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Plum (Prunus spp.) breeding
No full textPear is an important temperate-climate fruit, cultivated since the beginnings of civilization. Due to the delicacy of its flavor, it is consumed by many different people, as fresh fruit or as a component of hot and cold dishes, as well as various drinks and as part of recipes handed down for generations. Due to its versatility and flavor, it has become an important commodity for several countries in Europe, and in China and the United States. Due to its broad dispersion around the world, major genetic breeding programs are necessary to obtain the best characteristics of market such as flavor, texture, color and odor, besides resistance to the most diverse types of pathogens found in the culture, like black spot, Dysaphis pyri, fire blight and scab; as well as adaptation to the various climatic and edaphic conditions in which the plant is cultivated. Another topic that needs attention within pear culture is the rootstock system, which influences cultivation around the world, contributing to the production of quality fruits. This chapter aims to provide an overview of the main topics related to pear genetic improvement programs around the world, as well as to update the literature on recent and innovative research studies mainly involving molecular markers and QTLs
In vitro propagation of contemporary vegetative rootstocks for plum
No full textVegetativne podloge za šljivu Docera, Dospina i St. Julien A su umnožavane in vitro pet uzastopnih supkultura na medijumu konstantnog sastava u cilju ispitivanja uticaja sukcesivnog supkultivisanja na parametre multiplikacije. Kod podloga Docera i Dospina uočeno je značajno povećanje indeksa multiplikacije i dužine osovinskih izdanaka u 3. supkulturi, posle čega njihova vrednost postepeno opada do 5. supkulture, ali i dalje ostaje značajno veća u odnosu na prve dve supkulture. Suprotno, kod podloge St. Julien A uočen je trend pada indeksa multiplikacije od 1. ka 3. supkulturi, posle čega njegova vrednost ponovo raste i ostaje na nivou 1. supkulture. Dužina osovinskih izdanaka se tokom supkultivisanjamenjala na isti način kao kod podloga Docera i Dospina. Najveći kapacitet ožiljavanja in vitro utvrđen je kod podloge Docera (91,7%), a najniži kod St. Julien A (44,4%).To determine the effect of successive subculturing on multiplication capacity of shoots, vegetative rootstocks for plum Docera, Dospina and St. Julien A were repeatedly subcultured for 5 subcultures on medium of unchanged composition. As for Docera and Dospina, significan increase in multiplication index and length of axial shoots was observed in the 3. subculture, whereupon their values gradually decreased to the 5. subculture, but remained considerabely higher in comparison with the values in the first two subcultures. Contrary, in St. Julien A shoot multiplication declined over the first three subcultures, then increased and remained at the level of the 1. subculture. Length of axial shoots was changed in the same way as for Docera and Dospina. The highest cacpacity for in vitro rooting was observed in Docera (91.7%), while the lowest was in St. Julien A (44.4%)
Въздействие на климатичните фактори върху химичните свойства на плодове на сортове касис (Ribes nigrum L.)
No full textThe experiment evaluated the effect of climatic factors (air temperature and rainfall) on the chemical properties (individual invert sugars, organic acids, total anthocyanins, total phenols and
antioxidant capacity) in the fruit of seven black currant cultivars (‘Ben Lomond’, ‘Ben Sarek’, ‘Tsema’, ‘Titania’, ‘Cacanska Crna’, ‘Tisel’ and ‘Tiben’). The cultivars showed highly significant differences. High levels of glucose (92.3 mg g-1), fructose (133.7 mg g-1) and sucrose (19.9 mg g-1) were found in ‘Ben Lomond’, and tested organic acids were recorded in ‘Tisel’ (citric acid - 1.62 mg g-1 and malic acid - 0.40 mg g-1). On the other hand, ‘Cacanska Crna’ and ‘Titania’ contained on average the highest contents of secondary metabolites. Climatic factors had a significant effect on fruit chemical properties of the fruit. High air temperatures and low rainfall amounts during berry formation and ripening promoted the accumulation of individual invert sugars, while low air temperatures and high rainfall amounts had a positive effect on the synthesis of organic acids and secondary metabolites of the fruit.