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  - JOUR
AU  - Petković, Marko
AU  - Miletić, Nemanja
AU  - Pantelić, Valerija
AU  - Filipović, Vladimir
AU  - Lončar, Biljana
AU  - Mitrović, Olga
PY  - 2024
UR  - https://refri.institut-cacak.org/handle/123456789/865
AB  - This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and 1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92–99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48–1.66 × 10−8 m2 s−1).
PB  - Basel : MDPI, Switzerland
T2  - Foods
T1  - Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures
IS  - 5
SP  - 791
VL  - 13
DO  - 10.3390/foods13050791
ER  - 

@article{
author = "Petković, Marko and Miletić, Nemanja and Pantelić, Valerija and Filipović, Vladimir and Lončar, Biljana and Mitrović, Olga",
year = "2024",
abstract = "This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and 1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92–99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48–1.66 × 10−8 m2 s−1).",
publisher = "Basel : MDPI, Switzerland",
journal = "Foods",
title = "Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures",
number = "5",
pages = "791",
volume = "13",
doi = "10.3390/foods13050791"
}

Petković, M., Miletić, N., Pantelić, V., Filipović, V., Lončar, B.,& Mitrović, O.. (2024). Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures. in Foods
Basel : MDPI, Switzerland., 13(5), 791.
https://doi.org/10.3390/foods13050791

Petković M, Miletić N, Pantelić V, Filipović V, Lončar B, Mitrović O. Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures. in Foods. 2024;13(5):791.
doi:10.3390/foods13050791 .

Petković, Marko, Miletić, Nemanja, Pantelić, Valerija, Filipović, Vladimir, Lončar, Biljana, Mitrović, Olga, "Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures" in Foods, 13, no. 5 (2024):791,
https://doi.org/10.3390/foods13050791 . .

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  - Živković, Sanja
AU  - Vasić, Tanja
AU  - Jevremović, Darko
AU  - Katanić, Vera
AU  - Mitrović, Olga
AU  - Vasilijević, Bojana
AU  - Debasis, Mitra
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/842
AB  - Analizom korovske flore u mladim zasadima maline u selu Osreci zabeleženo je prisustvo ukupno 26 korovskih vrsta [7 korovskih (segetalnih), 13 korovsko-ruderalnih, 1 ruderalna i 5 korova livada i pašnjaka]. Većina evidentiranih korova cvetala je od juna do septembra. U konstatovanoj korovskoj flori dominirali su predstavnici klase Magnoliopsida (dikotile, širokolisni korovi) i to 24 vrste, dok su iz klase Liliopsida (monokotile, uskolisni korovi), bile prisutne samo dve vrste. Analiza životnih formi korova u zasadima maline pokazala je blagu dominaciju hemikriptofita (38,46%) u odnosu na geofite (30,77%) i terofite (26,92%). Zakorovljenost nije bila velika, jer je na svakih deset do petnaest dana vršeno međuredno kultiviranje, a u redovima, oko biljaka, su ručno odstranjivani korovi. Bez obzira na mehaničko odstranjivanje korova diverzitet korovske flore nije bio zanemarljiv. U svim posmatranim mladim zasadima maline najučestaliji korovi bili su: Salvia verticillata L., Lathyrus latifolius L., Cirsium arvense (L.) Scop., Equisetum arvense L., Pteridium aquilinum (L.) Kuhn., Polygonum convolvulus L., Convolvulus arvensis L., Chenopodium album L.
AB  - The analysis of the weed flora in the young raspberry plantations in the village of Osreci revealed the presence of a total of 26 weed species [7 weed (segetal), 13 weed-ruderal, 1 ruderal and 5 weeds of meadows and pastures]. The most of the identified weeds flowered from June to September. The recorded weed flora is dominated by representatives of the class Magnoliopsida (dicotyledons, broad-leaved weeds) with 24 species, while only two species are present from the class Liliopsida (monocotyledons, narrow-leaved weeds). The analysis of weed life forms in raspberry plantations shows a slight dominance of hemicryptophytes (38.46%) compared to geophytes (30.77%) and therophytes (26.92%). The number of weeds was not high, because inter-row cultivation was done every ten to fifteen days, and weeds were manually removed in the rows, around the plants. Regardless of the mechanical removal of weeds, the diversity of the weed flora was not negligible. In all observed young raspberry plantations, the most frequent weeds are: Salvia verticillata L., Lathyrus latifolius L., Cirsium arvense (L.) Scop., Equisetum arvense L., Pteridium aquilinum (L.) Kuhn., Polygonum convolvulus L., Convolvulus arvensis L., Chenopodium album L.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Floristička analiza korova u organskim zasadima maline
T1  - Floristic analysis of weeds in raspberry plantations under organic production
EP  - 124
IS  - 217-218
SP  - 117
VL  - 57
DO  - https://doi.org/10.18485/pomology.2023.57.217_218.4
ER  - 

