Title: MAKRENA – A NEW QUINCE (Cydonia oblonga Mill.) CULTIVAR DEVELOPED AT FRUITRESEARCH INSTITUTE, ČAČAK

Authors: Ivana Glišić, Žaklina Karaklajić-Stajić, Olga Mitrović, Nenad Popović

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Abstract: This study presents the results of a two-year (2023/2024) investigation into the phenological (flowering and ripening time) and pomological (morphometric, chemical, and organoleptic) traits, as well as the yield performance, of the newly developed quince cultivar ʻMakrenaʼ (ʻLeskovačkaʼ × ʻČeškaʼ), bred at the Fruit Research Institute, Čačak. The research also included a comparative analysis with the standard cultivar, ʻLeskovačkaʼ, which is the most widely cultivated quince genotype in commercial orchards in the Republic of Serbia. Both studied cultivars exhibited a late-season flowering period and synchronous fruit ripening in the first half of October. Compared to the standard, the ʻMakrenaʼ demonstrated a higher average fruit weight (219.16 g) and width (78.05 mm), whereas ʻLeskovačkaʼ showed a greater average fruit height (71.16 mm). The fruits of both cultivars had similar average contents of total sugars and total acids, as well as similar pH values. A higher average content of soluble solids (17.65%) and invert sugars (9.01%) was observed in fruits of cultivar ʻLeskovačkaʼ, while ʻMakrenaʼ fruits contained a higher level of sucrose (1.25%). The overall organoleptic evaluation of the fruits was similar for both cultivars. Fruits of the ʻMakrenaʼ cultivar were rated as more attractive (5.00) and with better texture (3.20), while ʻLeskovačkaʼ fruits were characterized by a more pronounced flavour (4.35) and aroma (3.10). During the initial fruiting years, the ʻMakrenaʼ cultivar demonstrated hi - g her yields, averaging 4.50 kg per tree, or 4.81 t ha-1. The values of all examined parameters varied significantly between the individual years of the study, which can be attributed to the influence of environmental factors specifictoeach experimental year. Based on the obtained results, the new quince cultivar ʻMakrenaʼ can be recommended for cultivation in commercial orchards in Serbia. Furthermore, this cultivar represents valuable initial material for future quince breeding programs aimed at developing high-yielding cultivars with superior fruit quality.

Key words: quince, new cultivar, phenological and pomological characteristics, yield performance

Title: In vitro pollen germination and pollen tube length as indicators of temperature effects on sweet cherry genotypes

Authors: Slavica Čolić, Slađana Marić, Milena Đorđević, Ivana Glišić, Sanja Radičević, Milan Lukić, Vera Rakonjac

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Abstract: This study evaluated the effects of temperature on in vitro pollen germination and pollen tube growth in eight sweet cherry genotypes (‘Burlat’, ‘Canetova’, ‘Dolga Šiška’, ‘G-2’, ‘Kordia’, ‘Lapins’, ‘Rita’, and ‘Sunburst’) over two consecutive years (2022–2023). Experiments were conducted at 17°C and 20°C to assess genotypic variability and adaptability under changing climatic conditions. Results revealed considerable variability among genotypes: pollen germination ranged from 9.3% (‘Kordia’) to 53.9% (‘Lapins’), while pollen tube length varied from 180.8 μm (‘Dolga Šiška’) to 669.3 μm (‘Lapins’). Germination was generally higher at 17°C than at 20°C, contrary to expectations. ‘Lapins’, ‘Canetova’, and ‘G-2’ maintained stable pollen germination and tube growth across years, highlighting their potential as reliable pollenisers. In contrast, ‘Dolga Šiška’ and ‘Sunburst’ showed drastic reductions under less favourable conditions, confirming their sensitivity to environmental stress. Analysis of variance indicated that genotype was the dominant factor for pollen tube growth, while strong genotype × year interaction was the main determinant of pollen germination. These findings demonstrate that pollen performance is a valuable indicator of reproductive resilience, and they identify genotypes suitable for orchard planning to secure fruit set and yield stability under climate change.

Key words: Prunus avium, pollen viability, components of variability, climate change resilience

Title: Genetic insights into S-haplotype determination in sour cherry cultivars released at the Fruit Research Institute, Čačak

Authors: Slađana Marić, Sanja Radičević, Ivana Glišić, Nebojša Milošević, Milena Đorđević, Slavica Čolić, Nenad Popović

