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

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

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

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

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

Leposavić, A., Karaklajić-Stajić, Ž., Popović, B., Tomić, J., Jevremović, D., Glišić, I.,& Katanić, V.. (2024). Upravljanje normama azota u funkciji veće produktivnosti maline (Rubus idaeus L.)  i održivog razvoja voćarske proizvodnje. in Bitno poboljšano tehničko rešenje na nacionalnom nivou – verifikovano Odlukom Matičnog naučnog odbora za biotehnologiju i poljoprivredu na 27. redovnoj sednici od 24. 04. 2023. godine.

Leposavić A, Karaklajić-Stajić Ž, Popović B, Tomić J, Jevremović D, Glišić I, Katanić V. Upravljanje normama azota u funkciji veće produktivnosti maline (Rubus idaeus L.)  i održivog razvoja voćarske proizvodnje. in Bitno poboljšano tehničko rešenje na nacionalnom nivou – verifikovano Odlukom Matičnog naučnog odbora za biotehnologiju i poljoprivredu na 27. redovnoj sednici od 24. 04. 2023. godine. 2024;..

Leposavić, Aleksandar, Karaklajić-Stajić, Žaklina, Popović, Branko, Tomić, Jelena, Jevremović, Darko, Glišić, Ivana, Katanić, Vera, "Upravljanje normama azota u funkciji veće produktivnosti maline (Rubus idaeus L.)  i održivog razvoja voćarske proizvodnje" in Bitno poboljšano tehničko rešenje na nacionalnom nivou – verifikovano Odlukom Matičnog naučnog odbora za biotehnologiju i poljoprivredu na 27. redovnoj sednici od 24. 04. 2023. godine (2024).

TY  - CONF
AU  - Jevremović, Darko
AU  - Vasilijević, Bojana
AU  - Katanić, Vera
AU  - Popović, Branko
PY  - 2024
UR  - https://refri.institut-cacak.org/handle/123456789/873
AB  - Plum pox virus (PPV), a potyvirus from the family Potyviridae, is the most detrimental virus of stone fruit species, causing Sharka disease. PPV can significantly decrease fruit quality and yield in sensitive cultivars. It was reported for the first time in Serbia on plums in 1935. Out of the ten identified, only three major PPV strains are present in Serbia: PPV-M, PPV-D, and PPV-Rec. To explore the occurrence and presence of PPV strains in apricot in Serbia, field surveys were carried out from 2008 to 2022. Visual inspections confirmed that a very low percentage of the trees exhibit the leaf symptoms of Sharka. A total of 282 fresh leaf samples were collected from different locations across the country. Leaf samples were analyzed by immunocapture - reverse transcription - polymerase chain reaction (IC-RT-PCR) using strain-specific primers targeting two genomic regions (Nter CP and CI). PPV was confirmed in 86 samples (30.5%). PPV-Rec was the most prevalent strain (52 samples), followed by PPV-M (21 samples) and PPV-D (19 samples). Mixed infection (PPV-Rec + PPV-D) was confirmed in six samples. Although widely present in plums, PPV was less frequently found in apricots in Serbia. The presented results confirmed the wide distribution and dominant presence of PPV-Rec isolates in apricots in Serbia. The genetic diversity of the PPV isolates was evaluated by sequencing a PCR fragment located in the CterNib-Nter CP and CI coding regions for selected isolates.
PB  - Montfavet : INRAE - GAFL, France
C3  - Book of Аbstracts : I International Symposium on Apricot and Plum, April 22-26, Avignon, France
T1  - Molecular characterization of plum pox virus isolates in apricot in Serbia
EP  - 33
SP  - 32
ER  - 

@conference{
author = "Jevremović, Darko and Vasilijević, Bojana and Katanić, Vera and Popović, Branko",
year = "2024",
abstract = "Plum pox virus (PPV), a potyvirus from the family Potyviridae, is the most detrimental virus of stone fruit species, causing Sharka disease. PPV can significantly decrease fruit quality and yield in sensitive cultivars. It was reported for the first time in Serbia on plums in 1935. Out of the ten identified, only three major PPV strains are present in Serbia: PPV-M, PPV-D, and PPV-Rec. To explore the occurrence and presence of PPV strains in apricot in Serbia, field surveys were carried out from 2008 to 2022. Visual inspections confirmed that a very low percentage of the trees exhibit the leaf symptoms of Sharka. A total of 282 fresh leaf samples were collected from different locations across the country. Leaf samples were analyzed by immunocapture - reverse transcription - polymerase chain reaction (IC-RT-PCR) using strain-specific primers targeting two genomic regions (Nter CP and CI). PPV was confirmed in 86 samples (30.5%). PPV-Rec was the most prevalent strain (52 samples), followed by PPV-M (21 samples) and PPV-D (19 samples). Mixed infection (PPV-Rec + PPV-D) was confirmed in six samples. Although widely present in plums, PPV was less frequently found in apricots in Serbia. The presented results confirmed the wide distribution and dominant presence of PPV-Rec isolates in apricots in Serbia. The genetic diversity of the PPV isolates was evaluated by sequencing a PCR fragment located in the CterNib-Nter CP and CI coding regions for selected isolates.",
publisher = "Montfavet : INRAE - GAFL, France",
journal = "Book of Аbstracts : I International Symposium on Apricot and Plum, April 22-26, Avignon, France",
title = "Molecular characterization of plum pox virus isolates in apricot in Serbia",
pages = "33-32"
}

Jevremović, D., Vasilijević, B., Katanić, V.,& Popović, B.. (2024). Molecular characterization of plum pox virus isolates in apricot in Serbia. in Book of Аbstracts : I International Symposium on Apricot and Plum, April 22-26, Avignon, France
Montfavet : INRAE - GAFL, France., 32-33.

Jevremović D, Vasilijević B, Katanić V, Popović B. Molecular characterization of plum pox virus isolates in apricot in Serbia. in Book of Аbstracts : I International Symposium on Apricot and Plum, April 22-26, Avignon, France. 2024;:32-33..