Експериментът оценява въздействието на климатичните фактори (температура на въздуха и валежи) върхухимичните свойства (инвертна захар, органични киселини, общи антоцианини, общи феноли и антиоксидантнисвойства) в плодовете на седем сорта касис („Бен Ломонд“, „Бен Сарек“, „Цема“, „Титания", „Чачанска Църна", „Тисел" и „Тибен"). Сортовете показват значими различия по между си. В сорт „Бен Ломонд“ са установени високинива на глюкоза (92.3 mg g-1), фруктоза (133.7 mg g-1) и захароза (19.9 mg g-1). В сорт „Тисел" са установени органични киселини (лимонена киселина - 1.62 mg g-1 и ябълчена киселина - 0.40 mg g-1). От друга страна, „Чачанска Църна" и „Титания" съдържат най-високото съдържание на вторични метаболити. Климатичните фактори оказват значително въздействие върху химичните свойства на плодовете. Високите температури на въздуха и ниските количества валежи по време на образуването на плода и узряването благо приятстват за натрупване на инвертна захар, докато ниските температури на въздуха и високите количества валежи имат положително въздействие върху синтеза на органични киселини и вторични метаболити на плода
Antibacterial activity of red-wine marinades containing Juniperus communis and Satureja montana essential oils against food contaminants in beef
No full textProces mariniranja se obično koristi za unapređenje senzornih svojstava mesa, ali doprinosi i kontroli mikrobiološke kontaminacije.
Vina se često koriste za marinaciju, a etarska ulja (EO) se u marinade mogu dodavati i kao arome i kao prirodni konzervansi. Cilj
ovog rada je ispitivanje antibakterijskog efekta različitih marinada od crnog vina na junećem mesu. Testirane su osnovna vinska
marinada (BM), marinada sa dodatkom EO Juniperus communis (BM+J), EO Satureja montana (BM+S) i kombinacije oba ulja
(BM+JS). Ispitan je antibakterijski efekat prema patogenu hrane Listeria monocytogenes inokulisanom na meso, kao i prema
prisutnim mikrobiološkim kontaminentima iz grupa aerobnih heterotrofnih mezofilnih bakterija (AHMB), Enterobacteriaceae i
bakterija mlečne kiseline (LAB).
Rezultati testa vremenski zavisne inhibicije rasta ukazuju da su vrednosti log CFU/g za sve praćene grupe smanjene primenom
svake od marinada, a u odnosu na negativnu kontrolu (0,85% kuhinjska so). Izrazit je efekat BM marinade, koja je redukovala
brojnost bakterija za oko 2-3 log CFU/g. Dodatak bilo kog pojedinačnog ulja ili njihove kombinacije dodatno je smanjilo brojnost
za oko 1-2,5 log CFU/g u odnosu na BM. Interesantno je da je jasno pojačavanje antibakterijskog efekta u slučaju BM+JS, a u
poređenju sa BM+J i BM+S, uočeno samo u slučaju AHMB. Rezultat senzorne analize ukazuje na prihvatljivost ukusa i mirisa
marinada sa svim testiranim koncentracijama ulja J. communis. Sa druge strane, dodatak ulja S. montana, kao i kombinacije oba
ulja, bili su senzorno prihvatljivi samo kada su test supstance bile primenjene u nižim koncentracijama.
Ovaj rad je potvrdio antibakterijski efekat marinada od crnog vina i ukazao na mogućnost korišćenja etarskih ulja J. communis i S.
montana u cilju povećanja održivosti junećeg mesa. Činjenica da ona mogu inhibirati rast L. monocytogenes i bakterija kvarenja
hrane stimuliše dalja istraživanja.Marinating process is commonly used to improve the sensory properties of meat, but it also contributes to control of microbial
contamination. Wines are frequently used for marination, while essential oils (EOs) could be added both as flavoring agents and
natural preservatives. The aim of this work was to monitor the antibacterial effect on beef soaked in red wine-base marinades
without EO (BM), or containing J. communis EO (BM+J), S. montana EO (BM+S) or their combinations (BM+JS). The
antibacterial activity was evaluated against food borne pathogen Listeria monocytogenes inoculated on meat, and against naturally
occuring meat spoilage bacteria: aerobic heterotrophic mesophyll bacteria (AHMB), Enterobacteriaceae and lactic acid bacteria
(LAB). In addition, sensory properties of marinated meat was determined.
