TY  - JOUR
AU  - Čolić, Slavica D.
AU  - Bakić, Ivana V.
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Smailagić, Anita T.
AU  - Pergal, Marija
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Rabrenović, Biljana B.
AU  - Fotirić Akšić, Milica M.
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4013
AB  - The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.
PB  - Elsevier
T2  - Scientia Horticulturae
T1  - Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition
VL  - 275
SP  - 109705
DO  - 10.1016/j.scienta.2020.109705
ER  - 

@article{
author = "Čolić, Slavica D. and Bakić, Ivana V. and Dabić Zagorac, Dragana and Natić, Maja and Smailagić, Anita T. and Pergal, Marija and Pešić, Mirjana B. and Milinčić, Danijel D. and Rabrenović, Biljana B. and Fotirić Akšić, Milica M.",
year = "2021",
abstract = "The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.",
publisher = "Elsevier",
journal = "Scientia Horticulturae",
title = "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition",
volume = "275",
pages = "109705",
doi = "10.1016/j.scienta.2020.109705"
}

Čolić, S. D., Bakić, I. V., Dabić Zagorac, D., Natić, M., Smailagić, A. T., Pergal, M., Pešić, M. B., Milinčić, D. D., Rabrenović, B. B.,& Fotirić Akšić, M. M.. (2021). Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. in Scientia Horticulturae
Elsevier., 275, 109705.
https://doi.org/10.1016/j.scienta.2020.109705

Čolić SD, Bakić IV, Dabić Zagorac D, Natić M, Smailagić AT, Pergal M, Pešić MB, Milinčić DD, Rabrenović BB, Fotirić Akšić MM. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. in Scientia Horticulturae. 2021;275:109705.
doi:10.1016/j.scienta.2020.109705 .

Čolić, Slavica D., Bakić, Ivana V., Dabić Zagorac, Dragana, Natić, Maja, Smailagić, Anita T., Pergal, Marija, Pešić, Mirjana B., Milinčić, Danijel D., Rabrenović, Biljana B., Fotirić Akšić, Milica M., "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition" in Scientia Horticulturae, 275 (2021):109705,
https://doi.org/10.1016/j.scienta.2020.109705 . .

TY  - JOUR
AU  - Živković, Jelena Č.
AU  - Savikin, Katarina
AU  - Zdunić, Gordana
AU  - Gođevac, Dejan
AU  - Marković, Nebojsa
AU  - Pržić, Zoran
AU  - Menković, Nebojša
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1940
AB  - Wine quality depends mainly on the characteristics of the grape it is made of, and one of the attributes affecting wine composition is cluster and berry morphology. The aim of this study was to represent variability of the morphological characteristics between different clones of the autochthonous grape variety Prokupac and to perform chemical evaluation of wines obtained from them. Total phenolic content was generally low and it ranged from 33.0 to 114.5 mg GAE/100 mL. Six main anthocyanin compounds including malvidin as the main anthocyanidin were detected. Malvidin 3-O-glucoside was the most abundant anthocyanin with concentration of 59.8 to 101.7 mu g/mL. Clones 43/5 and 43/4 yielded highest quality wines. According to the results, clonal selection makes a significant difference in Prokupac wine quality. On the other hand, there is a minor dependance of wine quality parameters to variation in morphological attributes of clusters and berries (bunch weight, proportion of stem, berry and seed weight, skin, pulp and seed weight per berry).
PB  - Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Influence of bunch morphology on quality of wines produced from clones of grape variety Prokupac
VL  - 81
IS  - 8
SP  - 883
EP  - 896
DO  - 10.2298/JSC151114033Z
ER  - 

@article{
author = "Živković, Jelena Č. and Savikin, Katarina and Zdunić, Gordana and Gođevac, Dejan and Marković, Nebojsa and Pržić, Zoran and Menković, Nebojša",
year = "2016",
abstract = "Wine quality depends mainly on the characteristics of the grape it is made of, and one of the attributes affecting wine composition is cluster and berry morphology. The aim of this study was to represent variability of the morphological characteristics between different clones of the autochthonous grape variety Prokupac and to perform chemical evaluation of wines obtained from them. Total phenolic content was generally low and it ranged from 33.0 to 114.5 mg GAE/100 mL. Six main anthocyanin compounds including malvidin as the main anthocyanidin were detected. Malvidin 3-O-glucoside was the most abundant anthocyanin with concentration of 59.8 to 101.7 mu g/mL. Clones 43/5 and 43/4 yielded highest quality wines. According to the results, clonal selection makes a significant difference in Prokupac wine quality. On the other hand, there is a minor dependance of wine quality parameters to variation in morphological attributes of clusters and berries (bunch weight, proportion of stem, berry and seed weight, skin, pulp and seed weight per berry).",
publisher = "Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Influence of bunch morphology on quality of wines produced from clones of grape variety Prokupac",
volume = "81",
number = "8",
pages = "883-896",
doi = "10.2298/JSC151114033Z"
}