Jevremović, Darko, Vasilijević, Bojana, Katanić, Vera, Popović, Branko, "Molecular characterization of plum pox virus isolates in apricot in Serbia" in Book of Аbstracts : I International Symposium on Apricot and Plum, April 22-26, Avignon, France (2024):32-33.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
AU  - Tomić, Jelena
AU  - Milinković, Mira
AU  - Đorđević, Milena
AU  - Marić, Slađana
AU  - Radičević, Sanja
AU  - Popović, Branko
PY  - 2023
UR  - https://www.casopisnvd.rs/pdf-dow/56_215-216/Journal_of_Pomology_56_215-216-1.pdf
UR  - https://refri.institut-cacak.org/handle/123456789/807
AB  - During the 2020 and 2021, the flowering phenophase and the most important characteristics of trees and fruits from fourteen in situ collected autochthonous plum genotypes grown in the area of western Serbia were investigated. The obtained results revealed that none of the collected genotypes showed low vigour, while the suckering tendency varied from low to extremely high, and yielding efficiency ranged from intermediate to good. All investigated genotypes were characterized with long blooming period with genotypes ʽŠ-GMNe/1ʼ and ʽŠ-UžK/5ʼ standing out for their very late onset of flowering. The tested genotypes had oval to elliptical fruit shape, small stone and medium flesh percentage. In terms of fruit size, the most of genotypes belonged to the small fruit group, a few were categorized as medium-sized fruit and only one genotype (ʽŠ-KrGP/2ʼ) fell into the large fruit category. Regarding the content of soluble solids, all tested genotypes showed good fruit quality. However, the genotype ʽŠ-ČaB/1ʼ stood out for having the highest levels of soluble solids, total and invert sugars indicating its distinct chemical composition.
AB  - Republika Srbija obiluje autohtonim sortama i populacijama domaće šljive koje su nastale kao rezultat dugotrajne selekcije od strane čoveka, kao i od strane edafskih, klimatskih i geomorfoloških uslova karakterističnih za područje u kom su nastale. One predstavljaju ogromno nacionalno bogatstvo i prirodni resurs koji nije u dovoljnoj meri istražen, a samim tim ni upotrebljen u adekvatne svrhe. Čak šta više, sve je prisutniji trend gubitka genetičkih resursa uzrokovan prenamenom zemljišta i uvođenjem u proizvodnju novijih sorti visoke rodnosti. Rad na kolekcionisanju i proučavanju autohtonih genotipova šljive sa ciljem njihovog korišćenja u oplemenjivačkim programima i uvođenja u proizvodnju sprovodi se u Institutu za voćarstvo, Čačak od njegovog osnivanja do danas. U ovom radu su prikazani rezultati proučavanja najznačajnijih osobina stabla i ploda 14 autohtonih genotipova šljive nepoznatog porekla koji su, kao pojedinačna stabla gajena na sopstvenom korenu, in situ kolekcionisani na teritoriji Zapadne Srbije. Nazivi kolekcionisanih genotipova su formirani na osnovu geografskih odrednica (grad, opština i selo) i brojeva koji su dodeljeni prema redosledu sazrevanja. Najznačajnije osobine stabla (bujnost, tendencija ka davanju izdanaka i koeficijent rodnosti ispitani su prema metodologiji navedenoj u međunarodno priznatom deskriptoru (Descriptor List for Plum and Allied Species, IBPGR), dok su fenološke (početak i kraj cvetanja) i pomološke osobine (masa ploda i koštice, randman ploda, dimenzije i indeks oblika ploda, sadržaj rastvorljive suve materije, ukupnih i invertnih šećera, sadržaj saharoze, ukupne kiseline i pH soka ploda) ispitane korišćenjem standardnih metoda. Dobijeni rezultati su pokazali da u kolekcionisanom materijalu nema genotipova koji se odlikuju umanjenom bujnošću, dok je sklonost ka davanju izdanaka varirala od male do veoma velike. Proučavani genotipovi su tokom perioda ispitivanja (2020/21) postigli osrednju do dobru rodnost. Svi proučavani genotipovi šljive su se odlikovali dugim cvetanjem, a kod genotipova ʽŠ-GMNe/1ʼ i ʽŠ-UžK/5ʼ je uočen veoma kasni početak cvetanja. Većina kolekcionisanih genotipova se odlikovala eliptičnim oblikom ploda, sitnom košticom i srednjim randamanom ploda. Grupa genotipova sitnog ploda je bila najbrojnija, dok se nekoliko genotipova odlikovalo srednje krupnim plodom, a samo jedan genotip (ʽŠ-KrGP/2ʼ) krupnim plodom. Rezultati koji se odnose na sadržaj rastvorljive suve materije u plodu ukazuju na to da su se svi kolekcionisani genotipovi odlikovali dobrim kvalitetom ploda. U ovom pogledu prednjači genotip ʽŠ-ČaB/1ʼ u čijim plodovima je utvrđen najviši sadržaj rastvorljive suve materije, ukupnih i invertnih šećera.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Biological and pomological characteristics of autochthonous plum cultivars collected in western Serbia
T1  - Biološko-pomološke osobine autohtonih sorti šljive kolekcionisanih na prostoru zapadne Srbije
EP  - 16
IS  - 215-216
SP  - 7
VL  - 57
DO  - 10.18485/pomology.2023.57.215_216.1
ER  - 

@article{
author = "Glišić, Ivana and Milošević, Nebojša and Tomić, Jelena and Milinković, Mira and Đorđević, Milena and Marić, Slađana and Radičević, Sanja and Popović, Branko",
year = "2023",
abstract = "During the 2020 and 2021, the flowering phenophase and the most important characteristics of trees and fruits from fourteen in situ collected autochthonous plum genotypes grown in the area of western Serbia were investigated. The obtained results revealed that none of the collected genotypes showed low vigour, while the suckering tendency varied from low to extremely high, and yielding efficiency ranged from intermediate to good. All investigated genotypes were characterized with long blooming period with genotypes ʽŠ-GMNe/1ʼ and ʽŠ-UžK/5ʼ standing out for their very late onset of flowering. The tested genotypes had oval to elliptical fruit shape, small stone and medium flesh percentage. In terms of fruit size, the most of genotypes belonged to the small fruit group, a few were categorized as medium-sized fruit and only one genotype (ʽŠ-KrGP/2ʼ) fell into the large fruit category. Regarding the content of soluble solids, all tested genotypes showed good fruit quality. However, the genotype ʽŠ-ČaB/1ʼ stood out for having the highest levels of soluble solids, total and invert sugars indicating its distinct chemical composition., Republika Srbija obiluje autohtonim sortama i populacijama domaće šljive koje su nastale kao rezultat dugotrajne selekcije od strane čoveka, kao i od strane edafskih, klimatskih i geomorfoloških uslova karakterističnih za područje u kom su nastale. One predstavljaju ogromno nacionalno bogatstvo i prirodni resurs koji nije u dovoljnoj meri istražen, a samim tim ni upotrebljen u adekvatne svrhe. Čak šta više, sve je prisutniji trend gubitka genetičkih resursa uzrokovan prenamenom zemljišta i uvođenjem u proizvodnju novijih sorti visoke rodnosti. Rad na kolekcionisanju i proučavanju autohtonih genotipova šljive sa ciljem njihovog korišćenja u oplemenjivačkim programima i uvođenja u proizvodnju sprovodi se u Institutu za voćarstvo, Čačak od njegovog osnivanja do danas. U ovom radu su prikazani rezultati proučavanja najznačajnijih osobina stabla i ploda 14 autohtonih genotipova šljive nepoznatog porekla koji su, kao pojedinačna stabla gajena na sopstvenom korenu, in situ kolekcionisani na teritoriji Zapadne Srbije. Nazivi kolekcionisanih genotipova su formirani na osnovu geografskih odrednica (grad, opština i selo) i brojeva koji su dodeljeni prema redosledu sazrevanja. Najznačajnije osobine stabla (bujnost, tendencija ka davanju izdanaka i koeficijent rodnosti ispitani su prema metodologiji navedenoj u međunarodno priznatom deskriptoru (Descriptor List for Plum and Allied Species, IBPGR), dok su fenološke (početak i kraj cvetanja) i pomološke osobine (masa ploda i koštice, randman ploda, dimenzije i indeks oblika ploda, sadržaj rastvorljive suve materije, ukupnih i invertnih šećera, sadržaj saharoze, ukupne kiseline i pH soka ploda) ispitane korišćenjem standardnih metoda. Dobijeni rezultati su pokazali da u kolekcionisanom materijalu nema genotipova koji se odlikuju umanjenom bujnošću, dok je sklonost ka davanju izdanaka varirala od male do veoma velike. Proučavani genotipovi su tokom perioda ispitivanja (2020/21) postigli osrednju do dobru rodnost. Svi proučavani genotipovi šljive su se odlikovali dugim cvetanjem, a kod genotipova ʽŠ-GMNe/1ʼ i ʽŠ-UžK/5ʼ je uočen veoma kasni početak cvetanja. Većina kolekcionisanih genotipova se odlikovala eliptičnim oblikom ploda, sitnom košticom i srednjim randamanom ploda. Grupa genotipova sitnog ploda je bila najbrojnija, dok se nekoliko genotipova odlikovalo srednje krupnim plodom, a samo jedan genotip (ʽŠ-KrGP/2ʼ) krupnim plodom. Rezultati koji se odnose na sadržaj rastvorljive suve materije u plodu ukazuju na to da su se svi kolekcionisani genotipovi odlikovali dobrim kvalitetom ploda. U ovom pogledu prednjači genotip ʽŠ-ČaB/1ʼ u čijim plodovima je utvrđen najviši sadržaj rastvorljive suve materije, ukupnih i invertnih šećera.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Biological and pomological characteristics of autochthonous plum cultivars collected in western Serbia, Biološko-pomološke osobine autohtonih sorti šljive kolekcionisanih na prostoru zapadne Srbije",
pages = "16-7",
number = "215-216",
volume = "57",
doi = "10.18485/pomology.2023.57.215_216.1"
}