Results of time kill assay revealed that comparing to saline (0.85% table salt), the counts of log CFU/g for all monitored groups
dropped in all marinades. The remarkable effect was achieved with the BM which reduced the counts of all tested groups comparing
to saline, for approximately 2-3 log CFU/g. The addition of any single oil or their combination enhanced the antibacterial effect of
marinade (additional drop of log CFU/g for 1-2.5 units, comparing to BM). Interestingly, the clear enhance of antibacterial effect
with oil mixture, comparing to any single oil, was obtained only in the case of AHMB.
Results of sensory analysis indicated that addition of any tested concentration of J. communis EO in marinade was acceptable in
terms of taste and odor, while addition of S. montana EO, or oil combination, was acceptable only at lower tested concentrations.
This work confirmed the antibacterial effect of red wine marinades and elucidated the potential use of S. montana and J. communis
essential oils in beef preservation. Since they could provide a safety barrier against L. monocytogenes and food spoilage bacteria,
further research is encouraged
Влияние на потапянето върху кинетиката на сушени сливови плодове
No full textDrying of plums is a slow and time- consuming process since their skin is covered with waxy bloom and the fruits dried as a whole. In order to increase the drying speed, various pre-treatments are applied, among which most commonly used operation is dipping. The work presents results of dipping effect on drying kinetics of the plum cultivars ‘Čačanska lepotica’, ‘Mildora’, ‘Čačanska Rodna’ and ‘Stanley’. Dipping is carried out in laboratory conditions by immersing the fruits in boiling water. Examinations are performed at the drying temperature 70 °C in an experimental drier for testing convective drying technological procedure, until reaching 75% of total dry matter in a dried fruit. By dipping at the drying temperature 70 °C, drying time is reduced by 10%, in relation to the control (undipped fruits) for all examined cultivars except ‘Mildora’ where drying process is decreased by 5,5%.Сушенето на сливи е бавен и отнемащ време процес, тъй като кожата им е покрита с восъчен прашец и плодовете като цяло са сухи. За да се увеличи скоростта на сушене, се прилагат различни предварителни обработки, сред които найчесто използваната операция е потапяне. Статията представя влиянието на потапянето върху кинетиката на сушене на сортове "Чачанска лепотица", "Милдора", "Чачанска родна" и "Стенлей". Потапянето се извършва в лабораторни условия чрез пускане на плодовете във вряща вода. Изследванията се извършват при температура на сушене 70 °С в експериментална сушилня за изпитване на технологичната процедура на конвективно сушене до достигане на 75% от общото количество сухо вещество в сухия плод. Чрез потапяне при температура на сушене 70 °C времето за сушене се намалява с 10% по отношение на контролата (плодове без топене) за всички изследвани сортове, с изключение на "Милдора", където процесът на сушене се понижава с 5,5%
Unusual growth of pollen tubes in the ovary of plum genotypes developed at Fruit Research Institute (Čačak, Serbia)
No full textUnusual growth of pollen tubes in different pollination variants (self-, cross- and open pollination) was observed in the ovary of six promising plum (Prunus domestica L.) genotypes developed at Fruit Research Institute (FRI), Čačak (hybrids 38/62/70, IV/63/81, 32/21/87, 34/41/87 and 22/17/87 and cultivar ‘Nada’) in Serbia. The cross-pollination was performed using the pollen of plum cultivar ‘Čačanska Lepotica’. The occurrence of unusual pollen tubes growth in the ovary was studied over the three-year period (2009‒2011) using fluorescent microscopy method. The appearance of unusual growth of pollen tubes in the ovary of all studied genotypes during the whole examination period was recorded in the region of the obturator and the micropyle, with or without further growth of the pollen tubes to the nucellus. Several different types of unusual growth of pollen tubes were observed, i.e. the growth of pollen tubes in opposite direction in relation to the nucellus, the curling up of pollen tubes, the branching of pollen tubes, as well as combinations of some of the above mentioned types of specific pollen tubes growth. Average values of all analyzed genotypes showed that the highest frequency of the ovaries with unusual growth of pollen tubes was determined in the open pollination variant (7.89%), followed by the cross-pollination variant (6.27%), while the smallest frequency was found in the self-pollination variant (3.12%)