@article{
author = "Živković, Sanja and Vasić, Tanja and Jevremović, Darko and Katanić, Vera and Mitrović, Olga and Vasilijević, Bojana and Debasis, Mitra",
year = "2023",
abstract = "Analizom korovske flore u mladim zasadima maline u selu Osreci zabeleženo je prisustvo ukupno 26 korovskih vrsta [7 korovskih (segetalnih), 13 korovsko-ruderalnih, 1 ruderalna i 5 korova livada i pašnjaka]. Većina evidentiranih korova cvetala je od juna do septembra. U konstatovanoj korovskoj flori dominirali su predstavnici klase Magnoliopsida (dikotile, širokolisni korovi) i to 24 vrste, dok su iz klase Liliopsida (monokotile, uskolisni korovi), bile prisutne samo dve vrste. Analiza životnih formi korova u zasadima maline pokazala je blagu dominaciju hemikriptofita (38,46%) u odnosu na geofite (30,77%) i terofite (26,92%). Zakorovljenost nije bila velika, jer je na svakih deset do petnaest dana vršeno međuredno kultiviranje, a u redovima, oko biljaka, su ručno odstranjivani korovi. Bez obzira na mehaničko odstranjivanje korova diverzitet korovske flore nije bio zanemarljiv. U svim posmatranim mladim zasadima maline najučestaliji korovi bili su: Salvia verticillata L., Lathyrus latifolius L., Cirsium arvense (L.) Scop., Equisetum arvense L., Pteridium aquilinum (L.) Kuhn., Polygonum convolvulus L., Convolvulus arvensis L., Chenopodium album L., The analysis of the weed flora in the young raspberry plantations in the village of Osreci revealed the presence of a total of 26 weed species [7 weed (segetal), 13 weed-ruderal, 1 ruderal and 5 weeds of meadows and pastures]. The most of the identified weeds flowered from June to September. The recorded weed flora is dominated by representatives of the class Magnoliopsida (dicotyledons, broad-leaved weeds) with 24 species, while only two species are present from the class Liliopsida (monocotyledons, narrow-leaved weeds). The analysis of weed life forms in raspberry plantations shows a slight dominance of hemicryptophytes (38.46%) compared to geophytes (30.77%) and therophytes (26.92%). The number of weeds was not high, because inter-row cultivation was done every ten to fifteen days, and weeds were manually removed in the rows, around the plants. Regardless of the mechanical removal of weeds, the diversity of the weed flora was not negligible. In all observed young raspberry plantations, the most frequent weeds are: Salvia verticillata L., Lathyrus latifolius L., Cirsium arvense (L.) Scop., Equisetum arvense L., Pteridium aquilinum (L.) Kuhn., Polygonum convolvulus L., Convolvulus arvensis L., Chenopodium album L.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Floristička analiza korova u organskim zasadima maline, Floristic analysis of weeds in raspberry plantations under organic production",
pages = "124-117",
number = "217-218",
volume = "57",
doi = "https://doi.org/10.18485/pomology.2023.57.217_218.4"
}

Živković, S., Vasić, T., Jevremović, D., Katanić, V., Mitrović, O., Vasilijević, B.,& Debasis, M.. (2023). Floristička analiza korova u organskim zasadima maline. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 57(217-218), 117-124.
https://doi.org/https://doi.org/10.18485/pomology.2023.57.217_218.4

Živković S, Vasić T, Jevremović D, Katanić V, Mitrović O, Vasilijević B, Debasis M. Floristička analiza korova u organskim zasadima maline. in Voćarstvo. 2023;57(217-218):117-124.
doi:https://doi.org/10.18485/pomology.2023.57.217_218.4 .

Živković, Sanja, Vasić, Tanja, Jevremović, Darko, Katanić, Vera, Mitrović, Olga, Vasilijević, Bojana, Debasis, Mitra, "Floristička analiza korova u organskim zasadima maline" in Voćarstvo, 57, no. 217-218 (2023):117-124,
https://doi.org/https://doi.org/10.18485/pomology.2023.57.217_218.4 . .

Popović, B., Urošević, I., Mitrović, O., Leposavić, A., Jevremović, D., Glišić, I.,& Milošević, N.. (2023). Proizvodnja trosortnih šlјivovica vrhunskog kvaliteta sа оčuvаnim trаdiciоnаlnim kаrаktеristikаmа. in Tehničko rešenje prihvaćeno od strane Matični naučni odbor za biotehnologiju i poljoprivredu na 16. redovnoj sednici održanoj 25. aprila.

Popović B, Urošević I, Mitrović O, Leposavić A, Jevremović D, Glišić I, Milošević N. Proizvodnja trosortnih šlјivovica vrhunskog kvaliteta sа оčuvаnim trаdiciоnаlnim kаrаktеristikаmа. in Tehničko rešenje prihvaćeno od strane Matični naučni odbor za biotehnologiju i poljoprivredu na 16. redovnoj sednici održanoj 25. aprila. 2023;..

Popović, Branko, Urošević, Ivan, Mitrović, Olga, Leposavić, Aleksandar, Jevremović, Darko, Glišić, Ivana, Milošević, Nebojša, "Proizvodnja trosortnih šlјivovica vrhunskog kvaliteta sа оčuvаnim trаdiciоnаlnim kаrаktеristikаmа" in Tehničko rešenje prihvaćeno od strane Matični naučni odbor za biotehnologiju i poljoprivredu na 16. redovnoj sednici održanoj 25. aprila (2023).