Glišić, I., Milošević, N., Tomić, J., Milinković, M., Đorđević, M., Marić, S., Radičević, S.,& Popović, B.. (2023). Biological and pomological characteristics of autochthonous plum cultivars collected in western Serbia. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 57(215-216), 7-16.
https://doi.org/10.18485/pomology.2023.57.215_216.1

Glišić I, Milošević N, Tomić J, Milinković M, Đorđević M, Marić S, Radičević S, Popović B. Biological and pomological characteristics of autochthonous plum cultivars collected in western Serbia. in Voćarstvo. 2023;57(215-216):7-16.
doi:10.18485/pomology.2023.57.215_216.1 .

Glišić, Ivana, Milošević, Nebojša, Tomić, Jelena, Milinković, Mira, Đorđević, Milena, Marić, Slađana, Radičević, Sanja, Popović, Branko, "Biological and pomological characteristics of autochthonous plum cultivars collected in western Serbia" in Voćarstvo, 57, no. 215-216 (2023):7-16,
https://doi.org/10.18485/pomology.2023.57.215_216.1 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Jevremović, Darko
AU  - Pešaković, Marijana
AU  - Milošević, Nebojša
AU  - Vujović, Tatjana
AU  - Paunović, Svetlana M.
AU  - Popović, Branko
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/516
AB  - Institut za voćarstvo, Čačak, je vodeća naučna institucija iz oblasti voćarstva u Republici Srbiji i regionu, osnovana 17. jula 1946. godine. Osnovna delatnost Instituta je naučnoistraživački rad u oblasti voćarstva
– istraživanje i eksperimentalni razvoj u biotehničkim naukama.
U Institutu su do danas stvorene 44 sorte različitih vrsta voćaka, od čega se posebno ističu sorte šljiva koje su unapredile šljivarstvo u nekadašnjoj SFRJ i brojnim zemljama Evrope. Šljive ’Čačanska rodna’,
’Čačanska lepotica’, ’Čačanska rana’, ’Čačanska najbolja’ i ’Valjevka’ su sinonim za visokokvalitetne sorte i prepoznatljiv su brend Srbije i Čačka van granica zemlje. Veliki komercijalni uspeh čačanskih sorti
pozicionirali su Institut kao jedan od vodećih oplemenjivačkih centara u Evropi iz oblasti voćarstva, a naročito šljive.
Osim oplemenjivanja voćaka, delatnost Instituta pokriva i ostale aspekte voćarske proizvodnje: agrotehnika, fiziologija voćaka, fitopatologija, prerada voća i proizvodnja sadnog materijala.
AB  - The Fruit Research Institute, Čačak is a leading scientific institution in the field of fruit growing in the Republic of Serbia and the region,
founded on July 17, 1946. The main activity of the Institute is scientific research work in the field of fruit growing - research and experimental development in biotechnical sciences.
There have been 44 cultivars of various fruit species created at the Institute to far, with the plum cultivars that have enhanced plum growing throughout the former SFRY and many other European countries standing out. The plums ‘Čačanska rodna’, ‘Čačanska lepotica’, ‘Čačanska rana’, ‘Čačanska najbolja’ and ‘Valjevka’ are synonymous for high-quality cultivars and are recognizable brands of Serbia and Čačak beyond the country's borders. The great commercial success of the Čačak’s cultivars positioned the Institute as one of the leading breeding centers in Europe in the field of fruit growing, especially plums.
In addition to fruit tree breeding, the Institute’s activities also cover other aspects of fruit production: agrotechnique, fruit tree physiology,
phytopathology, fruit processing and production of planting material.
PB  - Kragujevac : Centar za strna žita i razvoj sela
C3  - Zbornik radova: Naučni skup nacionalnog karaktera 125 godina primenjene nauke u poljoprivredi Srbije, Kragujevac, 2023
T1  - Institut za voćarstvo, Čačak - mesto gde se rađaju najbolje sorte voćaka
T1  - Fruit Research Institute, Čačak – a place where the best fruit cultivars are born
EP  - 42
SP  - 33
ER  - 

@conference{
author = "Jevremović, Darko and Pešaković, Marijana and Milošević, Nebojša and Vujović, Tatjana and Paunović, Svetlana M. and Popović, Branko",
year = "2023",
abstract = "Institut za voćarstvo, Čačak, je vodeća naučna institucija iz oblasti voćarstva u Republici Srbiji i regionu, osnovana 17. jula 1946. godine. Osnovna delatnost Instituta je naučnoistraživački rad u oblasti voćarstva– istraživanje i eksperimentalni razvoj u biotehničkim naukama.U Institutu su do danas stvorene 44 sorte različitih vrsta voćaka, od čega se posebno ističu sorte šljiva koje su unapredile šljivarstvo u nekadašnjoj SFRJ i brojnim zemljama Evrope. Šljive ’Čačanska rodna’,’Čačanska lepotica’, ’Čačanska rana’, ’Čačanska najbolja’ i ’Valjevka’ su sinonim za visokokvalitetne sorte i prepoznatljiv su brend Srbije i Čačka van granica zemlje. Veliki komercijalni uspeh čačanskih sortipozicionirali su Institut kao jedan od vodećih oplemenjivačkih centara u Evropi iz oblasti voćarstva, a naročito šljive.Osim oplemenjivanja voćaka, delatnost Instituta pokriva i ostale aspekte voćarske proizvodnje: agrotehnika, fiziologija voćaka, fitopatologija, prerada voća i proizvodnja sadnog materijala., The Fruit Research Institute, Čačak is a leading scientific institution in the field of fruit growing in the Republic of Serbia and the region,founded on July 17, 1946. The main activity of the Institute is scientific research work in the field of fruit growing - research and experimental development in biotechnical sciences.There have been 44 cultivars of various fruit species created at the Institute to far, with the plum cultivars that have enhanced plum growing throughout the former SFRY and many other European countries standing out. The plums ‘Čačanska rodna’, ‘Čačanska lepotica’, ‘Čačanska rana’, ‘Čačanska najbolja’ and ‘Valjevka’ are synonymous for high-quality cultivars and are recognizable brands of Serbia and Čačak beyond the country's borders. The great commercial success of the Čačak’s cultivars positioned the Institute as one of the leading breeding centers in Europe in the field of fruit growing, especially plums.In addition to fruit tree breeding, the Institute’s activities also cover other aspects of fruit production: agrotechnique, fruit tree physiology,phytopathology, fruit processing and production of planting material.",
publisher = "Kragujevac : Centar za strna žita i razvoj sela",
journal = "Zbornik radova: Naučni skup nacionalnog karaktera 125 godina primenjene nauke u poljoprivredi Srbije, Kragujevac, 2023",
title = "Institut za voćarstvo, Čačak - mesto gde se rađaju najbolje sorte voćaka, Fruit Research Institute, Čačak – a place where the best fruit cultivars are born",
pages = "42-33"
}

