom trajanja (2,51 kg/cm2 oziroma 1,75 kg/cm2) kot kontrolni plodovi (2,28 kg/cm2 oziroma 1,66 kg/cm2), opažene razlike niso bile statistično značilne. Prav tako ni bilo pomembne razlike v kemični sestavi med tretiranimi in kontrolnimi plodovi. Vendar pa je odstotek plodov, okuženih z Monilinia spp. ob koncu skladiščenja nekoliko manjši pri plodovih, obloženih s hitozanom (2,00 %) kot pri netretiranih plodovih (3,33 %). Učinkovitost premaza s hitozanom pri ohranjanju kakovosti sliv med skladiščenjem ostaja torej vprašljiva.",
publisher = "Ljubljana : Strokovno sadjarsko društvo Slovenije, Ljubljana : Univerza v LJubljani, Biotehniška fakulteta, Oddelek za agronomijo, Katedra za sadjarstvo, vinogradništvo in vrtnarstvo",
journal = "Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia",
title = "Effects of a chitosan coating on the post-storage quality of plum fruit, Vplivi prevleke iz hitozana na kakovost plodov slive po skladiščenju",
pages = "97-91"
}

Korićanac, A., Milatović, D., Popović, B., Mitrović, O., Vasić, T.,& Glišić, I.. (2024-01). Effects of a chitosan coating on the post-storage quality of plum fruit. in Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia
Ljubljana : Strokovno sadjarsko društvo Slovenije., 91-97.

Korićanac A, Milatović D, Popović B, Mitrović O, Vasić T, Glišić I. Effects of a chitosan coating on the post-storage quality of plum fruit. in Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia. 2024;:91-97..

Korićanac, Aleksandra, Milatović, Dragan, Popović, Branko, Mitrović, Olga, Vasić, Tanja, Glišić, Ivana, "Effects of a chitosan coating on the post-storage quality of plum fruit" in Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia (2024-01):91-97.

TY  - CONF
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Korićanac, Aleksandra
AU  - Leposavić, Aleksandar
AU  - Jevremović, Darko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2024
UR  - https://refri.institut-cacak.org/handle/123456789/871
AB  - ‘Čačanska Rodna’ is very fruitful and has a tendency to overcrop. Therefore, for its successful growing, pruning is recommended as a mandatory measure. Regardless of the pruning intensity, a larger or smaller proportion of small fruits (<25 g) are always present on the tree. Due to their small size and inappropriate color, such fruits are not suitable for drying, fresh consumption and freezing. In Serbia, such small fruits are used for the production of plum spirit. The traditional method of plum spirit production includes crushing the fruits and spontaneous fermentation of the mash with stones, followed by double distillation, which results in overexpressed and often unpleasant stone-like aroma and, in the case of long and inadequate storage of the fermented mash, an acidic taste of plum spirit too. The aim of the study was to examine whether modifications of traditional plum spirit production method, which include a shorter storage time of the fermented mash, removal the stones before alcoholic fermentation, pulping of fruits and use of selected yeasts, can improve the smell and taste of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. The plum spirits obtained by six different processing methods, including the traditional one, differed significantly in terms of the contents of 21 out of 24 analyzed volatile compounds, as well as of sensory ratings. The plum spirit produced from the mash of crushed stoneless plums, spontaneously fermented and distilled immediately after finished alcoholic fermentation was evaluated with the highest sensory score, even higher than the plum spirits obtained by the most commonly used method in modern distilleries today (spirits from the pulped stoneless plums, fermented with selected yeasts and distilled immediately after finished fermentation). By choosing adequate processing method, excellent quality plum spirit can be obtained even from the small fruits of cv ‘Čačanska Rodna’.
PB  - Montfavet : INRAE
PB  - Leuwen : ISHS
C3  - Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France
T1  - Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’
EP  - 25
SP  - 24
ER  - 

@conference{
author = "Popović, Branko and Mitrović, Olga and Korićanac, Aleksandra and Leposavić, Aleksandar and Jevremović, Darko and Nikićević, Ninoslav and Tešević, Vele",
year = "2024",
abstract = "‘Čačanska Rodna’ is very fruitful and has a tendency to overcrop. Therefore, for its successful growing, pruning is recommended as a mandatory measure. Regardless of the pruning intensity, a larger or smaller proportion of small fruits (<25 g) are always present on the tree. Due to their small size and inappropriate color, such fruits are not suitable for drying, fresh consumption and freezing. In Serbia, such small fruits are used for the production of plum spirit. The traditional method of plum spirit production includes crushing the fruits and spontaneous fermentation of the mash with stones, followed by double distillation, which results in overexpressed and often unpleasant stone-like aroma and, in the case of long and inadequate storage of the fermented mash, an acidic taste of plum spirit too. The aim of the study was to examine whether modifications of traditional plum spirit production method, which include a shorter storage time of the fermented mash, removal the stones before alcoholic fermentation, pulping of fruits and use of selected yeasts, can improve the smell and taste of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. The plum spirits obtained by six different processing methods, including the traditional one, differed significantly in terms of the contents of 21 out of 24 analyzed volatile compounds, as well as of sensory ratings. The plum spirit produced from the mash of crushed stoneless plums, spontaneously fermented and distilled immediately after finished alcoholic fermentation was evaluated with the highest sensory score, even higher than the plum spirits obtained by the most commonly used method in modern distilleries today (spirits from the pulped stoneless plums, fermented with selected yeasts and distilled immediately after finished fermentation). By choosing adequate processing method, excellent quality plum spirit can be obtained even from the small fruits of cv ‘Čačanska Rodna’.",
publisher = "Montfavet : INRAE, Leuwen : ISHS",
journal = "Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France",
title = "Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’",
pages = "25-24"
}

Popović, B., Mitrović, O., Korićanac, A., Leposavić, A., Jevremović, D., Nikićević, N.,& Tešević, V.. (2024). Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. in Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France
Montfavet : INRAE., 24-25.

Popović B, Mitrović O, Korićanac A, Leposavić A, Jevremović D, Nikićević N, Tešević V. Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. in Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France. 2024;:24-25..

Popović, Branko, Mitrović, Olga, Korićanac, Aleksandra, Leposavić, Aleksandar, Jevremović, Darko, Nikićević, Ninoslav, Tešević, Vele, "Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’" in Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France (2024):24-25.

TY  - CONF
AU  - Tomić, Jelena
AU  - Rilak, Boris
AU  - Karaklajić-Stajić, Žaklina
AU  - Pešaković, Marijana
AU  - Paunović, Svetlana
AU  - Korićanac, Aleksandra
PY  - 2024
UR  - https://refri.institut-cacak.org/handle/123456789/856
AB  - Natural biostimulant products that enhance the growth, productivity, and nutritional quality of
fruits are becoming increasingly popular, particularly in challenging environmental conditions
like fluctuating temperatures, spring frosts, and excessive precipitation. This study aimed to
evaluate the effect of the dihydroquercetin-based biostimulant on the yield and fruit quality of
the strawberry cultivar 'Alba' grown in an open field condition. Biostimulant application
increased strawberry yield, total phenolic content and antioxidant activity, while physical
traits, total soluble solids (TSS), titratable acidity (TA), pH, and total sugars (TS), invert sugar
(IS) and sucrose (SUC) responded differently to the biostimulant. The application of
dihydroquercetin-based nanoemulsion negatively affected the content of TSS, TA, TS and IS
but not the external appearance of the strawberry (weight, dimensions, shape, index color and
firmness). These data suggested that dihydroquercetin-based treatment might maintain
physical traits while improving the content of bioactive compounds of strawberry fruit due to
the enhancement of the phenolic content and antioxidant activity.
AB  - Naravni biostimulanti, ki izboljšujejo rast, rodnost in notranjo kakovost plodov, postajajo vse
bolj pomembni, zlasti pri spreminajočih se klimatskih spremembah , kot so nihanje
temperatur, spomladanske pozebe in prevelike količine padavin. Namen te študije je bil
oceniti učinek biostimulanta na osnovi dihidrokvercetina na rodnost in kakovost plodov
žlahtnega jagodnjaka sorte 'Alba', gojenega na prostem. Uporaba biostimulanta je povečala
pridelek, vsebnost skupnih fenolov in antioksidativni potencial, medtem ko so se druge
spremenljivke, kot so topna suha snov (TSS), titracijske kisline (TA), pH, vsebnost skupnih
sladkorjev (TS), invertnega sladkorja (IS) in saharoza (SUC), različno odzvale na uporabo
biostimulanta. Uporaba nanoemulzije na osnovi dihidrokvercetina je negativno vplivala na
vsebnost TSS, TA, TS in IS, ne pa na zunanji videz ploda (maso, velikost, obliko, barvo in
trdoto). Ti podatki kažejo, da bi lahko uporaba tega biostimulanta ohranila fizikalne lastnosti,hkrati pa povečala vsebnost bioaktivnih snovi v plodovih s povečanjem vsebnosti fenolov in
antioksidativne aktivnosti.
PB  - Ljubljana : Strokovno sadjarsko društvo Slovenije
PB  - Ljubljana : Univerza v LJubljani, Biotehniška fakulteta, Oddelek za agronomijo, Katedra za sadjarstvo, vinogradništvo in vrtnarstvo
C3  - Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia
T1  - Dihydroquercetin-based nanoemulsion as a promising biostimulant for enhancing in fruit quality of strawberry
T1  - Nanoemulzija na osnovi dihidrokvercetina kot obetavni biostimulant za izboljšanje kakovosti plodov jagode
EP  - 257
SP  - 250
ER  - 

@conference{
author = "Tomić, Jelena and Rilak, Boris and Karaklajić-Stajić, Žaklina and Pešaković, Marijana and Paunović, Svetlana and Korićanac, Aleksandra",
year = "2024",
abstract = "Natural biostimulant products that enhance the growth, productivity, and nutritional quality offruits are becoming increasingly popular, particularly in challenging environmental conditionslike fluctuating temperatures, spring frosts, and excessive precipitation. This study aimed toevaluate the effect of the dihydroquercetin-based biostimulant on the yield and fruit quality ofthe strawberry cultivar 'Alba' grown in an open field condition. Biostimulant applicationincreased strawberry yield, total phenolic content and antioxidant activity, while physicaltraits, total soluble solids (TSS), titratable acidity (TA), pH, and total sugars (TS), invert sugar(IS) and sucrose (SUC) responded differently to the biostimulant. The application ofdihydroquercetin-based nanoemulsion negatively affected the content of TSS, TA, TS and ISbut not the external appearance of the strawberry (weight, dimensions, shape, index color andfirmness). These data suggested that dihydroquercetin-based treatment might maintainphysical traits while improving the content of bioactive compounds of strawberry fruit due tothe enhancement of the phenolic content and antioxidant activity., Naravni biostimulanti, ki izboljšujejo rast, rodnost in notranjo kakovost plodov, postajajo vsebolj pomembni, zlasti pri spreminajočih se klimatskih spremembah , kot so nihanjetemperatur, spomladanske pozebe in prevelike količine padavin. Namen te študije je biloceniti učinek biostimulanta na osnovi dihidrokvercetina na rodnost in kakovost plodovžlahtnega jagodnjaka sorte 'Alba', gojenega na prostem. Uporaba biostimulanta je povečalapridelek, vsebnost skupnih fenolov in antioksidativni potencial, medtem ko so se drugespremenljivke, kot so topna suha snov (TSS), titracijske kisline (TA), pH, vsebnost skupnihsladkorjev (TS), invertnega sladkorja (IS) in saharoza (SUC), različno odzvale na uporabobiostimulanta. Uporaba nanoemulzije na osnovi dihidrokvercetina je negativno vplivala navsebnost TSS, TA, TS in IS, ne pa na zunanji videz ploda (maso, velikost, obliko, barvo intrdoto). Ti podatki kažejo, da bi lahko uporaba tega biostimulanta ohranila fizikalne lastnosti,hkrati pa povečala vsebnost bioaktivnih snovi v plodovih s povečanjem vsebnosti fenolov inantioksidativne aktivnosti.",
publisher = "Ljubljana : Strokovno sadjarsko društvo Slovenije, Ljubljana : Univerza v LJubljani, Biotehniška fakulteta, Oddelek za agronomijo, Katedra za sadjarstvo, vinogradništvo in vrtnarstvo",
journal = "Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia",
title = "Dihydroquercetin-based nanoemulsion as a promising biostimulant for enhancing in fruit quality of strawberry, Nanoemulzija na osnovi dihidrokvercetina kot obetavni biostimulant za izboljšanje kakovosti plodov jagode",
pages = "257-250"
}

Tomić, J., Rilak, B., Karaklajić-Stajić, Ž., Pešaković, M., Paunović, S.,& Korićanac, A.. (2024). Dihydroquercetin-based nanoemulsion as a promising biostimulant for enhancing in fruit quality of strawberry. in Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia
Ljubljana : Strokovno sadjarsko društvo Slovenije., 250-257.

Tomić J, Rilak B, Karaklajić-Stajić Ž, Pešaković M, Paunović S, Korićanac A. Dihydroquercetin-based nanoemulsion as a promising biostimulant for enhancing in fruit quality of strawberry. in Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia. 2024;:250-257..

Tomić, Jelena, Rilak, Boris, Karaklajić-Stajić, Žaklina, Pešaković, Marijana, Paunović, Svetlana, Korićanac, Aleksandra, "Dihydroquercetin-based nanoemulsion as a promising biostimulant for enhancing in fruit quality of strawberry" in Zbornik referatov : 5. slovenskega sadjarskega kongresa z mednarodno udeležbo, 17–18. januar 2024, Krško, Slovenia (2024):250-257.

TY  - CONF
AU  - Popović, Branko
AU  - Radičević, Sanja
AU  - Mitrović, Olga
AU  - Korićanac, Aleksandra
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/852
AB  - According to the average annual production, sour cherries take the third place in Serbian fruit production. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruited varieties bred at the Fruit Research Institute in Čačak, have become more widespread in sour cherry orchards. Some of the newly bred varieties, similar to ‘Oblačinska’, are characterized by combined properties and can be used as fresh fruit and/or for various types of processing. Sour cherries are mainly used in Serbia as raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, dried fruits, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit is gaining interest. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), bred in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. The sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alembic of traditional design. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of the ten major volatile components. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.
PB  - East Sarajevo : Faculty of Agriculture
C3  - Book of Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina
T1  - Newly created Čačak’s sour cherry varieties as a raw material for spirit production
EP  - 225
SP  - 220
ER  - 

@conference{
author = "Popović, Branko and Radičević, Sanja and Mitrović, Olga and Korićanac, Aleksandra and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan",
year = "2023",
abstract = "According to the average annual production, sour cherries take the third place in Serbian fruit production. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruited varieties bred at the Fruit Research Institute in Čačak, have become more widespread in sour cherry orchards. Some of the newly bred varieties, similar to ‘Oblačinska’, are characterized by combined properties and can be used as fresh fruit and/or for various types of processing. Sour cherries are mainly used in Serbia as raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, dried fruits, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit is gaining interest. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), bred in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. The sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alembic of traditional design. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of the ten major volatile components. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "Book of Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina",
title = "Newly created Čačak’s sour cherry varieties as a raw material for spirit production",
pages = "225-220"
}

Popović, B., Radičević, S., Mitrović, O., Korićanac, A., Nikićević, N., Tešević, V.,& Urošević, I.. (2023). Newly created Čačak’s sour cherry varieties as a raw material for spirit production. in Book of Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : Faculty of Agriculture., 220-225.

Popović B, Radičević S, Mitrović O, Korićanac A, Nikićević N, Tešević V, Urošević I. Newly created Čačak’s sour cherry varieties as a raw material for spirit production. in Book of Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2023;:220-225..

Popović, Branko, Radičević, Sanja, Mitrović, Olga, Korićanac, Aleksandra, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Newly created Čačak’s sour cherry varieties as a raw material for spirit production" in Book of Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2023):220-225.

TY  - CONF
AU  - Popović, Branko
AU  - Radičević, Sanja
AU  - Mitrović, Olga
AU  - Korićanac, Aleksandra
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/664
AB  - According to the average annual production sour cherries take the third place in Serbian fruit growing. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruit varieties created by breeding work at the Fruit Research Institute, Čačak, have become more widespread in sour cherry orchards. Some of the newly created varieties are, similar to the ‘Oblačinska’ variety, varieties with combined properties and can be used as fresh fruit and for various types of processing. Sour cherries are used in Serbia as a raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit has become increasingly interesting. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), which were created in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. Sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alambic of traditional construction. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of 10 major volatile components analyzed. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.
PB  - East Sarajevo : Faculty of Agriculture
C3  - Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina
T1  - Newly created Čačak’s sour cherry varieties as a raw material for spirit production
EP  - 188
SP  - 188
ER  - 

@conference{
author = "Popović, Branko and Radičević, Sanja and Mitrović, Olga and Korićanac, Aleksandra and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan",
year = "2023",
abstract = "According to the average annual production sour cherries take the third place in Serbian fruit growing. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruit varieties created by breeding work at the Fruit Research Institute, Čačak, have become more widespread in sour cherry orchards. Some of the newly created varieties are, similar to the ‘Oblačinska’ variety, varieties with combined properties and can be used as fresh fruit and for various types of processing. Sour cherries are used in Serbia as a raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit has become increasingly interesting. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), which were created in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. Sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alambic of traditional construction. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of 10 major volatile components analyzed. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina",
title = "Newly created Čačak’s sour cherry varieties as a raw material for spirit production",
pages = "188-188"
}

Popović, B., Radičević, S., Mitrović, O., Korićanac, A., Nikićević, N., Tešević, V.,& Urošević, I.. (2023). Newly created Čačak’s sour cherry varieties as a raw material for spirit production. in Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : Faculty of Agriculture., 188-188.

Popović B, Radičević S, Mitrović O, Korićanac A, Nikićević N, Tešević V, Urošević I. Newly created Čačak’s sour cherry varieties as a raw material for spirit production. in Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2023;:188-188..

Popović, Branko, Radičević, Sanja, Mitrović, Olga, Korićanac, Aleksandra, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Newly created Čačak’s sour cherry varieties as a raw material for spirit production" in Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2023):188-188.

