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  - JOUR
AU  - Miletić, Nemanja
AU  - Mitić, Milan
AU  - Popović, Branko
AU  - Petković, Marko
AU  - Vasilijević, Bojana
AU  - Katanić, Vera
AU  - Jevremović, Darko
PY  - 2024
UR  - https://refri.institut-cacak.org/handle/123456789/859
AB  - The aim of this study was to determine the changes in chemical composition of fresh red raspberry ‘Willamette’ fruits caused by the presence of raspberry leaf blotch emaravirus (RLBV). In three experimental orchards of ‘Willamette’ raspberry, fruits were harvested from RLBV-free and RLBV-infected plants in 2019 and 2020. Fruits were collected at appropriate maturity stages and further analyzed in terms of total phenolics, total anthocyanins, and selected individual phenolics. In all three experimental orchards, the phenolic profiles of the infected and uninfected fruit samples were considerably different during both studied years. Nonetheless, the intensity of the modifications varied greatly depending on the location and harvest year. Statistical analysis revealed that the influence of RLBV infection on the studied features was undeniable, although the influences of weather conditions and soil composition outweighed the influence of RLBV. Taking into consideration all the experimental and statistical data, it can be concluded that RLBV had an impact on the phenolic profile of raspberry ‘Willamette’ fruits, while sensitivity to environmental conditions and soil composition is emphasized.
PB  - MDPI : Basel, Switzerland
T2  - Horticulturae
T1  - Chemical composition of healthy and raspberry leaf blotch emaravirus-infected red raspberry 'Willamette' fruits
IS  - 2
SP  - 187
VL  - 10
DO  - 10.3390/horticulturae10020187
ER  - 

@article{
author = "Miletić, Nemanja and Mitić, Milan and Popović, Branko and Petković, Marko and Vasilijević, Bojana and Katanić, Vera and Jevremović, Darko",
year = "2024",
abstract = "The aim of this study was to determine the changes in chemical composition of fresh red raspberry ‘Willamette’ fruits caused by the presence of raspberry leaf blotch emaravirus (RLBV). In three experimental orchards of ‘Willamette’ raspberry, fruits were harvested from RLBV-free and RLBV-infected plants in 2019 and 2020. Fruits were collected at appropriate maturity stages and further analyzed in terms of total phenolics, total anthocyanins, and selected individual phenolics. In all three experimental orchards, the phenolic profiles of the infected and uninfected fruit samples were considerably different during both studied years. Nonetheless, the intensity of the modifications varied greatly depending on the location and harvest year. Statistical analysis revealed that the influence of RLBV infection on the studied features was undeniable, although the influences of weather conditions and soil composition outweighed the influence of RLBV. Taking into consideration all the experimental and statistical data, it can be concluded that RLBV had an impact on the phenolic profile of raspberry ‘Willamette’ fruits, while sensitivity to environmental conditions and soil composition is emphasized.",
publisher = "MDPI : Basel, Switzerland",
journal = "Horticulturae",
title = "Chemical composition of healthy and raspberry leaf blotch emaravirus-infected red raspberry 'Willamette' fruits",
number = "2",
pages = "187",
volume = "10",
doi = "10.3390/horticulturae10020187"
}

Miletić, N., Mitić, M., Popović, B., Petković, M., Vasilijević, B., Katanić, V.,& Jevremović, D.. (2024). Chemical composition of healthy and raspberry leaf blotch emaravirus-infected red raspberry 'Willamette' fruits. in Horticulturae
MDPI : Basel, Switzerland., 10(2), 187.
https://doi.org/10.3390/horticulturae10020187

Miletić N, Mitić M, Popović B, Petković M, Vasilijević B, Katanić V, Jevremović D. Chemical composition of healthy and raspberry leaf blotch emaravirus-infected red raspberry 'Willamette' fruits. in Horticulturae. 2024;10(2):187.
doi:10.3390/horticulturae10020187 .

Miletić, Nemanja, Mitić, Milan, Popović, Branko, Petković, Marko, Vasilijević, Bojana, Katanić, Vera, Jevremović, Darko, "Chemical composition of healthy and raspberry leaf blotch emaravirus-infected red raspberry 'Willamette' fruits" in Horticulturae, 10, no. 2 (2024):187,
https://doi.org/10.3390/horticulturae10020187 . .

TY  - JOUR
AU  - Milošević, Tomo
AU  - Milošević, Nebojša
AU  - Miletić, Nemanja
PY  - 2023
UR  - http://dx.doi.org/10.55730/1300-011x.3097
UR  - https://refri.institut-cacak.org/handle/123456789/737
AB  - This study aims to analyze the essential physicochemical properties and antioxidant activity of 25 apple commercial cultivars
grown in Serbia during 2019 and 2020 in order to segregate the apples with the best size, shape, and also nutritious and health promoting
values. The results showed that ‘Morens Jonagored’ and ‘Red Boscop’ had similar and the highest fruit weight (FW) whereas ‘Golden
Delicious’, ‘Hired’, ‘Red Chief ’, and ‘Morens Jonagored’ had the highest and similar fruit length (L). The lowest both these values were
found in ‘Akane’. ‘Red Boscop’ had the highest fruit diameter (D), whereas the lowest had ‘Galaxy’. Twenty-two or 88% of the examined
cultivars have a D greater than 70 mm. Both fruit shape indexes [sphericity (φ) and aspect ratio (Ra)] were the highest and similar in
‘Akane’ and ‘Budimka’ and the lowest in ‘Red Chief ’. Peel was a better source of dry matter (DM), total phenolic content (TPC), and total
flavonoid content (TFC) and had higher antioxidant capacity than flesh. Moroever, pH juice was higher in peel. In contrast, titratable
acidity (TA) was higher in flesh in comparison with peel, whereas ash content was statistically similar in both peel and flesh tissues.
‘Akane’ had the highest total anthocyanin content (TAc), whereas the lowest was found in ‘Red Boscop’. Old cultivar ‘Budimka’ had
the highest TPC and TFC in both peel and flesh, whereas ‘Ginger Gold’ had the lowest TPC and TFC and also the lowest antioxidant
power. Peel of ‘Red Chief ’ and flesh of ‘Braeburn’ had the best antioxidant activity. Among others, correlation analysis showed that the
DM content in the peel is a crucial factor that determines the DM, soluble solids content (SSC), TPC, TFC, and DPPH free-radical
scavenging activity values in the flesh. The principal component analysis (PCA) showed high discrimination capabilities of variables
measured and revealed that a more nutritious peel may be darker or redder while a more nutritious flesh may have a lighter color and
lower SSC.
PB  - Ankara : Tubitak Scientific & Technical Research Council Turkey
T2  - Turkish Journal of Agriculture and Forestry
T1  - Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity
EP  - 426
SP  - 412
VL  - 47
DO  - 10.55730/1300-011x.3097
ER  - 

