Title: INDUCTION OF FEATHERS ON ‘KNIP-BOOM’ APPLE NURSERY TREES OF ‘GOLDEN DELICIOUS’ AND ‘JONAGOLD’ USING BA AND GA4+7

Authors: Zoran Keserović, Nenad Magazin, Marko Dorić, Biserka Milić, Maja Miodragović

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Abstract: Production of two year old ‘knip-boom’ apple trees presumes usage of phytohormones in order to induce formation of high numbers of quality feathers. This paper investigates the effects of benzyladenine (BA) and combinations of BA and gibberellin 4+7 (GA4+7) on the formation of feathers on ‘knip-boom’" apple trees of cultivars ‘Golden Delicious’ -Reinders® and ‘Jonagold’ Red Jonaprince®. The following treatments were applied: BA+GA4+7 1x and 2x in the rate of 450 µl l-1 BA and BA 2x, 3x, 4x, 5x and 6x in the rate of 300 µl l-1l BA. At the end of vegetation, the following parameters were measured: total number of feathers, total and average feather length, feather growth angle, tree height and trunk diameter. Applied phytohormones significantly affected the formation of feathers. Number of feathers in treatments was significantly higher than in control. Based on the results of this research, it can be concluded that repeated sprayings of BA+GA4+7 and BA, to certain limits, lead to an increase of total number of feathers. Due to the significant effect of BA and GA4+7 + BA on the total number of feathers, treatments had a significant effect on the length of feathers, feathers growth angle, height and diameter of the trees. Some treatments with BA had a negative influence on the tree height. The treatments did not have negative effect on tree diameter except for ‘Jonagold’ in BA treatment repeated 3 and 4 times where slight negative effect was noticed.

Key words: apple, nursery tree, feathers, apical dominance, auxins

Title: MORPHOLOGICAL CHARACTERISTICS OF FRUIT AND SEED GERMINATION OF WILD PEAR GENOTYPES (PYRUS COMMUNIS L.) IN THE NORTHWESTERN PART OF THE REPUBLIC OF SRPSKA

Authors: Nada Zavišić, Dragana Drobnjak, Milutin Misimović, Željka Kremenović

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Abstract: Current forms of wild pear in natural population have generative origin and they are a rich genetic resource which can be a good initial material for the selection and breeding of generative rootstocks. Tested genotypes could be a initial material for selection of rootstocks. The study material was collected in the wider area of the Northwestern part of the Rebublic of Srpska in the 2008 and 2009. Fruit weight, width and height of the fruit, the number of seeds per fruit and the number of seed in 100 g of dried seeds on average sample of 30 fruits were measured for each selected genotype. The fruits of researched genotypes were matured in the period August-October. The fruits of tested genotypes have different shapes: rounded, flattened or pear-shaped. The average fruit weight is from 11.58 to 26.30 g. Number of vital seeds in the fruit is different and the average is about 5.23. There are differences between the years of study, so there were on average 5.08 and 5.38 seeds per fruit of pear in 2008 and 2009 respectively. Depending on seed size, number of seeds per 100 g of seed was on averige from 2,400 to the 5,800. Seed germination was different by the tested genotypes and the average was 30.21%. Germination varied by years of research and in our experiment it was higher in 2008 (33.55%) than in 2009 (24%). The seeds of the later maturing genotypes were larger and displayed better germination as well as better vigor.

Key words: wild pear, genotype, fruit, seeds, germination

Title: EFFECT OF REDISTILLATION CUTS ON QUALITY OF ‘CRVENA RANKA’ PLUM BRANDY

Authors: Ninoslav Nikićević, Branko Popović, Vele Tešević, Olga Mitrović, Miodrag Kandić, Nemanja Miletić, Ivan Urošević

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Abstract: ‘Crvena Ranka’ is a plum cultivar intended for production of top-quality plum brandies. Traditional processing of fruits of ‘Crvena Ranka’ into brandy includes double alembic distillation. The first distillation of fermented mash does not involve separation of fractions, whereby ethanol content in the distillate obtained (raw plum brandy) ranges from 20 to 25% v/v, although it commonly amounts to 30% v/v. The second distillation (redistillation of raw brandy) results in the separation of the head, heart and tail products whereby only the mid-fraction (heart) is used for producing the end product plum brandy. In traditional plum production, ethanol content in mid-fraction is about 50% v/v. Modern redistillation procedure recommends earlier separation of heart from tail, ethanol content in thus obtained mid-fraction being in excess of 50% v/v, reaching even 65% v/v. The present study was undertaken to establish the effect of heart and tail cutting times on quality chemical composition and sensory characteristics of plum brandy made from fruits of ‘Crvena Ranka’. Redistillation of raw crude plum brandy with 25.8% v/v ethanol content involved 6 redistillation methods. Depending on heart and tail cutting times, mid-fractions obtained had 50%, 52.5%, 55.0%, 57.5%, 60.0% and 62.5% v/v ethanol content. Identical quantity of the head products was yielded in all redistillation variants (1% batch). Ethanol content in the obtained mid-fractions was lowered to 45% v/v by deionized water. Gaschromatographic and chemical analyses of major components in the brandies were performed. Sensory analysis was done by a modified Buxbaum method. Different cuts of distillate to separate the heart products from the tail products had an influence on chemical composition viz. total acids, total esters, 1-hexanol as well as the components turning into the distillate either at the end of separation of mid-fraction or at the beginning and during the separation of the tail products. As for the sensory assessment of plum brandies produced, no significant differences were evidenced.