Jevremović, D., Pešaković, M., Milošević, N., Vujović, T., Paunović, S. M.,& Popović, B.. (2023). Institut za voćarstvo, Čačak - mesto gde se rađaju najbolje sorte voćaka. in Zbornik radova: Naučni skup nacionalnog karaktera 125 godina primenjene nauke u poljoprivredi Srbije, Kragujevac, 2023
Kragujevac : Centar za strna žita i razvoj sela., 33-42.

Jevremović D, Pešaković M, Milošević N, Vujović T, Paunović SM, Popović B. Institut za voćarstvo, Čačak - mesto gde se rađaju najbolje sorte voćaka. in Zbornik radova: Naučni skup nacionalnog karaktera 125 godina primenjene nauke u poljoprivredi Srbije, Kragujevac, 2023. 2023;:33-42..

Jevremović, Darko, Pešaković, Marijana, Milošević, Nebojša, Vujović, Tatjana, Paunović, Svetlana M., Popović, Branko, "Institut za voćarstvo, Čačak - mesto gde se rađaju najbolje sorte voćaka" in Zbornik radova: Naučni skup nacionalnog karaktera 125 godina primenjene nauke u poljoprivredi Srbije, Kragujevac, 2023 (2023):33-42.

TY  - CONF
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
AU  - Tomić, Jelena
AU  - Milinković, Mira
AU  - Đorđević, Milena
AU  - Marić, Slađana
AU  - Radičević, Sanja
AU  - Popović, Branko
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/684
AB  - Eleven plum landraces (‘G-1’ to ‘G-11’) of unknown origin were sampled and analyzed as single trees on their own roots in orchards of the western Serbia region during 2020/21. The investigation included the most important agronomic traits such as harvest date, fruit and stone weight, fruit dimensions, surface area, soluble solids, and total acids as well as the ratio between them, total phenols and total anthocyanins, antioxidant activity, and field resistance to ‘Sharka’ disease (Plum pox virus). The collected material showed a wide range of variability in the studied properties. The investigated plum genotypes ripened between the 30th of July (‘G-1’) and the 15th of September (‘G-11’). The ‘G-3’ was characterized by the largest fruit (37.12 g), while the smallest fruit was found in ‘G-4’ and ‘G-5’ (11.76 g; 13.39 g). In terms of the fruit's chemical composition, the best results were obtained in ‘G-5’ and ‘G-11’ characterized by the highest content of soluble solids (20.45%; 21.10%) and the ratio between soluble solids and total acids (21.73; 30.14). The smallest content of soluble solids (14.25%) was found in ‘G-9’, while ‘G-3’ and ‘G-4’ had the smallest ratio between soluble solids and total acids (8.53; 9.59) due to the high value of total acids content (1.94%; 2.09%). The genotype ‘G-2’ was characterized by the highest content of total phenols (197.50 mg GAE 100 g-1 FW) and antioxidant activity (63.26%), while the value for total anthocyanins was highest in ‘G-5’ and ‘G-8’ (17.32 and 18.93 mg C3G 100 g-1 FW, respectively). The lowest level of bioactive compounds was found in ‘G-3’. Regarding the field resistance to ‘Sharka’ disease, the assessed genotypes can be divided into three groups, without symptoms (‘G-2’ to ‘G-4’, ‘G-6’ and ‘G-7’), with minor symptoms (‘G-1’, ‘G-8’ and ‘G-9’) and with moderate symptoms (‘G-5’, ‘G-10’ and ‘G-11’).
PB  - Zagreb : University of Zagreb, Faculty of Agriculture
C3  - The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia
T1  - In situ characterization of plum landraces originated from the region of western Serbia
EP  - 15
SP  - 15
ER  - 

@conference{
author = "Glišić, Ivana and Milošević, Nebojša and Tomić, Jelena and Milinković, Mira and Đorđević, Milena and Marić, Slađana and Radičević, Sanja and Popović, Branko",
year = "2023",
abstract = "Eleven plum landraces (‘G-1’ to ‘G-11’) of unknown origin were sampled and analyzed as single trees on their own roots in orchards of the western Serbia region during 2020/21. The investigation included the most important agronomic traits such as harvest date, fruit and stone weight, fruit dimensions, surface area, soluble solids, and total acids as well as the ratio between them, total phenols and total anthocyanins, antioxidant activity, and field resistance to ‘Sharka’ disease (Plum pox virus). The collected material showed a wide range of variability in the studied properties. The investigated plum genotypes ripened between the 30th of July (‘G-1’) and the 15th of September (‘G-11’). The ‘G-3’ was characterized by the largest fruit (37.12 g), while the smallest fruit was found in ‘G-4’ and ‘G-5’ (11.76 g; 13.39 g). In terms of the fruit's chemical composition, the best results were obtained in ‘G-5’ and ‘G-11’ characterized by the highest content of soluble solids (20.45%; 21.10%) and the ratio between soluble solids and total acids (21.73; 30.14). The smallest content of soluble solids (14.25%) was found in ‘G-9’, while ‘G-3’ and ‘G-4’ had the smallest ratio between soluble solids and total acids (8.53; 9.59) due to the high value of total acids content (1.94%; 2.09%). The genotype ‘G-2’ was characterized by the highest content of total phenols (197.50 mg GAE 100 g-1 FW) and antioxidant activity (63.26%), while the value for total anthocyanins was highest in ‘G-5’ and ‘G-8’ (17.32 and 18.93 mg C3G 100 g-1 FW, respectively). The lowest level of bioactive compounds was found in ‘G-3’. Regarding the field resistance to ‘Sharka’ disease, the assessed genotypes can be divided into three groups, without symptoms (‘G-2’ to ‘G-4’, ‘G-6’ and ‘G-7’), with minor symptoms (‘G-1’, ‘G-8’ and ‘G-9’) and with moderate symptoms (‘G-5’, ‘G-10’ and ‘G-11’).",
publisher = "Zagreb : University of Zagreb, Faculty of Agriculture",
journal = "The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia",
title = "In situ characterization of plum landraces originated from the region of western Serbia",
pages = "15-15"
}

Glišić, I., Milošević, N., Tomić, J., Milinković, M., Đorđević, M., Marić, S., Radičević, S.,& Popović, B.. (2023). In situ characterization of plum landraces originated from the region of western Serbia. in The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia
Zagreb : University of Zagreb, Faculty of Agriculture., 15-15.

