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Degree of fruit ripeness – an important factor of raw material quality in fruit brandy production
No full textStepen 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 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
In vitro screening of antagonistic activity of microorganisms against anthracnose disease
No full textAnthracnose disease can be successfully controlled by chemical pesticides in conventional fruit growing. However, in organic farming, in order to maintain environmental safety and fulfill consumer demand for pesticide-free food, the control of this disease is a major problem. The use of biocontrol agents with the antagonistic mechanism of control of many phytopathogens is an innovative alternative for cost-effective and eco-friendly production. The antagonistic activities of Trichoderma viride and Bacillus subtilis were tested in vitro against Colletotrichum acutatum, one of major plant pathogens responsible for anthracnose. The microbial antagonists inhibited mycelial growth in the dual culture. T. viride exhibited strong antagonism against C. acutatum isolates (80%). The B. subtilis isolate also had a strong effect on inhibiting the development of C. acutatum (37.5%). The results of this study identified T. viride and B. subtilis as promising biological control agents for further testing against anthracnose disease in fruits.U konvencionalnoj voćarskoj proizvodnji antraknoza se može uspešno kontrolisati korišćenjem hemijskih pesticida. Međutim, u cilju očuvanja životne sredine i zadovoljavanja rastućih potreba potrošača za zdravstveno bezbednom hranom, kontrola ove bolesti predstavlja jedan od većih problema u organskoj poljoprivrednoj proizvodnji. Upotreba bioloških sredstava koja se odlikuju antagonističkim mehanizmom dejstva protiv velikog broja biljnih patogena predstavlja inovativnu alternativu za ekonomičnu i ekološki prihvatljivu voćarsku proizvodnju. U radu su prikazani rezultati in vitro ispitivanja antagonističkih svojstava sojeva Trichoderma viride i Bacillus subtilis u borbi protiv jednog od najznačajnijih prouzrokovača antraknoze biljaka - Colletotrichum acutatum. Mikrobni antagonisti su inhibirali rast micelija u dualnoj kulturi. T. viride je ispoljila snažan antagonizam u odnosu na izolat C. acutatum (80%). Izolat B. subtilis takođe je imao snažan efekat na inhibiciju razvoja C. acutatum (37,5%). Rezultati ove studije pokazali su da sojevi T. viride i B. subtilis predstavljaju obećavajuće biološke agense pogodne za dalja ispitivanja u borbi protiv antraknoze u plodovima
Genetic diversity of fig accessions under atypical climatic conditions assessed by fruit quality and antioxidant activity
No full textDuring two consecutive years, we investigated main physical and chemical properties of 10 native fig acces-sions grown in situ under atypical i.e. moderate climate of Serbia. This study represents the first detailed research on the analysis of different types of fig accessions and evaluation of their main fruit quality attrib-utes. Results showed that all evaluated traits significantly varied among accessions, whereas influence of year and interaction accession pound year was minor. Fruit weight (FW) and fruit size were much higher in ligh-ter accessions compared to dark colored ones. Three accessions ('TMAF 5', 'TMAF 9' and 'TMAF 10') had solu-ble solids content (SSC) higher than 20 degrees Brix.'TMAF 8' with brighter skin had the sweetest fruits compared to the rest. 