TY  - JOUR
AU  - Mitrović, Olga
AU  - Vujović, Tatjana
AU  - Popović, Branko
AU  - Leposavić, Aleksandar
AU  - Karaklajić-Stajić, Žaklina
AU  - Korićanac, Aleksandra
AU  - Miletić, Nemanja
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/714
AB  - In Serbia, the dominant methods of vegetative propagation of raspberries and blackberries are by root suckering (raspberry) and tip layering (blackberry), and they represent standard propagation techniques. However, due to the possible contamination of such planting material with viruses and phytopathogenic fungi, obtaining plants from tissue culture in vitro is becoming increasingly important. Therefore, the aim of this study was to investigate the fruit quality according to their chemical composition, emphasising the content of bioactive compounds in fruits of raspberry (Rubus idaeus L.) ‘Meeker’ and blackberry (Rubus fruticosus L.) ‘Čačanska Bestrna’ from plants
propagated in the field by standard technique (ST) and grown in vitro micropropagation tissue culture (TC). A three-year experiment included the determination of the main fruit quality parameters (soluble solids, sugars, and total acids) by standard methods. The identification and quantification of phenolic compounds (protocatechuic, 4-hydroxybenzoic, ellagic, gallic, p-coumaric, caffeic and ferulic acids, quercetin, cyanidin, and pelargonidin) were performed using high-performance liquid chromatography (HPLC). The obtained results showed that the origin of the planting material did not significantly affect the quality of the fruits in terms of primary and secondary metabolites, except for 4-hydroxybenzoic acid in blackberries. This means that both (ST and TC) propagation methods allow obtaining fruits of equally good quality. Therefore, when choosing the type of planting material, other factors such as health, yield, and cost of planting material should be taken into account.
PB  - Kėdainių : Lithuanian Research Centre for Agriculture and Forestry
PB  - Kaunas : Vytautas Magnus University
T2  - Zemdirbyste-Agriculture
T1  - Does the propagation technique affect phytochemical composition of raspberry and blackberry fruits?
EP  - 262
IS  - 3
SP  - 255
VL  - 110
DO  - 10.13080/z-a.2023.110.029
ER  - 

@article{
author = "Mitrović, Olga and Vujović, Tatjana and Popović, Branko and Leposavić, Aleksandar and Karaklajić-Stajić, Žaklina and Korićanac, Aleksandra and Miletić, Nemanja",
year = "2023",
abstract = "In Serbia, the dominant methods of vegetative propagation of raspberries and blackberries are by root suckering (raspberry) and tip layering (blackberry), and they represent standard propagation techniques. However, due to the possible contamination of such planting material with viruses and phytopathogenic fungi, obtaining plants from tissue culture in vitro is becoming increasingly important. Therefore, the aim of this study was to investigate the fruit quality according to their chemical composition, emphasising the content of bioactive compounds in fruits of raspberry (Rubus idaeus L.) ‘Meeker’ and blackberry (Rubus fruticosus L.) ‘Čačanska Bestrna’ from plantspropagated in the field by standard technique (ST) and grown in vitro micropropagation tissue culture (TC). A three-year experiment included the determination of the main fruit quality parameters (soluble solids, sugars, and total acids) by standard methods. The identification and quantification of phenolic compounds (protocatechuic, 4-hydroxybenzoic, ellagic, gallic, p-coumaric, caffeic and ferulic acids, quercetin, cyanidin, and pelargonidin) were performed using high-performance liquid chromatography (HPLC). The obtained results showed that the origin of the planting material did not significantly affect the quality of the fruits in terms of primary and secondary metabolites, except for 4-hydroxybenzoic acid in blackberries. This means that both (ST and TC) propagation methods allow obtaining fruits of equally good quality. Therefore, when choosing the type of planting material, other factors such as health, yield, and cost of planting material should be taken into account.",
publisher = "Kėdainių : Lithuanian Research Centre for Agriculture and Forestry, Kaunas : Vytautas Magnus University",
journal = "Zemdirbyste-Agriculture",
title = "Does the propagation technique affect phytochemical composition of raspberry and blackberry fruits?",
pages = "262-255",
number = "3",
volume = "110",
doi = "10.13080/z-a.2023.110.029"
}

Mitrović, O., Vujović, T., Popović, B., Leposavić, A., Karaklajić-Stajić, Ž., Korićanac, A.,& Miletić, N.. (2023). Does the propagation technique affect phytochemical composition of raspberry and blackberry fruits?. in Zemdirbyste-Agriculture
Kėdainių : Lithuanian Research Centre for Agriculture and Forestry., 110(3), 255-262.
https://doi.org/10.13080/z-a.2023.110.029

Mitrović O, Vujović T, Popović B, Leposavić A, Karaklajić-Stajić Ž, Korićanac A, Miletić N. Does the propagation technique affect phytochemical composition of raspberry and blackberry fruits?. in Zemdirbyste-Agriculture. 2023;110(3):255-262.
doi:10.13080/z-a.2023.110.029 .

Mitrović, Olga, Vujović, Tatjana, Popović, Branko, Leposavić, Aleksandar, Karaklajić-Stajić, Žaklina, Korićanac, Aleksandra, Miletić, Nemanja, "Does the propagation technique affect phytochemical composition of raspberry and blackberry fruits?" in Zemdirbyste-Agriculture, 110, no. 3 (2023):255-262,
https://doi.org/10.13080/z-a.2023.110.029 . .

TY  - CONF
AU  - Korićanac, Aleksandra
AU  - Milatović, Dragan
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/663
AB  - The maturity stage at harvest is one of the main determinants of fruit quality. In order to determine the optimal harvest time of plum fruits for fresh consumption, it is important to highlight the quality changes that occur during ripening. Therefore, the aim of this study was to evaluate the physical, chemical, antioxidant and sensory properties of the fruits during ripening of two European plum cultivars, worldwide cultivated 'Stanley' and the new late-ripening plum cultivar 'Petra', released at the Fruit Research Institute, Čačak. Fruits of 'Stanley' were harvested four times during the 28-day period, while three harvests were made seven days apart for 'Petra'. Although similar patterns of change in some important quality parameters were observed in both cultivars (i.e., fruit firmness and total acidity decreased significantly, soluble solids content as well as content of total sugars, invert sugars, and sucrose increased), almost all examined physical attributes (fruit weight, stone weight, dimensions of fruit, shape index, stalk length, force of detachment stalk from fruit) changed differently among the cultivars studied during ripening. The content of total phenolic compounds and antioxidant capacity slightly decreased in 'Petra' during ripening, while no clear trend was determined in 'Stanley'. Sensory analysis included evaluation of appearance, aroma, taste and consistency of the plum fruit and the results showed that the later harvested fruits of both cultivars had better taste and aroma. The quality changes during ripening of 'Stanley' plum were significantly pronounced and consequently the fruit characteristics and suitability for fresh consumption differed between the harvests. On the other hand, overall quality of 'Petra' fruit was more consistent during the ripening period indicating that it has the potential to supply the local market with fruit of uniform quality regardless of harvest time.
PB  - Zagreb : University of Zagreb, Faculty of Agriculture
C3  - The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia
T1  - Changes in fruit quality during ripening of two European plum cultivars
EP  - 70
SP  - 70
ER  - 

@conference{
author = "Korićanac, Aleksandra and Milatović, Dragan and Popović, Branko and Mitrović, Olga and Glišić, Ivana and Milošević, Nebojša",
year = "2023",
abstract = "The maturity stage at harvest is one of the main determinants of fruit quality. In order to determine the optimal harvest time of plum fruits for fresh consumption, it is important to highlight the quality changes that occur during ripening. Therefore, the aim of this study was to evaluate the physical, chemical, antioxidant and sensory properties of the fruits during ripening of two European plum cultivars, worldwide cultivated 'Stanley' and the new late-ripening plum cultivar 'Petra', released at the Fruit Research Institute, Čačak. Fruits of 'Stanley' were harvested four times during the 28-day period, while three harvests were made seven days apart for 'Petra'. Although similar patterns of change in some important quality parameters were observed in both cultivars (i.e., fruit firmness and total acidity decreased significantly, soluble solids content as well as content of total sugars, invert sugars, and sucrose increased), almost all examined physical attributes (fruit weight, stone weight, dimensions of fruit, shape index, stalk length, force of detachment stalk from fruit) changed differently among the cultivars studied during ripening. The content of total phenolic compounds and antioxidant capacity slightly decreased in 'Petra' during ripening, while no clear trend was determined in 'Stanley'. Sensory analysis included evaluation of appearance, aroma, taste and consistency of the plum fruit and the results showed that the later harvested fruits of both cultivars had better taste and aroma. The quality changes during ripening of 'Stanley' plum were significantly pronounced and consequently the fruit characteristics and suitability for fresh consumption differed between the harvests. On the other hand, overall quality of 'Petra' fruit was more consistent during the ripening period indicating that it has the potential to supply the local market with fruit of uniform quality regardless of harvest time.",
publisher = "Zagreb : University of Zagreb, Faculty of Agriculture",
journal = "The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia",
title = "Changes in fruit quality during ripening of two European plum cultivars",
pages = "70-70"
}

Korićanac, A., Milatović, D., Popović, B., Mitrović, O., Glišić, I.,& Milošević, N.. (2023). Changes in fruit quality during ripening of two European plum cultivars. in The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia
Zagreb : University of Zagreb, Faculty of Agriculture., 70-70.

Korićanac A, Milatović D, Popović B, Mitrović O, Glišić I, Milošević N. Changes in fruit quality during ripening of two European plum cultivars. in The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia. 2023;:70-70..

Korićanac, Aleksandra, Milatović, Dragan, Popović, Branko, Mitrović, Olga, Glišić, Ivana, Milošević, Nebojša, "Changes in fruit quality during ripening of two European plum cultivars" in The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia (2023):70-70.

TY  - JOUR
AU  - Korićanac, Aleksandra
AU  - Radičević, Sanja
AU  - Marić, Slađana
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
AU  - Mitrović, Olga
AU  - Popović, Branko
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/673
AB  - Autochthonous genotypes of sour cherry (Prunus cerasus L.) are important source of genetic variability and represent valuable material for breeding work. In order to evaluate the main biological properties of ten sour cherry landraces (‘GV-6’, ‘GV-7’, ‘GV-8’, ‘GV-10’, ‘GV-11’, ‘GV-13’, ‘GV-14’, ‘GV-15’, ‘GV-16’, ‘GV-17’) from the West Serbia region, flowering and ripening time, fruit quality traits (morphometric, chemical and organoleptic), tree vigour, yield and field resistance to causal agents of diseases (cherry leaf spot and brown rot) were investigated. The highest average fruit weight was found in ‘GV-10’ and ‘GV-13’ (>7.5 g), whereas the highest soluble solids content was detected in ‘GV-7’ (17.30%). In terms of field resistance to pathogens, ‘GV-6’ and ‘GV-10’ showed the best performance. Owing to desirable biological and productive traits, some of the examined genotypes (‘GV-6’ and ‘GV-10’) have already been used as parents in the Fruit Research Institute, Čačak sour cherry breeding programme. Furthermore, ‘GV-6’ and ‘GV-10’ have potential for commercial production.
AB  - Autohtoni genotipovi različitih vrsta voćaka predstavljaju značajan izvor genetske varijabilnosti i vredan materijal za oplemenjivački rad. Institut za voćarstvo, Čačak ima dugogodišnju tradiciju u sakupljanju, evaluaciji i korišćenju autohtonog materijala različitih vrsta voćaka pa se u programu oplemenjivanja višnje, osim metode hibridizacije, koristi i selekcija iz prirodne populacije. Kako bi se ispitala pogodnost za komercijalno gajenje i/ili korišćenje u roditeljskim kombinacijama programa oplemenjivanja, ispitivane su biološke osobine deset genotipova višnje (GV-6, GV-7, GV-8, GV-10, GV-11, GV-13, GV-14, GV-15, GV-16, GV-17) izdvojenih na području Zapadne Srbije. Tokom dve godine (2020‡2021), ispitivani su vreme cvetanja i zrenja, morfometrijske, hemijske i organoleptičke osobine ploda, bujnost stabala, prinos i poljska otpornost na uzročnike bolesti (pegavost lista trešnje i mrka trulež). Najveću prosečnu masu ploda imali su genotipovi GV-10 i GV-13 (>7,5 g), dok je najveća vrednost sadržaja rastvorljive suve materije utvrđena kod genotipa GV-7 (17,30%). Genotipovi GV-6 i GV-10 pokazali su najveću poljsku otpornost na patogene. Zbog poželjnih bioloških i produktivnih osobina (krupan plod, duga peteljka, mali udeo koštice, visok sadržaj rastvorljive suve materije, izražena otpornost na patogene, visoka i redovna rodnost), genotipovi GV-6 i GV-10 imaju potencijal za komercijalnu proizvodnju. Osim toga, navedeni genotipovi se već koriste u roditeljskim kombinacijama programa oplemenjivanja višnje Instituta za voćarstvo, Čačak.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Evaluation of sour cherry (Prunus cerasus L.) landraces originated from the west Serbia region
T1  - Ispitivanje genotipova višnje (Prunus cerasus L.) poreklom iz regiona zapadne Srbije
EP  - 26
IS  - 215-216
SP  - 17
VL  - 57
DO  - 10.18485/pomology.2023.57.215_216.2
ER  - 

@article{
author = "Korićanac, Aleksandra and Radičević, Sanja and Marić, Slađana and Glišić, Ivana and Milošević, Nebojša and Mitrović, Olga and Popović, Branko",
year = "2023",
abstract = "Autochthonous genotypes of sour cherry (Prunus cerasus L.) are important source of genetic variability and represent valuable material for breeding work. In order to evaluate the main biological properties of ten sour cherry landraces (‘GV-6’, ‘GV-7’, ‘GV-8’, ‘GV-10’, ‘GV-11’, ‘GV-13’, ‘GV-14’, ‘GV-15’, ‘GV-16’, ‘GV-17’) from the West Serbia region, flowering and ripening time, fruit quality traits (morphometric, chemical and organoleptic), tree vigour, yield and field resistance to causal agents of diseases (cherry leaf spot and brown rot) were investigated. The highest average fruit weight was found in ‘GV-10’ and ‘GV-13’ (>7.5 g), whereas the highest soluble solids content was detected in ‘GV-7’ (17.30%). In terms of field resistance to pathogens, ‘GV-6’ and ‘GV-10’ showed the best performance. Owing to desirable biological and productive traits, some of the examined genotypes (‘GV-6’ and ‘GV-10’) have already been used as parents in the Fruit Research Institute, Čačak sour cherry breeding programme. Furthermore, ‘GV-6’ and ‘GV-10’ have potential for commercial production., Autohtoni genotipovi različitih vrsta voćaka predstavljaju značajan izvor genetske varijabilnosti i vredan materijal za oplemenjivački rad. Institut za voćarstvo, Čačak ima dugogodišnju tradiciju u sakupljanju, evaluaciji i korišćenju autohtonog materijala različitih vrsta voćaka pa se u programu oplemenjivanja višnje, osim metode hibridizacije, koristi i selekcija iz prirodne populacije. Kako bi se ispitala pogodnost za komercijalno gajenje i/ili korišćenje u roditeljskim kombinacijama programa oplemenjivanja, ispitivane su biološke osobine deset genotipova višnje (GV-6, GV-7, GV-8, GV-10, GV-11, GV-13, GV-14, GV-15, GV-16, GV-17) izdvojenih na području Zapadne Srbije. Tokom dve godine (2020‡2021), ispitivani su vreme cvetanja i zrenja, morfometrijske, hemijske i organoleptičke osobine ploda, bujnost stabala, prinos i poljska otpornost na uzročnike bolesti (pegavost lista trešnje i mrka trulež). Najveću prosečnu masu ploda imali su genotipovi GV-10 i GV-13 (>7,5 g), dok je najveća vrednost sadržaja rastvorljive suve materije utvrđena kod genotipa GV-7 (17,30%). Genotipovi GV-6 i GV-10 pokazali su najveću poljsku otpornost na patogene. Zbog poželjnih bioloških i produktivnih osobina (krupan plod, duga peteljka, mali udeo koštice, visok sadržaj rastvorljive suve materije, izražena otpornost na patogene, visoka i redovna rodnost), genotipovi GV-6 i GV-10 imaju potencijal za komercijalnu proizvodnju. Osim toga, navedeni genotipovi se već koriste u roditeljskim kombinacijama programa oplemenjivanja višnje Instituta za voćarstvo, Čačak.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Evaluation of sour cherry (Prunus cerasus L.) landraces originated from the west Serbia region, Ispitivanje genotipova višnje (Prunus cerasus L.) poreklom iz regiona zapadne Srbije",
pages = "26-17",
number = "215-216",
volume = "57",
doi = "10.18485/pomology.2023.57.215_216.2"
}

Korićanac, A., Radičević, S., Marić, S., Glišić, I., Milošević, N., Mitrović, O.,& Popović, B.. (2023). Evaluation of sour cherry (Prunus cerasus L.) landraces originated from the west Serbia region. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 57(215-216), 17-26.
https://doi.org/10.18485/pomology.2023.57.215_216.2

Korićanac A, Radičević S, Marić S, Glišić I, Milošević N, Mitrović O, Popović B. Evaluation of sour cherry (Prunus cerasus L.) landraces originated from the west Serbia region. in Voćarstvo. 2023;57(215-216):17-26.
doi:10.18485/pomology.2023.57.215_216.2 .

Korićanac, Aleksandra, Radičević, Sanja, Marić, Slađana, Glišić, Ivana, Milošević, Nebojša, Mitrović, Olga, Popović, Branko, "Evaluation of sour cherry (Prunus cerasus L.) landraces originated from the west Serbia region" in Voćarstvo, 57, no. 215-216 (2023):17-26,
https://doi.org/10.18485/pomology.2023.57.215_216.2 . .