Glišić I, Milošević N, Tomić J, Milinković M, Đorđević M, Marić S, Radičević S, Popović B. In situ characterization of plum landraces originated from the region of western Serbia. in The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia. 2023;:15-15..

Glišić, Ivana, Milošević, Nebojša, Tomić, Jelena, Milinković, Mira, Đorđević, Milena, Marić, Slađana, Radičević, Sanja, Popović, Branko, "In situ characterization of plum landraces originated from the region of western Serbia" in The Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 - 21 June 2023, Zagreb, Republic of Croatia (2023):15-15.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - GEN
AU  - Popović, Branko
PY  - 2022-02-28
UR  - https://refri.institut-cacak.org/handle/123456789/668
AB  - Stepen zrelosti voća je jedan od faktora koji, pored sorte, podneblja na kojem se voće gaji, načina gajenja i zdravstvenog stanja plodova definišepogodnost voća za preradu u rakiju. Tokom zrenja, u voću dolazi do senzornih, biofizičkih i biohemijskih promena, koje se mogu pratiti korišćenjem odgovarajućih metoda analize. Izbor metoda analize zavisi od pristupa praćenju promena u plodovima tokom zrenja. Reč je o tzv. „omskim“ pristupima – senzor(om)skom, metabolomskom, proteomskom, transkriptomskom i genomskom pristupu. U praksi se za utvrđivanje stepena zrelosti u momentu berbe koriste prva dva pristupa, odnosno senzorne, fizičke ili hemijske karakteristike koje se menjaju sa zrenjem voća. Ove specifične karakteristike plodova nazivaju se indikatori zrelosti. Indikatori zrelosti mogu da budu više ili manje pouzdani, pa je za određivanje stepena zrelosti potrebno koristiti nekoliko indikatora. Postoji više vrsta (tipova) zrelosti voća što, ponekad, može dovesti do nesporazuma u definisanju optimalnog stepena zrelosti plodova za različite namene. Kod određenih voćnih vrsta, neke vrste zrelosti, definisane različitim terminima, se vremenski podudaraju. Nasuprot tome, kod drugih voćnih vrsta, za definisanje tipa zrelosti plodova različitih karakteristika, koji se beru u različitim momentima i koriste u različite svrhe, može se ponekad koristiti istovetan termin. Najčešće se koriste termini fiziološka (botanička, biološka) zrelost, komercijalna (hortikulturna, berbena) zrelost, konzumna zrelost i tehnološka zrelost. Tehnološka zrelost je stadijum zrelosti u kojem voće ima odgovarajući hemijski sastav, fizičke i organoleptičke karakteristike neophodne za dobijanje željenih svojstava (optimalnog tj. vrhunskog kvaliteta) gotovog proizvoda, uz maksimalno mogući prinos (najekonomičniju proizvodnju). Tehnološka zrelost se mora definisati za svaku vrstu, pa i sortu voća, a takođe i za vrstu proizvoda za koji je sirovina namenjena. U proizvodnji rakije, plodovi većine vrsta voćaka se beru u odgovarajućem stepenu zrelosti (tehnološka zrelost) i koriste za preradu neposredno po berbi. Neke vrste voća (jabuke, kruške, dunje) mogu da se beru i pre nego što dostignu tehnološku zrelost, nakon čega, radi postizanja odgovarajućih karakteristika neophodnih za preradu u rakiju, treba da dozrevaju, najčešće u kontrolisanim uslovima u pogledu temperature i vlažnosti vazduha. Tehnološka zrelost voća za proizvodnju voćnih rakija nastupa kada se plodovi nađu u stadijumu pune zrelosti, ponekad i u stadijumu delimične, blage prezrelosti, a samo u izuzetnim slučajevima pre pune zrelosti. Pri određivanju optimalne tehnološke zrelosti plodova za proizvodnju rakije, najveća pažnja se, uobičajeno, poklanja karakteristikama sirovine koje su od značaja za ekonomičnu proizvodnju, odnosno dobijanja najvećih prinosa rakije. Tradicionalno se, u tehnologiji voćnih rakija i rakija od grožđa, smatra da su u odgovarajućoj tehnološkoj zrelosti oni plodovi koji su dostigli punu zrelost. Takvi plodovi imaju maksimalni sadržaj fermentabilnih šećera, a kod koštičavog voća i najmanji udeo koštice u plodu, što omogućava dobijanje visokih prinosa rakije. Zrelost plodova ubranih u ovom stadijumu, neki autori opisuju i terminima šećerna zrelost, odnosno alkoholna zrelost, s obzirom da većina šećera u toku alkoholnog vrenja biva transformisana u etanol. Drugim rečima, maksimalni sadržaj šećera u plodu, kao najbolji pokazatelj optimalne zrelosti, definiše potencijalni sadržaj alkohola u fermentisanoj sirovini, odnosno prinos rakije. Postoje i drugi kriterijumi za određivanje optimalne zrelosti voća za preradu u rakiju, pa se optimalna zrelost za preradu može opisati i drugim terminima. Pri zrenju dolazi i do povećanja vrednosti odnosa ukupnih šećera i pektina, što je od značaja za potencijalni sadržaj metanola u rakiji. Promene u sadržajima pektina i drugih polisaharida dovode do omekšavanja plodova (teksturalna zrelost), što ima veliki značaj za preradu pojedinih vrsta koštičavog i jagodastog voća na tradicionalan način, bez predhodne pripreme plodova za alkoholno vrenje. Tradicionalno se smatra da plodovi u punoj zrelosti imaju razvijenu, intenzivnu i izraženu sortnu aromu i da su, kao takvi, pogodni za preradu u rakiju. Kod grožđa se, na primer, smatra da se, u idealnom slučaju zrelosti, maksimalna koncentracija šećera podudara sa razvijenom aromom grožđa. Od ovoga postoje i izuzeci, naročito danas, pri izraženim klimatskim promenama, pa se radi dobijanja rakija sa izraženijom voćnom aromom voće bere pre pune zrelosti. Postizanje maksimalne koncentracije pojedinih poželjnih aromatičnih komponenata u plodu (npr. terpenskih alkohola - linalola idr.) može da nastupi pre akumulacije maksimalne količine šećera u plodu, a zatim dolazi do njihove degradacije i smanjenja koncentracije. Stadijum zrelosti u kojem je postignut maksimalni sadržaj pojedinih sortno specifičnih sastojaka arome, uz istovremeni nestanak vegetativne note - zelenčivosti (uslovljene smanjenjem sadržaja pojedinih S6 aldehida i alkohola), naziva se aromatična zrelost. Različite vrste i sorte voća imaju različite sastojke koji daju specifičnu aromu potpuno zrelih plodova. Na primer, pri zrenju plodova šljive povećava se vrednost odnosa dva važna sastojka arome, nonanala i E-2-heksenala. Kod kajsija i bresaka, plodovi tek u fazi prezrelosti razvijaju specifičnu aromu od koje zavise karakteristična senzorna svojstva kajsijevača i breskovača. Višnje koje prelaze iz stadijuma pune zrelosti u fazu prezrelosti, imaju intenzivniju karakterističnu aromu na košticu (na benzaldehid). Ukoliko se plodovi ovih vrsta prerađuju u punoj zrelosti ili nešto pre pune zrelosti, dobijaju se rakije sa nešto drugačijim profilom arome. Kod kruške viljamovke, sa prezrevanjem plodova dolazi do nepoželjnih transformacija pojedinih estara dekadienske kiseline, pa se od takvih plodova dobija rakija manje finoće i slabije izražene arome karakteristične za ovu sortu. Ukoliko se voće pri preradi dezintegriše na odgovarajući način, stepen zrelosti plodova ne utiče značajnije na dužinu alkoholne fermentacije. Sadržaji većine isparljivih sastojaka (bez obzira na to da li vode poreklo iz plodova ili nastaju tokom primarne prerade, alkoholne fermentacije i destilacije) iz grupe alkohola, estara, kiselina, aldehida i acetala, koji presudno utiču na aromu voćnih rakija, se menjaju u zavisnosti od stepena zrelosti voća koje se koristi za preradu. Obično se najbolje senzorne karakteristike rakije dobijaju preradom plodova u punoj zrelosti. Ima, međutim, i izuzetaka, a to je da plodovi pojedinih vrsta i sorata voćaka ubrani pre pune zrelosti ili u stadijumu prezrelosti daju rakije koje se po senzornim karakteristikama mogu klasifikovati u rakije vrhunskog kvaliteta.
