Cherry tomato productivity as influenced by liquid organic fertilizer under different growth conditions

This study was carried out to examine the impact of liquid organic fertilizer Ergonfill (LFE) on the yield and quality of cherry tomato (Lycopersicon esculentum Mill. Sakura F1) under different growth conditions. The experiment was set up in a randomized blocks design with four variants in three replications. Experiment variants were as follows: drought-stressed seedlings with and without LFE treatment, and non-stressed seedlings with and without LFE treatment. Exposure of cherry tomato seedlings to controlled water stress conditions significantly increased fruit quality parameters (total soluble solids, titratable acidity, ascorbic acid, lycopene, total phenolic and flavonoids, total antioxidant capacity), but decreased yield. LFE treatment significantly increased by the all examined parameters under normal growth conditions as compared to untreated plants, and for total phenolic and flavonoids content, total antioxidant capacity and total soluble solids this increase was statistically significant. Positive impact of the LFE application on cherry tomato quality is result of fertilizer composition, as well as ability of cherry tomato plants to use bioactive substances in fertilizer for its growth and development

SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (CORNUS MAS L.)

The paper reports the physical and chemical characteristic in fresh fruit from two populations of cornelian cherry (Cornus mas L.) wild genotypes originated from Bosnia and Herzegovina during the two years 2012 and 2013. Fruits were assayed for physical properties (fruit and stone weight, fruit length, width, thickness, and stone length and width) and soluble solids, total acidity, reducing sugar, ascorbic acid, total phenol and anthocyanin contents. The cornelian cherries weighed from 1.6 g (Bugojno area, 2012 year) up to 2.1g ( Konjic area, 2012 year). Ascorbic acid content ranged from 253.62 (Bugojno area, 2012) up to 440.60 (Konjic area, 2013) mg 100g-1 fresh weight. Anthocyanin content ranged from 389.10 (Konjic area, 2012) up to 398.92 (Bugojno area, 2012) mg cyanidin-3- glucoside equivalents 100 g-1 fresh weight whereas phenol content ranged from 2158.55 (Konjic area, 2012) up to 2750.38 (Konjic area, 2013) mg gallic acid equivalents 100 g-1 fresh weight

Characterization of volatile compounds and flavor in spirits of old apple and pear cultivars from the Balkan region

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production