TY  - CONF
AU  - Mitrović, Olga
AU  - Korićanac, Aleksandra
AU  - Popović, Branko
AU  - Radičević, Sanja
AU  - Glišić, Ivana
AU  - Leposavić, Aleksandar
AU  - Marić, Slađana
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/705
AB  - Dried fruit is classified as a nutritionally highly valued food due to its high content of phenolic compounds and antioxidant capacity. Furthermore, due to a high content of natural sugars giving the body the necessary energy, dried fruit is an essential part of a balanced meal. Therefore, the aim of our paper is to examine the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia. Sour cherry cultivars and promising genotypes developed at Fruit Research Institute, Čačak ('Šumadinka', 'Sofija', 'Nevena' and 'GV-10') and autochthonous cultivars 'Oblačinska' and 'Feketićka' were used for testing. Drying of pitted fruit was performed in an experimental drier at an air temperature of 70 °C until reaching 75% of the total dry matter. Contents of total dry matter, sugars, total acids, as well as sugar/acid ratio and pH value were determined in fresh fruit. Large discrepancies manifested in the values of evaluated parameters point to distinct varietal specificities. Besides the aforementioned parameters, total phenols and antioxidant capacity, as well as sensory characteristics (appearance, flavour, aroma, and consistency) were analyzed in dried sour cherry fruits. Based on the results of sensory analyses of dried sour cherry fruits, the cultivar 'Feketićka' had the best, whereas cultivar 'Šumadinka' received the lowest grades, which is consistent with the sugar/acid ratio. On the other side, dried fruits of cultivar 'Feketićka' had the lowest values of contents of total phenolics and antioxidant capacity, whereas the highest values were found in cultivar 'Sofija'. Based on evaluated quality parameters, all tested cultivars have been found suitable for processing by drying. Sensory analysis revealed that the dried fruits of all tested sour cherries had supreme sensory quality.
PB  - Zagreb : University of Zagreb Faculty of Agriculture
C3  - Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia
T1  - Quality of dried sour cherries from different Serbian cultivars
EP  - 76
SP  - 76
ER  - 

@conference{
author = "Mitrović, Olga and Korićanac, Aleksandra and Popović, Branko and Radičević, Sanja and Glišić, Ivana and Leposavić, Aleksandar and Marić, Slađana",
year = "2023",
abstract = "Dried fruit is classified as a nutritionally highly valued food due to its high content of phenolic compounds and antioxidant capacity. Furthermore, due to a high content of natural sugars giving the body the necessary energy, dried fruit is an essential part of a balanced meal. Therefore, the aim of our paper is to examine the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia. Sour cherry cultivars and promising genotypes developed at Fruit Research Institute, Čačak ('Šumadinka', 'Sofija', 'Nevena' and 'GV-10') and autochthonous cultivars 'Oblačinska' and 'Feketićka' were used for testing. Drying of pitted fruit was performed in an experimental drier at an air temperature of 70 °C until reaching 75% of the total dry matter. Contents of total dry matter, sugars, total acids, as well as sugar/acid ratio and pH value were determined in fresh fruit. Large discrepancies manifested in the values of evaluated parameters point to distinct varietal specificities. Besides the aforementioned parameters, total phenols and antioxidant capacity, as well as sensory characteristics (appearance, flavour, aroma, and consistency) were analyzed in dried sour cherry fruits. Based on the results of sensory analyses of dried sour cherry fruits, the cultivar 'Feketićka' had the best, whereas cultivar 'Šumadinka' received the lowest grades, which is consistent with the sugar/acid ratio. On the other side, dried fruits of cultivar 'Feketićka' had the lowest values of contents of total phenolics and antioxidant capacity, whereas the highest values were found in cultivar 'Sofija'. Based on evaluated quality parameters, all tested cultivars have been found suitable for processing by drying. Sensory analysis revealed that the dried fruits of all tested sour cherries had supreme sensory quality.",
publisher = "Zagreb : University of Zagreb Faculty of Agriculture",
journal = "Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia",
title = "Quality of dried sour cherries from different Serbian cultivars",
pages = "76-76"
}

Mitrović, O., Korićanac, A., Popović, B., Radičević, S., Glišić, I., Leposavić, A.,& Marić, S.. (2023). Quality of dried sour cherries from different Serbian cultivars. in Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia
Zagreb : University of Zagreb Faculty of Agriculture., 76-76.

Mitrović O, Korićanac A, Popović B, Radičević S, Glišić I, Leposavić A, Marić S. Quality of dried sour cherries from different Serbian cultivars. in Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia. 2023;:76-76..

Mitrović, Olga, Korićanac, Aleksandra, Popović, Branko, Radičević, Sanja, Glišić, Ivana, Leposavić, Aleksandar, Marić, Slađana, "Quality of dried sour cherries from different Serbian cultivars" in Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia (2023):76-76.

TY  - CONF
AU  - Korićanac, Aleksandra
AU  - Milatović, Dragan
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Glišić, Ivana
PY  - 2023
UR  - https://agrif.bg.ac.rs/uploads/files/strane/Fakultet/Izdavacka_delatnost/Zbornici_radova/Zbornik%20Inovacije%202023.pdf
UR  - https://refri.institut-cacak.org/handle/123456789/662
AB  - Cilj ovog istraživanja je bio ispitivanje uticaja pakovanja u modifikovanoj atmosferi (MAP) na očuvanje kvaliteta plodova dve sorte šljive, Prezident i Stenli, tokom četiri nedelje čuvanja u hladnjači. Modifikovana atmosfera u MAP kesama stvorena je pasivno, sinergističkim delovanjem disanja plodova i propustljivosti filma za gasove. Sa druge strane, plodovi čuvani u hladnoj komori sa normalnom atmosferom predstavljali su kontrolu. Analize fizičkih, hemijskih i antioksidativnih svojstava šljive, kao i senzorna ocena, vršene su u berbi i nakon iskladištenja. Kod obe sorte je utvrđeno da kontrolni i MAP plodovi nakon iskladištenja imaju slične vrednosti čvrstine ploda, sadržaja rastvorljive suve materije i ukupnih kiselina. Međutim, gubitak mase je bio značajno manji kod MAP plodova. Gubitak mase kod kontrolnih plodova sorte Prezident bio je 2,55 puta veći od gubitka mase plodova čuvanih u MAP kesama, dok je kod sorte Stenli gubitak mase kod kontrolnih plodova bio 3,72 puta veći u poređenju sa tretmanom. Uočene su velike razlike među sortama u pogledu sadržaja ukupnih fenola i ukupnih antocijana, kao i antioksidativnog kapaciteta. Međutim, nije utvrđen jasan uticaj MAP-a na sadržaj bioaktivnih jedinjenja. Prema rezultatima senzorne evaluacije, MAP nije značajno poboljšao senzorne osobine plodova šljive.
AB  - The effect of modified atmosphere packaging (MAP) on preserving fruit quality of two plum cultivars, ‘President’ and ‘Stanley’, during four weeks of cold storage was evaluated. Modified atmosphere in MAP bags was created passively through synergistic action of the fruits’ respiration and permeability of the film to the gases. On the other hand, fruits stored in cold chamber under normal atmosphere conditions represented the control. Analyses of physical, chemical and antioxidant properties of plums and sensory evaluation as well, were performed at harvest and after cold storage. It was observed in both cultivars that control and MAP fruits after cold storage had similar values for the fruit firmness, soluble solids content and total acids content. However, weight loss was significantly lower in MAP fruits in ‘President’ control fruits had more than two-fold higher weight loss in comparison to the MAP fruits, whilst in ‘Stanley’ weight loss was more than three-fold higher in control fruits. The great differences were observed among cultivars in terms of total phenolics content, total anthocyanins content and antioxidant capacity. No clear effect of MAP on the content of bioactive compounds was determined, though. According to the results of the sensory evaluation, MAP did not significantly improve sensory attributes of plums.
PB  - Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet
C3  - Zbornik radova : VII savetovanje “Inovacije u voćarstvu”, 2. februar 2023, Beograd, Republika Srbija
T1  - Pakovanje plodova dve sorte šljive u modifikovanoj atmosferi: Uticaj na fizičke, hemijske i senzorne osobine
T1  - Modified atmosphere packaging of fruits of two European plum cultivars: effect on physical, chemical and sensory properties
EP  - 104
SP  - 93
ER  - 

@conference{
author = "Korićanac, Aleksandra and Milatović, Dragan and Popović, Branko and Mitrović, Olga and Glišić, Ivana",
year = "2023",
abstract = "Cilj ovog istraživanja je bio ispitivanje uticaja pakovanja u modifikovanoj atmosferi (MAP) na očuvanje kvaliteta plodova dve sorte šljive, Prezident i Stenli, tokom četiri nedelje čuvanja u hladnjači. Modifikovana atmosfera u MAP kesama stvorena je pasivno, sinergističkim delovanjem disanja plodova i propustljivosti filma za gasove. Sa druge strane, plodovi čuvani u hladnoj komori sa normalnom atmosferom predstavljali su kontrolu. Analize fizičkih, hemijskih i antioksidativnih svojstava šljive, kao i senzorna ocena, vršene su u berbi i nakon iskladištenja. Kod obe sorte je utvrđeno da kontrolni i MAP plodovi nakon iskladištenja imaju slične vrednosti čvrstine ploda, sadržaja rastvorljive suve materije i ukupnih kiselina. Međutim, gubitak mase je bio značajno manji kod MAP plodova. Gubitak mase kod kontrolnih plodova sorte Prezident bio je 2,55 puta veći od gubitka mase plodova čuvanih u MAP kesama, dok je kod sorte Stenli gubitak mase kod kontrolnih plodova bio 3,72 puta veći u poređenju sa tretmanom. Uočene su velike razlike među sortama u pogledu sadržaja ukupnih fenola i ukupnih antocijana, kao i antioksidativnog kapaciteta. Međutim, nije utvrđen jasan uticaj MAP-a na sadržaj bioaktivnih jedinjenja. Prema rezultatima senzorne evaluacije, MAP nije značajno poboljšao senzorne osobine plodova šljive., The effect of modified atmosphere packaging (MAP) on preserving fruit quality of two plum cultivars, ‘President’ and ‘Stanley’, during four weeks of cold storage was evaluated. Modified atmosphere in MAP bags was created passively through synergistic action of the fruits’ respiration and permeability of the film to the gases. On the other hand, fruits stored in cold chamber under normal atmosphere conditions represented the control. Analyses of physical, chemical and antioxidant properties of plums and sensory evaluation as well, were performed at harvest and after cold storage. It was observed in both cultivars that control and MAP fruits after cold storage had similar values for the fruit firmness, soluble solids content and total acids content. However, weight loss was significantly lower in MAP fruits in ‘President’ control fruits had more than two-fold higher weight loss in comparison to the MAP fruits, whilst in ‘Stanley’ weight loss was more than three-fold higher in control fruits. The great differences were observed among cultivars in terms of total phenolics content, total anthocyanins content and antioxidant capacity. No clear effect of MAP on the content of bioactive compounds was determined, though. According to the results of the sensory evaluation, MAP did not significantly improve sensory attributes of plums.",
publisher = "Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "Zbornik radova : VII savetovanje “Inovacije u voćarstvu”, 2. februar 2023, Beograd, Republika Srbija",
title = "Pakovanje plodova dve sorte šljive u modifikovanoj atmosferi: Uticaj na fizičke, hemijske i senzorne osobine, Modified atmosphere packaging of fruits of two European plum cultivars: effect on physical, chemical and sensory properties",
pages = "104-93"
}

Korićanac, A., Milatović, D., Popović, B., Mitrović, O.,& Glišić, I.. (2023). Pakovanje plodova dve sorte šljive u modifikovanoj atmosferi: Uticaj na fizičke, hemijske i senzorne osobine. in Zbornik radova : VII savetovanje “Inovacije u voćarstvu”, 2. februar 2023, Beograd, Republika Srbija
Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet., 93-104.

Korićanac A, Milatović D, Popović B, Mitrović O, Glišić I. Pakovanje plodova dve sorte šljive u modifikovanoj atmosferi: Uticaj na fizičke, hemijske i senzorne osobine. in Zbornik radova : VII savetovanje “Inovacije u voćarstvu”, 2. februar 2023, Beograd, Republika Srbija. 2023;:93-104..

Korićanac, Aleksandra, Milatović, Dragan, Popović, Branko, Mitrović, Olga, Glišić, Ivana, "Pakovanje plodova dve sorte šljive u modifikovanoj atmosferi: Uticaj na fizičke, hemijske i senzorne osobine" in Zbornik radova : VII savetovanje “Inovacije u voćarstvu”, 2. februar 2023, Beograd, Republika Srbija (2023):93-104.

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Miletić, Nemanja
AU  - Korićanac, Aleksandra
PY  - 2022-02-28
UR  - https://refri.institut-cacak.org/handle/123456789/670
AB  - Novostvorene genotipove voća treba ispitati u pogledu pogodnosti za različite načine korišćenja, između ostalog i za proizvodnju voćnih rakija. Kako bi se dobile voćne rakije koje odgovaraju zahtevima zakonske regulative i zadovoljavaju ukus potrošača, neophodno je prilagoditi način prerade svakom genotipu. U radu su prikazani rezultati ispitivanja kvaliteta voćnih rakija, dobijenih na dva različita načina, od pet novih genotipova koštičavog voća, koji su stvoreni u Institutu za voćarstvo, Čačak – 3 genotipa šljive (mildora, nada, hibrid 22/17/87) i 2 genotipa višnje (šumadinka i sofija). U Srbiji se rakije od koštičavog voća proizvode najčešće na dva načina, koji podrazumevaju različitu pripremu plodova za alkoholnu fermentaciju – muljanje plodova bez odvajanja koštica (tradicionalni postupak koji koriste prvenstveno mali proizvođači) i pasiranje plodova uz istovremeno odvajanje koštica (postupak koji je uobičajen u bolje opremljenim destilerijama). Voćni kljukovi svih pet ispitivanih genotipova, koji su pripremljeni na ova dva načina, su spontano fermentisali i destilisani su odmah po završenoj alkoholnoj fermentaciji. Korišćena je dvostruka destilacija u alambiku tradicionalne konstrukcije. Sve proizvedene rakije zadovoljavale su zahteve zakonske regulative, a po senzornom kvalitetu su klasifikovane u grupu kvalitetnih rakija. Različiti načini prerade plodova istog genotipa uslovili su pojavu razlika u sadržaju pojedinih komponenata rakija, kao i pojavu finih razlika u senzornim karakteristikama. U poređenju sa rakijama dobijenim tradicionalnim postupkom, voćne rakije od ispasiranog kljuka bez koštica sadržale su više metanola, acetaldehida, 1-propanola i 1-heksanola, a manje koncentracije etilacetata i benzaldehida. Prerada plodova sa košticama (tradicionalni postupak) dala je nešto bolji senzorni kvalitet rakija od sorte šljive nada i sorata višnje šumadinka i sofija, dok je kod ostalih ispitivanih genotipova šljive utvrđeno suprotno.
AB  - Newly created fruit genotypes should be examined for suitability for different uses, including fruit spirit production. In order to obtain fruit spirits that meet the requirements of legislation and satisfy consumers' taste, the method of processing should be adapted to each genotype. This paper presents the results of analysis of quality parameters of stone fruit spirits, from five new genotypes created at the Fruit Research Institute, Čačak – three plum genotypes (ˊMildoraˊ, ˊNadaˊ, ˊHybrid 22/17/87ˊ) and two sour cherry genotypes (ˊŠumadinkaˊ and ˊSofijaˊ), obtained in two different ways. In Serbia, stone fruit spirits are usually produced in two ways, which include different ways of preparing fruits for alcoholic fermentation - fruit crushing without removing the stones (traditional process used by small producers) and fruit pulping with simultaneous separation of stones (process used in better equipped distilleries). Fruit mashes of all five examined genotypes, prepared in these two ways, were spontaneously fermented and distilled immediately after the completion of alcoholic fermentation. Double distillation in alambic of traditional construction was used. All produced fruit spirits met the requirements of legislation and, according to sensory quality, were classified in the group of quality fruit spirits. Different ways of processing fruits of the same genotype caused the differences in the content of individual components of spirits, as well as the fine differences in sensory characteristics. Compared to fruit spirits obtained by the traditional method, fruit spirits made from pulped fruit mashes without stones contained more methanol, acetaldehyde, 1- propanol and 1-hexanol, and less ethyl acetate and benzaldehyde. If the stones were not removed during processing (traditional process), a slightly better sensory qualities were obtained in fruit spirits of ˊNadaˊ plum cultivar and ˊŠumadinkaˊ and ˊSofijaˊ sour cherry cultivars, while the opposite was found in fruit spirits from other examined plum genotypes (ˊMildoraˊ and ˊHybryd 22/17/87ˊ).
PB  - Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt
C3  - Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
T1  - Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji
T1  - Quality of fruit spirits from new stone fruit genotypes obtained using two common processing procedures in Serbia
EP  - 269
SP  - 268
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Miletić, Nemanja and Korićanac, Aleksandra",
year = "2022-02-28",
abstract = "Novostvorene genotipove voća treba ispitati u pogledu pogodnosti za različite načine korišćenja, između ostalog i za proizvodnju voćnih rakija. Kako bi se dobile voćne rakije koje odgovaraju zahtevima zakonske regulative i zadovoljavaju ukus potrošača, neophodno je prilagoditi način prerade svakom genotipu. U radu su prikazani rezultati ispitivanja kvaliteta voćnih rakija, dobijenih na dva različita načina, od pet novih genotipova koštičavog voća, koji su stvoreni u Institutu za voćarstvo, Čačak – 3 genotipa šljive (mildora, nada, hibrid 22/17/87) i 2 genotipa višnje (šumadinka i sofija). U Srbiji se rakije od koštičavog voća proizvode najčešće na dva načina, koji podrazumevaju različitu pripremu plodova za alkoholnu fermentaciju – muljanje plodova bez odvajanja koštica (tradicionalni postupak koji koriste prvenstveno mali proizvođači) i pasiranje plodova uz istovremeno odvajanje koštica (postupak koji je uobičajen u bolje opremljenim destilerijama). Voćni kljukovi svih pet ispitivanih genotipova, koji su pripremljeni na ova dva načina, su spontano fermentisali i destilisani su odmah po završenoj alkoholnoj fermentaciji. Korišćena je dvostruka destilacija u alambiku tradicionalne konstrukcije. Sve proizvedene rakije zadovoljavale su zahteve zakonske regulative, a po senzornom kvalitetu su klasifikovane u grupu kvalitetnih rakija. Različiti načini prerade plodova istog genotipa uslovili su pojavu razlika u sadržaju pojedinih komponenata rakija, kao i pojavu finih razlika u senzornim karakteristikama. U poređenju sa rakijama dobijenim tradicionalnim postupkom, voćne rakije od ispasiranog kljuka bez koštica sadržale su više metanola, acetaldehida, 1-propanola i 1-heksanola, a manje koncentracije etilacetata i benzaldehida. Prerada plodova sa košticama (tradicionalni postupak) dala je nešto bolji senzorni kvalitet rakija od sorte šljive nada i sorata višnje šumadinka i sofija, dok je kod ostalih ispitivanih genotipova šljive utvrđeno suprotno., Newly created fruit genotypes should be examined for suitability for different uses, including fruit spirit production. In order to obtain fruit spirits that meet the requirements of legislation and satisfy consumers' taste, the method of processing should be adapted to each genotype. This paper presents the results of analysis of quality parameters of stone fruit spirits, from five new genotypes created at the Fruit Research Institute, Čačak – three plum genotypes (ˊMildoraˊ, ˊNadaˊ, ˊHybrid 22/17/87ˊ) and two sour cherry genotypes (ˊŠumadinkaˊ and ˊSofijaˊ), obtained in two different ways. In Serbia, stone fruit spirits are usually produced in two ways, which include different ways of preparing fruits for alcoholic fermentation - fruit crushing without removing the stones (traditional process used by small producers) and fruit pulping with simultaneous separation of stones (process used in better equipped distilleries). Fruit mashes of all five examined genotypes, prepared in these two ways, were spontaneously fermented and distilled immediately after the completion of alcoholic fermentation. Double distillation in alambic of traditional construction was used. All produced fruit spirits met the requirements of legislation and, according to sensory quality, were classified in the group of quality fruit spirits. Different ways of processing fruits of the same genotype caused the differences in the content of individual components of spirits, as well as the fine differences in sensory characteristics. Compared to fruit spirits obtained by the traditional method, fruit spirits made from pulped fruit mashes without stones contained more methanol, acetaldehyde, 1- propanol and 1-hexanol, and less ethyl acetate and benzaldehyde. If the stones were not removed during processing (traditional process), a slightly better sensory qualities were obtained in fruit spirits of ˊNadaˊ plum cultivar and ˊŠumadinkaˊ and ˊSofijaˊ sour cherry cultivars, while the opposite was found in fruit spirits from other examined plum genotypes (ˊMildoraˊ and ˊHybryd 22/17/87ˊ).",
publisher = "Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt",
journal = "Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija",
title = "Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji, Quality of fruit spirits from new stone fruit genotypes obtained using two common processing procedures in Serbia",
pages = "269-268"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O., Miletić, N.,& Korićanac, A.. (2022-02-28). Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt., 268-269.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Miletić N, Korićanac A. Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija. 2022;:268-269..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Miletić, Nemanja, Korićanac, Aleksandra, "Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji" in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija (2022-02-28):268-269.