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  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Milojević, Svetomir
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/666
AB  - The aim of this study was to compare aromatic profile of plum spirits, obtained from Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two-month storage) had the highest contents of ethyl acetate, benzaldehyde and total acids, which resulted in the occurrence of unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by distillation of fermented mashes immediately after completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from a spontaneously fermented crushed plums with/without stones) or with more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of pre-distillation steps, which is adapted to the variety, can significantly improve the quality of plum spirit compared to the traditionally produced spirit.
PB  - Basel : MDPI
T2  - Processes
T1  - Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods
SP  - 863
VL  - 11
DO  - 10.3390/pr11030863
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Miletić, Nemanja and Milojević, Svetomir",
year = "2023",
abstract = "The aim of this study was to compare aromatic profile of plum spirits, obtained from Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two-month storage) had the highest contents of ethyl acetate, benzaldehyde and total acids, which resulted in the occurrence of unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by distillation of fermented mashes immediately after completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from a spontaneously fermented crushed plums with/without stones) or with more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of pre-distillation steps, which is adapted to the variety, can significantly improve the quality of plum spirit compared to the traditionally produced spirit.",
publisher = "Basel : MDPI",
journal = "Processes",
title = "Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods",
pages = "863",
volume = "11",
doi = "10.3390/pr11030863"
}

Popović, B., Mitrović, O., Nikićević, N., Tešević, V., Urošević, I., Miletić, N.,& Milojević, S.. (2023). Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods. in Processes
Basel : MDPI., 11, 863.
https://doi.org/10.3390/pr11030863

Popović B, Mitrović O, Nikićević N, Tešević V, Urošević I, Miletić N, Milojević S. Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods. in Processes. 2023;11:863.
doi:10.3390/pr11030863 .

Popović, Branko, Mitrović, Olga, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Miletić, Nemanja, Milojević, Svetomir, "Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods" in Processes, 11 (2023):863,
https://doi.org/10.3390/pr11030863 . .

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  - Jevremović, Darko
AU  - Leposavić, Aleksandar
AU  - Miletić, Nemanja
AU  - Vasilijević, Bojana
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Milinković, Mira
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/474
AB  - Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette' REZIME Virus mrljavosti lista maline (raspberry leaf blotch emaravirus, RLBV) je prisutan u velikom broju zasada maline u Srbiji i najrasprostranjeniji je virus maline u zemlji. Cilj ovog rada je bio ispitivanje uticaja RLBV na plodove maline sorte 'Willamette'. Ogledi su sprovedeni u četiri zasada maline u lokalitetima zapadne Srbije. Analizirani su plodovi sa RLBV zaraženih i nezaraženih izdanaka: dužina, širina i visina ploda, indeks oblika ploda, težina ploda, sadržaj rastvorljive suve materije, pH vrednost voćnog soka, titraciona kiselost, ukupni šećeri, sadržaj ukupnih fenola i antocijana. Rezultati istraživanja su pokazali da je virus mrljavosti lista maline imao značajan uticaj na smanjenje veličine i težine (9,15-27,49%) ploda maline. Sadržaj rastvorljive suve materije je bio viši kod zaraženih plodova (1,55-7,39%), ali ovo povećanje nije bilo od statističkog značaja. RLBV nije imao uticaj na titracionu kiselost voćnog soka, pH vrednost i sadržaj ukupnih šećera. Sadržaj ukupnih fenola i antocijana je bio viši kod plodova sa zaraženih izdanaka u dva od četiri ispitivana lokaliteta.
AB  - Raspberry leaf blotch emaravirus (RLBV) has become established in many Serbian raspberry orchards as the most prevalent virus of raspberries in the country. The aim of this study was to evaluate the impact of RLBV on the red raspberry 'Willamette' variety. A trial was conducted in four raspberry orchards located in Western Serbia. Fruits from RLBV-infected and uninfected canes were analyzed for fruit size (fruit length, width, height, shape, and weight), soluble solids content, pH, titratable acidity, total sugars, and total phenolic and anthocyanin contents. The results of the study confirmed that RLBV significantly decreases fruit size and weight (9.15-27.49%) of 'Willamette' fruits. Soluble solids content was higher in infected fruits (1.55-7.39%), but the increase was not significant. RLBV did not cause significant changes in titratable acidity of raspberry juice, pH or total sugars content. Total phenolic and anthocyanin contents were higher in fruits of RLBV-infected plants in two out of four locations.
PB  - Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd
T2  - Pesticidi i fitomedicina
T1  - Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette'
T1  - Impact of raspberry leaf blotch emaravirus on red raspberry 'Willamette' fruits
EP  - 7
IS  - 1
SP  - 1
VL  - 37
DO  - 10.2298/PIF2201001J
UR  - conv_1302
ER  - 