@article{
author = "Milošević, Tomo and Milošević, Nebojša and Miletić, Nemanja",
year = "2023",
abstract = "This study aims to analyze the essential physicochemical properties and antioxidant activity of 25 apple commercial cultivarsgrown in Serbia during 2019 and 2020 in order to segregate the apples with the best size, shape, and also nutritious and health promotingvalues. The results showed that ‘Morens Jonagored’ and ‘Red Boscop’ had similar and the highest fruit weight (FW) whereas ‘GoldenDelicious’, ‘Hired’, ‘Red Chief ’, and ‘Morens Jonagored’ had the highest and similar fruit length (L). The lowest both these values werefound in ‘Akane’. ‘Red Boscop’ had the highest fruit diameter (D), whereas the lowest had ‘Galaxy’. Twenty-two or 88% of the examinedcultivars have a D greater than 70 mm. Both fruit shape indexes [sphericity (φ) and aspect ratio (Ra)] were the highest and similar in‘Akane’ and ‘Budimka’ and the lowest in ‘Red Chief ’. Peel was a better source of dry matter (DM), total phenolic content (TPC), and totalflavonoid content (TFC) and had higher antioxidant capacity than flesh. Moroever, pH juice was higher in peel. In contrast, titratableacidity (TA) was higher in flesh in comparison with peel, whereas ash content was statistically similar in both peel and flesh tissues.‘Akane’ had the highest total anthocyanin content (TAc), whereas the lowest was found in ‘Red Boscop’. Old cultivar ‘Budimka’ hadthe highest TPC and TFC in both peel and flesh, whereas ‘Ginger Gold’ had the lowest TPC and TFC and also the lowest antioxidantpower. Peel of ‘Red Chief ’ and flesh of ‘Braeburn’ had the best antioxidant activity. Among others, correlation analysis showed that theDM content in the peel is a crucial factor that determines the DM, soluble solids content (SSC), TPC, TFC, and DPPH free-radicalscavenging activity values in the flesh. The principal component analysis (PCA) showed high discrimination capabilities of variablesmeasured and revealed that a more nutritious peel may be darker or redder while a more nutritious flesh may have a lighter color andlower SSC.",
publisher = "Ankara : Tubitak Scientific & Technical Research Council Turkey",
journal = "Turkish Journal of Agriculture and Forestry",
title = "Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity",
pages = "426-412",
volume = "47",
doi = "10.55730/1300-011x.3097"
}

Milošević, T., Milošević, N.,& Miletić, N.. (2023). Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity. in Turkish Journal of Agriculture and Forestry
Ankara : Tubitak Scientific & Technical Research Council Turkey., 47, 412-426.
https://doi.org/10.55730/1300-011x.3097

Milošević T, Milošević N, Miletić N. Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity. in Turkish Journal of Agriculture and Forestry. 2023;47:412-426.
doi:10.55730/1300-011x.3097 .

Milošević, Tomo, Milošević, Nebojša, Miletić, Nemanja, "Segregation of apple cultivars on the basis of main fruit physical and chemical properties and antioxidant activity" in Turkish Journal of Agriculture and Forestry, 47 (2023):412-426,
https://doi.org/10.55730/1300-011x.3097 . .

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  - JOUR
AU  - Petković, Marko
AU  - Filipović, Vladimir
AU  - Lončar, Biljana
AU  - Filipović, Jelena
AU  - Miletić, Nemanja
AU  - Malešević, Zoranka
AU  - Jevremović, Darko
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/525
AB  - Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.
PB  - Basel : MDPI, Switzerland
T2  - Foods
T1  - A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry
IS  - 8
SP  - 1651
VL  - 12
DO  - 10.3390/foods12081651
ER  - 

@article{
author = "Petković, Marko and Filipović, Vladimir and Lončar, Biljana and Filipović, Jelena and Miletić, Nemanja and Malešević, Zoranka and Jevremović, Darko",
year = "2023",
abstract = "Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.",
publisher = "Basel : MDPI, Switzerland",
journal = "Foods",
title = "A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry",
number = "8",
pages = "1651",
volume = "12",
doi = "10.3390/foods12081651"
}

Petković, M., Filipović, V., Lončar, B., Filipović, J., Miletić, N., Malešević, Z.,& Jevremović, D.. (2023). A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry. in Foods
Basel : MDPI, Switzerland., 12(8), 1651.
https://doi.org/10.3390/foods12081651

Petković M, Filipović V, Lončar B, Filipović J, Miletić N, Malešević Z, Jevremović D. A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry. in Foods. 2023;12(8):1651.
doi:10.3390/foods12081651 .

Petković, Marko, Filipović, Vladimir, Lončar, Biljana, Filipović, Jelena, Miletić, Nemanja, Malešević, Zoranka, Jevremović, Darko, "A Comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry" in Foods, 12, no. 8 (2023):1651,
https://doi.org/10.3390/foods12081651 . .

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  - Milošević, Tomo
AU  - Milošević, Nebojša
AU  - Miletić, Nemanja
AU  - Ercisli, Sezai
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/483
AB  - During two consecutive years, we investigated main physical and chemical properties of 10 native fig acces-sions grown in situ under atypical i.e. moderate climate of Serbia. This study represents the first detailed research on the analysis of different types of fig accessions and evaluation of their main fruit quality attrib-utes. Results showed that all evaluated traits significantly varied among accessions, whereas influence of year and interaction accession pound year was minor. Fruit weight (FW) and fruit size were much higher in ligh-ter accessions compared to dark colored ones. Three accessions ('TMAF 5', 'TMAF 9' and 'TMAF 10') had solu-ble solids content (SSC) higher than 20 degrees Brix.'TMAF 8' with brighter skin had the sweetest fruits compared to the rest. 'TMAF 7' accession with yellow-green skin had smaller values of SSC, pH juice, ripening index (RI) and ash and low to moderate titratable acidity (TA). This accession also had the lowest content of phenolic compounds. In contrast, dark skin fruits exhibited a higher total polyphenol content (TPC) compared to ligh-ter fruits. The majority of significant correlation coefficients were found in the characteristics representing FW with fruit dimensions i.e. fruit size and fruit shape indexes. Also, strong correlations between the amounts of total phenolics, total flavonoids (TFC), antioxidant capacity (TAC), chlorophylls (a, b) and carote-noids were found. Principal component analysis (PCA) revealed that the first three components explained 82.20% of the total variation, where fruit physical and chemical traits contributed most of the total variation. Since the knowledge and experience about growing figs in Serbia is extremely modest, it is necessary to con-tinue testing in the future.
PB  - Elsevier, Amsterdam
T2  - South African Journal of Botany
T1  - Genetic diversity of fig accessions under atypical climatic conditions assessed by fruit quality and antioxidant activity
EP  - 223
SP  - 214
VL  - 151
DO  - 10.1016/j.sajb.2022.09.046
UR  - conv_1649
ER  - 

@article{
author = "Milošević, Tomo and Milošević, Nebojša and Miletić, Nemanja and Ercisli, Sezai",
year = "2022",
abstract = "During two consecutive years, we investigated main physical and chemical properties of 10 native fig acces-sions grown in situ under atypical i.e. moderate climate of Serbia. This study represents the first detailed research on the analysis of different types of fig accessions and evaluation of their main fruit quality attrib-utes. Results showed that all evaluated traits significantly varied among accessions, whereas influence of year and interaction accession pound year was minor. Fruit weight (FW) and fruit size were much higher in ligh-ter accessions compared to dark colored ones. Three accessions ('TMAF 5', 'TMAF 9' and 'TMAF 10') had solu-ble solids content (SSC) higher than 20 degrees Brix.'TMAF 8' with brighter skin had the sweetest fruits compared to the rest. 'TMAF 7' accession with yellow-green skin had smaller values of SSC, pH juice, ripening index (RI) and ash and low to moderate titratable acidity (TA). This accession also had the lowest content of phenolic compounds. In contrast, dark skin fruits exhibited a higher total polyphenol content (TPC) compared to ligh-ter fruits. The majority of significant correlation coefficients were found in the characteristics representing FW with fruit dimensions i.e. fruit size and fruit shape indexes. Also, strong correlations between the amounts of total phenolics, total flavonoids (TFC), antioxidant capacity (TAC), chlorophylls (a, b) and carote-noids were found. Principal component analysis (PCA) revealed that the first three components explained 82.20% of the total variation, where fruit physical and chemical traits contributed most of the total variation. Since the knowledge and experience about growing figs in Serbia is extremely modest, it is necessary to con-tinue testing in the future.",
publisher = "Elsevier, Amsterdam",
journal = "South African Journal of Botany",
title = "Genetic diversity of fig accessions under atypical climatic conditions assessed by fruit quality and antioxidant activity",
pages = "223-214",
volume = "151",
doi = "10.1016/j.sajb.2022.09.046",
url = "conv_1649"
}

Milošević, T., Milošević, N., Miletić, N.,& Ercisli, S.. (2022). Genetic diversity of fig accessions under atypical climatic conditions assessed by fruit quality and antioxidant activity. in South African Journal of Botany
Elsevier, Amsterdam., 151, 214-223.
https://doi.org/10.1016/j.sajb.2022.09.046
conv_1649

Milošević T, Milošević N, Miletić N, Ercisli S. Genetic diversity of fig accessions under atypical climatic conditions assessed by fruit quality and antioxidant activity. in South African Journal of Botany. 2022;151:214-223.
doi:10.1016/j.sajb.2022.09.046
conv_1649 .