Скорост на растеж на поленовите тръбички и формиране на завръз при сливови генотипи (Prunus domestica L.) при различен начин на опрашване
No full textAutochthonous plum cultivars have a high degree of share in plum assortment in Serbia. The main reasons for this are minor requirements regarding to growing technology, tolerance to drought, frosts and the most important diseases and above all tradition present among growers. Autochthonous plum cultivars are characterized by variable yields, fruit weight and fruit quality, therefore their main purpose is brandy production. These cultivars mostly have local character, because they are adapted to specific environmental conditions typical to each area. Within this paper, the production (the total number of trees and the growing area) and properties (yield per tree, yield per growing area and chemical characteristics of fruit) of autochthonous plum cultivars ‘Trnovača’, ‘Požegača’ and ‘Crvena Ranka’ in the Region of Kosjerić, Western Serbia during five years (2004/2008) are presented. Fruits of these cultivars are used for production of brandy of Protected Geographical Indication named ˮKraljica“. A total of 9099 trees of the aforementioned autochthonous plum cultivars are grown on the surface of 26.62 ha in this region. The most common is cultivar ‘Trnovača’ (7003 trees; 20.10 ha), followed by ‘Požegača’ (1365 trees; 4.36 ha), while the cultivar ‘Crvena Ranka’ is the least present (731 trees; 10 ha). The highest yield per tree (45.20 kg) and per unit area (15.73 t ha-1) was found in the cultivar ʻTrnovačaʼ, and the lowest in the cultivar ʻPožegačaʼ (35.06 kg tree-1; 10.88 t ha-1). On the other hand, the highest value of the total sugars content (11.68%) and value of the ratio between the total sugars content and total acids (14.22) were found in the fruits of ‘Crvena Ranka’ cultivar. ‘Trnovača’ was characterized by the lowest value of total sugars (10.50%), and the highest value of the total acids (0.98%), as well as the lowest value of the ratio between the content of total sugars and total acids (10.86).Автохтонните сортове сливи са голяма част от сортовoто разнообразие в Сърбия. Основните причини за това са минималните изисквания към техно-логията на отглеждане, толерантност към суша, студ и икономически значими болести, и преди всичко традицията. Автохтонните сортове сливи се харак-теризират с непостоянни добиви, тегло и качество на плода, поради което основнoтo им предназначение е произ-водството на ракия. Тези сортове са предимно местни, защото са адаптира-ни към специфичните условия на окол-ната среда, типични за всяка област. В настоящата статия е отразено произ-водството (общ рой дървета и засадена площ) и характеристики (добив от дърво, добив от единица площ и химически характеристики на плода) на следните автохтонни сортове сливи "Търновача", "Пожегача" и "Црвена ранка" в Община Косерич, Западна Сърбия за период от пет години (2004/2008). Плодовете на тези сортове се използват за производство на ракията със защитено наименование за произход "Кралица" (ˮKraljica“). Общо 9099 дървета от споменатите сортове се отглеждат на площ от 26.62 ha в този район. Най-разпространен е сорт "Търновача" (7003 дървета; 20.10 ha), следван от "Пожегача" (1365 дървета; 4.36 ha), и сорт "Црвена ранка" – найслабо застъпен (731 дървета; 10 ha). Най-висок добив от дърво (45.20 kg) и от единица площ (15.73 t ha-1) е установен при сорт "Търновача", а найнисък при сорт "Пожегача" (35.06 kg от дърво-1; 10.88 t ha-1). Най-висока стойност на общото съдържание на захар (11,68%) и най-високата стойност на съотношението между съдържанието на общите захари и общите киселини (14,22) са отчетени в плодовете на сорт "Црвена ранка". "Търновача" се харак-теризира с най-ниска стойност на общи захари (10.50%) и най-висока стойност на общи киселини (0.98%), както и найниска стойност на съотношението между съдържанието на общи захари и общи киселини (10.86)
Chemical characterization, antioxidant, genotoxic and in vitro cytotoxic activity assessment of Juniperus communis var. saxatilis