@article{
author = "Jevremović, Darko and Leposavić, Aleksandar and Miletić, Nemanja and Vasilijević, Bojana and Popović, Branko and Mitrović, Olga and Milinković, Mira",
year = "2022",
abstract = "Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette' REZIME Virus mrljavosti lista maline (raspberry leaf blotch emaravirus, RLBV) je prisutan u velikom broju zasada maline u Srbiji i najrasprostranjeniji je virus maline u zemlji. Cilj ovog rada je bio ispitivanje uticaja RLBV na plodove maline sorte 'Willamette'. Ogledi su sprovedeni u četiri zasada maline u lokalitetima zapadne Srbije. Analizirani su plodovi sa RLBV zaraženih i nezaraženih izdanaka: dužina, širina i visina ploda, indeks oblika ploda, težina ploda, sadržaj rastvorljive suve materije, pH vrednost voćnog soka, titraciona kiselost, ukupni šećeri, sadržaj ukupnih fenola i antocijana. Rezultati istraživanja su pokazali da je virus mrljavosti lista maline imao značajan uticaj na smanjenje veličine i težine (9,15-27,49%) ploda maline. Sadržaj rastvorljive suve materije je bio viši kod zaraženih plodova (1,55-7,39%), ali ovo povećanje nije bilo od statističkog značaja. RLBV nije imao uticaj na titracionu kiselost voćnog soka, pH vrednost i sadržaj ukupnih šećera. Sadržaj ukupnih fenola i antocijana je bio viši kod plodova sa zaraženih izdanaka u dva od četiri ispitivana lokaliteta., Raspberry leaf blotch emaravirus (RLBV) has become established in many Serbian raspberry orchards as the most prevalent virus of raspberries in the country. The aim of this study was to evaluate the impact of RLBV on the red raspberry 'Willamette' variety. A trial was conducted in four raspberry orchards located in Western Serbia. Fruits from RLBV-infected and uninfected canes were analyzed for fruit size (fruit length, width, height, shape, and weight), soluble solids content, pH, titratable acidity, total sugars, and total phenolic and anthocyanin contents. The results of the study confirmed that RLBV significantly decreases fruit size and weight (9.15-27.49%) of 'Willamette' fruits. Soluble solids content was higher in infected fruits (1.55-7.39%), but the increase was not significant. RLBV did not cause significant changes in titratable acidity of raspberry juice, pH or total sugars content. Total phenolic and anthocyanin contents were higher in fruits of RLBV-infected plants in two out of four locations.",
publisher = "Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd",
journal = "Pesticidi i fitomedicina",
title = "Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette', Impact of raspberry leaf blotch emaravirus on red raspberry 'Willamette' fruits",
pages = "7-1",
number = "1",
volume = "37",
doi = "10.2298/PIF2201001J",
url = "conv_1302"
}

Jevremović, D., Leposavić, A., Miletić, N., Vasilijević, B., Popović, B., Mitrović, O.,& Milinković, M.. (2022). Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette'. in Pesticidi i fitomedicina
Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd., 37(1), 1-7.
https://doi.org/10.2298/PIF2201001J
conv_1302

Jevremović D, Leposavić A, Miletić N, Vasilijević B, Popović B, Mitrović O, Milinković M. Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette'. in Pesticidi i fitomedicina. 2022;37(1):1-7.
doi:10.2298/PIF2201001J
conv_1302 .

Jevremović, Darko, Leposavić, Aleksandar, Miletić, Nemanja, Vasilijević, Bojana, Popović, Branko, Mitrović, Olga, Milinković, Mira, "Uticaj virusa mrljavosti lista maline na plodove maline sorte 'Willamette'" in Pesticidi i fitomedicina, 37, no. 1 (2022):1-7,
https://doi.org/10.2298/PIF2201001J .,
conv_1302 .