'TMAF 7' accession with yellow-green skin had smaller values of SSC, pH juice, ripening index (RI) and ash and low to moderate titratable acidity (TA). This accession also had the lowest content of phenolic compounds. In contrast, dark skin fruits exhibited a higher total polyphenol content (TPC) compared to ligh-ter fruits. The majority of significant correlation coefficients were found in the characteristics representing FW with fruit dimensions i.e. fruit size and fruit shape indexes. Also, strong correlations between the amounts of total phenolics, total flavonoids (TFC), antioxidant capacity (TAC), chlorophylls (a, b) and carote-noids were found. Principal component analysis (PCA) revealed that the first three components explained 82.20% of the total variation, where fruit physical and chemical traits contributed most of the total variation. Since the knowledge and experience about growing figs in Serbia is extremely modest, it is necessary to con-tinue testing in the future
Влияние на биостимулаторите върху качеството на ябълкови плодове
No full textThe influence of the application of soil biofertilizers on the content of sugar, macro, microelements and heavy metals in the fruits of the apple cv. Idared and Red Chief was analysed. In both cultivars, lower values of soluble solids content (SSC), total sugars (TS), inverted sugars (IS), sucrose and higher titratable acidity (TA) were measured, as well as increased absorption of Ca, Mg, Na, P, Cu, Mn. In cv. Idared, in addition to the mentioned elements, the absorption of K and Fe was increased, and the influence of biofertilizers contributed to the reduction of the absorption of Pb, Ni, Cr. The higher Ca content in the treatments enabled a more favorable K/Ca ratio, which contributes to a longer storage of fruits. Biofertilizers with specific consortia of bacteria influenced the utilization of high microbial biodiversity and had a stimulating effect on the uptake of nutrients from the soil and the optimization of their content in apple fruits.Проучено е влиянието на почвени биоторове върху съдържанието на захари, макро и микроелементи и тежки метали в плодовете на ябълкови сортове Айдаред и Ред Чиф. И при двата сорта са измерени по-ниски стойности на съдържанието на разтворими твърди вещества (SSC), общи захари (TS), инвертни захари (IS), захароза и по-високо ниво на титруема киселинност (TA), както и повишена абсорбция на Ca, Mg, Na, P, Cu, Mn. При сорт Айдаред, освен споменатите елементи, е повишена абсорбцията на K и Fe, а влиянието на биоторовете допринася за понижаване на усвояването на Pb, Ni, Cr. По-високото съдържание на Ca в третиранията, позволява по-благоприятно съотношение K/Ca, което допринася за по-дълго съхранение на плодовете. Биоторовете със специфично
съчетание от бактерии влияят върху оползотворяването на високото микробно биоразнообразие и имат стимулиращо въздействие върху усвояването на хранителни вещества от почвата и оптимизиране на съдържанието им в ябълковите плодове
The influence of new vegetative rootstocks on tree vigour, yield and pomological properties of plum cultivars ʻČačanska Lepoticaʼ and ʻJojoʼ
No full textPored brojnih nedostataka, sejanac džanarike (Prunus cerasifera Ehrh.) je najzastupljenija podloga za šljivu u Republici Srbiji. Iako se u svetu dosta radi na stvaranju vegetativnih podloga, one uglavnom nisu dostupne proizvođačima u našoj zemlji. U ovom radu je ispitivan uticaj četiri vegetativne podloge: ʻWavitʼ, ʻWeivaʼ, ʻDoceraʼ i ʻDospinaʼ, od kojih su poslednje dve hipersenzitivne na virus šarke šljive, na bujnost, prinos i pomološke osobine dve sorte šljive ʻČačanska lepoticaʼ i ʻJojoʼ. Utvrđeno je da su pomenute podloge na različit način uticale na ispitivane osobine. Najveću bujnost stabla obe sorte uzrokovala je podloga ‘Weiva’, dok su najslabiju bujnost sorte ‘Čačanska lepotica’ uzrokovale podloge ‘Docera’ i ‘Wavit’, a sorte ‘Jojo’ podloga ‘Dospina’. Najveći prinos je indukovala podloga ‘Weiva’, a najslabiji podloge ‘Docera’ i ‘Wavit’. Najveći uticaj na masu ploda imale su podloge ‘Weiva’ i ‘Wavit’, a na morfometrijske osobine ploda ‘Dospina’ i ‘Wavit’. Kada su u pitanju sorte, veća bujnost, prinos, masa i dimenzije ploda su utvrđeni kod sorte ‘Jojo’ u odnosu na sortu ‘Čačanska lepotica’.Despite