AB  - Degree of fruit ripeness is one of the factors which, apart from the cultivar, climate, growing method and health condition of fruits, determine the suitability of fruit for processing into brandy. During fruit maturation, sensory, biophysical and biochemical changes occur, which can be monitored using appropriate analysis methods. Selection of the analysis method depends on the approach for monitoring changes in fruits during maturation. This is the so-called “omics”approach– sensoromic, metabolomic, proteomic, transcriptomic and genomic approach. In practice, the first two approaches are used for determining ripeness degree at harvest time, i.e. sensory, physical or chemical properties changed with fruit ripening. These characteristics of fruits are called maturity indicesand may be more or less reliable; therefore, several indices are needed to be used for determining ripeness degree. There are several types of fruit maturity that can sometimes lead to misconception in defining optimal ripeness degree for different purposes. In certain fruit species, some types of maturity, defined by different terms coincide in time. Contrary to that, the same term can be used in other fruit species to determine the type of maturity of fruits with different characteristics, harvested at different times and used for different purposes. The most common terms are physiological (botanical, biological) maturity, commercial (horticultural, harvesting) maturity, consumption and technological maturity. Technological maturity is a stage of ripeness in which fruit has certain chemical composition, physical and organoleptic characteristics necessary for obtaining required properties (optimal, i.e. top quality) of the finished product with highest yield possible (the most economical production). Technological maturity should be defined for each fruit species and cultivar, as well as for the type of product for which raw material is intended. In brandy production, fruits of most fruit species are harvested in appropriate ripeness degree (technological maturity) and are used for processing immediately after harvest. Some fruit species (apple, pear and quince) can be harvested even before reaching technological maturity after which, in order to achieve adequate characteristics required for processing into brandy, they should ripen further, mostly in controlled conditions regarding air temperature and humidity. Technological maturity of fruit
intended for brandy production occurs at full maturity and sometimes in the stage of partial, mild over-ripeness while, in exceptional cases only, prior to full maturity. While determining optimal technological maturity of fruits for brandy production, the greatest attention is commonly paid to raw material characteristics, which are of importance to economical production, that is, for obtaining the highest yields of brandy. Traditionally, in processing fruit brandies and those obtained from grapes, fruits that have reached full maturity are considered to be at appropriate technological maturity. Such fruits have the highest content of fermentable sugars and in stone fruits the lowest stone share in the fruit, which enables obtaining high yields of brandy. Ripeness degree of fruit harvested in this stage is described by some authors as sugar ripeness, i.e. alcoholicripeness, since most sugars are transformed into ethanol during alcohol fermentation. In other words, the highest sugar content in fruit, as the best indicator of optimal maturity, determines the potential alcohol content in fermented raw material, i.e. yield of brandy. There are other criteria to determine optimal fruit ripeness for processing into brandy, thus the optimal ripeness for processing can be described in other terms. During ripening, there comes to an increase of the ratio of total sugar and pectin concentrations, which is of significance for potential methanol content in brandy. Changes in contents of pectin and other polysaccharides lead to fruit softening (textural maturity) which is of large importance for processing certain types of stone and berry fruits in a traditional way, with no prior preparation of fruits for alcoholic fermentation. It is traditionally considered that fruits at full maturity have a developed, intense and pronounced aroma and that as such are suitable for processing into brandy. In grapes, for example, it is considered that at ideal maturity, maximal concentration of sugar coincides with a fully developed aroma of grape. There are exceptions to the rule, particularly today, with severe climatic changes, so in order to obtain brandy with pronounced fruityaroma, the fruit is harvested before full maturity. Reaching the highest concentration of some desirable aromatic components in the fruit (for example, terpenic alcohol – linalool and other) can occur before accumulation of the maximum sugar content in fruit followed by degradation, i.e. lowering concentration of these. Ripeness degree where the highest content of certain cultivar specific aromatic components is reached, with simultaneous loss of vegetative, green note (conditioned by decreasing content of certain С6 аldehydes and alcohols), is called aromatic maturity. Different fruit species and cultivars have different components giving specific aroma of fully ripen fruits. For example, during ripening of plum fruit, the value of the ratio of two important aromatic (nonanal and Е-2-hexenal)components increases. In apricot and peach, it is at full maturity stage that fruits develop specific aroma on which distinctive sensory properties of apricot and peach brandy depend. Sour cherries passing from the stage of full maturity into stage of overripeness have more intense distinctive stone-like aroma (benzaldehyde). If fruits of these species are processed at full maturity or prior to full maturity, brandies with somewhat different aroma profile are obtained. In Williams pear, overripening of fruits leads to undesirable transformations of certain esters of decadienoic acid, hence brandy of lower degree of fineness and less pronounced aroma typical for this cultivar is obtained. If the fruit is disintegrated appropriately during processing, degree of fruit ripeness has no significant effect on duration of alcoholic fermentation. Contents of numerous volatile ingredients in fruit brandies (regardless of whether they originate from fruits or are formed during primary processing, alcoholic fermentation and distillation) from the group of alcohols, esters, acids, adehydes and acetals, which crucially affect the aroma of fruit brandy, depend on ripeness degree of the fruit used for processing. Best sensory characteristics of brandy are usually obtained by processing fruits at full maturity (fully ripe fruits). Still, there are exceptions to this, which is that fruits of certain fruit species and cultivars harvested before full maturity or in the stage of overripeness give brandies which, according to sensory characteristics can be classified into brandies of top quality.
PB  - Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt
T2  - Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
T1  - Stepen zrelosti voća – važan činilac kvaliteta sirovine u proizvodnji voćnih rakija
T1  - Degree of fruit ripeness – an important factor of raw material quality in fruit brandy production
EP  - 48
SP  - 43
ER  - 