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  - CONF
AU  - Leposavić, Aleksandar
AU  - Jevremović, Darko
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Vasić, Tanja
AU  - Milinković, Mira
AU  - Vasilijević, Bojana
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/713
AB  - Poslednjih godina povećava se interes proizvođača jagodastog voća iz Srbije za podizanje zasada visokožbunaste borovnice. Prvi uspešni koraci u tom cilju su napravljeni u opštini Arilje kada je na prostoru ove opštine posađeno 10 hektara ove voćne vrste. Najzastupljeniji način proizvodnje borovnice kod nas u prethodnim godinama bio je gajenje u zemljištu ili prethodno pripremljenom suspstratu, na bankovima, sa ili bez zastiranja folijom ili agrotekstilom. Poslednjih godina sve više je zastupljen i saksijski način gajenja ovog voća. Saksijski način gajenja najviše je zastupljen u slučajevima kada vlasnik ili investitor ne poseduje dovoljne zemljišne površine ili je ono suviše nepovoljnog mehaničkog sastava.
U radu su prikazani dvogodišnji rezultati (2020. i 2021. godina) ispitivanja prinosa i važnijih pokazatelja kvaliteta ploda sorte Duke iste starosti, gajene na bankovima i u saksijama na lokalitetima sela Ljutovnica kod Gornjeg Milanovca, Nikšić kod Kragujevca, Slatine kod Čačka i u okolini Belanovice.    
Rezultati istraživanja ukazuju da je borovnica gajena u saksijama imala veću početnu rodnost u odnosu na onu gajenu na bankovima. Već od treće godine kod borovnica gajenih na bankovima zabeležen je veći prinos po žbunu (2626,53 g prema 2029,62 g) i krupniji plodovi (1,81 g prema 1,69 g), kao i veći sadržaj osnovnih pokazatelja hemijskog sastava i bolje organoleptičke karakteristike plodova. Razlike u prinosu i kvalitetu plodova u korist borovnice gajene na bankovima bile su posebno izražene u godini sa visokim temperaturama tokom perioda berbe.
AB  - In recent years, there has been an increasing interest of Serbian berry fruit growers in establishing high-bush blueberry plantation. The first successful steps to that aim have been made in the Municipality Arilje when 10 hectares of this fruit species were planted. The most common production method of blueberry production in previous years in Serbia was growing blueberry in soils or formerly prepared substrate, in raised beds with or without foil or agrotextile covering.  In past years, growing of this fruit species in containers has ever been present. Container growing method is most common in cases where owner or investor owns insufficient land or it is of too unfavourable mechanical composition. 
The paper present the two-year results (2020-2021) of examining yields and more significant quality indicators of the fruit of cv Duke of the same age, grown in raised beds or containers in the villages of Ljutovnica near Gornji Milanovac, Nikšić near Kragujevac and Slatina in the vicinity of Belanovica. 
The research results show that blueberry grown in containers had higher initial yield compared to those grown in raised beds. From the third year, in blueberries grown in raised beds, a higher yield per bush (2626,53 g compared to 2029,62 g) and larger fruits (1,81 g compared to 1,69 g) were noted as well as higher content of the basic indicators of chemical composition and better organoleptic fruit characteristics. Differences in yield and quality of fruits in favour of the blueberry grown in raised beds were especially pronounced in the year of high temperatures during the harvest period.
PB  - Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet
C3  - Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022. godine, Vrdnik, Republika Srbija
T1  - Uticaj načina gajenja na prinos i kvalitet plodova visokožbunaste borovnice
T1  - Effect of growing method on yield and quality of fruits of highbush blueberry
EP  - 149
SP  - 148
ER  - 

@conference{
author = "Leposavić, Aleksandar and Jevremović, Darko and Mitrović, Olga and Popović, Branko and Vasić, Tanja and Milinković, Mira and Vasilijević, Bojana",
year = "2022",
abstract = "Poslednjih godina povećava se interes proizvođača jagodastog voća iz Srbije za podizanje zasada visokožbunaste borovnice. Prvi uspešni koraci u tom cilju su napravljeni u opštini Arilje kada je na prostoru ove opštine posađeno 10 hektara ove voćne vrste. Najzastupljeniji način proizvodnje borovnice kod nas u prethodnim godinama bio je gajenje u zemljištu ili prethodno pripremljenom suspstratu, na bankovima, sa ili bez zastiranja folijom ili agrotekstilom. Poslednjih godina sve više je zastupljen i saksijski način gajenja ovog voća. Saksijski način gajenja najviše je zastupljen u slučajevima kada vlasnik ili investitor ne poseduje dovoljne zemljišne površine ili je ono suviše nepovoljnog mehaničkog sastava.U radu su prikazani dvogodišnji rezultati (2020. i 2021. godina) ispitivanja prinosa i važnijih pokazatelja kvaliteta ploda sorte Duke iste starosti, gajene na bankovima i u saksijama na lokalitetima sela Ljutovnica kod Gornjeg Milanovca, Nikšić kod Kragujevca, Slatine kod Čačka i u okolini Belanovice.    Rezultati istraživanja ukazuju da je borovnica gajena u saksijama imala veću početnu rodnost u odnosu na onu gajenu na bankovima. Već od treće godine kod borovnica gajenih na bankovima zabeležen je veći prinos po žbunu (2626,53 g prema 2029,62 g) i krupniji plodovi (1,81 g prema 1,69 g), kao i veći sadržaj osnovnih pokazatelja hemijskog sastava i bolje organoleptičke karakteristike plodova. Razlike u prinosu i kvalitetu plodova u korist borovnice gajene na bankovima bile su posebno izražene u godini sa visokim temperaturama tokom perioda berbe., In recent years, there has been an increasing interest of Serbian berry fruit growers in establishing high-bush blueberry plantation. The first successful steps to that aim have been made in the Municipality Arilje when 10 hectares of this fruit species were planted. The most common production method of blueberry production in previous years in Serbia was growing blueberry in soils or formerly prepared substrate, in raised beds with or without foil or agrotextile covering.  In past years, growing of this fruit species in containers has ever been present. Container growing method is most common in cases where owner or investor owns insufficient land or it is of too unfavourable mechanical composition. The paper present the two-year results (2020-2021) of examining yields and more significant quality indicators of the fruit of cv Duke of the same age, grown in raised beds or containers in the villages of Ljutovnica near Gornji Milanovac, Nikšić near Kragujevac and Slatina in the vicinity of Belanovica. The research results show that blueberry grown in containers had higher initial yield compared to those grown in raised beds. From the third year, in blueberries grown in raised beds, a higher yield per bush (2626,53 g compared to 2029,62 g) and larger fruits (1,81 g compared to 1,69 g) were noted as well as higher content of the basic indicators of chemical composition and better organoleptic fruit characteristics. Differences in yield and quality of fruits in favour of the blueberry grown in raised beds were especially pronounced in the year of high temperatures during the harvest period.",
publisher = "Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet",
journal = "Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022. godine, Vrdnik, Republika Srbija",
title = "Uticaj načina gajenja na prinos i kvalitet plodova visokožbunaste borovnice, Effect of growing method on yield and quality of fruits of highbush blueberry",
pages = "149-148"
}

Leposavić, A., Jevremović, D., Mitrović, O., Popović, B., Vasić, T., Milinković, M.,& Vasilijević, B.. (2022). Uticaj načina gajenja na prinos i kvalitet plodova visokožbunaste borovnice. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022. godine, Vrdnik, Republika Srbija
Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet., 148-149.