Key words: plum brandy, ‘Crvena Ranka’, redistillation, chemical composition, sensory characteristics

Title: APPLICATION OF PCR METHOD IN DETERMINATION OF S-GENOTYPE IN SWEET CHERRY (PRUNUS AVIUM L.) AT FRUIT RESEARCH INSTITUTE ČAČAK

Authors: Slađana Marić, Sanja Radičević

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Abstract: The paper presents the results of determination of Sgenotypes for eight introduced sweet cherry cultivars using the polymerase chain reaction (PCR method) with consensus primers for the first and the second introns, as well as with allele-specific primers. Based on these primers, the following S-genotypes were confirmed: S1S7 Š‘Dolleseppler’ (Kiefer)Ć, S1S5 (‘Drogans Gelbe’), S3S4 (‘Germersdorfer’ and ‘Karina’), S3S6 (‘Kordia’), S1S3 (‘Regina’) and S1S2 (‘Summit’). For the ‘Majova rana’ cultivar, being the female or male parent of sweet cherry cultivars developed at Fruit Research Institute in Čačak, S-genotype of S1S4 and the incompatibility group IX were determined for the first time.

Key words: Prunus avium, cultivar, S-allelic constitution, incompatibility group

Title: ACTIVE ROOT SURFACE AREA AS CHERRY ROOTSTOCK SELECTION PARAMETER

Authors: Mirjana Ljubojević, Vladislav Ognjanov, Goran Barać, Dušica Bošnjaković, Emina Mladenović, Jelena Čukanović

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Abstract: The aim of this study was the characterization of the radial conductivity as a parameter in the selection of low-vigorous cherry rootstocks. Total and active root system surface area were studied as indicators of the European ground cherry and ‘Oblačinska’ sour cherry (Prunus fruticosa Pall. and Prunus cerasus L.) radial conductivity, compared with standard cherry rootstocks of different vigor (Gisela 5, PHL-A, Colt and ‘Cigančica’). Very high values of the active root surface area were measured in control rootstock Colt and cherry selections SV7 and OV32. Very low values of the active root surface area were determined in selections OV31, OV22 and SV1, while a low and very similar values were determined for Gisela 5 and selections OV13, OV33, SV2, SV4, which gives these genotypes a great selection values.

Key words: Prunus, rootstock, active root surface area, total root surface area, methylene blue

Title: PROPAGATION OF BLACKBERRY CV ‘ČAČANSKA BESTRNA’ (RUBUS FRUTICOSUS L.) BY SOFTWOOD CUTTINGS

Authors: Đurđina Ružić, Tatjana Vujović, Dragana Vranić, Branko Jovanović

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Abstract: Blackberry ‘Čačanska Bestrna’ (Rubus fruticosus L.) has been successfully propagated by softwood cuttings under the ‘mist’ irrigation in the greenhouse. We used two types of softwood cuttings: type 1, with two vegetative buds and type 2, with one vegetative bud, which were removed from the upper, middle and lower thirds of the shoots and placed in a substrate in a vertical (type 1), and vertical and horizontal positions (type 2). The highest percentage of rooted cuttings (95.40%) was obtained with cuttings originated from uppper third of shoots with two vegetative buds (type 1), but also from middle third of shoots with one vegetative bud (type 2), in vertical position (93.00%). The root system was best developed with cuttings originated from middle third of shoots with one vegetative bud, in both vertical and horizontal position (23.26 cm and 22.46 cm, resp.). Newly formed shoots of rooted cuttings were the longest when they were removed from the middle third of shoots with two vegetative buds (12.09 cm). According to obtained results, the recommendation is to use both types of cuttings originated from the upper or middle third of the shoots.

Key words: blackberry, softwood cuttings, ‘mist’ system

Title: THE STABILITY OF VITAMIN C IN THE ROSE HIP (ROSA CANINA L.) PRODUCTS AND THE POSSIBILITY OF VALORIZATION OF ROSE HIP SEED OIL

Authors: Dragana Paunović, Dušica Mirković, Biljana Rabrenović, Tanja Petrović, Jasmina Rajić, Mile Veljović

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Abstract: The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis.

Key words: rose hip, drying, rose hip marmalade, rose hip seed oil