No full textChemical composition and antioxidative, genotoxic and cytotoxic potential of essential oil (EO) and post-distillation waste (PDW) of Serbian Juniperus communis L. var. saxatilis Pall. was studied in human lung carcinoma (A549) and normal lung fibroblast (MRC-5) cells. GC-MS analysis identified 93.95% of total EO content and determined cc-pinen as a dominant component (23.61%). LC-MS/MS analysis of PDW pointed at rutin (12.2 mg g(-1)) and quinic acid (11.1 mg g-1) as the most abundant. Antioxidativity of PDW was strong in DPPH (IC50 was 5.27 mu g mL(-1)), and moderate in TBA and FRAP assays. Both substances were more cytotoxic to A549 than to MRC-5 cells. Obtained IC50 values were 69.4 mu g mL-1 and 120 mu g mL(-1) for EO, and 1.27 mg mL(-1) and 2.86 mg mL(-1) for PDW, respectively. PDW was genotoxic (0.3 mg mL(-1) and 1 mg mL(-1) in A549 and MRC-5 cells, respectively) and induced apoptosis and arrested cell cycle in G2/M phase in A549 cells (0.3 mg mL(-1)). In mixtures with doxorubicin cytotoxicity of EO and PDW increased, and combination index values (0.12-0.18) revealed clear synergistic effect, stronger in cancer cells. This indicates that J. communis var. saxatilis could decrease the chemotherapeutic doses of doxorubicin, potentially reducing its side effects
Влияние на процеса потапяне върху кинетиката на сушене на сливи
No full textDrying of plums is a slow and timeconsuming process since their skin is covered with waxy bloom and the fruits dried as a whole. In order to increase the drying rate, various pre-treatments are applied, among which most commonly used operation is dipping. The work presents results of dipping effect on drying kinetics of the plum cultivars Čačanska lepotica, Mildora, Čačanska Rodna and Stanley. Dipping is carried out in laboratory conditions by immersing the fruits in boiling water. Examinations are performed at the drying temperature 70 °C in an experimental drier for testing convective drying technological procedure, until reaching 75% of total dry matter in a dried fruit. By dipping at the drying temperature 70 °C, drying time is reduced by 10%, in relation to the control (undipped fruits) for all examined cultivars except Mildora where drying process is decreased by 5,5%.Сушенето на сливи е бавен процес и отнема време, тъй като кожицата им е покрита с восъчен налеп и плодовете са сухи. За да се увеличи скоростта на сушене, се прилагат различни предварителни обработки, сред които найчесто използваната операция е потапяне. Статията представя влиянието на потапяне върху кинетиката на сушене на сортове "Чачанска лепотица", "Милдора", "Чачанска родна" и "Стенлей". Потапянето се извършва в лабораторни условия чрез пускане на плодовете във вряща вода. Изследванията се извършват при температура на сушене 70 °С в експериментална сушилня за изпитване на технологичната процедура на конвективно сушене, до достигане на 75% сухо вещество в изсушения плод. Потапянето намалява периодът на сушене с 10%, в сравнение с контролата (плодове без топене), при температура на сушене 70 °C, при всички изследвани сортове, с изключение на "Милдора", където процесът на сушене се съкращава с 5,5%
Impact of vermicompost extracts on strawberry production and sustainability of agroeco systems
No full textQuality and balanced fertilization is one of the most important orchard management practices in fruit production. However, fertilization in conventional production systems is mainly focused on obtaining the highest yield. This usually requires increased utilization of synthetic nitrogen fertilizers, which significantly contributes to a series of undesirable effects and results in excessive environmental pollution. Since organic production system is considered as an important factor of the strategy for the development of agricultural sector, it is necessary to increase this kind of production. To find a way to overcome the mentioned problems, the use of vermicompost extracts is appeared as potential solution. Therefore, we conducted a study on the effects of vermicompost extract on yield-related characteristics (yield per plant, yield per unit area), physical (fruit weight, length, breadth, and firmness) and chemical fruits properties (total phenolics and antioxidant capacity) of ʻSenga Senganaʼ strawberry cultivar, as well as microbiological properties of strawberry rhizosphere (total microbial count, numbers of soil fungi, actinomycetes, aminoheterotrophs, oligonitrophilic bacteria and Azotobacter). The obtained results indicate that application of vermicompost extracts in organic strawberry production had a positive effect on plant yield and fruit quality. Positive effects on soil biogenicity have also been observed. Therefore, vermicompost extract application can be considered as an appropriate practice in production of healthy and environmentally safe strawberries with satisfying basic postulates of sustainable agriculture