Leposavić A, Jevremović D, Mitrović O, Popović B, Vasić T, Milinković M, Vasilijević B. Uticaj načina gajenja na prinos i kvalitet plodova visokožbunaste borovnice. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022. godine, Vrdnik, Republika Srbija. 2022;:148-149..

Leposavić, Aleksandar, Jevremović, Darko, Mitrović, Olga, Popović, Branko, Vasić, Tanja, Milinković, Mira, Vasilijević, Bojana, "Uticaj načina gajenja na prinos i kvalitet plodova visokožbunaste borovnice" in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022. godine, Vrdnik, Republika Srbija (2022):148-149.

TY  - CONF
AU  - Živković, Sanja
AU  - Vasić, Tanja
AU  - Mitrović, Olga
AU  - Vasilijević, Bojana
AU  - Jevremović, Darko
AU  - Marković, Milutin
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/563
AB  - U istraživanju sprovedenom u periodu 2020–2021. Godine ispitivanje genotipa vinove loze pod nazivom jagoda na lokaciji Donje Zleginje - Aleksandrovac, Srbija. Ovaj genotip vinove loze je registrovan 2018. godine u OIV bazu podataka, nije detalјnije proučavana. Na površini od 2 ha na lokaciji Donje Zleginje, praćeni su parametri kvaliteta sorte jagoda. Veličina grozda i dužina petelјke grozda proučavane su u vreme berbe grožđa 05.09.20., odnosno 04.09.21. Korišćena je srednja vrednost svih grozdova sa 10 lastara. Za tačnije određivanje veličine grozda merena je dužina i širina grozda bez petelјke, a dužina petelјke merena je do prvog grananja grozda. Morfološke osobine bobice utvrđene su vizuelno u vreme berbe grožđa na uzorku od 100 bobica uzetih sa 10 grozdova. U periodu berbe grožđa, merenjem mase grozdova utvrđen je prinos grožđa (kg) i broj grozdova po čokotu. Kvalitet grožđa utvrđen je pomoću sadržaja šećera (%) u širi odmah nakon berbe grožđa. Prosečna masa grozda bila je 227,9 g u prvoj godini a u drugoj 363,5 g. Prosečna dužina i širina grozda u prvoj godini bila je 14,2 x 12,9 cm, dok je u drugoj godini bila 18,8 x 14,45 cm. Prosečna dužina petelјke u prvoj godini bilaje 2,5 cm odnosno 3,1 cm. Prinos po čokotu bio je 3,24 kg, odnosno 4,10 kg. Prosečan broj grozdova po čokotu u prvoj godini bio je 20, odnosno u drugoj godini 19. Prosečan sadržaj šećera u prvoj godini bio je 17,50 %, a u drugoj godini 21,60 %. Ova proučavanja mogu da imaju značajnu ulogu u širenju genotipa Jagoda u Srbiji i veću primenu u proizvodnji belih vina. Takođe ova autohtona sorta može poslužiti kao izvor genetičkog materijala za stvaranje novih sorti.
AB  - In research conducted in the period 2020-2021. the genotype of the grapevine called ‘Jagoda’ at the location of Donje Zleginje, Aleksandrovac, Serbia was examined. This grapevine genotype was registered in 2018 in the OIV database, it has not been studied in detail. The quality parameters of the ‘Jagoda’ genotype were monitored on the area of 2 ha at the location of Donje Zleginje. The size of the bunch and the length of the petiole of the bunch were determined at the time of grape harvest 05.09.20., ie 04.09.21. The mean value of clusters with 10 shoots was used. To more accurately determine the size of the bunch, the length and width of the bunch without the petiole were measured, and the length of the petiole was measured until the first branch of the bunch. All morphological characteristics of the berry were determined visually at the time of grape harvest on a sample of 100 berries taken from 10 bunches. In the period of grape harvest, by measuring the mass of all grapes, the yield of grapes (kg) and the number of grapes per grapevine were determined. The quality of grapes was determined through the content of sugar (%) in the must immediately after grape harvest. The average weight of the bunch was 227,9 g in the first year and 363,5 g in the second year. The average length and width of the cluster in the first year was 14,2 x 12,9 cm, while in the second year it was 18,8 x 14,45 cm. The average length of the petiole in the first year was 2,5 cm and 3,1 cm, respectively. The yield per grapevine was 3,24 kg and 4,10 kg, respectively. The average number of bunches per grapevine in the first year was 20, and in the second year 19. The average content of sugar in the first year was 17,50%, and in the second year 21, 60%. These studies can play a significant role in the spread of the ‘Jagoda’ genotype in Serbia and greater application in the production of white wines. Also, this indigenous genotype can serve as a source of genetic material for the creation of new genotypes.
PB  - Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet
C3  - Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, Vrdnik, 28. februar - 3. mart 2022.
T1  - Parametri kvaliteta genotipa vinove loze pod nazivom Jagoda iz Srbije
EP  - 79
SP  - 78
ER  - 