numerous deficiencies, the Myrobalan seedling is the most common plum rootstock in the Republic of Serbia. Although a large number of vegetative rootstocks exists worldvide, they are generally not available to producers in our country. In this work, we investigae the influence of four vegetative rootstocks: ʻWavitʼ, ʻWeivaʼ, ʻDoceraʼ and ʻDospinaʼ (last two are hypersensitive to Sharka virus) on tree vigour, yield and pomological properties of two plum cultivars ʻJojoʼ and ʻČačanska Lepoticaʼ. All rootstocks differently affected examined properties. The largest tree vigour in both cultivars was caused by ‘Weiva’, while the smallest tree vigour of ‘Čačanska Lepotica’ was affected by ‘Docera’ and ‘Wavit’, as well as by ‘Dospina’ in ‘Jojo’. The highest yield was induced by ‘Weiva’, and smallest by ‘Docera’ and ‘Wavit’. Rootstocks ‘Weiva’ and ‘Wavit’ showed the largest influence on fruit weight while ‘Dospina’ and ‘Wavit’ affected morphometric properties the most. In terms of cultivars, ‘Jojo’ had largest tree vigour, yield, fruit weight and morphometric properties compared to ‘Čačanska Lepotica’
Plum pox virus and ‘Čačanska Rodna’ - influence on the premature fruit drop, yield and quality
No full textIstraživanja obuhvaćena ovim radom sprovedena su na zaraženim stablima šlјive sorte čačanska rodna kod kojih je potvrđeno prisustvo virusa šarke (PPVRec soj), kao i na zdravim stablima kod kojih nije potvrđeno prisustvo virusa. Zasad u kome su vršena ispitivanja je starosti 14 godina. Kod zaraženih stabala proučavana je dinamika opadanja plodova (1–7. avgust; 8–14. avgust; 15–21. avgust i 22–28. avgust). Nakon berbe je na prosečnom uzorku plodova iz svakog od ovih termina određena: masa ploda (g), sadržaj rastvorlјivih suvih materija (RSM°Brix), ukupnih šećera (%) i ukupnih kiselina (%). Isti parametri određeni su i na prosečnom uzorku plodova ubranih u fazi tehnološke zrelosti sa zdravih stabala. U obe varijante izmeren je ukupan prinos po stablu i jedinici površine. Ukupna količina prevremeno opalih plodova sa zaraženih stabala do 7. avgusta iznosila je prosečno 3,36 kg po stablu (10,25% od ukupnog prinosa). Prosečna masa tih plodova bila je 19,48 g i sadržali su 15,17 °Brix RSM, 6,54% ukupnih šećera i 1,39% ukupnih kiselina. U periodu od 8–14. avgusta sa zaraženih stabala opalo je 10,83 kg plodova po stablu (33,06% od ukupnog prinosa) prosečne mase 20,66 g, sa 16,77 °Brix RSM, 7,21% ukupnih šećera i 1,34% ukupnih kiselina. U trećem terminu sa zaraženih stabala je opalo 8,27 kg plodova po stablu (25,24% od ukupnog prinosa). Nјihova prosečna masa iznosila je 21,36 g i sadržali su 17,71 °Brix RSM, 9,87% ukupnih šećera i 0,76% ukupnih kiselina. U poslednjem terminu sa zaraženih stabala je opalo preostalih 10,30 kg (31,45% od ukupnog prinosa). Prosečna masa ovih plodova bila je 20,95 g, sadržaj RSM 20,07 °Brix, sadržaj ukupnih šećera 10,20% i sadržaj ukupnih kiselina 0,64%. Plodovi ubrani sa zdravih stabala postigli su tehnološku zrelost u periodu 25–28. avgusta. Prosečna masa ovih plodova bila je 26,91 g i sadržali su 20,56 °Brix RSM, 14,10% ukupnih šećera i 0,75% ukupnih kiselina. Ukupan prinos ostvaren na stablima zaraženim virusom šarke iznosio je prosečno 32,76 kg po stablu (40,95 t/ha), dok je prinos sa zdravih stabala iznosio prosečno 31,30 kg (39,12 t/ha).The research was conducted on plum trees of cultivar ‘Čačanska Rodna’ infected by Plum Pox Virus (PPV-Rec strain) as well as on healthy trees in which the presence of the virus was not confirmed. The experimental orchard is 14 years old. In infected trees, the dynamics of fruit dropwere studied in four terms (August 1st – 7th; August 8th –14th; August 15th – 21stand August 22nd – 28th). The average fruit sample from each of these terms was used to determine: fruit weight (g), the content of total soluble solids (TSS°Brix) total sugars (%) and total acids (%). The same parameters were