@misc{
author = "Popović, Branko",
year = "2022-02-28",
abstract = "Stepen zrelosti voća je jedan od faktora koji, pored sorte, podneblja na kojem se voće gaji, načina gajenja i zdravstvenog stanja plodova definišepogodnost voća za preradu u rakiju. Tokom zrenja, u voću dolazi do senzornih, biofizičkih i biohemijskih promena, koje se mogu pratiti korišćenjem odgovarajućih metoda analize. Izbor metoda analize zavisi od pristupa praćenju promena u plodovima tokom zrenja. Reč je o tzv. „omskim“ pristupima – senzor(om)skom, metabolomskom, proteomskom, transkriptomskom i genomskom pristupu. U praksi se za utvrđivanje stepena zrelosti u momentu berbe koriste prva dva pristupa, odnosno senzorne, fizičke ili hemijske karakteristike koje se menjaju sa zrenjem voća. Ove specifične karakteristike plodova nazivaju se indikatori zrelosti. Indikatori zrelosti mogu da budu više ili manje pouzdani, pa je za određivanje stepena zrelosti potrebno koristiti nekoliko indikatora. Postoji više vrsta (tipova) zrelosti voća što, ponekad, može dovesti do nesporazuma u definisanju optimalnog stepena zrelosti plodova za različite namene. Kod određenih voćnih vrsta, neke vrste zrelosti, definisane različitim terminima, se vremenski podudaraju. Nasuprot tome, kod drugih voćnih vrsta, za definisanje tipa zrelosti plodova različitih karakteristika, koji se beru u različitim momentima i koriste u različite svrhe, može se ponekad koristiti istovetan termin. Najčešće se koriste termini fiziološka (botanička, biološka) zrelost, komercijalna (hortikulturna, berbena) zrelost, konzumna zrelost i tehnološka zrelost. Tehnološka zrelost je stadijum zrelosti u kojem voće ima odgovarajući hemijski sastav, fizičke i organoleptičke karakteristike neophodne za dobijanje željenih svojstava (optimalnog tj. vrhunskog kvaliteta) gotovog proizvoda, uz maksimalno mogući prinos (najekonomičniju proizvodnju). Tehnološka zrelost se mora definisati za svaku vrstu, pa i sortu voća, a takođe i za vrstu proizvoda za koji je sirovina namenjena. U proizvodnji rakije, plodovi većine vrsta voćaka se beru u odgovarajućem stepenu zrelosti (tehnološka zrelost) i koriste za preradu neposredno po berbi. Neke vrste voća (jabuke, kruške, dunje) mogu da se beru i pre nego što dostignu tehnološku zrelost, nakon čega, radi postizanja odgovarajućih karakteristika neophodnih za preradu u rakiju, treba da dozrevaju, najčešće u kontrolisanim uslovima u pogledu temperature i vlažnosti vazduha. Tehnološka zrelost voća za proizvodnju voćnih rakija nastupa kada se plodovi nađu u stadijumu pune zrelosti, ponekad i u stadijumu delimične, blage prezrelosti, a samo u izuzetnim slučajevima pre pune zrelosti. Pri određivanju optimalne tehnološke zrelosti plodova za proizvodnju rakije, najveća pažnja se, uobičajeno, poklanja karakteristikama sirovine koje su od značaja za ekonomičnu proizvodnju, odnosno dobijanja najvećih prinosa rakije. Tradicionalno se, u tehnologiji voćnih rakija i rakija od grožđa, smatra da su u odgovarajućoj tehnološkoj zrelosti oni plodovi koji su dostigli punu zrelost. Takvi plodovi imaju maksimalni sadržaj fermentabilnih šećera, a kod koštičavog voća i najmanji udeo koštice u plodu, što omogućava dobijanje visokih prinosa rakije. Zrelost plodova ubranih u ovom stadijumu, neki autori opisuju i terminima šećerna zrelost, odnosno alkoholna zrelost, s obzirom da većina šećera u toku alkoholnog vrenja biva transformisana u etanol. Drugim rečima, maksimalni sadržaj šećera u plodu, kao najbolji pokazatelj optimalne zrelosti, definiše potencijalni sadržaj alkohola u fermentisanoj sirovini, odnosno prinos rakije. Postoje i drugi kriterijumi za određivanje optimalne zrelosti voća za preradu u rakiju, pa se optimalna zrelost za preradu može opisati i drugim terminima. Pri zrenju dolazi i do povećanja vrednosti odnosa ukupnih šećera i pektina, što je od značaja za potencijalni sadržaj metanola u rakiji. Promene u sadržajima pektina i drugih polisaharida dovode do omekšavanja plodova (teksturalna zrelost), što ima veliki značaj za preradu pojedinih vrsta koštičavog i jagodastog voća na tradicionalan način, bez predhodne pripreme plodova za alkoholno vrenje. Tradicionalno se smatra da plodovi u punoj zrelosti imaju razvijenu, intenzivnu i izraženu sortnu aromu i da su, kao takvi, pogodni za preradu u rakiju. Kod grožđa se, na primer, smatra da se, u idealnom slučaju zrelosti, maksimalna koncentracija šećera podudara sa razvijenom aromom grožđa. Od ovoga postoje i izuzeci, naročito danas, pri izraženim klimatskim promenama, pa se radi dobijanja rakija sa izraženijom voćnom aromom voće bere pre pune zrelosti. Postizanje maksimalne koncentracije pojedinih poželjnih aromatičnih komponenata u plodu (npr. terpenskih alkohola - linalola idr.) može da nastupi pre akumulacije maksimalne količine šećera u plodu, a zatim dolazi do njihove degradacije i smanjenja koncentracije. Stadijum zrelosti u kojem je postignut maksimalni sadržaj pojedinih sortno specifičnih sastojaka arome, uz istovremeni nestanak vegetativne note - zelenčivosti (uslovljene smanjenjem sadržaja pojedinih S6 aldehida i alkohola), naziva se aromatična zrelost. Različite vrste i sorte voća imaju različite sastojke koji daju specifičnu aromu potpuno zrelih plodova. Na primer, pri zrenju plodova šljive povećava se vrednost odnosa dva važna sastojka arome, nonanala i E-2-heksenala. Kod kajsija i bresaka, plodovi tek u fazi prezrelosti razvijaju specifičnu aromu od koje zavise karakteristična senzorna svojstva kajsijevača i breskovača. Višnje koje prelaze iz stadijuma pune zrelosti u fazu prezrelosti, imaju intenzivniju karakterističnu aromu na košticu (na benzaldehid). Ukoliko se plodovi ovih vrsta prerađuju u punoj zrelosti ili nešto pre pune zrelosti, dobijaju se rakije sa nešto drugačijim profilom arome. Kod kruške viljamovke, sa prezrevanjem plodova dolazi do nepoželjnih transformacija pojedinih estara dekadienske kiseline, pa se od takvih plodova dobija rakija manje finoće i slabije izražene arome karakteristične za ovu sortu. Ukoliko se voće pri preradi dezintegriše na odgovarajući način, stepen zrelosti plodova ne utiče značajnije na dužinu alkoholne fermentacije. Sadržaji većine isparljivih sastojaka (bez obzira na to da li vode poreklo iz plodova ili nastaju tokom primarne prerade, alkoholne fermentacije i destilacije) iz grupe alkohola, estara, kiselina, aldehida i acetala, koji presudno utiču na aromu voćnih rakija, se menjaju u zavisnosti od stepena zrelosti voća koje se koristi za preradu. Obično se najbolje senzorne karakteristike rakije dobijaju preradom plodova u punoj zrelosti. Ima, međutim, i izuzetaka, a to je da plodovi pojedinih vrsta i sorata voćaka ubrani pre pune zrelosti ili u stadijumu prezrelosti daju rakije koje se po senzornim karakteristikama mogu klasifikovati u rakije vrhunskog kvaliteta., Degree of fruit ripeness is one of the factors which, apart from the cultivar, climate, growing method and health condition of fruits, determine the suitability of fruit for processing into brandy. During fruit maturation, sensory, biophysical and biochemical changes occur, which can be monitored using appropriate analysis methods. Selection of the analysis method depends on the approach for monitoring changes in fruits during maturation. This is the so-called “omics”approach– sensoromic, metabolomic, proteomic, transcriptomic and genomic approach. In practice, the first two approaches are used for determining ripeness degree at harvest time, i.e. sensory, physical