Milošević, Tomo, Milošević, Nebojša, Miletić, Nemanja, Ercisli, Sezai, "Genetic diversity of fig accessions under atypical climatic conditions assessed by fruit quality and antioxidant activity" in South African Journal of Botany, 151 (2022):214-223,
https://doi.org/10.1016/j.sajb.2022.09.046 .,
conv_1649 .

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Jevremović, Darko
AU  - Mitić, Milan
AU  - Popović, Branko
AU  - Petković, Marko
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/478
AB  - Aim of study: To investigate the changes in chemical composition of fresh plum fruits cv. 'Cacanska Lepotica' prompted by the presence of various strains of plum pox virus (PPV). Area of study: Serbia. Material and methods: In an experimental orchard of 'Cacanska Lepotica' plum cultivar, fruits were picked from virus-free and PPV-infected trees (PPV-D and PPV-Rec strains) in four harvest stages in 2017 and 2018. Fruits were further analyzed on total phenolics, flavonoids, anthocyanins, antioxidant capacity and selected phenolics. Main results: The results indicate that virus infection causes chemical changes to a certain extent, but mostly in initial harvest stages, while the values are equal in later stages. In the last harvest stage, as the most utilizable in commercial purposes, only chlorogenic acid content was affected in 2017, while in 2018 contents of neochlorogenic acid and chrysanthemin were altered by the PPV infection. Total contents of flavonoids and phenolics revealed no influence of virus infection during both 2017 and 2018, while PPV-Rec infected samples were richer in anthocyanins under heavy rainfall during summer months of 2018. Given the number of identified compounds (10) and the vast experimental data, it might be concluded that influence of PPV infection on chemical composition of 'Cacanska Lepotica' plum fruits was quite limited. Research highlights: Plum cultivar 'Cacanska Lepotica' should be considered as highly tolerant cultivar to PPV, and can be grown in heavily infected environment with no risk. Therefore, it might be a great replacement for sensitive plum cultivars, such as 'Pozegaca' and 'Cacanska Rodna'.
PB  - Consejo Superior Investigaciones Cientificas-Csic, Madrid
T2  - Spanish Journal of Agricultural Research
T1  - Influence of D and Rec strains of plum pox virus on phenolic profile and antioxidant capacity of fresh plum fruits of 'Cacanska Lepotica' cultivar
IS  - 4
VL  - 20
DO  - 10.5424/sjar/2022204-18179
UR  - conv_1652
ER  - 

@article{
author = "Miletić, Nemanja and Jevremović, Darko and Mitić, Milan and Popović, Branko and Petković, Marko",
year = "2022",
abstract = "Aim of study: To investigate the changes in chemical composition of fresh plum fruits cv. 'Cacanska Lepotica' prompted by the presence of various strains of plum pox virus (PPV). Area of study: Serbia. Material and methods: In an experimental orchard of 'Cacanska Lepotica' plum cultivar, fruits were picked from virus-free and PPV-infected trees (PPV-D and PPV-Rec strains) in four harvest stages in 2017 and 2018. Fruits were further analyzed on total phenolics, flavonoids, anthocyanins, antioxidant capacity and selected phenolics. Main results: The results indicate that virus infection causes chemical changes to a certain extent, but mostly in initial harvest stages, while the values are equal in later stages. In the last harvest stage, as the most utilizable in commercial purposes, only chlorogenic acid content was affected in 2017, while in 2018 contents of neochlorogenic acid and chrysanthemin were altered by the PPV infection. Total contents of flavonoids and phenolics revealed no influence of virus infection during both 2017 and 2018, while PPV-Rec infected samples were richer in anthocyanins under heavy rainfall during summer months of 2018. Given the number of identified compounds (10) and the vast experimental data, it might be concluded that influence of PPV infection on chemical composition of 'Cacanska Lepotica' plum fruits was quite limited. Research highlights: Plum cultivar 'Cacanska Lepotica' should be considered as highly tolerant cultivar to PPV, and can be grown in heavily infected environment with no risk. Therefore, it might be a great replacement for sensitive plum cultivars, such as 'Pozegaca' and 'Cacanska Rodna'.",
publisher = "Consejo Superior Investigaciones Cientificas-Csic, Madrid",
journal = "Spanish Journal of Agricultural Research",
title = "Influence of D and Rec strains of plum pox virus on phenolic profile and antioxidant capacity of fresh plum fruits of 'Cacanska Lepotica' cultivar",
number = "4",
volume = "20",
doi = "10.5424/sjar/2022204-18179",
url = "conv_1652"
}

Miletić, N., Jevremović, D., Mitić, M., Popović, B.,& Petković, M.. (2022). Influence of D and Rec strains of plum pox virus on phenolic profile and antioxidant capacity of fresh plum fruits of 'Cacanska Lepotica' cultivar. in Spanish Journal of Agricultural Research
Consejo Superior Investigaciones Cientificas-Csic, Madrid., 20(4).
https://doi.org/10.5424/sjar/2022204-18179
conv_1652

Miletić N, Jevremović D, Mitić M, Popović B, Petković M. Influence of D and Rec strains of plum pox virus on phenolic profile and antioxidant capacity of fresh plum fruits of 'Cacanska Lepotica' cultivar. in Spanish Journal of Agricultural Research. 2022;20(4).
doi:10.5424/sjar/2022204-18179
conv_1652 .

Miletić, Nemanja, Jevremović, Darko, Mitić, Milan, Popović, Branko, Petković, Marko, "Influence of D and Rec strains of plum pox virus on phenolic profile and antioxidant capacity of fresh plum fruits of 'Cacanska Lepotica' cultivar" in Spanish Journal of Agricultural Research, 20, no. 4 (2022),
https://doi.org/10.5424/sjar/2022204-18179 .,
conv_1652 .