determined on the average sample of fruits harvested in the phase of technological maturity from healthy trees. In both variants, the total yield per tree and unit area were studied. The total amount of prematurely fallen fruits from infected trees until August 7th was an average of 3.36 kg per tree (10.25% of the total yield). The average weight of these fruits was 19.48 g and they contained 15.17 °Brix of TSS, 6.54% of total sugars and 1.39% of total acids. In the period from August 8th –14thfrom infected trees fell 10.83 kg of fruit per tree (33.06% of total yield) with an average weight of 20.66 g, 16.77 °Brix of RSM, 7.21% of total sugars and 1.34% of total acids. In the third term, 8.27 kg of fruit per tree fell (25.24% of the total yield) from infected trees. Their average weight was 21.36 g and they contained 17.71 °Brix of RSM, 9.87% of total sugars and 0.76% of total acids. In the last term, the remaining 10.30 kg (31.45% of the total yield) fell from the infected trees. The average weight of these fruits was 20.95 g, the TSS content was 20.07 °Brix, the total sugar content was 10.20% and the total acid content was 0.64%. Fruits harvested from healthy trees reached technological maturity in the period August 25th–28th. The average weight of these fruits was 26.91 g and they contained 20.56 °Brix of TSS, 14.10% of total sugars and 0.75% of total acids. The total yield harvested from the trees infected with PPV was on average 32.76 kg per tree (40.95 t/ha), while the yield from healthy trees averaged 31.30 kg (39.12 t/ha)
Identification of ETR1 alleles in some Malus Miller species
No full textWild Malus Miller species offer diversity essential for future breeding programmes that are not available within domestic and foreign apple cultivars. These species may provide novel alleles not just for disease resistance, but also for various desirable traits. Predicting and optimising the quality of stored apples and maximising their shelf life are becoming a major challenge worldwide. Ethylene regulates a broad spectrum of developmental and physiological processes in apple (including fruit ripening) and being perceived through the family of receptors, among which Ethylene Receptor 1 (ETR1) is one of the Subfamily I receptors, encoded by ETR1 gene. This study aimed to identify the ETR1 alleles in nine Malus Miller species from the ex situ collection of the Fruit Research Institute, Čačak, Republic of Serbia. The ETR1 alleles were revealed by polymerase chain reaction (PCR) and additional restriction analysis of amplified PCR product (~5,000 bp) with RsaI, AluI and HinfI enzymes. Upon comparison of the observed polymorphisms, six alleles of ETR1 gene (a, b, c, d, f and g) were identified, among which f and g alleles were revealed in this study for the first time. Further characterisation of the novel alleles will be performed through cloning and sequencing of the corresponding DNA fragments. The polymorphisms observed upon PCR amplification and subsequent digestion with aforementioned restriction enzymes were generated in six allelic constitutions for ETR1 gene ‒ bb (one species), bd (one species), bf (one species), b,a/c (three species), ff (two species) and g,a/c/d/g (one species)
Influence of antioxidants in preculture of in vitro microcuttings on grapevine regeneration after cryopreservation