TY  - JOUR
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Glišić, Ivana
AU  - Korićanac, Aleksandra
AU  - Leposavić, Aleksandar
AU  - Jevremović, Darko
AU  - Miletić, Nemanja
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/665
AB  - Čačanska Rodna is a plum cultivar of combined characteristics. The fruits are used for fresh consumption, drying, plum brandy and other forms of processing. This paper presents the ten-year examinations of prune quality depending on characteristics of the fresh fruits.
Fruits from the plantation of Fruit Research Institute, at Preljinsko brdo locality, where standard agro- and pomotechnical measures have been regularly applied were used for examinations. Fruits intended for drying of approximately same mass and ripeness degree that are suitable for processing were picked. 
Drying of plum fruits was performed at an experimental drier at an air temperature of 90°C until 75% of the total dry matter was reached in prunes. Based on the results of examining
chemical composition of fresh and dried plum, it can be concluded that fruits of Čačanska Rodna are suitable for drying regardless of climatic conditions during summer period.
During plum drying, a hydrolysis of sucrose occurred, which had been manifested in a dramatic decrease of its content in dried fruits compared to fresh ones and at the same time, an increase of invert sugars. 
Even though drying resulted in a slight loss of the content of total sugars and total acids, the sugar/acid ratio of dried fruit did not decrease in relation to the fresh fruit, i.e. quality of dried fruits did not diminish.
AB  - Чачанска родна е сорт синя слива с комбинирани характеристики. Плодовете се използват за прясна консумация, сушене, сливова ракия и други форми на преработка. Настоящата статия представя десетгодишни изследвания на качеството на сини сливи според характеристиките на пресните плодове. За изследване са използвани плодове от насажденията на Изследователски институт по овощарство, местност Прелинско бърдо, където редовно се прилагат стандартни помо-технологични мерки.
Набраните плодове са предназначени за сушене с приблизително еднакво тегло и степен на зрялост, подходящи за преработка. 
Сушенето на сливовите плодове е извършено в експериментална сушилня при температура на въздуха 90°C, докато общото сухо вещество в плодовете достигне 75%. Въз основа на резултатите от изследването на химичния състав на пресни и сушени сливови плодове, може да се заключи, че плодовете на Чачанска родна са подходящи за сушене, независимо от климатичните условия през летния период. При сушенето на сливи се е получила хидролиза на захарозата, която се е проявила в драстично намаляване на съдържанието ѝ в сушени плодове, в сравнение с пресните и в същото време се увеличават инвертните захари. 
Въпреки че сушенето води до лека загуба на съдържание на общи захари и общи киселини, съотношението захари/киселини в сушените плодове не намалява спрямо пресните плодове, т.е. качеството на вкуса на сушените плодове не намалява.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)
T2  - Journal of Mountain Agriculture on the Balkans
T1  - A comparative study on chemical composition of fresh and dried fruits Čačanska Rodna
T1  - Сравнително изследване на химичния състав на пресни и сушени плодове от сливов сорт Чачанска родна
EP  - 186
IS  - 2
SP  - 174
VL  - 25
ER  - 

@article{
author = "Mitrović, Olga and Popović, Branko and Glišić, Ivana and Korićanac, Aleksandra and Leposavić, Aleksandar and Jevremović, Darko and Miletić, Nemanja",
year = "2022",
abstract = "Čačanska Rodna is a plum cultivar of combined characteristics. The fruits are used for fresh consumption, drying, plum brandy and other forms of processing. This paper presents the ten-year examinations of prune quality depending on characteristics of the fresh fruits.Fruits from the plantation of Fruit Research Institute, at Preljinsko brdo locality, where standard agro- and pomotechnical measures have been regularly applied were used for examinations. Fruits intended for drying of approximately same mass and ripeness degree that are suitable for processing were picked. Drying of plum fruits was performed at an experimental drier at an air temperature of 90°C until 75% of the total dry matter was reached in prunes. Based on the results of examiningchemical composition of fresh and dried plum, it can be concluded that fruits of Čačanska Rodna are suitable for drying regardless of climatic conditions during summer period.During plum drying, a hydrolysis of sucrose occurred, which had been manifested in a dramatic decrease of its content in dried fruits compared to fresh ones and at the same time, an increase of invert sugars. Even though drying resulted in a slight loss of the content of total sugars and total acids, the sugar/acid ratio of dried fruit did not decrease in relation to the fresh fruit, i.e. quality of dried fruits did not diminish., Чачанска родна е сорт синя слива с комбинирани характеристики. Плодовете се използват за прясна консумация, сушене, сливова ракия и други форми на преработка. Настоящата статия представя десетгодишни изследвания на качеството на сини сливи според характеристиките на пресните плодове. За изследване са използвани плодове от насажденията на Изследователски институт по овощарство, местност Прелинско бърдо, където редовно се прилагат стандартни помо-технологични мерки.Набраните плодове са предназначени за сушене с приблизително еднакво тегло и степен на зрялост, подходящи за преработка. Сушенето на сливовите плодове е извършено в експериментална сушилня при температура на въздуха 90°C, докато общото сухо вещество в плодовете достигне 75%. Въз основа на резултатите от изследването на химичния състав на пресни и сушени сливови плодове, може да се заключи, че плодовете на Чачанска родна са подходящи за сушене, независимо от климатичните условия през летния период. При сушенето на сливи се е получила хидролиза на захарозата, която се е проявила в драстично намаляване на съдържанието ѝ в сушени плодове, в сравнение с пресните и в същото време се увеличават инвертните захари. Въпреки че сушенето води до лека загуба на съдържание на общи захари и общи киселини, съотношението захари/киселини в сушените плодове не намалява спрямо пресните плодове, т.е. качеството на вкуса на сушените плодове не намалява.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "A comparative study on chemical composition of fresh and dried fruits Čačanska Rodna, Сравнително изследване на химичния състав на пресни и сушени плодове от сливов сорт Чачанска родна",
pages = "186-174",
number = "2",
volume = "25"
}

Mitrović, O., Popović, B., Glišić, I., Korićanac, A., Leposavić, A., Jevremović, D.,& Miletić, N.. (2022). A comparative study on chemical composition of fresh and dried fruits Čačanska Rodna. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture (RIMSA)., 25(2), 174-186.

Mitrović O, Popović B, Glišić I, Korićanac A, Leposavić A, Jevremović D, Miletić N. A comparative study on chemical composition of fresh and dried fruits Čačanska Rodna. in Journal of Mountain Agriculture on the Balkans. 2022;25(2):174-186..

Mitrović, Olga, Popović, Branko, Glišić, Ivana, Korićanac, Aleksandra, Leposavić, Aleksandar, Jevremović, Darko, Miletić, Nemanja, "A comparative study on chemical composition of fresh and dried fruits Čačanska Rodna" in Journal of Mountain Agriculture on the Balkans, 25, no. 2 (2022):174-186.

TY  - JOUR
AU  - Paunović, Gorica
AU  - Hajder, Durad
AU  - Korićanac, Aleksandra
AU  - Pasalić, Boris
AU  - Glišić, Ivan
AU  - Jovanović-Cvetković, Tatjana
AU  - Cvetković, Miljan
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/477
AB  - The introduction of new varieties in fruit production should consider consumer attitudes regarding the appearance and taste of the fruits. In order to evaluate the consumer attitudes in Serbia and Bosnia & Herzegovina (B& H), on the most important characteristics of cherry fruits, an online survey was conducted with 402 respondents. Participation in the survey was taken by 53.23% of respondents from Serbia and 46.77% from B&H, most of which were women (54.23%). Consumers expressed their views on the most important external (fruit colour, fruit shape, fruit size, presence of a stalk on the fruit, length of the stalk and the presence of damage to the fruit) and internal ( fruit taste, fruit firmness) characteristics of the fruit. According to the results, the attitude toward the fruit size, the presence of a stalk and the stalk length, as well as fruit firmness was dependent upon respondents' residence. Both male and female respondents had similar attitudes toward the cherry characteristics except for the fruit taste and the most important cherry characteristics. The age of a respondent influenced the attitude toward the fruit size and the presence of a stalk, as well as the fruit firmness.
PB  - Prague : Czech Academy Agricultural Sciences
T2  - Horticultural Science
T1  - Preferences in sweet cherry fruits among consumers in Serbia and Bosnia and Herzegovina
EP  - 196
IS  - 4
SP  - 189
VL  - 49
DO  - 10.17221/8/2022-HORTSCI
UR  - conv_1653
ER  - 

@article{
author = "Paunović, Gorica and Hajder, Durad and Korićanac, Aleksandra and Pasalić, Boris and Glišić, Ivan and Jovanović-Cvetković, Tatjana and Cvetković, Miljan",
year = "2022",
abstract = "The introduction of new varieties in fruit production should consider consumer attitudes regarding the appearance and taste of the fruits. In order to evaluate the consumer attitudes in Serbia and Bosnia & Herzegovina (B& H), on the most important characteristics of cherry fruits, an online survey was conducted with 402 respondents. Participation in the survey was taken by 53.23% of respondents from Serbia and 46.77% from B&H, most of which were women (54.23%). Consumers expressed their views on the most important external (fruit colour, fruit shape, fruit size, presence of a stalk on the fruit, length of the stalk and the presence of damage to the fruit) and internal ( fruit taste, fruit firmness) characteristics of the fruit. According to the results, the attitude toward the fruit size, the presence of a stalk and the stalk length, as well as fruit firmness was dependent upon respondents' residence. Both male and female respondents had similar attitudes toward the cherry characteristics except for the fruit taste and the most important cherry characteristics. The age of a respondent influenced the attitude toward the fruit size and the presence of a stalk, as well as the fruit firmness.",
publisher = "Prague : Czech Academy Agricultural Sciences",
journal = "Horticultural Science",
title = "Preferences in sweet cherry fruits among consumers in Serbia and Bosnia and Herzegovina",
pages = "196-189",
number = "4",
volume = "49",
doi = "10.17221/8/2022-HORTSCI",
url = "conv_1653"
}

Paunović, G., Hajder, D., Korićanac, A., Pasalić, B., Glišić, I., Jovanović-Cvetković, T.,& Cvetković, M.. (2022). Preferences in sweet cherry fruits among consumers in Serbia and Bosnia and Herzegovina. in Horticultural Science
Prague : Czech Academy Agricultural Sciences., 49(4), 189-196.
https://doi.org/10.17221/8/2022-HORTSCI
conv_1653

Paunović G, Hajder D, Korićanac A, Pasalić B, Glišić I, Jovanović-Cvetković T, Cvetković M. Preferences in sweet cherry fruits among consumers in Serbia and Bosnia and Herzegovina. in Horticultural Science. 2022;49(4):189-196.
doi:10.17221/8/2022-HORTSCI
conv_1653 .

Paunović, Gorica, Hajder, Durad, Korićanac, Aleksandra, Pasalić, Boris, Glišić, Ivan, Jovanović-Cvetković, Tatjana, Cvetković, Miljan, "Preferences in sweet cherry fruits among consumers in Serbia and Bosnia and Herzegovina" in Horticultural Science, 49, no. 4 (2022):189-196,
https://doi.org/10.17221/8/2022-HORTSCI .,
conv_1653 .

TY  - JOUR
AU  - Leposavić, Aleksandar
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Korićanac, Aleksandra
AU  - Cerović, Radosav
AU  - Miletić, Nemanja
AU  - Tešević, Vele
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/656
AB  - This study presents the results of a research into volatile compounds in raspberry fruits of four commercial cultivars (‛Willamette’, ‛Meeker’, ‛Tulameen’, ‛Latham’) and one a selection (‛K 81/6’) grown in Western Serbia. By using the method of simultaneous distillation and extraction (Likens-Nickerson method), 37 volatile compounds were isolated and identified (using gas chromatography-mass spectrometry – GC/MS), and then classified into corresponding classes of aldehydes, ketones, acids, esters, terpenes, C13-norisoprenoids, sesquiterpenes and hydrocarbons. A quantitative analysis (using gas chromatography-flаmе iоnisаtiоn dеtеctоr – GC/FID) revealed that tested raspberry cultivars and selection differ in the content of individual volatile components (expressed in %). The highest share in volatile components belonged to the class of C13-norisoprenoids, among which the most abundant were β-ionone (ranging from 4.50% in ‛Latham’ to 26.79% in ‛K 81/6’ selection) and α-ionone (ranging from 5.04% in ‛Latham’ cv., to 11.43% in ‛Meeker’).
AB  - Prоizvоdnjа mаlinе u Srbiјi u prеdhоdnih pеt gоdinа krеtаlа sе izmеđu 42.300 i 100.000 tоnа (prоsеk 70.400 tоnа), što svrstаvа našu zemlju u rеd vоdеćih svetskih prоizvоđаčа mаlinе. Zаpаdnа Srbiја је glаvnо prоizvоdnо pоdručје zа gајеnjе mаlinе. Nа izbоr sоrtе mаlinе kоја ćе sе gајiti nа оdrеđеnоm pоdručјu, pоrеd njеnih оdgајivаčkih kаrаktеristikа i prilаgоđеnоsti datim аgrо-еkоlоškim uslоvimа, prеsudnо utiču kvаlitеt i nаčin kоrišćеnjа plоdа. Kvalitet plodova se najčešće povezuje sa sеnzоrnim kаrаktеristikаmа plоdа (izglеd, kоnzistеnciја, ukus i аrоmа) koje zavise od brојnih kоmpоnеnata hеmiјskоg sаstаvа. Od ispаrlјivih kоmpоnеnаtа plоdа mаlinе zаvisi njеnа аrоmа, odnosno оvа јеdinjеnjа, zајеdnо sа šеćеrimа i kisеlinаmа, dајu spеcifičаn miris i ukus mаlinе. Оvе sеnzоrnе kаrаktеristikе su pаrаmеtri kvаlitеtа оd kојih, izmеđu оstаlоg, zаvisi prihvаtlјivоst plоdоvа rаzličitih sоrаtа mаlinе zа pоtrоšnju u svеžеm stаnju, kао i pоgоdnоst zа prеrаdu. Pošto se gotovo celokupan godišnji rod malina u Srbiji prerađuje, zа dоbiјаnjе visоkоg kvаlitеtа pојеdinih prоizvоdа, vаžnо је kоristiti sоrtе mаlinе kоје sе kаrаktеrišu, izmеđu оstаlоg, i izrаžеnоm karakterističnom аrоmоm.  
U rаdu su prikаzаni rеzultаti ispitivаnjа isparljivih mаtеriја plоdоvа čеtiri sоrtе (Vilаmеt, Мikеr, Тјulаmin, Lејtаm) i јеdnе sеlеkciје (K 81/6) mаlinе gajenih u Zapadnoj Srbiji. Меtоdоm simultane destilacije i ekstrakcije (metod pо Lickens-Nickerson-u) izоlоvаnо је i identifikovano 37 аrоmаtičnih kоmpоnеnаtа, kоје su nаkоn idеntifikаciје (mеtоd GC/MS) svrstаnе u klase aldehida, ketona, kiselina, estara, terpena, C13 norizoprenoida, sеskvitеrpеnа i uglјovodonika. Među identifikovanim isparljivim jedinjenjima, 16 je nađeno u plodovima svih pet genotipova. Оstаlе kоmpоnеntе bilе su prisutnе  u plоdоvimа sаmо pојеdinih gеnоtipоvа. Меđu ispаrlјivim јеdinjеnjimа kаrаktеrističnim zа svе gеnоtipоvе, 11 kоmpоnеnаtа spаdајu u grupu visоkо аrоmаtski pоtеntnih јеdinjеnjа i tо su 4 tеrpеnа (α-pinеn, limоnеn, linаlоl, α-tеrpinеоl), 4 C13-nоrizоprеnоidа (α-јоnоl, dihidrо α-јоnоn, α-јоnоn, β-јоnоn) i 3 аldеhidа (nоnаnаl, dеkаnаl, ciklаmа аldеhid). 
Kvаntitаtivnоm аnаlizоm (GC/FID) је utvrđеnо dа sе plоdоvi ispitivаnih sоrаtа i sеlеkciје mаlinе rаzlikuјu pо sаdržајu pојеdinih kоmpоnеnаtа аrоmе (izrаžеnih u %). Nајzаstuplјеniје kоmpоnеntе аrоmе plоdоvа pripаdаlе su klаsi C13 nоrizоprеnоidа, оd kојih su nајzаstuplјеniјi bili β-јоnоn (оd 4,50% kоd sоrtе Lејtаm dо 26,79% kоd sеlеkciје K 81/6) i α-јоnоn (оd 5,04% kоd sоrtе Lејtаm dо 11,43% kоd sоrtе Мikеr).
Nа оsnоvu hiјеrаrhiјskе klаstеr аnаlizе ispitivаni gеnоtipоvi mаlinе sе mоgu svrstаti u dvа klаstеrа. U јеdnоm klаstеru sе nаlаzе gеnоtipоvi čiјi plоdоvi imајu izrаžеnu kаrаktеrističnu аrоmu mаlinе (Vilаmеt, Мikеr, Тјulаmin i K81/6), uz pоstојаnjе finih gеnоtipskih rаzlikа. U drugоm klаstеru sе nаlаzi sоrtа Lејtаm, čiјi је prоfil аrоmе pоtpunо drugаčiјi оd оstаlih gеnоtipоvа.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Volatile components in fruits of raspberry cultivars and selection grown in Western Serbia
T1  - Isparljive materije u plodovima sorti i selekcija maline gajenih u zapadnoj Srbiji
EP  - 121
IS  - 213-214
SP  - 109
VL  - 56
ER  - 