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  - JOUR
AU  - Đurović, Vesna
AU  - Mandić, Leka
AU  - Mijatović, Milica
AU  - Miletić, Nemanja
AU  - Radovanović, Mirjana
AU  - Mladenović, Jelena
AU  - Pešaković, Marijana
AU  - Đukić, Dragutin
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/480
AB  - Honey is a natural product which has high nutritional value. Also, it has health benefits, which is the reason for its been used for the prevention of diseases caused by oxidative stress for centuries in many countries. Honey has antibacterial and antioxidant properties, which are the result of the presence of enzymes and chemical and phytochemical components, where phenolic acids and flavonoids play a significant role. The aim of this study was to examine the physico-chemical parameters, antioxidant properties and antimicrobial activity of forest-meadow, acacia and sunflower honey from the Gruža and Požega areas (Republic of Serbia). The tested physico-chemical parameters were found to be within the values prescribed by the Legislation and the Codex Alimentarius Standard. The presence of HMF was not detected in the sample of forest-meadow honey, while the content in other samples (1.09 and 1.79 mg HMF kg-1) was significantly below the value laid down by regulations (40 mg HMF kg-1). Forest-meadow honey had the highest antioxidant activity (35.2%, 26.32%-ABTS and DPPH method, respectively) and the highest content of total phenolics (90.96±5.18 g GAE 100 g-1), while acacia honey exhibited the lowest values for antioxidant activity (11.76%-ABTS; 7.28%-DPPH) and total phenolics (15.75±0,66 g GAE 100 g-1). Forest-meadow honey showed the best antibacterial activity, followed by sunflower and acacia honey.
AB  - Med ima antibakterijska i antioksidativna svojstva koja su posledica prisustva enzima, hemijskih i fitohemijskih komponenti, pri čemu fenolne kiseline i flavonoidi imaju najvažniju ulogu. Cilj istraživanja bio je ispitivanje nekih fizičko-hemijskih parametara, antioksidativnih svojstava i antimikrobne aktivnosti tri uzorka meda (šumsko-livadski, bagremov i suncokretov) iz okoline Gruže i Požege (Republika Srbija). Utvrđeno je da su ispitivani fizičko-hemijski parametri u okviru vrednosti propisanih Pravilnikom i Codex Alimentarius standardom. U uzorku šumsko-livadskog meda nije detektovano prisustvo HMF, dok je sadržaj u ostalim uzorcima (1,09 i 1,79 mg HMFkg-1) bio značajno ispod vrednosti propisane regulativama (40 mg HMFkg-1). Šumsko-livadski med je pokazao najveću antioksidativnu aktivnost (35,2% - ABTS; 26,32% - DPPH) i najveći sadržaj ukupnih fenola (90,96±5,18 g GAE 100 g-1), dok je bagremov med pokazao najnižu antioksidativnu aktivnost (11,76% - ABTS; 7,28% - DPPH) i najmanji sadržaj ukupnih fenola (15,75±0,66 g GAE 100 g-1). Najbolju antibakterijsku aktivnost pokazao je šumsko-livadski, zatim suncokretov, a najslabiju bagremov med.
PB  - Čačak : Univerzitet u Kragujevcu - Agronomski fakultet u Čačku
T2  - Acta Agriculturae Serbica
T1  - Comparative analysis of antibacterial and antioxidant activity of three different types of honey
EP  - 120
IS  - 54
SP  - 115
VL  - 27
DO  - 10.5937/AASer2254115D
UR  - conv_1276
ER  - 

@article{
author = "Đurović, Vesna and Mandić, Leka and Mijatović, Milica and Miletić, Nemanja and Radovanović, Mirjana and Mladenović, Jelena and Pešaković, Marijana and Đukić, Dragutin",
year = "2022",
abstract = "Honey is a natural product which has high nutritional value. Also, it has health benefits, which is the reason for its been used for the prevention of diseases caused by oxidative stress for centuries in many countries. Honey has antibacterial and antioxidant properties, which are the result of the presence of enzymes and chemical and phytochemical components, where phenolic acids and flavonoids play a significant role. The aim of this study was to examine the physico-chemical parameters, antioxidant properties and antimicrobial activity of forest-meadow, acacia and sunflower honey from the Gruža and Požega areas (Republic of Serbia). The tested physico-chemical parameters were found to be within the values prescribed by the Legislation and the Codex Alimentarius Standard. The presence of HMF was not detected in the sample of forest-meadow honey, while the content in other samples (1.09 and 1.79 mg HMF kg-1) was significantly below the value laid down by regulations (40 mg HMF kg-1). Forest-meadow honey had the highest antioxidant activity (35.2%, 26.32%-ABTS and DPPH method, respectively) and the highest content of total phenolics (90.96±5.18 g GAE 100 g-1), while acacia honey exhibited the lowest values for antioxidant activity (11.76%-ABTS; 7.28%-DPPH) and total phenolics (15.75±0,66 g GAE 100 g-1). Forest-meadow honey showed the best antibacterial activity, followed by sunflower and acacia honey., Med ima antibakterijska i antioksidativna svojstva koja su posledica prisustva enzima, hemijskih i fitohemijskih komponenti, pri čemu fenolne kiseline i flavonoidi imaju najvažniju ulogu. Cilj istraživanja bio je ispitivanje nekih fizičko-hemijskih parametara, antioksidativnih svojstava i antimikrobne aktivnosti tri uzorka meda (šumsko-livadski, bagremov i suncokretov) iz okoline Gruže i Požege (Republika Srbija). Utvrđeno je da su ispitivani fizičko-hemijski parametri u okviru vrednosti propisanih Pravilnikom i Codex Alimentarius standardom. U uzorku šumsko-livadskog meda nije detektovano prisustvo HMF, dok je sadržaj u ostalim uzorcima (1,09 i 1,79 mg HMFkg-1) bio značajno ispod vrednosti propisane regulativama (40 mg HMFkg-1). Šumsko-livadski med je pokazao najveću antioksidativnu aktivnost (35,2% - ABTS; 26,32% - DPPH) i najveći sadržaj ukupnih fenola (90,96±5,18 g GAE 100 g-1), dok je bagremov med pokazao najnižu antioksidativnu aktivnost (11,76% - ABTS; 7,28% - DPPH) i najmanji sadržaj ukupnih fenola (15,75±0,66 g GAE 100 g-1). Najbolju antibakterijsku aktivnost pokazao je šumsko-livadski, zatim suncokretov, a najslabiju bagremov med.",
publisher = "Čačak : Univerzitet u Kragujevcu - Agronomski fakultet u Čačku",
journal = "Acta Agriculturae Serbica",
title = "Comparative analysis of antibacterial and antioxidant activity of three different types of honey",
pages = "120-115",
number = "54",
volume = "27",
doi = "10.5937/AASer2254115D",
url = "conv_1276"
}

Đurović, V., Mandić, L., Mijatović, M., Miletić, N., Radovanović, M., Mladenović, J., Pešaković, M.,& Đukić, D.. (2022). Comparative analysis of antibacterial and antioxidant activity of three different types of honey. in Acta Agriculturae Serbica
Čačak : Univerzitet u Kragujevcu - Agronomski fakultet u Čačku., 27(54), 115-120.
https://doi.org/10.5937/AASer2254115D
conv_1276

Đurović V, Mandić L, Mijatović M, Miletić N, Radovanović M, Mladenović J, Pešaković M, Đukić D. Comparative analysis of antibacterial and antioxidant activity of three different types of honey. in Acta Agriculturae Serbica. 2022;27(54):115-120.
doi:10.5937/AASer2254115D
conv_1276 .

Đurović, Vesna, Mandić, Leka, Mijatović, Milica, Miletić, Nemanja, Radovanović, Mirjana, Mladenović, Jelena, Pešaković, Marijana, Đukić, Dragutin, "Comparative analysis of antibacterial and antioxidant activity of three different types of honey" in Acta Agriculturae Serbica, 27, no. 54 (2022):115-120,
https://doi.org/10.5937/AASer2254115D .,
conv_1276 .