@conference{
author = "Živković, Sanja and Vasić, Tanja and Mitrović, Olga and Vasilijević, Bojana and Jevremović, Darko and Marković, Milutin",
year = "2022",
abstract = "U istraživanju sprovedenom u periodu 2020–2021. Godine ispitivanje genotipa vinove loze pod nazivom jagoda na lokaciji Donje Zleginje - Aleksandrovac, Srbija. Ovaj genotip vinove loze je registrovan 2018. godine u OIV bazu podataka, nije detalјnije proučavana. Na površini od 2 ha na lokaciji Donje Zleginje, praćeni su parametri kvaliteta sorte jagoda. Veličina grozda i dužina petelјke grozda proučavane su u vreme berbe grožđa 05.09.20., odnosno 04.09.21. Korišćena je srednja vrednost svih grozdova sa 10 lastara. Za tačnije određivanje veličine grozda merena je dužina i širina grozda bez petelјke, a dužina petelјke merena je do prvog grananja grozda. Morfološke osobine bobice utvrđene su vizuelno u vreme berbe grožđa na uzorku od 100 bobica uzetih sa 10 grozdova. U periodu berbe grožđa, merenjem mase grozdova utvrđen je prinos grožđa (kg) i broj grozdova po čokotu. Kvalitet grožđa utvrđen je pomoću sadržaja šećera (%) u širi odmah nakon berbe grožđa. Prosečna masa grozda bila je 227,9 g u prvoj godini a u drugoj 363,5 g. Prosečna dužina i širina grozda u prvoj godini bila je 14,2 x 12,9 cm, dok je u drugoj godini bila 18,8 x 14,45 cm. Prosečna dužina petelјke u prvoj godini bilaje 2,5 cm odnosno 3,1 cm. Prinos po čokotu bio je 3,24 kg, odnosno 4,10 kg. Prosečan broj grozdova po čokotu u prvoj godini bio je 20, odnosno u drugoj godini 19. Prosečan sadržaj šećera u prvoj godini bio je 17,50 %, a u drugoj godini 21,60 %. Ova proučavanja mogu da imaju značajnu ulogu u širenju genotipa Jagoda u Srbiji i veću primenu u proizvodnji belih vina. Takođe ova autohtona sorta može poslužiti kao izvor genetičkog materijala za stvaranje novih sorti., In research conducted in the period 2020-2021. the genotype of the grapevine called ‘Jagoda’ at the location of Donje Zleginje, Aleksandrovac, Serbia was examined. This grapevine genotype was registered in 2018 in the OIV database, it has not been studied in detail. The quality parameters of the ‘Jagoda’ genotype were monitored on the area of 2 ha at the location of Donje Zleginje. The size of the bunch and the length of the petiole of the bunch were determined at the time of grape harvest 05.09.20., ie 04.09.21. The mean value of clusters with 10 shoots was used. To more accurately determine the size of the bunch, the length and width of the bunch without the petiole were measured, and the length of the petiole was measured until the first branch of the bunch. All morphological characteristics of the berry were determined visually at the time of grape harvest on a sample of 100 berries taken from 10 bunches. In the period of grape harvest, by measuring the mass of all grapes, the yield of grapes (kg) and the number of grapes per grapevine were determined. The quality of grapes was determined through the content of sugar (%) in the must immediately after grape harvest. The average weight of the bunch was 227,9 g in the first year and 363,5 g in the second year. The average length and width of the cluster in the first year was 14,2 x 12,9 cm, while in the second year it was 18,8 x 14,45 cm. The average length of the petiole in the first year was 2,5 cm and 3,1 cm, respectively. The yield per grapevine was 3,24 kg and 4,10 kg, respectively. The average number of bunches per grapevine in the first year was 20, and in the second year 19. The average content of sugar in the first year was 17,50%, and in the second year 21, 60%. These studies can play a significant role in the spread of the ‘Jagoda’ genotype in Serbia and greater application in the production of white wines. Also, this indigenous genotype can serve as a source of genetic material for the creation of new genotypes.",
publisher = "Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet",
journal = "Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, Vrdnik, 28. februar - 3. mart 2022.",
title = "Parametri kvaliteta genotipa vinove loze pod nazivom Jagoda iz Srbije",
pages = "79-78"
}

Živković, S., Vasić, T., Mitrović, O., Vasilijević, B., Jevremović, D.,& Marković, M.. (2022). Parametri kvaliteta genotipa vinove loze pod nazivom Jagoda iz Srbije. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, Vrdnik, 28. februar - 3. mart 2022.
Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet., 78-79.

