Title: GENE TRANSGRESION AS A SOURCE OF GENETIC VARIABILITY IN SELECTION OF COLUMNAR APPLES

Authors: Vladislav Ognjanov, Mirjana Ljubojević, Goran Barać, Maja Miodragović, Jovana Dulić, Dušica Dorić, Emina Mladenović

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Abstract: The paper presents the results of investigation of the possibility of obtaining new genetic variability in the selection of columnar apple as a result of gene transgression. The resulting hybrids are columnar and dwarf growth type selections recognizable by vegetative characteristics of upright cordon and fruit quality. The percentage of progeny with extremely low vigor in relation to parents is small (1-10%) but it is a very valuable initial material for further selection. Three selections were created, two moderately vigor columnars with yellow fruits and a dwarf selection with well colored red fruits.

Key words: apple, columnar tree habit, gene transgresion

Title: EFFECT OF DIFFERENT DRYING TEMPERATURE ON THE ANTIOXIDANT PROPERTIES OF THE APPLE CULTIVARS ‘IDARED’ AND ‘GOLDEN DELICIOUS’

Authors: Dragana Paunović, Mile Veljović, Tanja Petrović, Dušica Mirković, Ivan Pokeržnik, Jasmina Rajić, Branislav Zlatković

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Abstract: The apple (Malus  domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.

Key words: apple, drying, antioxidant activity, phenolic compounds

Title: VEGETATIVE GROWTH PARAMETERS OF QUINCE CULTIVARS

Authors:Aleksandar Radović, Dragan Milatović, Dragan Nikolić

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Abstract: The vegetative growth parameters of eight quince cultivars were examined in the four-year period (2010-2013). Studied cultivars differed significantly based on all examined parameters. Trunk circumference, trunk cross-sectional area and tree height were the lowest in the ‘Leskovačka’ cultivar, and the highest in the ‘Portugal’ cultivar. In addition, the ‘Portugal’ cultivar had the largest dimensions of the crown. Based on the examined parameters quince cultivars were divided on dwarfing (‘Leskovacka’), medium-vigorous (‘Vranjska’, ‘Pazardžijska’, ‘Hemus’ and ‘Asenica’) and vigorous (‘Portugal’, ‘Morava’ and ‘Triumph’). This classification is very important to determine the optimal planting distance when establishing new quince orchards.

Key words: Cydonia oblonga, cultivar, tree, crown, vigour

Title: IN VITRO MICROPROPAGATION OF FRUITS ECONOMIC EFFICIENCY OF APPLICATION

Authors: Đurđina Ružić, Radosav Cerović, Tatjana Vujović

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Abstract: Aspects of rationalization and the introduction of socalled ‘low cost’ technology of micropropagation and wider applicability for commercial purposes in the field of pomology, were investigated in this paper. The application of micropropagation in terms of cost-effectiveness and applicability in our conditions, from there presentation of successful international commercial laboratories for in vitro micropropagation, possible methodological and economic recommendations, conditions of growing plants, to necessary equipment and good practices, were discussed.

Key words: micropropagation in vitro, fruit species, commercial use

Title: SENSORY PROPERTIES OF PLUM BRANDIES OBTAINED BY BLENDING DISTILLATES OF PLUM CULTIVAR ‘CRVENA RANKA’ AND OTHER CULTIVARS