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

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

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

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

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

TY  - CONF
AU  - Jevremović, Darko
AU  - Leposavić, Aleksandar
AU  - Vasilijević, Bojana
AU  - Miletić, Nemanja
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/567
AB  - Virus mrljavosti lista maline (raspberry leaf blotch emaravirus, RLBV) je najrašireniji
virus u zasadima maline u Srbiji. Prisustvo RLBV je potvrđeno na različitim sortama u
nekoliko zemalja Evrope, ali još uvek nema podataka o uticaju virusa na prinos i kvalitet
plodova maline. Cilj ovog rada je ispitivanje uticaja RLBV na osnovne fizičke karakteristike i
hemijski sastav plodova maline sorte Vilamet (’Willamette’).
Ispitivanje je sprovedeno u periodu 2019−2020. godine u četiri zasada maline u
Zapadnoj Srbiji (lokaliteti Cerova, Tvrdići, Bedina Varoš i Devići). U svakom od zasada
odabrano je po 20 rodnih izdanaka bez simptoma i 20 izdanaka sa simptomima mrljavosti
lista (ukupno 160 biljaka).
Prisustvo RLBV u odabranim izdancima analizirano je RT-PCR metodom. Da bi se
izbegao uticaj interakcije drugih virusa sa RLBV svi uzorci su ispitivani i na prisustvo još pet
virusa prisutnih u zasadima maline u Srbiji. Prisustvo virusa žbunaste kržljavosti maline
(RBDV) ispitivano je ELISA metodom. Ispitivanje na prisustvo virusa nekroze crne maline
(BRNV), virusa šarenila lista maline (RLMV), virusa hloroze nerava maline (RVCV) i virusa
žute mrežavosti rubusa (RYNV) je sprovedeno RT-PCR i PCR metodom, respektivno.
Fizičke karakteristike (dužina, širina i visina) ručno ubranih plodova maline sa
zaraženih i nezaraženih izdanaka određivane su digitalnim šublerom, a težina je merena na
digitalnoj vagi. Sadržaj rastvorljive suve materije (%, °Brix) je meren na digitalnom
refraktometru, dok je pH vrednost plodova određena pH metrom. Ukupni šećeri su određeni
po Luf-Šurlu, sadržaj ukupnih antocijana primenom pH diferencijalne metode u ekstraktima
plodova primenom spektrofotometrijskih metoda, a ukupna fenolna jedinjenja primenom
Folin-Ciocalteu reagensa.
RT-PCR analizom je potvrđeno prisustvo RLBV samo u izdancima sa simptomima
mrljavosti lista. Prisustvo ostalih virusa nije potvrđeno ni u jednom od analiziranih izdanaka.
Rezultati istraživanja su pokazali da je RLBV uticao na smanjenje veličine i težine
(9,1−27,5%) plodova maline. Kod plodova poreklom sa zaraženih izdanaka utvrđen je viši
sadržaj rastvorljive suve materije (1,5−7,4%), ali ovo povećanje nije bilo statistički značajno.
Virus mrljavosti lista maline nije uticao na statistički značajne promene ukupnih kiselina, pH
vrednosti plodova i sadržaja ukupnih šećera.
Sadržaj ukupnih fenola i antocijana je bio viši kod plodova poreklom sa zaraženih
izdanaka u dva od četiri ispitivana lokaliteta.
PB  - Beograd: Društvo za zaštitu bilja Srbije
C3  - Zbornik rezimea radova : XVI simpozijum o zaštiti bilja, Zlatibor, 22-25. novembar 2021
T1  - Uticaj virusa mrljavosti lista maline (raspberry leaf blotch emaravirus) na plodove maline sorte Willamette
EP  - 15
SP  - 15
ER  - 

@conference{
author = "Jevremović, Darko and Leposavić, Aleksandar and Vasilijević, Bojana and Miletić, Nemanja",
year = "2021",
abstract = "Virus mrljavosti lista maline (raspberry leaf blotch emaravirus, RLBV) je najraširenijivirus u zasadima maline u Srbiji. Prisustvo RLBV je potvrđeno na različitim sortama unekoliko zemalja Evrope, ali još uvek nema podataka o uticaju virusa na prinos i kvalitetplodova maline. Cilj ovog rada je ispitivanje uticaja RLBV na osnovne fizičke karakteristike ihemijski sastav plodova maline sorte Vilamet (’Willamette’).Ispitivanje je sprovedeno u periodu 2019−2020. godine u četiri zasada maline uZapadnoj Srbiji (lokaliteti Cerova, Tvrdići, Bedina Varoš i Devići). U svakom od zasadaodabrano je po 20 rodnih izdanaka bez simptoma i 20 izdanaka sa simptomima mrljavostilista (ukupno 160 biljaka).Prisustvo RLBV u odabranim izdancima analizirano je RT-PCR metodom. Da bi seizbegao uticaj interakcije drugih virusa sa RLBV svi uzorci su ispitivani i na prisustvo još petvirusa prisutnih u zasadima maline u Srbiji. Prisustvo virusa žbunaste kržljavosti maline(RBDV) ispitivano je ELISA metodom. Ispitivanje na prisustvo virusa nekroze crne maline(BRNV), virusa šarenila lista maline (RLMV), virusa hloroze nerava maline (RVCV) i virusažute mrežavosti rubusa (RYNV) je sprovedeno RT-PCR i PCR metodom, respektivno.Fizičke karakteristike (dužina, širina i visina) ručno ubranih plodova maline sazaraženih i nezaraženih izdanaka određivane su digitalnim šublerom, a težina je merena nadigitalnoj vagi. Sadržaj rastvorljive suve materije (%, °Brix) je meren na digitalnomrefraktometru, dok je pH vrednost plodova određena pH metrom. Ukupni šećeri su određenipo Luf-Šurlu, sadržaj ukupnih antocijana primenom pH diferencijalne metode u ekstraktimaplodova primenom spektrofotometrijskih metoda, a ukupna fenolna jedinjenja primenomFolin-Ciocalteu reagensa.RT-PCR analizom je potvrđeno prisustvo RLBV samo u izdancima sa simptomimamrljavosti lista. Prisustvo ostalih virusa nije potvrđeno ni u jednom od analiziranih izdanaka.Rezultati istraživanja su pokazali da je RLBV uticao na smanjenje veličine i težine(9,1−27,5%) plodova maline. Kod plodova poreklom sa zaraženih izdanaka utvrđen je višisadržaj rastvorljive suve materije (1,5−7,4%), ali ovo povećanje nije bilo statistički značajno.Virus mrljavosti lista maline nije uticao na statistički značajne promene ukupnih kiselina, pHvrednosti plodova i sadržaja ukupnih šećera.Sadržaj ukupnih fenola i antocijana je bio viši kod plodova poreklom sa zaraženihizdanaka u dva od četiri ispitivana lokaliteta.",
publisher = "Beograd: Društvo za zaštitu bilja Srbije",
journal = "Zbornik rezimea radova : XVI simpozijum o zaštiti bilja, Zlatibor, 22-25. novembar 2021",
title = "Uticaj virusa mrljavosti lista maline (raspberry leaf blotch emaravirus) na plodove maline sorte Willamette",
pages = "15-15"
}

Jevremović, D., Leposavić, A., Vasilijević, B.,& Miletić, N.. (2021). Uticaj virusa mrljavosti lista maline (raspberry leaf blotch emaravirus) na plodove maline sorte Willamette. in Zbornik rezimea radova : XVI simpozijum o zaštiti bilja, Zlatibor, 22-25. novembar 2021
Beograd: Društvo za zaštitu bilja Srbije., 15-15.

Jevremović D, Leposavić A, Vasilijević B, Miletić N. Uticaj virusa mrljavosti lista maline (raspberry leaf blotch emaravirus) na plodove maline sorte Willamette. in Zbornik rezimea radova : XVI simpozijum o zaštiti bilja, Zlatibor, 22-25. novembar 2021. 2021;:15-15..