@article{
author = "Leposavić, Aleksandar and Popović, Branko and Mitrović, Olga and Korićanac, Aleksandra and Cerović, Radosav and Miletić, Nemanja and Tešević, Vele",
year = "2022",
abstract = "This study presents the results of a research into volatile compounds in raspberry fruits of four commercial cultivars (‛Willamette’, ‛Meeker’, ‛Tulameen’, ‛Latham’) and one a selection (‛K 81/6’) grown in Western Serbia. By using the method of simultaneous distillation and extraction (Likens-Nickerson method), 37 volatile compounds were isolated and identified (using gas chromatography-mass spectrometry – GC/MS), and then classified into corresponding classes of aldehydes, ketones, acids, esters, terpenes, C13-norisoprenoids, sesquiterpenes and hydrocarbons. A quantitative analysis (using gas chromatography-flаmе iоnisаtiоn dеtеctоr – GC/FID) revealed that tested raspberry cultivars and selection differ in the content of individual volatile components (expressed in %). The highest share in volatile components belonged to the class of C13-norisoprenoids, among which the most abundant were β-ionone (ranging from 4.50% in ‛Latham’ to 26.79% in ‛K 81/6’ selection) and α-ionone (ranging from 5.04% in ‛Latham’ cv., to 11.43% in ‛Meeker’)., Prоizvоdnjа mаlinе u Srbiјi u prеdhоdnih pеt gоdinа krеtаlа sе izmеđu 42.300 i 100.000 tоnа (prоsеk 70.400 tоnа), što svrstаvа našu zemlju u rеd vоdеćih svetskih prоizvоđаčа mаlinе. Zаpаdnа Srbiја је glаvnо prоizvоdnо pоdručје zа gајеnjе mаlinе. Nа izbоr sоrtе mаlinе kоја ćе sе gајiti nа оdrеđеnоm pоdručјu, pоrеd njеnih оdgајivаčkih kаrаktеristikа i prilаgоđеnоsti datim аgrо-еkоlоškim uslоvimа, prеsudnо utiču kvаlitеt i nаčin kоrišćеnjа plоdа. Kvalitet plodova se najčešće povezuje sa sеnzоrnim kаrаktеristikаmа plоdа (izglеd, kоnzistеnciја, ukus i аrоmа) koje zavise od brојnih kоmpоnеnata hеmiјskоg sаstаvа. Od ispаrlјivih kоmpоnеnаtа plоdа mаlinе zаvisi njеnа аrоmа, odnosno оvа јеdinjеnjа, zајеdnо sа šеćеrimа i kisеlinаmа, dајu spеcifičаn miris i ukus mаlinе. Оvе sеnzоrnе kаrаktеristikе su pаrаmеtri kvаlitеtа оd kојih, izmеđu оstаlоg, zаvisi prihvаtlјivоst plоdоvа rаzličitih sоrаtа mаlinе zа pоtrоšnju u svеžеm stаnju, kао i pоgоdnоst zа prеrаdu. Pošto se gotovo celokupan godišnji rod malina u Srbiji prerađuje, zа dоbiјаnjе visоkоg kvаlitеtа pојеdinih prоizvоdа, vаžnо је kоristiti sоrtе mаlinе kоје sе kаrаktеrišu, izmеđu оstаlоg, i izrаžеnоm karakterističnom аrоmоm.  U rаdu su prikаzаni rеzultаti ispitivаnjа isparljivih mаtеriја plоdоvа čеtiri sоrtе (Vilаmеt, Мikеr, Тјulаmin, Lејtаm) i јеdnе sеlеkciје (K 81/6) mаlinе gajenih u Zapadnoj Srbiji. Меtоdоm simultane destilacije i ekstrakcije (metod pо Lickens-Nickerson-u) izоlоvаnо је i identifikovano 37 аrоmаtičnih kоmpоnеnаtа, kоје su nаkоn idеntifikаciје (mеtоd GC/MS) svrstаnе u klase aldehida, ketona, kiselina, estara, terpena, C13 norizoprenoida, sеskvitеrpеnа i uglјovodonika. Među identifikovanim isparljivim jedinjenjima, 16 je nađeno u plodovima svih pet genotipova. Оstаlе kоmpоnеntе bilе su prisutnе  u plоdоvimа sаmо pојеdinih gеnоtipоvа. Меđu ispаrlјivim јеdinjеnjimа kаrаktеrističnim zа svе gеnоtipоvе, 11 kоmpоnеnаtа spаdајu u grupu visоkо аrоmаtski pоtеntnih јеdinjеnjа i tо su 4 tеrpеnа (α-pinеn, limоnеn, linаlоl, α-tеrpinеоl), 4 C13-nоrizоprеnоidа (α-јоnоl, dihidrо α-јоnоn, α-јоnоn, β-јоnоn) i 3 аldеhidа (nоnаnаl, dеkаnаl, ciklаmа аldеhid). Kvаntitаtivnоm аnаlizоm (GC/FID) је utvrđеnо dа sе plоdоvi ispitivаnih sоrаtа i sеlеkciје mаlinе rаzlikuјu pо sаdržајu pојеdinih kоmpоnеnаtа аrоmе (izrаžеnih u %). Nајzаstuplјеniје kоmpоnеntе аrоmе plоdоvа pripаdаlе su klаsi C13 nоrizоprеnоidа, оd kојih su nајzаstuplјеniјi bili β-јоnоn (оd 4,50% kоd sоrtе Lејtаm dо 26,79% kоd sеlеkciје K 81/6) i α-јоnоn (оd 5,04% kоd sоrtе Lејtаm dо 11,43% kоd sоrtе Мikеr).Nа оsnоvu hiјеrаrhiјskе klаstеr аnаlizе ispitivаni gеnоtipоvi mаlinе sе mоgu svrstаti u dvа klаstеrа. U јеdnоm klаstеru sе nаlаzе gеnоtipоvi čiјi plоdоvi imајu izrаžеnu kаrаktеrističnu аrоmu mаlinе (Vilаmеt, Мikеr, Тјulаmin i K81/6), uz pоstојаnjе finih gеnоtipskih rаzlikа. U drugоm klаstеru sе nаlаzi sоrtа Lејtаm, čiјi је prоfil аrоmе pоtpunо drugаčiјi оd оstаlih gеnоtipоvа.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Volatile components in fruits of raspberry cultivars and selection grown in Western Serbia, Isparljive materije u plodovima sorti i selekcija maline gajenih u zapadnoj Srbiji",
pages = "121-109",
number = "213-214",
volume = "56"
}

Leposavić, A., Popović, B., Mitrović, O., Korićanac, A., Cerović, R., Miletić, N.,& Tešević, V.. (2022). Volatile components in fruits of raspberry cultivars and selection grown in Western Serbia. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 56(213-214), 109-121.

Leposavić A, Popović B, Mitrović O, Korićanac A, Cerović R, Miletić N, Tešević V. Volatile components in fruits of raspberry cultivars and selection grown in Western Serbia. in Voćarstvo. 2022;56(213-214):109-121..

Leposavić, Aleksandar, Popović, Branko, Mitrović, Olga, Korićanac, Aleksandra, Cerović, Radosav, Miletić, Nemanja, Tešević, Vele, "Volatile components in fruits of raspberry cultivars and selection grown in Western Serbia" in Voćarstvo, 56, no. 213-214 (2022):109-121.

TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Korićanac, Aleksandra
AU  - Leposavić, Aleksandar
AU  - Miletić, Nemanja
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/706
AB  - Za sušenje se koriste sorte šlјive kombinovanih svojstava, svrstane u grupu srednje kasnih i kasnih sorti, koje sazrevaju od sredine avgusta do sredine septembra. Kako kampanja sušenja traje oko mesec dana, da bi se povećala proizvodnja treba skratiti vreme sušenja, što se postiže različitim predtretmanima, na primer dipovanjem. Druga mogućnost povećanja proizvodnje je produženje sezone sušenja korišćenjem smrznutih plodova, s obzirom da je smrznuto voće dostupno tokom cele godine, a njegov nutritivni sastav se ne razlikuje od svežeg voća. Na taj način smrzavanje se može smatrati predtretmanom u proizvodnji sušene šlјive. Za ispitivanje su korišćene sorte šlјive Instituta za voćarstvo Čačak koje se preporučuju za sušenje (mildora, nada, čačanska rodna i valјevka) i sorta stenlej koja se u Srbiji najčešće koristi za sušenje. Za potrebe eksperimenta plodovi su ubrani probirno u fazi tehnološke zrelosti za preradu sušenjem. Sušenje plodova je obavlјeno u eksperimentalnoj konvektivnoj sušari na temperaturi vazduha 90 °C do postizanja 75% ukupne suve materije. Cilј rada je ispitivanje kinetike sušenja smrznutih plodova u poređenju sa dipovanim (uobičajeni predtretman) i netretiranim plodovima (kontrola). Kod svih ispitivanih sorata netretirani plodovi su se najduže sušili, izuzev kod sorte mildora kod koje se plodovi suše za isto vreme bez obzira na primenjeni predtretman. Smrzavanje se može preporučiti kao predtretman jer sa jedne strane produžava sezonu sušenja, a sa druge strane skraćuje vreme sušenja u odnosu na netretirane plodove, pri čemu se dobija suva šlјiva koja po kvalitetu ne zaostaje za suvom šlјivom dobijenom od svežih plodova. U našim ispitivanjima smrznuti plodovi sorata čačanska rodna, valјevka i stenlej su se osušili za najkraće vreme, dok je kod sorte nada vreme sušenja isto bez obzira da li su plodovi dipovani i smrzavani pre sušenja.
AB  - Plum cultivars of combined characteristics, classified into the group of medium late and late cultivars, which ripen from mid-August until mid-September, are used for drying. As drying period lasts about a month, in order to increase production, drying time should be decreased, which is achieved by different pre-treatments, like dipping. Another possibility to increase production is to extend drying season by using frozen fruits, since frozen fruit is available throughout the whole year and its nutritional composition does not differ from fresh fruit. In this regard, freezing can be considered as a pre-treatment in the production of prunes. Plum cultivars of the Fruit Research Institute Čačak intended for drying (ˊMildoraˊ, ˊNadaˊ, ˊČačanska Rodnaˊ and ˊValjevkaˊ) and cv ˊStanleyˊ, commonly used for drying in Serbia, are used for examination. For the purpose of the experiment, fruits were picked selectively at the stage of technological maturity for drying. Drying was performed in an experimental convective drier at air temperature of 90 °C until 75% of total dry matter was reached. The aim of the paper is examination of drying kinetics of the frozen fruits compared to dipped ones (common pre-treatment) and non-treated fruits (control). In all examined cultivars, non-treated fruits were dried the longest, except cv ˊMildoraˊ, which fruits were dried the same time regardless the applied pre-treatment. Freezing can be recommended as a pre-treatment because, on the one side, it extends the drying season, and on the other, decreases drying time compared to non-treated fruits; furthermore the quality of prunes obtained in this way does not lag behined the quality of prunes obtained from fresh plums. In our examinations, frozen fruits of cv ˊČačanska rodnaˊ, ˊValjevkaˊ and ˊStanleyˊ were dried the shortest, while in cv ˊNadaˊ, drying time was the same regardless of whether the fruits were dipped or frozen before drying.
PB  - Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt
C3  - Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
T1  - Kinetika sušenja smrznutih plodova šlјive
T1  - Drying kinetics of frozen plum fruits
EP  - 277
SP  - 276
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Korićanac, Aleksandra and Leposavić, Aleksandar and Miletić, Nemanja",
year = "2022",
abstract = "Za sušenje se koriste sorte šlјive kombinovanih svojstava, svrstane u grupu srednje kasnih i kasnih sorti, koje sazrevaju od sredine avgusta do sredine septembra. Kako kampanja sušenja traje oko mesec dana, da bi se povećala proizvodnja treba skratiti vreme sušenja, što se postiže različitim predtretmanima, na primer dipovanjem. Druga mogućnost povećanja proizvodnje je produženje sezone sušenja korišćenjem smrznutih plodova, s obzirom da je smrznuto voće dostupno tokom cele godine, a njegov nutritivni sastav se ne razlikuje od svežeg voća. Na taj način smrzavanje se može smatrati predtretmanom u proizvodnji sušene šlјive. Za ispitivanje su korišćene sorte šlјive Instituta za voćarstvo Čačak koje se preporučuju za sušenje (mildora, nada, čačanska rodna i valјevka) i sorta stenlej koja se u Srbiji najčešće koristi za sušenje. Za potrebe eksperimenta plodovi su ubrani probirno u fazi tehnološke zrelosti za preradu sušenjem. Sušenje plodova je obavlјeno u eksperimentalnoj konvektivnoj sušari na temperaturi vazduha 90 °C do postizanja 75% ukupne suve materije. Cilј rada je ispitivanje kinetike sušenja smrznutih plodova u poređenju sa dipovanim (uobičajeni predtretman) i netretiranim plodovima (kontrola). Kod svih ispitivanih sorata netretirani plodovi su se najduže sušili, izuzev kod sorte mildora kod koje se plodovi suše za isto vreme bez obzira na primenjeni predtretman. Smrzavanje se može preporučiti kao predtretman jer sa jedne strane produžava sezonu sušenja, a sa druge strane skraćuje vreme sušenja u odnosu na netretirane plodove, pri čemu se dobija suva šlјiva koja po kvalitetu ne zaostaje za suvom šlјivom dobijenom od svežih plodova. U našim ispitivanjima smrznuti plodovi sorata čačanska rodna, valјevka i stenlej su se osušili za najkraće vreme, dok je kod sorte nada vreme sušenja isto bez obzira da li su plodovi dipovani i smrzavani pre sušenja., Plum cultivars of combined characteristics, classified into the group of medium late and late cultivars, which ripen from mid-August until mid-September, are used for drying. As drying period lasts about a month, in order to increase production, drying time should be decreased, which is achieved by different pre-treatments, like dipping. Another possibility to increase production is to extend drying season by using frozen fruits, since frozen fruit is available throughout the whole year and its nutritional composition does not differ from fresh fruit. In this regard, freezing can be considered as a pre-treatment in the production of prunes. Plum cultivars of the Fruit Research Institute Čačak intended for drying (ˊMildoraˊ, ˊNadaˊ, ˊČačanska Rodnaˊ and ˊValjevkaˊ) and cv ˊStanleyˊ, commonly used for drying in Serbia, are used for examination. For the purpose of the experiment, fruits were picked selectively at the stage of technological maturity for drying. Drying was performed in an experimental convective drier at air temperature of 90 °C until 75% of total dry matter was reached. The aim of the paper is examination of drying kinetics of the frozen fruits compared to dipped ones (common pre-treatment) and non-treated fruits (control). In all examined cultivars, non-treated fruits were dried the longest, except cv ˊMildoraˊ, which fruits were dried the same time regardless the applied pre-treatment. Freezing can be recommended as a pre-treatment because, on the one side, it extends the drying season, and on the other, decreases drying time compared to non-treated fruits; furthermore the quality of prunes obtained in this way does not lag behined the quality of prunes obtained from fresh plums. In our examinations, frozen fruits of cv ˊČačanska rodnaˊ, ˊValjevkaˊ and ˊStanleyˊ were dried the shortest, while in cv ˊNadaˊ, drying time was the same regardless of whether the fruits were dipped or frozen before drying.",
publisher = "Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt",
journal = "Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija",
title = "Kinetika sušenja smrznutih plodova šlјive, Drying kinetics of frozen plum fruits",
pages = "277-276"
}

Mitrović, O., Popović, B., Korićanac, A., Leposavić, A.,& Miletić, N.. (2022). Kinetika sušenja smrznutih plodova šlјive. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt., 276-277.

Mitrović O, Popović B, Korićanac A, Leposavić A, Miletić N. Kinetika sušenja smrznutih plodova šlјive. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija. 2022;:276-277..

Mitrović, Olga, Popović, Branko, Korićanac, Aleksandra, Leposavić, Aleksandar, Miletić, Nemanja, "Kinetika sušenja smrznutih plodova šlјive" in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija (2022):276-277.

TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Korićanac, Aleksandra
AU  - Leposavić, Aleksandar
AU  - Urošević, Tijana
AU  - Milanović, Mihajlo
AU  - Urošević, Ivan
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/699
AB  - Plum drying is a slow and time-consuming process because whole fruits are being dried. As drying period is limited, since conditioned by technological properties of plum suitable for this type of processing, in order to increase production, drying period should be reduced which is achieved by different pretreatments such as dipping. Another possibility of production increase is to extend drying season using frozen fruit, considering its availability throughout the whole year. Consequently, freezing can be considered as a pretreatment in prune production. In this study, plum cultivars of the Fruit Research Institute recommended for drying (‘Čačanska Rodna’ and ‘Nada’) and cultivar ‘Stanley’, most commonly used for drying, have been tested. Drying was done at an experimental convective drier at the air temperature of 90 °C and the air streaming rate of 4 m/s until 75% of total dry matter was reached. The aim of the work was to examine the drying rate of frozen plum fruits compared to dipped ones (conventional pretreatment) and non-treated fruits (control). Drying rate differed depending on varietal characteristics and pretreatments applied. The highest drying rate was in frozen fruits of cultivars ‘Čačanska Rodna’. In cultivars ‘Nada’ and ‘Stanley’, pretreatments had insignificant effect on drying rate.
PB  - Belgrade : The Balkans Scientific Center of the Russian Academy of Natural Sciences
C3  - Proceedings : 4th International Symposium: Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection, June 29-30 2022, Vrnjačka Banja, Republic of Serbia
T1  - Influence of pretreatment on plum drying rate
EP  - 348
SP  - 342
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Korićanac, Aleksandra and Leposavić, Aleksandar and Urošević, Tijana and Milanović, Mihajlo and Urošević, Ivan",
year = "2022",
abstract = "Plum drying is a slow and time-consuming process because whole fruits are being dried. As drying period is limited, since conditioned by technological properties of plum suitable for this type of processing, in order to increase production, drying period should be reduced which is achieved by different pretreatments such as dipping. Another possibility of production increase is to extend drying season using frozen fruit, considering its availability throughout the whole year. Consequently, freezing can be considered as a pretreatment in prune production. In this study, plum cultivars of the Fruit Research Institute recommended for drying (‘Čačanska Rodna’ and ‘Nada’) and cultivar ‘Stanley’, most commonly used for drying, have been tested. Drying was done at an experimental convective drier at the air temperature of 90 °C and the air streaming rate of 4 m/s until 75% of total dry matter was reached. The aim of the work was to examine the drying rate of frozen plum fruits compared to dipped ones (conventional pretreatment) and non-treated fruits (control). Drying rate differed depending on varietal characteristics and pretreatments applied. The highest drying rate was in frozen fruits of cultivars ‘Čačanska Rodna’. In cultivars ‘Nada’ and ‘Stanley’, pretreatments had insignificant effect on drying rate.",
publisher = "Belgrade : The Balkans Scientific Center of the Russian Academy of Natural Sciences",
journal = "Proceedings : 4th International Symposium: Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection, June 29-30 2022, Vrnjačka Banja, Republic of Serbia",
title = "Influence of pretreatment on plum drying rate",
pages = "348-342"
}

Mitrović, O., Popović, B., Korićanac, A., Leposavić, A., Urošević, T., Milanović, M.,& Urošević, I.. (2022). Influence of pretreatment on plum drying rate. in Proceedings : 4th International Symposium: Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection, June 29-30 2022, Vrnjačka Banja, Republic of Serbia
Belgrade : The Balkans Scientific Center of the Russian Academy of Natural Sciences., 342-348.

Mitrović O, Popović B, Korićanac A, Leposavić A, Urošević T, Milanović M, Urošević I. Influence of pretreatment on plum drying rate. in Proceedings : 4th International Symposium: Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection, June 29-30 2022, Vrnjačka Banja, Republic of Serbia. 2022;:342-348..

Mitrović, Olga, Popović, Branko, Korićanac, Aleksandra, Leposavić, Aleksandar, Urošević, Tijana, Milanović, Mihajlo, Urošević, Ivan, "Influence of pretreatment on plum drying rate" in Proceedings : 4th International Symposium: Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection, June 29-30 2022, Vrnjačka Banja, Republic of Serbia (2022):342-348.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Korićanac, Aleksandra
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/667
AB  - The quality of plum brandy depends on all technological operations used in the plum processing into brandy. The most common way of plum brandy production in small, rural, artisan distilleries in Serbia involves fermentation of whole uncrushed fruits and double distillation in alembic, resulting plum brandy with traditional sensory characteristics (heavy-flavoured plum brandy). This traditional type of plum brandy may be unacceptable to modern consumers who are accustomed to the lightflavoured ones. The problem is intensified if new plum varieties (Čačanska rodna and Stanley) are used as a raw material for the production of brandy in the same way as an old cultivar Požegača. Regardless of that, due to insufficient technological skills and lack of modern equipment, small distilleries rarely change certain steps of the old production process. The paper shows how minor changes in the process of plum brandy production, which are easy to implement in small distilleries, can affect the production of higher quality plum brandies. The influence of fermentation of plum fruits that are processed in different ways (whole fruits without crushing, whole crushed fruits, crushed fruits without stones) and storage length of fermented mashes from crushed plums with stones (distillation of the mash immediately after fermentation and 15 days after completed fermentation) on the quality of plum brandy are presented. Among the analyzed parameters of plum brandy quality, differences in fermentation and storage conditions of mashes significantly influenced the contents of methanol, esters, total acids and benzaldehyde in plum brandy, as well as their sensory quality.
AB  - Качеството на сливовата ракия зависи от всички технологични операции, използвани при преработката на плода в ракия. Найразпространеният начин за производство на сливова ракия в малки, селски, занаятчийски дестилерии в Сърбия включва ферментация на цели несмлени плодове и двойна дестилация в алембик, в резултат на което се получава сливова ракия с традиционни сензорни характеристики (сливова ракия с тежък вкус). Този традиционен вид сливова ракия може да е неприемлив за съвременните потребители, които са свикнали на такива с лек аромат. Проблемът се задълбочава, ако новите сортове сливи (Чачанска родна и Стенлей) се използват като суровина за производството на ракия по същия начин като стария сорт Пожегача. Независимо от това, поради недостатъчни технологични умения и липса на модерно оборудване, малките дестилерии рядко променят някои стъпки от стария производствен процес. Статията показва как незначителни промени в процеса на производство на сливова ракия, които са лесни за изпълнение в малки дестилерии, могат да повлияят на производството на по-качествени сливови ракии. Представени са влиянието на ферментацията на сливовите плодове, които се обработват по различни начини (цели плодове без смачкване, цели смачкани плодове, смачкани плодове без костилки) и продължителността на съхранение на ферментирали каши от натрошени сливи с костилки (дестилация на кашата непосредствено след ферментацията и 15 дни след ферментацията) за качеството на сливовата ракия. Сред анализираните показатели на качеството на сливовата ракия различията в условията на ферментация и съхранение на кашата оказват съществено влияние върху съдържанието на метанол, естери, общи киселини и бензалдехид в сливовата ракия, както и сензорното им качество.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash
T1  - Качество на сливовата ракия в зависимост от специфичните условия на ферментация и съхранение на сливовата каша
EP  - 189
IS  - 4
SP  - 176
VL  - 25
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Urošević, Ivan and Miletić, Nemanja and Korićanac, Aleksandra",
year = "2022",
abstract = "The quality of plum brandy depends on all technological operations used in the plum processing into brandy. The most common way of plum brandy production in small, rural, artisan distilleries in Serbia involves fermentation of whole uncrushed fruits and double distillation in alembic, resulting plum brandy with traditional sensory characteristics (heavy-flavoured plum brandy). This traditional type of plum brandy may be unacceptable to modern consumers who are accustomed to the lightflavoured ones. The problem is intensified if new plum varieties (Čačanska rodna and Stanley) are used as a raw material for the production of brandy in the same way as an old cultivar Požegača. Regardless of that, due to insufficient technological skills and lack of modern equipment, small distilleries rarely change certain steps of the old production process. The paper shows how minor changes in the process of plum brandy production, which are easy to implement in small distilleries, can affect the production of higher quality plum brandies. The influence of fermentation of plum fruits that are processed in different ways (whole fruits without crushing, whole crushed fruits, crushed fruits without stones) and storage length of fermented mashes from crushed plums with stones (distillation of the mash immediately after fermentation and 15 days after completed fermentation) on the quality of plum brandy are presented. Among the analyzed parameters of plum brandy quality, differences in fermentation and storage conditions of mashes significantly influenced the contents of methanol, esters, total acids and benzaldehyde in plum brandy, as well as their sensory quality., Качеството на сливовата ракия зависи от всички технологични операции, използвани при преработката на плода в ракия. Найразпространеният начин за производство на сливова ракия в малки, селски, занаятчийски дестилерии в Сърбия включва ферментация на цели несмлени плодове и двойна дестилация в алембик, в резултат на което се получава сливова ракия с традиционни сензорни характеристики (сливова ракия с тежък вкус). Този традиционен вид сливова ракия може да е неприемлив за съвременните потребители, които са свикнали на такива с лек аромат. Проблемът се задълбочава, ако новите сортове сливи (Чачанска родна и Стенлей) се използват като суровина за производството на ракия по същия начин като стария сорт Пожегача. Независимо от това, поради недостатъчни технологични умения и липса на модерно оборудване, малките дестилерии рядко променят някои стъпки от стария производствен процес. Статията показва как незначителни промени в процеса на производство на сливова ракия, които са лесни за изпълнение в малки дестилерии, могат да повлияят на производството на по-качествени сливови ракии. Представени са влиянието на ферментацията на сливовите плодове, които се обработват по различни начини (цели плодове без смачкване, цели смачкани плодове, смачкани плодове без костилки) и продължителността на съхранение на ферментирали каши от натрошени сливи с костилки (дестилация на кашата непосредствено след ферментацията и 15 дни след ферментацията) за качеството на сливовата ракия. Сред анализираните показатели на качеството на сливовата ракия различията в условията на ферментация и съхранение на кашата оказват съществено влияние върху съдържанието на метанол, естери, общи киселини и бензалдехид в сливовата ракия, както и сензорното им качество.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash, Качество на сливовата ракия в зависимост от специфичните условия на ферментация и съхранение на сливовата каша",
pages = "189-176",
number = "4",
volume = "25"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Urošević, I., Miletić, N.,& Korićanac, A.. (2022). Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture., 25(4), 176-189.

Popović B, Nikićević N, Tešević V, Mitrović O, Urošević I, Miletić N, Korićanac A. Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash. in Journal of Mountain Agriculture on the Balkans. 2022;25(4):176-189..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Urošević, Ivan, Miletić, Nemanja, Korićanac, Aleksandra, "Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash" in Journal of Mountain Agriculture on the Balkans, 25, no. 4 (2022):176-189.

TY  - CONF
AU  - Korićanac, Aleksandra
AU  - Glišić, Ivana
AU  - Mitrović, Olga
AU  - Milinković, Mira
AU  - Popović, Branko
AU  - Lukić, Milan
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/441
AB  - Loss of firmness is one of the major restraints for postharvest handling and adequate storage of plum fruits. In order to improve the fruit quality various pre- and postharvest treatments could be applied. The aim of this research was to evaluate the effect of foliar sprays containing calcium on postharvest quality of 'Stanley' fruits during two consecutive years. Three commercial sprays containing calcium were used in the experiment. The first spray contained calcium and boron, the second one calcium and phosphorus, whilst the third one contained calcium. The treatments involved four foliar applications, ten days after petal fall at 2-day intervals. Unsprayed trees represented the control. All treatments significantly increased fruit firmness at harvest. However, no such effect was observed after four weeks of cold storage although fruits from treated trees had higher content of calcium. At harvest, fruits from the trees sprayed with calcium and phosphorus had significantly higher content of soluble solids, total acids and protopectin in comparison with two other treatments and control fruits. Neither fruit weight nor dimensions were affected by any of preharvest foliar treatments. The lowest weight loss after storage was recorded in fruits treated with the spray containing only calcium. The content of total acids, potassium and soluble solids depended on treatment, year and their interaction, both at harvest and after storage. There was a significant positive correlation between the fruit firmness at harvest and content of potassium and protopectin. However, firmness of fruits after storage was significantly positively correlated not only with the content of potassium, but also with the content of calcium.
PB  - Leuven : International Society for Horticultural Science
C3  - Proceedings : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 September 2021, Zlatibor, Serbia, Acta Horticulturae
T1  - The effect of foliar sprays containing calcium on quality and storability of 'Stanley' plum fruit
EP  - 350
SP  - 343
VL  - 1322
DO  - 10.17660/ActaHortic.2021.1322.47
UR  - conv_1666
ER  - 

@conference{
author = "Korićanac, Aleksandra and Glišić, Ivana and Mitrović, Olga and Milinković, Mira and Popović, Branko and Lukić, Milan",
year = "2021",
abstract = "Loss of firmness is one of the major restraints for postharvest handling and adequate storage of plum fruits. In order to improve the fruit quality various pre- and postharvest treatments could be applied. The aim of this research was to evaluate the effect of foliar sprays containing calcium on postharvest quality of 'Stanley' fruits during two consecutive years. Three commercial sprays containing calcium were used in the experiment. The first spray contained calcium and boron, the second one calcium and phosphorus, whilst the third one contained calcium. The treatments involved four foliar applications, ten days after petal fall at 2-day intervals. Unsprayed trees represented the control. All treatments significantly increased fruit firmness at harvest. However, no such effect was observed after four weeks of cold storage although fruits from treated trees had higher content of calcium. At harvest, fruits from the trees sprayed with calcium and phosphorus had significantly higher content of soluble solids, total acids and protopectin in comparison with two other treatments and control fruits. Neither fruit weight nor dimensions were affected by any of preharvest foliar treatments. The lowest weight loss after storage was recorded in fruits treated with the spray containing only calcium. The content of total acids, potassium and soluble solids depended on treatment, year and their interaction, both at harvest and after storage. There was a significant positive correlation between the fruit firmness at harvest and content of potassium and protopectin. However, firmness of fruits after storage was significantly positively correlated not only with the content of potassium, but also with the content of calcium.",
publisher = "Leuven : International Society for Horticultural Science",
journal = "Proceedings : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 September 2021, Zlatibor, Serbia, Acta Horticulturae",
title = "The effect of foliar sprays containing calcium on quality and storability of 'Stanley' plum fruit",
pages = "350-343",
volume = "1322",
doi = "10.17660/ActaHortic.2021.1322.47",
url = "conv_1666"
}

Korićanac, A., Glišić, I., Mitrović, O., Milinković, M., Popović, B.,& Lukić, M.. (2021). The effect of foliar sprays containing calcium on quality and storability of 'Stanley' plum fruit. in Proceedings : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 September 2021, Zlatibor, Serbia, Acta Horticulturae
Leuven : International Society for Horticultural Science., 1322, 343-350.
https://doi.org/10.17660/ActaHortic.2021.1322.47
conv_1666

Korićanac A, Glišić I, Mitrović O, Milinković M, Popović B, Lukić M. The effect of foliar sprays containing calcium on quality and storability of 'Stanley' plum fruit. in Proceedings : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 September 2021, Zlatibor, Serbia, Acta Horticulturae. 2021;1322:343-350.
doi:10.17660/ActaHortic.2021.1322.47
conv_1666 .

Korićanac, Aleksandra, Glišić, Ivana, Mitrović, Olga, Milinković, Mira, Popović, Branko, Lukić, Milan, "The effect of foliar sprays containing calcium on quality and storability of 'Stanley' plum fruit" in Proceedings : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 September 2021, Zlatibor, Serbia, Acta Horticulturae, 1322 (2021):343-350,
https://doi.org/10.17660/ActaHortic.2021.1322.47 .,
conv_1666 .

TY  - CONF
AU  - Korićanac, Aleksandra
AU  - Glišić, Ivana
AU  - Mitrović, Olga
AU  - Milinković, Mira
AU  - Popović, Branko
AU  - Lukić, Milan
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/660
AB  - Loss of firmness is one of the major restraints for postharvest handling and adequate storage of plum fruits. In order to improve the fruit quality various pre- and postharvest treatments could be applied. The aim of this research was to evaluate the effect of foliar sprays containing calcium on postharvest quality of ‘Stanley’ fruits during two consecutive years. Three commercial sprays containing calcium were used in the experiment. The first spray contained calcium and boron, the second one calcium and phosphorus, whilst the third one contained calcium. The treatments involved four foliar applications, ten days after petal fall at twenty-day intervals. Unsprayed trees represented the control. All treatments significantly increased fruit firmness at harvest. However, no such effect was observed after four weeks of cold storage although fruits from treated trees had higher content of calcium. At harvest, fruits from the trees sprayed with calcium and phosphorus had significantly higher content of soluble solids, total acids and protopectin in comparison with two other treatments and control fruits. Neither fruit weight nor dimensions were affected by any of preharvest foliar treatments. The lowest weight loss after storage was recorded in fruits treated with the spray containing only calcium. The content of total acids, potassium and soluble solids depended on treatment, year and their interaction, both at harvest and after storage. There was a significant positive correlation between the fruit firmness at harvest and content of potassium and protopectin. However, firmness of fruits after storage was significantly positively correlated not only with the content of potassium, but also with the content of calcium.
PB  - Čačak : Fruit Research Institute, Čačak
C3  - The Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia
T1  - The effect of foliar sprays containing calcium on quality and storability of ʻStanleyʼ plum fruit
EP  - 43
SP  - 43
ER  - 

@conference{
author = "Korićanac, Aleksandra and Glišić, Ivana and Mitrović, Olga and Milinković, Mira and Popović, Branko and Lukić, Milan",
year = "2021",
abstract = "Loss of firmness is one of the major restraints for postharvest handling and adequate storage of plum fruits. In order to improve the fruit quality various pre- and postharvest treatments could be applied. The aim of this research was to evaluate the effect of foliar sprays containing calcium on postharvest quality of ‘Stanley’ fruits during two consecutive years. Three commercial sprays containing calcium were used in the experiment. The first spray contained calcium and boron, the second one calcium and phosphorus, whilst the third one contained calcium. The treatments involved four foliar applications, ten days after petal fall at twenty-day intervals. Unsprayed trees represented the control. All treatments significantly increased fruit firmness at harvest. However, no such effect was observed after four weeks of cold storage although fruits from treated trees had higher content of calcium. At harvest, fruits from the trees sprayed with calcium and phosphorus had significantly higher content of soluble solids, total acids and protopectin in comparison with two other treatments and control fruits. Neither fruit weight nor dimensions were affected by any of preharvest foliar treatments. The lowest weight loss after storage was recorded in fruits treated with the spray containing only calcium. The content of total acids, potassium and soluble solids depended on treatment, year and their interaction, both at harvest and after storage. There was a significant positive correlation between the fruit firmness at harvest and content of potassium and protopectin. However, firmness of fruits after storage was significantly positively correlated not only with the content of potassium, but also with the content of calcium.",
publisher = "Čačak : Fruit Research Institute, Čačak",
journal = "The Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia",
title = "The effect of foliar sprays containing calcium on quality and storability of ʻStanleyʼ plum fruit",
pages = "43-43"
}

Korićanac, A., Glišić, I., Mitrović, O., Milinković, M., Popović, B.,& Lukić, M.. (2021). The effect of foliar sprays containing calcium on quality and storability of ʻStanleyʼ plum fruit. in The Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia
Čačak : Fruit Research Institute, Čačak., 43-43.