No full textProtokole krioprezervacije potrebno je testirati za autohtone sorte na zaraženom i zdravom sadnom materijalu, jer zaraženost može predstavljati problem u kulturi tkiva. Antioksidansi mogu potaknuti rast biljaka. Cilj rada bio je uspostaviti regeneraciju biljaka inficiranih genotipova u in vitro uvjetima, te na njima testirati standardni protokol krioprezervacije za vinovu lozu. Pupovi inficiranih genotipova veličine 1,5 mm postavljeni su na različite MS (Murashige i Skoog) medije uz dodatak 0,5 mg/L 6-benzilaminopurina (BAP) i 0,05 mg/L indol-3-octene kiseline (IAA) sa antioksidansima (M1: 0,1 mM salicilne kiseline, M2: 1 mM askorbinske kiseline, M3: 1 mM glutationa i M4:kombinacija tri antioksidansa navedenih koncentracija), te je praćen njihov rast in vitro. Iz potjeralih biljaka izolirani su vršni meristemi, te je proveden pokus krioprezervacije (LS-20´, ½ PVS2-30´i PVS2-50´ kontrola i smrzavanje). Najveći rast in vitro postignut je na mediju sa dodatkom glutationa (M3). Zaraženost je imala utjecaj u regeneraciji biljaka in vitro, ali nije utjecala na regeneraciju nakon krioprezervacije.Cryopreservation protocols need to be tested for autochthonous cultivars on an infected and healthy plant material cause virus infection can be difficult in tissue culture. Antioxidants can improve the plant growth. The aim of this work was to establish the plant regeneration of infected plants in tissue culture conditions and testing a standard cryopreservation protocol for grapevine on them. Buds 1.5.mm-size of infected genotypes were inoculated on different MS (Murashige i Skoog) media with addition of 0.5 mg/L 6-benzilaminopurina (BAP) and 0.05 mg/L indol-3-acetic acid (IAA) with antioxidants (M1: 0.1 mM salycilic acid, M2: 1 mM ascorbic acid, M3: 1 mM glutathione and M4: combination of three antioxidants with mentioned concentrations) and in vitro growth was observed. From shooted plants apical meristems were excised and cryopreservation protocol was performed (LS-20´, ½ PVS2-30´and PVS2-50´ control and freezing). The highest in vitro growth was achieved on medium with addition of glutathione (M3). Infection has an effect on regeneration of plants, but has not effect on regeneration after cryopreservation
Study of Eutypa lata isolates originating from Serbia
No full textThe potential influence of different types of light on the growth and sporulation
of Eutypa lata isolates was assessed, and detection at the molecular level was
also performed. By applying in vitro observations, the influence of different
types of light was monitored, (24 h exposure to UV light; alternating 12 h UV
and 12 h darkness; alternating 12 h artificial fluorescent light and 12 h darkness),
on the radial growth and sporulation of the anamorphic stage of three isolates
of Eutypa lata fungus (EL117, EL153 and EL199) by comparison with two
reference isolates of Eutypa lata, BX1.10 and 8F, obtained from the INRA,
France. After the molecular detection using of the specific primer pair Lata 1/
Lata 2.2, all the studied isolates were found to belong to the species Eutypa
lata (syn. Eutypa armeniacae), anamorph Libertella blepharis. It was also
found that the most suitable type of light for radial growth and sporulation of
the studied isolates is exposure to 24 h UV light for 30 days.U ovom radu je proučavan jedan od uzročnika odumiranja čokota vinove
loze gljiva Eutypa lata. Praćen je uticaj različitih tipova svetlosti na porast
i sporulaciju izolata Eutipa lata, a izvršena je i detekcija na molekularnom
nivou. Naime, u in vitro uslovima praćen je uticaj različitih tipova svetlosti
(24 h izlaganje uticaju UV svetla (UV); alternativno, 12 h UV i 12 h tama
(UV-T); alternativno, 12 h veštačko fluorescentno svetlo i 12 h tama (ST)) na radijalni porast i sporulaciju anamorfnog stadijuma tri izolata gljive
Eutypa lata (EL117, EL153 and EL199) upoređivanjem sa dva referentna
izolata Eutypa lata BX1.10 i 8F dobijenih sa Institute National de la
Recherche Agronomique, INRA, France. Takođe je urađena detekcija izolata
na molekularnom nivou primenom specifičnog para prajmera Lata 1/Lata
2.2. Nakon sprovedene molekularne detekcije, utvrđeno je da svi proučavani
izolati pripadaju vrsti Eutypa lata (syn. Eutypa armeniacae), anamorf
Libertella blepharis. Takođe je ustanovljeno da je najpogodniji tip svetlosti
za radijalni porast i sporulaciju, proučavanih izolata izlaganje, 24 h UV svetlu
u trajanju od 30 dana