Jevremović, Darko, Leposavić, Aleksandar, Vasilijević, Bojana, Miletić, Nemanja, "Uticaj virusa mrljavosti lista maline (raspberry leaf blotch emaravirus) na plodove maline sorte Willamette" in Zbornik rezimea radova : XVI simpozijum o zaštiti bilja, Zlatibor, 22-25. novembar 2021 (2021):15-15.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Miletić, Nemanja
AU  - Milošević, Nebojša
PY  - 2020
UR  - https://refri.institut-cacak.org/handle/123456789/677
AB  - During the five year period, technological characteristics of fully ripen fruits of ‘Čačanska Rodna’, ‘Stanley’ and ‘Požegača’ grown in the same locality were comparatively studied, as well as the chemical composition and sensory characteristics of plum spirits obtained by their processing. The plums were processed traditionally, which included fruit crushing (without stone removing), spontaneous fermentation of the mash and double distillation in alembic. All examined characteristics of fruits and monovarietal plum spirits varied significantly depending on the year of the harvest, and their ranges of variation during the five-year period were shown accordingly. The possibilities of using cultivar ‘Čačanska Rodna’ for production of plum spirit according to the traditional procedure in comparison with the parent cultivars have been considered.
AB  - Prikazani su rezultati petogodišnjih ispitivanja tehnoloških karakteristika potpuno zrelih plodova sorte Čačanska rodna i njenih roditelja (Stanley i Požegača), kao i hemijski sastav i senzorne karakteristike dobijenih sortnih šljivovica. Šljive su prerađene na tradicionalan način (muljanje plodova bez odvajanja koštica, spontana fermentacija i dvostruka destilacija). Za ispitivane osobine plodova, kljuka i šljivovica, u toku petogodišnjeg perioda, prikazane su minimalne i maksimalne vrednosti, medijana, srednja vrednost i standardna devijacija. Datum dostizanja pune zrelosti plodova razlikovao se, zavisno od godine berbe, i do 18 dana (Čačanska rodna), 24 dana (Stanley) i 23 dana (Požegača). Za proizvodnju rakije na tradicionalan način pogodnije su sorte Čačanska rodna i Požegača, koje su imale manji udeo koštice u plodu (3,72‒4,78%), nego sorta Stanley koja se odlikuje velikim udelom koštice (4,97‒5,83%). Plodovi sorte Čačanska rodna sadržali su najviše ukupnih šećera (prosek 14,28%), što ih čini dobrom sirovinom za dobijanje visokih prinosa rakije. Plodovi sve tri sorte imali su pH vrednost veću od pH 3,0. Sorte Čačanska rodna i Stanley sadržale su manje ukupnih pektinskih materija i pojedinih frakcija pektina nego Požegača, koja zbog toga može da da rakiju sa potencijalno najvećim sadržajem metanola. Godina berbe je najizraženije uticala na variranje  sadržaja ukupnih kiselina (oko 1,5 puta) i ukupnih pektinskih materija (1,4‒1,8 puta) u plodovima sve tri sorte. Prosečna dužina alkoholne fermentacije iznosila je 12 dana (Čačanska rodna), 10 dana (Stanley) i 14 dana (Požegača). Sve šljivovice su zadovoljavale zahteve zakonske regulative. Na sadržaje analiziranih komponenata monosortnih šljivovica značajno je uticala godina proizvodnje. Sadržaj metanola se razlikovao, u zavisnosti od godine berbe 1,5 (Čačanska rodna i Požegača) ‒ 2 puta (Stanley), sadržaj HCN 5,5 (Stanley) ‒ 8,5 puta (Požegača), benzaldehida oko 2,5 (Požegača) ‒ 5,5 puta (Stanley), furfurala čak za 2,5 (Požegača) ‒ 213 puta (Stanley), viših alkohola za 1,5 (Čačanska rodna) ‒ 2 puta (Stanley), estara za oko 2 (Čačanska rodna) ‒ 3 puta (Stanley i PO), kiselina 2 (Čačanska rodna) ‒ 6 puta (Požegača) i aldehida 2,5 (Čačanska rodna) ‒ 6 puta (Požegača). Šljivovice sorte Čačanska rodna i Stanley sadržale su slične prosečne sadržaje metanola, dok je šljivovica od sorte Požegača sadržala nešto više ovog nepoželjnog sastojka. Prosečan sadržaj HCN u šljivovicama bio je u korelaciji sa udelom koštice u plodu. Koncentracije benzaldehida u rakijama bile su znatno niže od 100 mg/l a.a., što je granica iznad koje on negativno utiče na aromu rakije. Šljivovica sorte Čačanska rodna sadržala je najviše furfurala. Analiza viših alkohola spektrofotometrijskim metodom pokazala je da sorta ne utiče na pojavu razlika u sadržaju ovih komponenata u šljivovicama. Prosečni sadržaji ukupnih kiselina, ukupnih estara i ukupnih aldehida bili su najmanji u šljivovici sorte Čačanska rodna, a najveći u šljivovici sorte Požegača. Prosečne senzorne ocene sortnih rakija za petogodišnji period pokazuju da je najbolji senzorni kvalitet šljivovica sorte Požegača (prosečna ocena 17,84), a za njom slede sorte Čačanska rodna (prosečna ocena 17,52) i Stanley (prosečna ocena 17,22). Na osnovu senzornih ocena šljivovica proizvedenih na tradicionalan način, Požegača se može smatrati sortom za proizvodnju šljivovice vrhunskog kvaliteta, Stanley za sortu od koje se dobija rakija slabijeg, prosečnog kvaliteta, a Čačanska rodna sortom za dobijanje kvalitetne rakije, mada se, u zavisnosti od godine berbe, mogu javiti i izuzeci.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - ‘Čačanska Rodna’ ‒ plum cultivar for spirit production
T1  - Čačanska rodna ‒ sorta šljive za proizvodnju rakije
EP  - 24
IS  - 207-208
SP  - 15
VL  - 54
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Miletić, Nemanja and Milošević, Nebojša",
year = "2020",
abstract = "During the five year period, technological characteristics of fully ripen fruits of ‘Čačanska Rodna’, ‘Stanley’ and ‘Požegača’ grown in the same locality were comparatively studied, as well as the chemical composition and sensory characteristics of plum spirits obtained by their processing. The plums were processed traditionally, which included fruit crushing (without stone removing), spontaneous fermentation of the mash and double distillation in alembic. All examined characteristics of fruits and monovarietal plum spirits varied significantly depending on the year of the harvest, and their ranges of variation during the five-year period were shown accordingly. The possibilities of using cultivar ‘Čačanska Rodna’ for production of plum spirit according to the traditional procedure in comparison with the parent cultivars have been considered., Prikazani su rezultati petogodišnjih ispitivanja tehnoloških karakteristika potpuno zrelih plodova sorte Čačanska rodna i njenih roditelja (Stanley i Požegača), kao i hemijski sastav i senzorne karakteristike dobijenih sortnih šljivovica. Šljive su prerađene na tradicionalan način (muljanje plodova bez odvajanja koštica, spontana fermentacija i dvostruka destilacija). Za ispitivane osobine plodova, kljuka i šljivovica, u toku petogodišnjeg perioda, prikazane su minimalne i maksimalne vrednosti, medijana, srednja vrednost i standardna devijacija. Datum dostizanja pune zrelosti plodova razlikovao se, zavisno od godine berbe, i do 18 dana (Čačanska rodna), 24 dana (Stanley) i 23 dana (Požegača). Za proizvodnju rakije na tradicionalan način pogodnije su sorte Čačanska rodna i Požegača, koje su imale manji udeo koštice u plodu (3,72‒4,78%), nego sorta Stanley koja se odlikuje velikim udelom koštice (4,97‒5,83%). Plodovi sorte Čačanska rodna sadržali su najviše ukupnih šećera (prosek 14,28%), što ih čini dobrom sirovinom za dobijanje visokih prinosa rakije. Plodovi sve tri sorte imali su pH vrednost veću od pH 3,0. Sorte Čačanska rodna i Stanley sadržale su manje ukupnih pektinskih materija i pojedinih frakcija pektina nego Požegača, koja zbog toga može da da rakiju sa potencijalno najvećim sadržajem metanola. Godina berbe je najizraženije uticala na variranje  sadržaja ukupnih kiselina (oko 1,5 puta) i ukupnih pektinskih materija (1,4‒1,8 puta) u plodovima sve tri sorte. Prosečna dužina alkoholne fermentacije iznosila je 12 dana (Čačanska rodna), 10 dana (Stanley) i 14 dana (Požegača). Sve šljivovice su zadovoljavale zahteve zakonske regulative. Na sadržaje analiziranih komponenata monosortnih šljivovica značajno je uticala godina proizvodnje. Sadržaj metanola se razlikovao, u zavisnosti od godine berbe 1,5 (Čačanska rodna i Požegača) ‒ 2 puta (Stanley), sadržaj HCN 5,5 (Stanley) ‒ 8,5 puta (Požegača), benzaldehida oko 2,5 (Požegača) ‒ 5,5 puta (Stanley), furfurala čak za 2,5 (Požegača) ‒ 213 puta (Stanley), viših alkohola za 1,5 (Čačanska rodna) ‒ 2 puta (Stanley), estara za oko 2 (Čačanska rodna) ‒ 3 puta (Stanley i PO), kiselina 2 (Čačanska rodna) ‒ 6 puta (Požegača) i aldehida 2,5 (Čačanska rodna) ‒ 6 puta (Požegača). Šljivovice sorte Čačanska rodna i Stanley sadržale su slične prosečne sadržaje metanola, dok je šljivovica od sorte Požegača sadržala nešto više ovog nepoželjnog sastojka. Prosečan sadržaj HCN u šljivovicama bio je u korelaciji sa udelom koštice u plodu. Koncentracije benzaldehida u rakijama bile su znatno niže od 100 mg/l a.a., što je granica iznad koje on negativno utiče na aromu rakije. Šljivovica sorte Čačanska rodna sadržala je najviše furfurala. Analiza viših alkohola spektrofotometrijskim metodom pokazala je da sorta ne utiče na pojavu razlika u sadržaju ovih komponenata u šljivovicama. Prosečni sadržaji ukupnih kiselina, ukupnih estara i ukupnih aldehida bili su najmanji u šljivovici sorte Čačanska rodna, a najveći u šljivovici sorte Požegača. Prosečne senzorne ocene sortnih rakija za petogodišnji period pokazuju da je najbolji senzorni kvalitet šljivovica sorte Požegača (prosečna ocena 17,84), a za njom slede sorte Čačanska rodna (prosečna ocena 17,52) i Stanley (prosečna ocena 17,22). Na osnovu senzornih ocena šljivovica proizvedenih na tradicionalan način, Požegača se može smatrati sortom za proizvodnju šljivovice vrhunskog kvaliteta, Stanley za sortu od koje se dobija rakija slabijeg, prosečnog kvaliteta, a Čačanska rodna sortom za dobijanje kvalitetne rakije, mada se, u zavisnosti od godine berbe, mogu javiti i izuzeci.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "‘Čačanska Rodna’ ‒ plum cultivar for spirit production, Čačanska rodna ‒ sorta šljive za proizvodnju rakije",
pages = "24-15",
number = "207-208",
volume = "54"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O., Miletić, N.,& Milošević, N.. (2020). ‘Čačanska Rodna’ ‒ plum cultivar for spirit production. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 54(207-208), 15-24.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Miletić N, Milošević N. ‘Čačanska Rodna’ ‒ plum cultivar for spirit production. in Voćarstvo. 2020;54(207-208):15-24..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Miletić, Nemanja, Milošević, Nebojša, "‘Čačanska Rodna’ ‒ plum cultivar for spirit production" in Voćarstvo, 54, no. 207-208 (2020):15-24.