Korićanac A, Glišić I, Mitrović O, Milinković M, Popović B, Lukić M. The effect of foliar sprays containing calcium on quality and storability of ʻStanleyʼ plum fruit. in The Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia. 2021;:43-43..

Korićanac, Aleksandra, Glišić, Ivana, Mitrović, Olga, Milinković, Mira, Popović, Branko, Lukić, Milan, "The effect of foliar sprays containing calcium on quality and storability of ʻStanleyʼ plum fruit" in The Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia (2021):43-43.

TY  - JOUR
AU  - Korićanac, Aleksandra
AU  - Glišić, Ivana
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Milošević, Nebojša
AU  - Glišić, Ivan
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/672
AB  - ‘Timočanka’ is a dessert plum cultivar created in Fruit Research Institute, Čačak. Although it has excellent fruit’s physical attributes, its storage potential has not been investigated so far. Commercial quality demands of plum cultivars aimed for fresh consumption mainly refer to physical properties, but nowadays an increased trend in society is healthy consumerism, particularly referring to bioactive compounds. For this reason, the presented study included evaluation of, not only physical properties of plum fruit, but also determination of total phenolic content and antioxidant capacity. No significant changes of fruit weight and soluble solids content after 21 days of cold storage were observed. Fruit firmness’ values were high on both analysis dates, notwithstanding fruit softening occurred during storage. Although ‘Timočanka’ is characterized by relatively low content of total phenols, the values of antioxidant capacity indicate that its consumption can increase the daily antioxidants intake.
AB  - U cilju zadovoljavanja zahteva trgovaca i kupaca, neophodno je obezbediti kontinuirano snabdevanje tržišta visokokvalitetnim plodovima šljive u što dužem vremenskom periodu, što se može postići gajenjem sorti različitog vremena zrenja i primenom adekvatne tehnologije berbe, čuvanja i pakovanja. Iako se komercijalni zahtevi tržišta prevashodno odnose na fizičke osobine plodova šljive (veličinu, čvrstinu, boju), kupci sve češće obraćaju pažnju na ukus, aromu, nutritivnu vrednost, ali i sadržaj bioaktivnih jedinjenja, koja blagotvorno deluju na zdravlje. Kako bi se očuvao kvalitet plodova, neophodno je ispitati trajašnost tj. promene koje se u plodovima određene sorte dešavaju tokom čuvanja.
Timočanka je stona sorta šljive stvorena u Institutu za voćarstvo, Čačak. Iako se odlikuje dobrim proizvodnim osobinama (rano stupanje u rod, tolerantnost na virus šarke šljive prouzrokovače rđe i plamenjače) i krupnim plodom, nema podataka o trajašnosti plodova ove sorte. Stoga je cilj istraživanja bilo ispitivanje fizičkih i hemijskih osobina ploda u berbi i nakon 21dana čuvanja u hladnjači, na temperaturi od 0‡2 °C i relativnoj vlažnosti vazduha od 90-95%. Ubrani plodovi su bili vrlo atraktivnog izgleda: krupni, tamnoplave boje sa obilno prisutnim pepeljkom. Plodovi su sadržali 14,11% rastvorljive suve materije (RSM), a odnos RSM i ukupnih kiselina takođe je bio visok. Gubitak mase plodova tokom čuvanja je bio zanemarljiv, a iako su plodovi omekšali njihova čvrstina nakon iskladištenja bila je zadovoljavajuća. Sadržaj ukupnih fenola bio je nizak (31,43 mg GAE 100 g-1 FW) i opao je tokom čuvanja (14,52 mg GAE 100 g-1 FW), dok je antioksidativni kapacitet ubranih plodova bio relativno visok (0,63 mmol TE 100 g-1 FW) i stabilan.
Na osnovu dobijenih preliminarnih rezultata može se zaključiti da sorta Timočanka ima plodove koji se odlikuju dobrom trajašnošću pa se na tržište mogu plasirati nakon čuvanja, a zahvaljujući izraženoj čvrstini mogu podneti transport i do udaljenijih tržišta.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Preliminary results of ‘Timočanka’ plum cultivar storability
T1  - Preliminarni rezultati proučavanja trajašnosti plodova sorte Timočanka
EP  - 68
IS  - 209-210
SP  - 63
VL  - 55
ER  - 

@article{
author = "Korićanac, Aleksandra and Glišić, Ivana and Popović, Branko and Mitrović, Olga and Milošević, Nebojša and Glišić, Ivan",
year = "2021",
abstract = "‘Timočanka’ is a dessert plum cultivar created in Fruit Research Institute, Čačak. Although it has excellent fruit’s physical attributes, its storage potential has not been investigated so far. Commercial quality demands of plum cultivars aimed for fresh consumption mainly refer to physical properties, but nowadays an increased trend in society is healthy consumerism, particularly referring to bioactive compounds. For this reason, the presented study included evaluation of, not only physical properties of plum fruit, but also determination of total phenolic content and antioxidant capacity. No significant changes of fruit weight and soluble solids content after 21 days of cold storage were observed. Fruit firmness’ values were high on both analysis dates, notwithstanding fruit softening occurred during storage. Although ‘Timočanka’ is characterized by relatively low content of total phenols, the values of antioxidant capacity indicate that its consumption can increase the daily antioxidants intake., U cilju zadovoljavanja zahteva trgovaca i kupaca, neophodno je obezbediti kontinuirano snabdevanje tržišta visokokvalitetnim plodovima šljive u što dužem vremenskom periodu, što se može postići gajenjem sorti različitog vremena zrenja i primenom adekvatne tehnologije berbe, čuvanja i pakovanja. Iako se komercijalni zahtevi tržišta prevashodno odnose na fizičke osobine plodova šljive (veličinu, čvrstinu, boju), kupci sve češće obraćaju pažnju na ukus, aromu, nutritivnu vrednost, ali i sadržaj bioaktivnih jedinjenja, koja blagotvorno deluju na zdravlje. Kako bi se očuvao kvalitet plodova, neophodno je ispitati trajašnost tj. promene koje se u plodovima određene sorte dešavaju tokom čuvanja.Timočanka je stona sorta šljive stvorena u Institutu za voćarstvo, Čačak. Iako se odlikuje dobrim proizvodnim osobinama (rano stupanje u rod, tolerantnost na virus šarke šljive prouzrokovače rđe i plamenjače) i krupnim plodom, nema podataka o trajašnosti plodova ove sorte. Stoga je cilj istraživanja bilo ispitivanje fizičkih i hemijskih osobina ploda u berbi i nakon 21dana čuvanja u hladnjači, na temperaturi od 0‡2 °C i relativnoj vlažnosti vazduha od 90-95%. Ubrani plodovi su bili vrlo atraktivnog izgleda: krupni, tamnoplave boje sa obilno prisutnim pepeljkom. Plodovi su sadržali 14,11% rastvorljive suve materije (RSM), a odnos RSM i ukupnih kiselina takođe je bio visok. Gubitak mase plodova tokom čuvanja je bio zanemarljiv, a iako su plodovi omekšali njihova čvrstina nakon iskladištenja bila je zadovoljavajuća. Sadržaj ukupnih fenola bio je nizak (31,43 mg GAE 100 g-1 FW) i opao je tokom čuvanja (14,52 mg GAE 100 g-1 FW), dok je antioksidativni kapacitet ubranih plodova bio relativno visok (0,63 mmol TE 100 g-1 FW) i stabilan.Na osnovu dobijenih preliminarnih rezultata može se zaključiti da sorta Timočanka ima plodove koji se odlikuju dobrom trajašnošću pa se na tržište mogu plasirati nakon čuvanja, a zahvaljujući izraženoj čvrstini mogu podneti transport i do udaljenijih tržišta.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Preliminary results of ‘Timočanka’ plum cultivar storability, Preliminarni rezultati proučavanja trajašnosti plodova sorte Timočanka",
pages = "68-63",
number = "209-210",
volume = "55"
}

Korićanac, A., Glišić, I., Popović, B., Mitrović, O., Milošević, N.,& Glišić, I.. (2021). Preliminary results of ‘Timočanka’ plum cultivar storability. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 55(209-210), 63-68.

Korićanac A, Glišić I, Popović B, Mitrović O, Milošević N, Glišić I. Preliminary results of ‘Timočanka’ plum cultivar storability. in Voćarstvo. 2021;55(209-210):63-68..

Korićanac, Aleksandra, Glišić, Ivana, Popović, Branko, Mitrović, Olga, Milošević, Nebojša, Glišić, Ivan, "Preliminary results of ‘Timočanka’ plum cultivar storability" in Voćarstvo, 55, no. 209-210 (2021):63-68.

TY  - CONF
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Korićanac, Aleksandra
AU  - Miletić, Nemanja
AU  - Leposavić, Aleksandar
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/702
AB  - According to its composition, primarily for its high phenolic content and high antioxidant capacity, prune is among highly valuable nutritional foods. Because of using whole fresh fruit, drying of plums is considered a slow and time-consuming process. Thus, various pre-treatments are applied in order to reduce drying time with no effect on declining nutritional value. The most simple and commonly used pre-treatment is dipping – immersing fruit into boiling water before drying. Since drying plum season is timely restricted, we had come up with the idea to extend it by previously freezing the fruit intended for drying and then, after a few months of storage at -20°C, use them for drying. Considering the physical changes of fruit during freezing that could affect drying speed, freezing can be regarded as pre-treatment in the production of prune. Drying of fruit was carried out in an experimental dryer at an air temperature 90°C until reaching 75% of the total dry matter. Plum cultivars created at the Fruit Research Institute recommended for drying were used (‘Nada’, ‘Čačanska Rodna’ and ‘Valjevka’) and ‘Stanley’, which is the most frequently used for drying in Serbia. The aim of this work was to study the effect of pre-treatment (dipping and freezing) on quality of prune in comparison with non-treated dried fruit. The following quality parameters of prune: contents of sugars, acids, sugar/acid ratio, total phenols and antioxidant capacity as well as organoleptic properties (appearance, taste, aroma, consistence), were tested. Contents of total phenols, antioxidant capacity as well as total organoleptic evaluations in dried fruit obtained by pre-treatments (dipping and freezing) do not differ compared to non-treated fruit (control) in all tested cultivars.
PB  - Čačak : Fruit Research Institute, Čačak
C3  - Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia
T1  - Freezing as a pre-treatment in air drying of plums
EP  - 44
SP  - 44
ER  - 

@conference{
author = "Mitrović, Olga and Popović, Branko and Korićanac, Aleksandra and Miletić, Nemanja and Leposavić, Aleksandar",
year = "2021",
abstract = "According to its composition, primarily for its high phenolic content and high antioxidant capacity, prune is among highly valuable nutritional foods. Because of using whole fresh fruit, drying of plums is considered a slow and time-consuming process. Thus, various pre-treatments are applied in order to reduce drying time with no effect on declining nutritional value. The most simple and commonly used pre-treatment is dipping – immersing fruit into boiling water before drying. Since drying plum season is timely restricted, we had come up with the idea to extend it by previously freezing the fruit intended for drying and then, after a few months of storage at -20°C, use them for drying. Considering the physical changes of fruit during freezing that could affect drying speed, freezing can be regarded as pre-treatment in the production of prune. Drying of fruit was carried out in an experimental dryer at an air temperature 90°C until reaching 75% of the total dry matter. Plum cultivars created at the Fruit Research Institute recommended for drying were used (‘Nada’, ‘Čačanska Rodna’ and ‘Valjevka’) and ‘Stanley’, which is the most frequently used for drying in Serbia. The aim of this work was to study the effect of pre-treatment (dipping and freezing) on quality of prune in comparison with non-treated dried fruit. The following quality parameters of prune: contents of sugars, acids, sugar/acid ratio, total phenols and antioxidant capacity as well as organoleptic properties (appearance, taste, aroma, consistence), were tested. Contents of total phenols, antioxidant capacity as well as total organoleptic evaluations in dried fruit obtained by pre-treatments (dipping and freezing) do not differ compared to non-treated fruit (control) in all tested cultivars.",
publisher = "Čačak : Fruit Research Institute, Čačak",
journal = "Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia",
title = "Freezing as a pre-treatment in air drying of plums",
pages = "44-44"
}

Mitrović, O., Popović, B., Korićanac, A., Miletić, N.,& Leposavić, A.. (2021). Freezing as a pre-treatment in air drying of plums. in Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia
Čačak : Fruit Research Institute, Čačak., 44-44.

Mitrović O, Popović B, Korićanac A, Miletić N, Leposavić A. Freezing as a pre-treatment in air drying of plums. in Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia. 2021;:44-44..

Mitrović, Olga, Popović, Branko, Korićanac, Aleksandra, Miletić, Nemanja, Leposavić, Aleksandar, "Freezing as a pre-treatment in air drying of plums" in Programe and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14 - 17 September 2021, Zlatibor, Republic of Serbia (2021):44-44.

TY  - CONF
AU  - Mitrović, Olga
AU  - Ružić, Đurđina
AU  - Vujović, Tatjana
AU  - Popović, Branko
AU  - Leposavić, Aleksandar
AU  - Karaklajić-Stajić, Žaklina
AU  - Korićanac, Aleksandra
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/506
AB  - Berry fruits are a valuable source of phytochemicals, primarily sugars, organic acids and phenolic compounds. Since sugars and organic acids are the most abundant soluble solids, they greatly determine fruit’s taste, which is one of the most important parameters for consumers’ acceptance. Due to the high content of naturally occurring antioxidants, particularly flavonoids, phenolic acids and anthocyanins, berries are considered as an important source of health-promoting compounds. The Republic of Serbia is one of the leading producers of raspberry and blackberry in Europe. Although high yield and satisfactory fruit quality largely depend on agroecological conditions, they cannot be reached without high-quality planting material. Raspberry and blackberry are mostly propagated vegetatively by conventional methods. However, micropropagation enables a year-round supply of physiologically uniform, true-to-type and disease-free planting material. Thus, we established the orchard using planting material propagated by standard technique (ST) and by in vitro tissue culture (TC). Three-year study evaluated the fruit quality of raspberry ‘Meeker’ and blackberry ‘Čačanska Bestrna’, considering the different origins of the planting material. Several chemical parameters of fruit quality (dry matter, content of sugars, total acids content, pH, total pectins) were analysed. High-performance liquid chromatography was used for the determination of phenolic acids (protocatechuic, 4-hydroxybenzoic, ellagic, gallic, p-coumaric, caffeic and ferulic acid), flavonols (quercetin) and anthocyanins (cyanidin and pelargonidin). No significant differences were observed between berries from the ST and TC plants in both fruit species regarding any analysed chemical parameter. As expected, the most abundant phenolic acid in all berry samples was ellagic acid. With exception of 4-hydroxybenzoic acid in blackberry, the type of planting material did not significantly affect the content of bioactive compounds in both blackberry and raspberry. On the other side, experimental year significantly influenced the abovementioned compounds, excluding the content of ellagic acid, 4-hydroxybenzoic acid and gallic acid in raspberry.
PB  - Belgrade : University of Belgrade
C3  - Book of Abstracts : Unifood conference, Belgrade, September 24-25, 2021
T1  - Chemical and phenolic composition of fruits of raspberry and blackberry propagated by standard and in vitro techniques
EP  - 117
SP  - 117
ER  - 

@conference{
author = "Mitrović, Olga and Ružić, Đurđina and Vujović, Tatjana and Popović, Branko and Leposavić, Aleksandar and Karaklajić-Stajić, Žaklina and Korićanac, Aleksandra",
year = "2021",
abstract = "Berry fruits are a valuable source of phytochemicals, primarily sugars, organic acids and phenolic compounds. Since sugars and organic acids are the most abundant soluble solids, they greatly determine fruit’s taste, which is one of the most important parameters for consumers’ acceptance. Due to the high content of naturally occurring antioxidants, particularly flavonoids, phenolic acids and anthocyanins, berries are considered as an important source of health-promoting compounds. The Republic of Serbia is one of the leading producers of raspberry and blackberry in Europe. Although high yield and satisfactory fruit quality largely depend on agroecological conditions, they cannot be reached without high-quality planting material. Raspberry and blackberry are mostly propagated vegetatively by conventional methods. However, micropropagation enables a year-round supply of physiologically uniform, true-to-type and disease-free planting material. Thus, we established the orchard using planting material propagated by standard technique (ST) and by in vitro tissue culture (TC). Three-year study evaluated the fruit quality of raspberry ‘Meeker’ and blackberry ‘Čačanska Bestrna’, considering the different origins of the planting material. Several chemical parameters of fruit quality (dry matter, content of sugars, total acids content, pH, total pectins) were analysed. High-performance liquid chromatography was used for the determination of phenolic acids (protocatechuic, 4-hydroxybenzoic, ellagic, gallic, p-coumaric, caffeic and ferulic acid), flavonols (quercetin) and anthocyanins (cyanidin and pelargonidin). No significant differences were observed between berries from the ST and TC plants in both fruit species regarding any analysed chemical parameter. As expected, the most abundant phenolic acid in all berry samples was ellagic acid. With exception of 4-hydroxybenzoic acid in blackberry, the type of planting material did not significantly affect the content of bioactive compounds in both blackberry and raspberry. On the other side, experimental year significantly influenced the abovementioned compounds, excluding the content of ellagic acid, 4-hydroxybenzoic acid and gallic acid in raspberry.",
publisher = "Belgrade : University of Belgrade",
journal = "Book of Abstracts : Unifood conference, Belgrade, September 24-25, 2021",
title = "Chemical and phenolic composition of fruits of raspberry and blackberry propagated by standard and in vitro techniques",
pages = "117-117"
}

Mitrović, O., Ružić, Đ., Vujović, T., Popović, B., Leposavić, A., Karaklajić-Stajić, Ž.,& Korićanac, A.. (2021). Chemical and phenolic composition of fruits of raspberry and blackberry propagated by standard and in vitro techniques. in Book of Abstracts : Unifood conference, Belgrade, September 24-25, 2021
Belgrade : University of Belgrade., 117-117.