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Abstract: Sour cherry (Prunus cerasus L.) possesses considerable potential to maintain a prominent position in the fruit-growing structure of the Republic of Serbia, owing to both its economic importance and long-standing cultivation tradition. Breeding activities on this tetraploid species at the Fruit Research Institute, Čačak (FRI) have a decades-long background, resulting in five cultivars released to date – ‘Čačanski Rubin’, ‘Iskra’, ‘Nevena’, ‘Sofija’ and ‘Šumadinka’. Identification of S-haploty pes in released and parental cultivars represents a crucial step in their molecular characterisation and is highly relevant for both breeders and growers, as sour cherry also exhibits a gametophytic self-incompatibility system controlled by two multi-allelic genes located at the S-locus. The aim of this study was to compile existing knowledge and present new data on S-haplotypes (S-RNase and SFB alleles) of parental and released cultivars from the FRI sour cherry breeding programme. S-haplotype identification was carried out using the polymerase chain reaction method, employing three consensus primer pairs specific to the first and second S-RNase introns, allele-specific primers for both S-RNase and SFB genes, and genetic tests to detect stylar- part and pollen-part mutants. This study determined the complete S-haplotype of ‘Čačanski Rubin’ (S1S4S13'S36a) and, for the first time, identified three S-haplotypes in ‘Heimanns Konserven Weichsel’ (S9S13S36b2). Furthermore, the pedigrees of FRI-released cultivars were analysed based on S-locus polymorphism.

Key words: Prunus cerasus L., S-RNase, SFB, S-genotyping, gametophytic self-incompatibility, sour cherry breeding

Title: Microalgae-based biostimulants change physiological, agronomic and fruit quality traits of ‘Solu Red’ and ‘Wakefield’ raspberries

Authors: Jasminka Milivojević, Slavica Spasojević, Jovan Radaković, Dragan Radivojević, Miloš Perišić

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Abstract: This study illustrates the effect of the microalgae-based biostimulants ‘Algafert’ (0.75% N; 7.40% P2O5, 3.20% K2O, 5.60% free amino acids) and ‘Biofat 600’ (2.70% N, 6.70% Ca, 0.10% P2O5, 0.10% K2O, 6% free amino acids) on the leaf concentration of chlorophyll (SPAD) and nitrogen (mg g-1), cane architecture traits, productivity, biometric and chemical fruit properties of raspberry cultivars ‘Solu Red’ and ‘Wakefield’. This research was carried out in a raspberry plantation established in 10-l pots filled with coco peat in the spring of 2022 (company ‘Floriva’, municipality of Ivanjica). The following treatments were applied: T1 – ʽBiofat 600ʼ (2 foliar applications, 2 l ha-1 per application); T2 – ʽAlgafertʼ (2 foliar applications, 1 l ha-1 per application) + ʽBiofat 600ʼ (1 foliar application, 2 l ha-1) and T0 – control treatment. The first application was performed on May 17, 2024 (40% of opened flowers) followed by the second application during the fruit setting and growth. Both biostimulants’ treatments significantly increased concentrations of chlorophyll and nitrogen after the second application compared to the control. ‘Wakefield’ exhibited significantly higher chlorophyll and nitrogen concentrations compared to ‘Solu Red’. A significantly higher number of fruiting laterals (32.6) and yield per cane (1261.3 g) were recorded in ‘Solu Red’, while the number of fruits per cane did not differ significantly between the tested cultivars. ‘Solu Red’ showed significantly higher values for the fruit volume-related traits and total acids compared to ‘Wakefield’. This study revealed that microalgae-based biostimulants offer a unique opportunity to strengthen the plants' capacity to cope with challenges amplified by climate change.

Key words: ʽAlgafertʼ, ʽBiofat 600ʼ, raspberry, leaf chlorophyll, yield, fruit quality

Title: QUALITY OF FRUIT SPIRITS FROM NEW STONE FRUIT GENOTYPES OBTAINED BY TWO MOST COMMONLY USED PROCESSING METHODS IN SERBIA

Authors: Brаnkо Pоpоvić, Ninоslаv Nikićеvić, Vеlе Теšеvić, Ivаn Urоšеvić, Оlgа Мitrоvić, Nеmаnjа Мilеtić, Аlеksаndrа Kоrićаnаc, Nenad Popović

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Abstract: 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 four new genotypes created at the Fruit Research Institute, Čačak – three plum genotypes (ʻMildoraʼ, ʻNadaʼ, ʻHybrid 22/17/87ʼ) and one sour cherry genotypes (ʻSofijaʼ), obtained in two different ways. The plum cultivar ʻČačanska Rodnaʼ and the sour cherry cultivar ʻŠumadinkaʼ were used as standard. 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 examined genotypes, prepared in these two ways, were spontaneously fermented and distilled immediately after finished 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. Most of the analyzed components in fruit spirits made from standard cultivars (plum – ʻČačanska Rodnaʼ and sour cherry – ʻŠumadinkaʼ) exhibited similar behavior patterns, depending on the processing method, as those in fruit spirits made from newly developed genotypes. High-quality fruit spirits can be produced by appropriately processing the fruits of newly developed stone fruit genotypes. If the stones were not removed during processing (traditional process), a slightly better sensory qualities were obtained in fruit spirits of ʻNadaʼ plum cultivar and ʻSofijaʼ sour cherry cultivar, while the opposite was found in fruit spirits from other examined plum genotypes (ʻMildoraʼ and ʻHybryd 22/17/87ʼ). The high sensory ratings of fruit spirits produced from cultivars ʻČačanska Rodnaʼ and ʻŠumadinkaʼ confirm why these genotypes have long been favored by producers aiming to produce highquality products.

Key words: plum, sour cherry, distillates, chemical composition, sensory characteristics