TY  - CONF
AU  - Miletić, Nemanja
AU  - Jevremović, Darko
AU  - Mitrović, Olga
AU  - Gvozdenović, O.
AU  - Pajić, M.
AU  - Paunović, Svetlana A.
PY  - 2020
UR  - https://refri.institut-cacak.org/handle/123456789/425
AB  - Plum pox virus (PPV) is economically the most important virus of stone fruits. In sensitive plum (Prunus domestica L.) cultivars, PPV causes foliar symptoms, fruits deformation, changes in the chemical composition of fruits and premature fruit drop. Fruits of ‘Čačanska lepotica’ plum cultivar were collected from an experimental orchard in locality Čačak. Samples were collected from 15 trees (5 infected with PPV-D, 5 infected with PPV-Rec and 5 from PPV-free trees). Trees for sampling were selected after the RT-PCR analysis of the trees from the plantation using PPV strain-specific primers. The fruits were picked at five different terms at seven-days interval during the entire maturation stage. All tested samples, 10 PPV-infected and 5 uninfected, were further chemically analyzed. The analyses included determination of soluble solid content, titratable acidity and total phenolic content. The aim of this work was to reveal the possible changes in chemical composition in the fruits of ‘Čačanska lepotica’ cultivar, grown at the same locality, caused by the two different PPV strains.
PB  - Springer
C3  - IFMBE Proceedings
T1  - Influence of different plum pox virus strains on chemical composition of 'Čačanska lepotica' plum fruit cultivar
EP  - 81
SP  - 76
VL  - 78
DO  - 10.1007/978-3-030-40049-1_9
UR  - conv_1672
ER  - 

@conference{
author = "Miletić, Nemanja and Jevremović, Darko and Mitrović, Olga and Gvozdenović, O. and Pajić, M. and Paunović, Svetlana A.",
year = "2020",
abstract = "Plum pox virus (PPV) is economically the most important virus of stone fruits. In sensitive plum (Prunus domestica L.) cultivars, PPV causes foliar symptoms, fruits deformation, changes in the chemical composition of fruits and premature fruit drop. Fruits of ‘Čačanska lepotica’ plum cultivar were collected from an experimental orchard in locality Čačak. Samples were collected from 15 trees (5 infected with PPV-D, 5 infected with PPV-Rec and 5 from PPV-free trees). Trees for sampling were selected after the RT-PCR analysis of the trees from the plantation using PPV strain-specific primers. The fruits were picked at five different terms at seven-days interval during the entire maturation stage. All tested samples, 10 PPV-infected and 5 uninfected, were further chemically analyzed. The analyses included determination of soluble solid content, titratable acidity and total phenolic content. The aim of this work was to reveal the possible changes in chemical composition in the fruits of ‘Čačanska lepotica’ cultivar, grown at the same locality, caused by the two different PPV strains.",
publisher = "Springer",
journal = "IFMBE Proceedings",
title = "Influence of different plum pox virus strains on chemical composition of 'Čačanska lepotica' plum fruit cultivar",
pages = "81-76",
volume = "78",
doi = "10.1007/978-3-030-40049-1_9",
url = "conv_1672"
}

Miletić, N., Jevremović, D., Mitrović, O., Gvozdenović, O., Pajić, M.,& Paunović, S. A.. (2020). Influence of different plum pox virus strains on chemical composition of 'Čačanska lepotica' plum fruit cultivar. in IFMBE Proceedings
Springer., 78, 76-81.
https://doi.org/10.1007/978-3-030-40049-1_9
conv_1672

Miletić N, Jevremović D, Mitrović O, Gvozdenović O, Pajić M, Paunović SA. Influence of different plum pox virus strains on chemical composition of 'Čačanska lepotica' plum fruit cultivar. in IFMBE Proceedings. 2020;78:76-81.
doi:10.1007/978-3-030-40049-1_9
conv_1672 .

Miletić, Nemanja, Jevremović, Darko, Mitrović, Olga, Gvozdenović, O., Pajić, M., Paunović, Svetlana A., "Influence of different plum pox virus strains on chemical composition of 'Čačanska lepotica' plum fruit cultivar" in IFMBE Proceedings, 78 (2020):76-81,
https://doi.org/10.1007/978-3-030-40049-1_9 .,
conv_1672 .