Mitrović O, Ružić Đ, Vujović T, Popović B, Leposavić A, Karaklajić-Stajić Ž, Korićanac A. Chemical and phenolic composition of fruits of raspberry and blackberry propagated by standard and in vitro techniques. in Book of Abstracts : Unifood conference, Belgrade, September 24-25, 2021. 2021;:117-117..

Mitrović, Olga, Ružić, Đurđina, Vujović, Tatjana, Popović, Branko, Leposavić, Aleksandar, Karaklajić-Stajić, Žaklina, Korićanac, Aleksandra, "Chemical and phenolic composition of fruits of raspberry and blackberry propagated by standard and in vitro techniques" in Book of Abstracts : Unifood conference, Belgrade, September 24-25, 2021 (2021):117-117.

TY  - JOUR
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Korićanac, Aleksandra
AU  - Miletić, Nemanja
AU  - Leposavić, Aleksandar
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/439
AB  - According to its composition, primarily for its high phenolic content and high antioxidant capacity, prune is among highly valuable nutritional foods. Because of using whole fresh fruit, drying of plums is considered a slow and time-consuming process. Thus, various pre-treatments are applied in order to reduce drying time with no effect on declining nutritional value. The most simple and commonly used pretreatment is dipping - immersing fruit into boiling water before drying. Since the plum drying season is timely restricted, we had to come up with the idea to extend it by previously freezing the fruit intended for drying and then, after a few months of storage at -20°C, use them for drying. Considering the physical changes of fruit during freezing that could affect drying speed, freezing can be regarded as pre-treatment in the production of prune. Drying of fruit was carried out in an experimental dryer at an air temperature of 90°C until reaching 75% of the total dry matter. Plum cultivars created at the Fruit Research Institute recommended for drying were used ('Nada', 'Čačanska Rodna' and 'Valjevka') and 'Stanley', which is the most frequently used for drying in Serbia. The aim of this work was to study the effect of pre-treatment (dipping and freezing) on quality of prune in comparison with non-treated dried fruit. The following quality parameters of prune: contents of sugars, acids, sugar/acid ratio, total phenols and antioxidant capacity as well as organoleptic properties (appearance, taste, aroma, consistence), were tested. Contents of total phenols, antioxidant capacity as well as total organoleptic evaluations in dried fruit obtained by pre-treatments (dipping and freezing) do not differ compared to non-treated fruit (control) in all tested cultivars.
PB  - International Society for Horticultural Science
T2  - Acta Horticulturae
T1  - Freezing as a pre-treatment in air drying of plums
EP  - 362
SP  - 355
VL  - 1322
DO  - 10.17660/ActaHortic.2021.1322.49
UR  - conv_1661
ER  - 

@article{
author = "Mitrović, Olga and Popović, Branko and Korićanac, Aleksandra and Miletić, Nemanja and Leposavić, Aleksandar",
year = "2021",
abstract = "According to its composition, primarily for its high phenolic content and high antioxidant capacity, prune is among highly valuable nutritional foods. Because of using whole fresh fruit, drying of plums is considered a slow and time-consuming process. Thus, various pre-treatments are applied in order to reduce drying time with no effect on declining nutritional value. The most simple and commonly used pretreatment is dipping - immersing fruit into boiling water before drying. Since the plum drying season is timely restricted, we had to come up with the idea to extend it by previously freezing the fruit intended for drying and then, after a few months of storage at -20°C, use them for drying. Considering the physical changes of fruit during freezing that could affect drying speed, freezing can be regarded as pre-treatment in the production of prune. Drying of fruit was carried out in an experimental dryer at an air temperature of 90°C until reaching 75% of the total dry matter. Plum cultivars created at the Fruit Research Institute recommended for drying were used ('Nada', 'Čačanska Rodna' and 'Valjevka') and 'Stanley', which is the most frequently used for drying in Serbia. The aim of this work was to study the effect of pre-treatment (dipping and freezing) on quality of prune in comparison with non-treated dried fruit. The following quality parameters of prune: contents of sugars, acids, sugar/acid ratio, total phenols and antioxidant capacity as well as organoleptic properties (appearance, taste, aroma, consistence), were tested. Contents of total phenols, antioxidant capacity as well as total organoleptic evaluations in dried fruit obtained by pre-treatments (dipping and freezing) do not differ compared to non-treated fruit (control) in all tested cultivars.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Freezing as a pre-treatment in air drying of plums",
pages = "362-355",
volume = "1322",
doi = "10.17660/ActaHortic.2021.1322.49",
url = "conv_1661"
}

Mitrović, O., Popović, B., Korićanac, A., Miletić, N.,& Leposavić, A.. (2021). Freezing as a pre-treatment in air drying of plums. in Acta Horticulturae
International Society for Horticultural Science., 1322, 355-362.
https://doi.org/10.17660/ActaHortic.2021.1322.49
conv_1661

Mitrović O, Popović B, Korićanac A, Miletić N, Leposavić A. Freezing as a pre-treatment in air drying of plums. in Acta Horticulturae. 2021;1322:355-362.
doi:10.17660/ActaHortic.2021.1322.49
conv_1661 .

Mitrović, Olga, Popović, Branko, Korićanac, Aleksandra, Miletić, Nemanja, Leposavić, Aleksandar, "Freezing as a pre-treatment in air drying of plums" in Acta Horticulturae, 1322 (2021):355-362,
https://doi.org/10.17660/ActaHortic.2021.1322.49 .,
conv_1661 .

TY  - JOUR
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Glišić, Ivana
AU  - Korićanac, Aleksandra
AU  - Leposavić, Aleksandar
AU  - Jevremović, Darko
AU  - Miletić, Nemanja
PY  - 2020
UR  - https://refri.institut-cacak.org/handle/123456789/671
AB  - The paper presents the examination results of the variability of quality of dried fruits of ‘Čačanska Rodna’ during the fourteen-year period, depending on the characteristics of the fresh fruits used for drying and climatic conditions during their ripening. Fruits from the plantations of Fruit Research Institute Čačak, at Preljinsko brdo facility, where standard agro-and pomotechnical measures are regularly applied, were used for the examination. The fruits intended for drying of approximately same weight and adequate ripeness degree were picked selectively. Drying was performed in the experimental dryer at the air temperature 90 °C until reaching 75% of the total dry matter in the dried fruit. Based on the results of examining chemical composition of fresh and dried plums, it can be concluded that the fruits of ‘Čačanska Rodna’ are suitable for drying regardless of climatic conditions during the summer period and that the desired sweet-sour taste of prunes can be obtained by processing fruits with soluble solids content higher than 18%.
AB  - Čačanska rodna je jedna od vodećih sorata šljive u Srbiji, a zbog svojih pozitivnih osobina u pogledu rodnosti i kvaliteta ploda koristi se za potrošnju u svežem stanju, ali i za preradu u različite proizvode, kao što su suva šljiva, džem, smrznuta šljiva i rakija šljivovica. U radu su prikazani rezultati ispitivanja varijabilnosti kvaliteta osušenih plodova sorte Čačanska Rodna tokom četrnaestogodišnjeg perioda, a u zavisnosti od osobina svežih plodova korišćenih za sušenje i klimatskih uslova tokom sazrevanja istih. 
Za ispitivanje su korišćeni plodovi iz zasada Instituta za voćarstvo Čačak, lokalitet Preljinsko brdo, gde se redovno primenjuju agro-  i pomotehničke mere uobičajene za ovu vrstu voćaka. Probirno su ubrani plodovi približno iste mase i stepena zrelosti koji odgovara preradi sušenjem. Sušenje plodova šljiva je obavljeno u eksperimentalnoj sušari na temperaturi vazduha od 90 °C do postizanja 75% ukupne suve materije u osušenom plodu. Period ispitivanja od 14 godina obuhvatio je različite klimatske prilike u letnjem periodu (sušne i kišne godine).
Na osnovu rezultata ispitivanja hemijskog sastava sveže i suve šljive može se zaključiti da su plodovi sorte Čačanska rodna pogodni za sušenje bez obzira na klimatske prilike tokom letnjeg perioda. Iako je u našim ispitivanjima sadržaj rastvorljive suve materije u svežem plodu bio različit, od 17,20% do 20,90% (prosek 19,32%), sušenjem su se dobili suvi plodovi kod kojih se svi ispitivani parametri hemijskog sastava nalaze u granicama karakterističnim za suve šljive. Međutim, značajne razlike postoje u pogledu odnosa šećer/kiseline, koji u velikoj meri određuje ukus ploda suve šljive. Rezultati istraživanja pokazuju da se sušenjem plodova sorte Čačanska rodna sa sadržajem rastvorljive suve materije većim od 18%, dobijaju sušeni plodovi sa povoljnim odnosom šećer/kiseliine koji daje poželjni slatko-nakiseli ukus suve šljive.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - ‘Čačanska Rodna’ ‒ a plum cultivar for drying
T1  - Čačanska rodna ‒ sorta šljive za sušenje
EP  - 14
IS  - 207-208
SP  - 7
VL  - 54
ER  - 

@article{
author = "Mitrović, Olga and Popović, Branko and Glišić, Ivana and Korićanac, Aleksandra and Leposavić, Aleksandar and Jevremović, Darko and Miletić, Nemanja",
year = "2020",
abstract = "The paper presents the examination results of the variability of quality of dried fruits of ‘Čačanska Rodna’ during the fourteen-year period, depending on the characteristics of the fresh fruits used for drying and climatic conditions during their ripening. Fruits from the plantations of Fruit Research Institute Čačak, at Preljinsko brdo facility, where standard agro-and pomotechnical measures are regularly applied, were used for the examination. The fruits intended for drying of approximately same weight and adequate ripeness degree were picked selectively. Drying was performed in the experimental dryer at the air temperature 90 °C until reaching 75% of the total dry matter in the dried fruit. Based on the results of examining chemical composition of fresh and dried plums, it can be concluded that the fruits of ‘Čačanska Rodna’ are suitable for drying regardless of climatic conditions during the summer period and that the desired sweet-sour taste of prunes can be obtained by processing fruits with soluble solids content higher than 18%., Čačanska rodna je jedna od vodećih sorata šljive u Srbiji, a zbog svojih pozitivnih osobina u pogledu rodnosti i kvaliteta ploda koristi se za potrošnju u svežem stanju, ali i za preradu u različite proizvode, kao što su suva šljiva, džem, smrznuta šljiva i rakija šljivovica. U radu su prikazani rezultati ispitivanja varijabilnosti kvaliteta osušenih plodova sorte Čačanska Rodna tokom četrnaestogodišnjeg perioda, a u zavisnosti od osobina svežih plodova korišćenih za sušenje i klimatskih uslova tokom sazrevanja istih. Za ispitivanje su korišćeni plodovi iz zasada Instituta za voćarstvo Čačak, lokalitet Preljinsko brdo, gde se redovno primenjuju agro-  i pomotehničke mere uobičajene za ovu vrstu voćaka. Probirno su ubrani plodovi približno iste mase i stepena zrelosti koji odgovara preradi sušenjem. Sušenje plodova šljiva je obavljeno u eksperimentalnoj sušari na temperaturi vazduha od 90 °C do postizanja 75% ukupne suve materije u osušenom plodu. Period ispitivanja od 14 godina obuhvatio je različite klimatske prilike u letnjem periodu (sušne i kišne godine).Na osnovu rezultata ispitivanja hemijskog sastava sveže i suve šljive može se zaključiti da su plodovi sorte Čačanska rodna pogodni za sušenje bez obzira na klimatske prilike tokom letnjeg perioda. Iako je u našim ispitivanjima sadržaj rastvorljive suve materije u svežem plodu bio različit, od 17,20% do 20,90% (prosek 19,32%), sušenjem su se dobili suvi plodovi kod kojih se svi ispitivani parametri hemijskog sastava nalaze u granicama karakterističnim za suve šljive. Međutim, značajne razlike postoje u pogledu odnosa šećer/kiseline, koji u velikoj meri određuje ukus ploda suve šljive. Rezultati istraživanja pokazuju da se sušenjem plodova sorte Čačanska rodna sa sadržajem rastvorljive suve materije većim od 18%, dobijaju sušeni plodovi sa povoljnim odnosom šećer/kiseliine koji daje poželjni slatko-nakiseli ukus suve šljive.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "‘Čačanska Rodna’ ‒ a plum cultivar for drying, Čačanska rodna ‒ sorta šljive za sušenje",
pages = "14-7",
number = "207-208",
volume = "54"
}

Mitrović, O., Popović, B., Glišić, I., Korićanac, A., Leposavić, A., Jevremović, D.,& Miletić, N.. (2020). ‘Čačanska Rodna’ ‒ a plum cultivar for drying. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 54(207-208), 7-14.

Mitrović O, Popović B, Glišić I, Korićanac A, Leposavić A, Jevremović D, Miletić N. ‘Čačanska Rodna’ ‒ a plum cultivar for drying. in Voćarstvo. 2020;54(207-208):7-14..

Mitrović, Olga, Popović, Branko, Glišić, Ivana, Korićanac, Aleksandra, Leposavić, Aleksandar, Jevremović, Darko, Miletić, Nemanja, "‘Čačanska Rodna’ ‒ a plum cultivar for drying" in Voćarstvo, 54, no. 207-208 (2020):7-14.

TY  - CONF
AU  - Korićanac, Aleksandra
AU  - Glišić, Ivan
AU  - Lukić, Milan
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Glišić, Ivana
AU  - Paunović, Gorica
PY  - 2020
UR  - https://rik.mrizp.rs/bitstream/id/4597/The_influence_of_biofertilizer_on_the_utilization_efficiency.pdf
UR  - https://refri.institut-cacak.org/handle/123456789/655
AB  - In order to respond to consumers’ requirements, it is necessary to supply the market with high quality plum fruit. As the quality of the fruit starts to change immediately after harvest, cold storage is applied in order to maintain fruit characteristics, determined mainly in orchards. Since fruit quality and storage potential depend on cultivar, the aim of this research was to analyze and compare quality-related properties of ‘Čačanska Lepotica’ and ‘Empress’ before and after cold storage. Although examined cultivars have different ripening time, they are primarily grown for fresh consumption. Thus, all analyses were performed at harvest and after 28 days of cold storage (0–2 °C, 90–95% relative humidity), followed by a shelf life of three days at 20 °C. Fruit firmness, weight loss, susceptibility to Monilinia spp., soluble solids content, titratable acidity, antioxidant capacity, the concentrations of total phenolics, flavonoids and anthocyanins were monitored. After cold storage and subsequent shelf life, an increase in soluble solids content, antioxidant capacity, total phenolics and flavonoids were observed in both cultivars. Significant differences between fresh and stored plums were found in terms of fruit firmness. Fruit of ‘Čačanska Lepotica’ had higher content of soluble solids and anthocyanins and it was firmer in both analyses’ dates compared to fruit of ‘Empress’. However, its fruit was more susceptible to Monilinia spp. and had significantly higher weight loss than ‘Empress’ fruit.
PB  - East Sarajevo : Faculty of Agriculture
C3  - Book of Abstracts : XI International Scientific Agriculture Symposium ‘Agrosym 2020’, 08-09 October 2020, Jahorina, Republic of Srpska, Bosnia and Herzegovina
T1  - Fruit quality of plum (Prunus domestica L.) cultivars ‘Čačanska Lepotica’ and ‘Empress’ after cold storage
EP  - 134
SP  - 134
ER  - 

@conference{
author = "Korićanac, Aleksandra and Glišić, Ivan and Lukić, Milan and Popović, Branko and Mitrović, Olga and Glišić, Ivana and Paunović, Gorica",
year = "2020",
abstract = "In order to respond to consumers’ requirements, it is necessary to supply the market with high quality plum fruit. As the quality of the fruit starts to change immediately after harvest, cold storage is applied in order to maintain fruit characteristics, determined mainly in orchards. Since fruit quality and storage potential depend on cultivar, the aim of this research was to analyze and compare quality-related properties of ‘Čačanska Lepotica’ and ‘Empress’ before and after cold storage. Although examined cultivars have different ripening time, they are primarily grown for fresh consumption. Thus, all analyses were performed at harvest and after 28 days of cold storage (0–2 °C, 90–95% relative humidity), followed by a shelf life of three days at 20 °C. Fruit firmness, weight loss, susceptibility to Monilinia spp., soluble solids content, titratable acidity, antioxidant capacity, the concentrations of total phenolics, flavonoids and anthocyanins were monitored. After cold storage and subsequent shelf life, an increase in soluble solids content, antioxidant capacity, total phenolics and flavonoids were observed in both cultivars. Significant differences between fresh and stored plums were found in terms of fruit firmness. Fruit of ‘Čačanska Lepotica’ had higher content of soluble solids and anthocyanins and it was firmer in both analyses’ dates compared to fruit of ‘Empress’. However, its fruit was more susceptible to Monilinia spp. and had significantly higher weight loss than ‘Empress’ fruit.",
publisher = "East Sarajevo : Faculty of Agriculture",
journal = "Book of Abstracts : XI International Scientific Agriculture Symposium ‘Agrosym 2020’, 08-09 October 2020, Jahorina, Republic of Srpska, Bosnia and Herzegovina",
title = "Fruit quality of plum (Prunus domestica L.) cultivars ‘Čačanska Lepotica’ and ‘Empress’ after cold storage",
pages = "134-134"
}

Korićanac, A., Glišić, I., Lukić, M., Popović, B., Mitrović, O., Glišić, I.,& Paunović, G.. (2020). Fruit quality of plum (Prunus domestica L.) cultivars ‘Čačanska Lepotica’ and ‘Empress’ after cold storage. in Book of Abstracts : XI International Scientific Agriculture Symposium ‘Agrosym 2020’, 08-09 October 2020, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : Faculty of Agriculture., 134-134.

Korićanac A, Glišić I, Lukić M, Popović B, Mitrović O, Glišić I, Paunović G. Fruit quality of plum (Prunus domestica L.) cultivars ‘Čačanska Lepotica’ and ‘Empress’ after cold storage. in Book of Abstracts : XI International Scientific Agriculture Symposium ‘Agrosym 2020’, 08-09 October 2020, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2020;:134-134..

Korićanac, Aleksandra, Glišić, Ivan, Lukić, Milan, Popović, Branko, Mitrović, Olga, Glišić, Ivana, Paunović, Gorica, "Fruit quality of plum (Prunus domestica L.) cultivars ‘Čačanska Lepotica’ and ‘Empress’ after cold storage" in Book of Abstracts : XI International Scientific Agriculture Symposium ‘Agrosym 2020’, 08-09 October 2020, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2020):134-134.