Živković S, Vasić T, Mitrović O, Vasilijević B, Jevremović D, Marković M. Parametri kvaliteta genotipa vinove loze pod nazivom Jagoda iz Srbije. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, Vrdnik, 28. februar - 3. mart 2022.. 2022;:78-79..

Živković, Sanja, Vasić, Tanja, Mitrović, Olga, Vasilijević, Bojana, Jevremović, Darko, Marković, Milutin, "Parametri kvaliteta genotipa vinove loze pod nazivom Jagoda iz Srbije" in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, Vrdnik, 28. februar - 3. mart 2022. (2022):78-79.

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  - Popović, Branko
AU  - Mitrović, Olga
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/675
AB  - Considering the presence of numerous autochthonous cultivars in plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at Fruit Research Institute, Čačak are developing cultivars suitable for fresh consumption, drying and other processing methods. Some of the developed cultivars have also proven to be a very suitable raw material for production of plum spirit, which is particularly important in the years when there is no big demand for plums intended for other ways of processing. The aim of this work was, based on the two-year examinations, to assess suitability of some newly released plum cultivars (‘Mildora’ and ‘Nada’) and hybrid (‘22/17/87’) for processing into plum spirit, in comparison with standard cultivars (‘Čačanska Rodna’ and ‘Valjevka’). Yields, major volatile components (methanol, 6 higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde) and sensory characteristics of traditionally produced plum spirits from the examined genotypes were shown. The highest plum spirit yields were obtained from cultivar ‘Mildora’ and hybrid ‘22/17/87’, whereas the lowest yields from cultivars ‘Nada’ and ‘Valjevka’. The lowest contents of methanol were found in plum spirits obtained from hybrid ‘22/17/87’. In both years, high sensory grades (> 18.01 points, gold medals) had plum spirits of cultivar ‘Valjevka’ (18.33 and 18.15) and hybrid ‘22/17/87’ (18.04 and 18.17). Harvest year significantly influenced whether the grade of produced plum spirit would be higher or lower than 18.01 (gold medal ≥ 18.01 > silver medal) in cultivars ‘Mildora’ (17.92 and 18.29) and ‘Čačanska Rodna’ (17.83 and 18.11). Plum spirit obtained from cultivar ‘Nada’, in both years, was graded lower than 18.01 points (17.90 and 17.81, silver medals).
PB  - Čačak : Fruit Research Institute
C3  - Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia
T1  - Suitability of new plum genotypes developed in Čačak for processing into plum spirit
EP  - 45
SP  - 45
ER  - 

@conference{
author = "Popović, Branko and Mitrović, Olga and Glišić, Ivana and Milošević, Nebojša and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan",
year = "2021",
abstract = "Considering the presence of numerous autochthonous cultivars in plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at Fruit Research Institute, Čačak are developing cultivars suitable for fresh consumption, drying and other processing methods. Some of the developed cultivars have also proven to be a very suitable raw material for production of plum spirit, which is particularly important in the years when there is no big demand for plums intended for other ways of processing. The aim of this work was, based on the two-year examinations, to assess suitability of some newly released plum cultivars (‘Mildora’ and ‘Nada’) and hybrid (‘22/17/87’) for processing into plum spirit, in comparison with standard cultivars (‘Čačanska Rodna’ and ‘Valjevka’). Yields, major volatile components (methanol, 6 higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde) and sensory characteristics of traditionally produced plum spirits from the examined genotypes were shown. The highest plum spirit yields were obtained from cultivar ‘Mildora’ and hybrid ‘22/17/87’, whereas the lowest yields from cultivars ‘Nada’ and ‘Valjevka’. The lowest contents of methanol were found in plum spirits obtained from hybrid ‘22/17/87’. In both years, high sensory grades (> 18.01 points, gold medals) had plum spirits of cultivar ‘Valjevka’ (18.33 and 18.15) and hybrid ‘22/17/87’ (18.04 and 18.17). Harvest year significantly influenced whether the grade of produced plum spirit would be higher or lower than 18.01 (gold medal ≥ 18.01 > silver medal) in cultivars ‘Mildora’ (17.92 and 18.29) and ‘Čačanska Rodna’ (17.83 and 18.11). Plum spirit obtained from cultivar ‘Nada’, in both years, was graded lower than 18.01 points (17.90 and 17.81, silver medals).",
publisher = "Čačak : Fruit Research Institute",
journal = "Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia",
title = "Suitability of new plum genotypes developed in Čačak for processing into plum spirit",
pages = "45-45"
}

Popović, B., Mitrović, O., Glišić, I., Milošević, N., Nikićević, N., Tešević, V.,& Urošević, I.. (2021). Suitability of new plum genotypes developed in Čačak for processing into plum spirit. in Programme 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., 45-45.

Popović B, Mitrović O, Glišić I, Milošević N, Nikićević N, Tešević V, Urošević I. Suitability of new plum genotypes developed in Čačak for processing into plum spirit. in Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia. 2021;:45-45..

Popović, Branko, Mitrović, Olga, Glišić, Ivana, Milošević, Nebojša, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Suitability of new plum genotypes developed in Čačak for processing into plum spirit" in Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia (2021):45-45.

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.