TY  - JOUR
AU  - Korićanac, Aleksandra
AU  - Miletić, Nemanja
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Lukić, Milan
AU  - Pešaković, Marijana
AU  - Tomić, Jelena
PY  - 2020
UR  - https://refri.institut-cacak.org/handle/123456789/432
AB  - In order to preserve the quality of apple fruit, it is crucial to choose the most suitable storage technology. Nevertheless, it is also important to maintain the quality of apples during the shelf life period. In this study, changes in various biochemical quality parameters of 'Golden Delicious' and 'Idared' apples during a prolonged shelf life period, after conventional normal atmosphere (NA) and ultra-low oxygen (ULO) storage, were investigated. After the harvest, the fruit of examined cultivars were stored in two atmospheres for six months. Weight loss, changes in content of sugars, organic acids, total phenols, total flavonoids, pectic fractions, and antioxidant capacity were monitored. Samples were evaluated immediately after removal from the cold chambers and after 10 and 20 days of shelf life at 20 degrees C. 'Golden Delicious' apples stored in ULO exhibited better qualitative characteristics during 20 days of shelf life compared with apples of the same cultivar stored in NA. However, evaluated traits in 'Idared' apples from NA chambers were of higher quality in comparison with 'Idared' apples stored in the ULO atmosphere.
PB  - Basel : MDPI
T2  - Agronomy-Basel
T1  - The Effect of ULO and NA Storage on Changes in the Quality of Apple Fruit (Malus domestica Borkh.) during Shelf Life
IS  - 1
VL  - 10
DO  - 10.3390/agronomy10010025
UR  - conv_1600
ER  - 

@article{
author = "Korićanac, Aleksandra and Miletić, Nemanja and Popović, Branko and Mitrović, Olga and Lukić, Milan and Pešaković, Marijana and Tomić, Jelena",
year = "2020",
abstract = "In order to preserve the quality of apple fruit, it is crucial to choose the most suitable storage technology. Nevertheless, it is also important to maintain the quality of apples during the shelf life period. In this study, changes in various biochemical quality parameters of 'Golden Delicious' and 'Idared' apples during a prolonged shelf life period, after conventional normal atmosphere (NA) and ultra-low oxygen (ULO) storage, were investigated. After the harvest, the fruit of examined cultivars were stored in two atmospheres for six months. Weight loss, changes in content of sugars, organic acids, total phenols, total flavonoids, pectic fractions, and antioxidant capacity were monitored. Samples were evaluated immediately after removal from the cold chambers and after 10 and 20 days of shelf life at 20 degrees C. 'Golden Delicious' apples stored in ULO exhibited better qualitative characteristics during 20 days of shelf life compared with apples of the same cultivar stored in NA. However, evaluated traits in 'Idared' apples from NA chambers were of higher quality in comparison with 'Idared' apples stored in the ULO atmosphere.",
publisher = "Basel : MDPI",
journal = "Agronomy-Basel",
title = "The Effect of ULO and NA Storage on Changes in the Quality of Apple Fruit (Malus domestica Borkh.) during Shelf Life",
number = "1",
volume = "10",
doi = "10.3390/agronomy10010025",
url = "conv_1600"
}

Korićanac, A., Miletić, N., Popović, B., Mitrović, O., Lukić, M., Pešaković, M.,& Tomić, J.. (2020). The Effect of ULO and NA Storage on Changes in the Quality of Apple Fruit (Malus domestica Borkh.) during Shelf Life. in Agronomy-Basel
Basel : MDPI., 10(1).
https://doi.org/10.3390/agronomy10010025
conv_1600

Korićanac A, Miletić N, Popović B, Mitrović O, Lukić M, Pešaković M, Tomić J. The Effect of ULO and NA Storage on Changes in the Quality of Apple Fruit (Malus domestica Borkh.) during Shelf Life. in Agronomy-Basel. 2020;10(1).
doi:10.3390/agronomy10010025
conv_1600 .

Korićanac, Aleksandra, Miletić, Nemanja, Popović, Branko, Mitrović, Olga, Lukić, Milan, Pešaković, Marijana, Tomić, Jelena, "The Effect of ULO and NA Storage on Changes in the Quality of Apple Fruit (Malus domestica Borkh.) during Shelf Life" in Agronomy-Basel, 10, no. 1 (2020),
https://doi.org/10.3390/agronomy10010025 .,
conv_1600 .

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Mašković, Pavle
AU  - Mitić, Milan
AU  - Petković, Marko
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/395
AB  - Drying of fresh plums may provide an excellent delicacy, but such technological process is inevitably followed by certain chemical changes. Three plum cultivars were dried at two different temperatures (70 degrees C and 90 degrees C), and the effect of drying procedure on total anthocyanins, flavonoids, phenolics, selected bioactive compounds and antioxidant capacity were monitored. Polyphenolic compounds suffered strong changes, depending on the applied drying temperature. Drying procedure at both 70 degrees C and 90 degrees C influenced to a great extent for total polyphenolic content in the fresh plums of Cacanska Rodna' (1.8 and 2.1-fold increase, respectively). The identical drying conditions showed almost no influence on plums of 'Stanley', while drying 'Mildora' at 70 degrees C resulted in significant decrease, but higher temperature caused the opposite effect. Statistical analysis showed high correlation between polyphenolic content and antioxidant activity, in all tested cultivars and for both fresh plums and prunes. Caffeoylquinic acids and caffeic acids suffered certain changes depending on the cultivar and temperature applied. Anthocyanins completely disappeared after drying. Although drying of fresh plums prompted severe chemical changes, prunes might be considered as functional food due to the high level of antioxidant.
PB  - Universiti Putra Malaysia
T2  - International Food Research Journal
T1  - Chemical changes caused by air drying of fresh plum fruits
EP  - 1200
IS  - 4
SP  - 1191
VL  - 26
UR  - conv_1684
ER  - 

@article{
author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Mašković, Pavle and Mitić, Milan and Petković, Marko",
year = "2019",
abstract = "Drying of fresh plums may provide an excellent delicacy, but such technological process is inevitably followed by certain chemical changes. Three plum cultivars were dried at two different temperatures (70 degrees C and 90 degrees C), and the effect of drying procedure on total anthocyanins, flavonoids, phenolics, selected bioactive compounds and antioxidant capacity were monitored. Polyphenolic compounds suffered strong changes, depending on the applied drying temperature. Drying procedure at both 70 degrees C and 90 degrees C influenced to a great extent for total polyphenolic content in the fresh plums of Cacanska Rodna' (1.8 and 2.1-fold increase, respectively). The identical drying conditions showed almost no influence on plums of 'Stanley', while drying 'Mildora' at 70 degrees C resulted in significant decrease, but higher temperature caused the opposite effect. Statistical analysis showed high correlation between polyphenolic content and antioxidant activity, in all tested cultivars and for both fresh plums and prunes. Caffeoylquinic acids and caffeic acids suffered certain changes depending on the cultivar and temperature applied. Anthocyanins completely disappeared after drying. Although drying of fresh plums prompted severe chemical changes, prunes might be considered as functional food due to the high level of antioxidant.",
publisher = "Universiti Putra Malaysia",
journal = "International Food Research Journal",
title = "Chemical changes caused by air drying of fresh plum fruits",
pages = "1200-1191",
number = "4",
volume = "26",
url = "conv_1684"
}

Miletić, N., Mitrović, O., Popović, B., Mašković, P., Mitić, M.,& Petković, M.. (2019). Chemical changes caused by air drying of fresh plum fruits. in International Food Research Journal
Universiti Putra Malaysia., 26(4), 1191-1200.
conv_1684

Miletić N, Mitrović O, Popović B, Mašković P, Mitić M, Petković M. Chemical changes caused by air drying of fresh plum fruits. in International Food Research Journal. 2019;26(4):1191-1200.
conv_1684 .

Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Mašković, Pavle, Mitić, Milan, Petković, Marko, "Chemical changes caused by air drying of fresh plum fruits" in International Food Research Journal, 26, no. 4 (2019):1191-1200,
conv_1684 .

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

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

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