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

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Abstract: Serbian plum brandy may be obtained by processing fruits of a single plum cultivar, whereby depending on the used cultivar the obtained monovarietal brandies may be sensory classified as supreme, high-quality, good quality and lower quality brandies. Plum brandy is also obtained by blending different cultivars, where it is possible to blend in fruits which are left to rest for alcoholic fermentation (this is a rare situation, possible only for cultivars with a concurrent ripening time), as well as soft monovarietal brandies prior to redistillation, or strong monovarietal brandies after redistillation. As an indigenous plum cultivar tolerant to sharka, ‘Crvena Ranka’ is widely grown in Serbia. Together with ‘Požegača’, it is also the plum cultivar responsible for the fame of the Serbian Slivovitz. ‘Crvena Ranka’ yields a supreme quality brandy which can be used as a base for producing high-quality plum brandies, by forming specific two-cultivar blends in a combination with other compatible cultivars, used in a suitable ratio. The aim of the study was to establish the compatibility of ‘Crvena Ranka’ and other plum cultivars with a significant share in the Serbian plum production (‘Požegača’, ‘Dragačica’, ‘Stanley’, ‘Čačanska Rodna’ and ‘Čačanska Lepotica’) for the purposes of making distinctive blends (coupages) to be used as a base for the production of supreme-quality brandy. In addition to this, it was necessary to determine the most suitable blending technique from the aspect of attaining the supreme quality of the final brandy: 1) blending raw soft brandies in 75/25%, 50/50% and 25/75% ratios, before they are jointly redistilled, or 2) blending the middle fractions (hearts) obtained by redistilling individual monovarietal soft brandies, using the same 75/25%, 50/50% and 25/75% ratios. The results of the sensory analysis reveal that the largest number of the coupages which were awarded a grade above 18.01 (gold medal), were formed by blending brandies produced from cultivars ‘Crvena Ranka’ and ‘Dragačica’, i.e. brandies made from cultivars ‘Crvena Ranka’ and ‘Čačanska Rodna’. The lowest compatibility in blending was observed in brandies produced from cultivars ‘Crvena ranka’ and ‘Čačanska lepotica’. In all of the observed cases, blending with the brandy made from ‘Crvena Ranka’ improved the quality of brandies made from ‘Stanley’ and ‘Dragačica’. Blending of brandies made from ‘Crvena ranka’ and ‘Požegača’ must be performed with utmost care and skill, since although well-composed blends feature a better sensory quality compared to the initial monovarietal brandies, inadequately composed blends may receive lower sensory-quality grades than their contributing monovarietal brandies. It was observed that the best sensory characteristics are achieved when the coupage is produced by redistilling a blend of raw soft brandies in the corresponding ratio, as opposed to blending strong varietal brandies.

Key words: plum cultivar, plum brandy, redistillation, blending, sensory characteristics

Title: Predicting delayed graft incompatibility in sweet cherry by peroxidase isoenzyme analysis

Authors: Slavica Čolić, Milica Fotirić Akšić, Vera Rakonjac, Dragan Nikolić

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Abstract: This study was carried out on one-year old sweet cherry trees of ‘Burlat’, ‘Canada Giant’, ‘Hedelfinger’, ‘Summer Sun’ and ‘Sunburst’ grafted on both ‘Colt’ and ‘Gisela 6’ in order to determine their compatibility. For this purpose, peroxidase (PRX) isoenzyme bands were identified by polyacrylamide gel electrophoresis (PAGE). Samples of inner bark were taken 12 months after grafting from the following three zones: rootstock, grafting union (which included 5 cm above and below grafting union) and central part of the scion. ‘Hybrid’ zymogram of PRX from grafting union having all bands from both graft partners might indicate compatible grafting combination between ‘Summer Sun’ and ‘Colt’. In all the other cultivar/rootstock combinations, some symptoms of incompatibility can be expected. The results showed that peroxidase activity could be used as a parameter in the early determination of possible graft incompatibility in sweet cherry.

Key words: graft incompatibility, peroxidase activity, Prunus avium L., rootstock, grafting

Title: NEW SOUR CHERRY (PRUNUS CERASUS L.) CULTIVARS DEVELOPED AT FRUIT RESEARCH INSTITUTE IN ČAČAK

Authors: Sanja Radičević, Radosav Cerović

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Abstract: The paper presents results of the two-year (2014-2015) study of flowering and ripening time, morphometric properties and biochemical composition of fruits, and field resistance to economically important diseases and pests of newly-recognized sour cherry cultivars ‘Iskra’ (Köröser Weichsel  Heimanns Rubin), ‘Nevena’ (Köröser Weichsel  Heimanns Konserven Weichsel) and ‘Sofija’ (Čačanski Rubin  Heimanns Konserven Weichsel). The new cultivars have large and high quality fruits, with light red (‘Iskra’), dark red (‘Nevena’) and red (‘Sofija’) skin colour. The ripening time was in the second decade (‘Sofija’), i.e. in the third decade of June (‘Nevena’ and ‘Iskra’). The cultivars exhibited a high level of field resistance to Blumeriella jaapii (Rehm.) v. Arx. and Monilinia laxa /Ader et Ruhl./ Honey ex Whetz. Due to the numerous positive bio-economic characteristics, the newly recognized sour cherry cultivars developed at the Fruit Research Institute, Čačak, deserve to be given a place in commercial orchards, as well as in parental combinations of sour cherry breeding programmes.

Key words: Prunus cerasus L., new cultivars, phenological-pomological properties, biochemical composition of fruits, field resistance