or chemical properties changed with fruit ripening. These characteristics of fruits are called maturity indicesand may be more or less reliable; therefore, several indices are needed to be used for determining ripeness degree. There are several types of fruit maturity that can sometimes lead to misconception in defining optimal ripeness degree for different purposes. In certain fruit species, some types of maturity, defined by different terms coincide in time. Contrary to that, the same term can be used in other fruit species to determine the type of maturity of fruits with different characteristics, harvested at different times and used for different purposes. The most common terms are physiological (botanical, biological) maturity, commercial (horticultural, harvesting) maturity, consumption and technological maturity. Technological maturity is a stage of ripeness in which fruit has certain chemical composition, physical and organoleptic characteristics necessary for obtaining required properties (optimal, i.e. top quality) of the finished product with highest yield possible (the most economical production). Technological maturity should be defined for each fruit species and cultivar, as well as for the type of product for which raw material is intended. In brandy production, fruits of most fruit species are harvested in appropriate ripeness degree (technological maturity) and are used for processing immediately after harvest. Some fruit species (apple, pear and quince) can be harvested even before reaching technological maturity after which, in order to achieve adequate characteristics required for processing into brandy, they should ripen further, mostly in controlled conditions regarding air temperature and humidity. Technological maturity of fruitintended for brandy production occurs at full maturity and sometimes in the stage of partial, mild over-ripeness while, in exceptional cases only, prior to full maturity. While determining optimal technological maturity of fruits for brandy production, the greatest attention is commonly paid to raw material characteristics, which are of importance to economical production, that is, for obtaining the highest yields of brandy. Traditionally, in processing fruit brandies and those obtained from grapes, fruits that have reached full maturity are considered to be at appropriate technological maturity. Such fruits have the highest content of fermentable sugars and in stone fruits the lowest stone share in the fruit, which enables obtaining high yields of brandy. Ripeness degree of fruit harvested in this stage is described by some authors as sugar ripeness, i.e. alcoholicripeness, since most sugars are transformed into ethanol during alcohol fermentation. In other words, the highest sugar content in fruit, as the best indicator of optimal maturity, determines the potential alcohol content in fermented raw material, i.e. yield of brandy. There are other criteria to determine optimal fruit ripeness for processing into brandy, thus the optimal ripeness for processing can be described in other terms. During ripening, there comes to an increase of the ratio of total sugar and pectin concentrations, which is of significance for potential methanol content in brandy. Changes in contents of pectin and other polysaccharides lead to fruit softening (textural maturity) which is of large importance for processing certain types of stone and berry fruits in a traditional way, with no prior preparation of fruits for alcoholic fermentation. It is traditionally considered that fruits at full maturity have a developed, intense and pronounced aroma and that as such are suitable for processing into brandy. In grapes, for example, it is considered that at ideal maturity, maximal concentration of sugar coincides with a fully developed aroma of grape. There are exceptions to the rule, particularly today, with severe climatic changes, so in order to obtain brandy with pronounced fruityaroma, the fruit is harvested before full maturity. Reaching the highest concentration of some desirable aromatic components in the fruit (for example, terpenic alcohol – linalool and other) can occur before accumulation of the maximum sugar content in fruit followed by degradation, i.e. lowering concentration of these. Ripeness degree where the highest content of certain cultivar specific aromatic components is reached, with simultaneous loss of vegetative, green note (conditioned by decreasing content of certain С6 аldehydes and alcohols), is called aromatic maturity. Different fruit species and cultivars have different components giving specific aroma of fully ripen fruits. For example, during ripening of plum fruit, the value of the ratio of two important aromatic (nonanal and Е-2-hexenal)components increases. In apricot and peach, it is at full maturity stage that fruits develop specific aroma on which distinctive sensory properties of apricot and peach brandy depend. Sour cherries passing from the stage of full maturity into stage of overripeness have more intense distinctive stone-like aroma (benzaldehyde). If fruits of these species are processed at full maturity or prior to full maturity, brandies with somewhat different aroma profile are obtained. In Williams pear, overripening of fruits leads to undesirable transformations of certain esters of decadienoic acid, hence brandy of lower degree of fineness and less pronounced aroma typical for this cultivar is obtained. If the fruit is disintegrated appropriately during processing, degree of fruit ripeness has no significant effect on duration of alcoholic fermentation. Contents of numerous volatile ingredients in fruit brandies (regardless of whether they originate from fruits or are formed during primary processing, alcoholic fermentation and distillation) from the group of alcohols, esters, acids, adehydes and acetals, which crucially affect the aroma of fruit brandy, depend on ripeness degree of the fruit used for processing. Best sensory characteristics of brandy are usually obtained by processing fruits at full maturity (fully ripe fruits). Still, there are exceptions to this, which is that fruits of certain fruit species and cultivars harvested before full maturity or in the stage of overripeness give brandies which, according to sensory characteristics can be classified into brandies of top quality.",
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 = "Stepen zrelosti voća – važan činilac kvaliteta sirovine u proizvodnji voćnih rakija, Degree of fruit ripeness – an important factor of raw material quality in fruit brandy production",
pages = "48-43"
}

Popović, B.. (2022-02-28). Stepen zrelosti voća – važan činilac kvaliteta sirovine u proizvodnji voćnih rakija. 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., 43-48.

Popović B. Stepen zrelosti voća – važan činilac kvaliteta sirovine u proizvodnji voćnih rakija. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija. 2022;:43-48..

Popović, Branko, "Stepen zrelosti voća – važan činilac kvaliteta sirovine u proizvodnji voćnih rakija" in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija (2022-02-28):43-48.

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

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

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

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

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

TY  - 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.