Živković, J. Č., Savikin, K., Zdunić, G., Gođevac, D., Marković, N., Pržić, Z.,& Menković, N.. (2016). Influence of bunch morphology on quality of wines produced from clones of grape variety Prokupac. in Journal of the Serbian Chemical Society
Serbian Chemical Society., 81(8), 883-896.
https://doi.org/10.2298/JSC151114033Z

Živković JČ, Savikin K, Zdunić G, Gođevac D, Marković N, Pržić Z, Menković N. Influence of bunch morphology on quality of wines produced from clones of grape variety Prokupac. in Journal of the Serbian Chemical Society. 2016;81(8):883-896.
doi:10.2298/JSC151114033Z .

Živković, Jelena Č., Savikin, Katarina, Zdunić, Gordana, Gođevac, Dejan, Marković, Nebojsa, Pržić, Zoran, Menković, Nebojša, "Influence of bunch morphology on quality of wines produced from clones of grape variety Prokupac" in Journal of the Serbian Chemical Society, 81, no. 8 (2016):883-896,
https://doi.org/10.2298/JSC151114033Z . .

TY  - JOUR
AU  - Stanojevic, Marija
AU  - Trifković, Jelena
AU  - Fotiric-Aksic, Milica M
AU  - Rakonjac, Vera
AU  - Nikolic, Dragan
AU  - Šegan, Sandra
AU  - Milojković-Opsenica, Dušanka
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1786
AB  - Large amounts of fruit seeds, especially peach, are discarded annually in juice or conserve producing industries which is a potential waste of valuable resource and serious disposal problem. Regarding the fact that peach seeds can be obtained as a byproduct from processing companies their exploitation should be greater and, consequently more information of cultivars' kernels and their composition is required. A total of 25 samples of kernels from various peach germplasm (including commercial cultivars, perspective hybrids and vineyard peach accessions) differing in origin and ripening time were characterized by evaluation of their sugar composition. Twenty characteristic carbohydrates and sugar alcohols were determined and quantified using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC/PAD). Sucrose, glucose and fructose are the most important sugars in peach kernels similar to other representatives of the Rosaceae family. Also, high amounts of sugars in seeds of promising hybrids implies that through conventional breeding programs peach kernels with high sugar content can be obtained. In addition, by the means of several pattern recognition methods the variables that discriminate peach kernels arising from diverse germplasm and different stage of maturity were identified and successful models for further prediction were developed. Sugars such as ribose, trehalose, arabinose, galactitol, fructose, maltose, sorbitol, sucrose, iso-maltotriose were marked as most important for such discrimination.
PB  - Springer, Dordrecht
T2  - Plant Foods For Human Nutrition
T1  - Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)
VL  - 70
IS  - 4
SP  - 433
EP  - 440
DO  - 10.1007/s11130-015-0515-4
ER  - 

@article{
author = "Stanojevic, Marija and Trifković, Jelena and Fotiric-Aksic, Milica M and Rakonjac, Vera and Nikolic, Dragan and Šegan, Sandra and Milojković-Opsenica, Dušanka",
year = "2015",
abstract = "Large amounts of fruit seeds, especially peach, are discarded annually in juice or conserve producing industries which is a potential waste of valuable resource and serious disposal problem. Regarding the fact that peach seeds can be obtained as a byproduct from processing companies their exploitation should be greater and, consequently more information of cultivars' kernels and their composition is required. A total of 25 samples of kernels from various peach germplasm (including commercial cultivars, perspective hybrids and vineyard peach accessions) differing in origin and ripening time were characterized by evaluation of their sugar composition. Twenty characteristic carbohydrates and sugar alcohols were determined and quantified using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC/PAD). Sucrose, glucose and fructose are the most important sugars in peach kernels similar to other representatives of the Rosaceae family. Also, high amounts of sugars in seeds of promising hybrids implies that through conventional breeding programs peach kernels with high sugar content can be obtained. In addition, by the means of several pattern recognition methods the variables that discriminate peach kernels arising from diverse germplasm and different stage of maturity were identified and successful models for further prediction were developed. Sugars such as ribose, trehalose, arabinose, galactitol, fructose, maltose, sorbitol, sucrose, iso-maltotriose were marked as most important for such discrimination.",
publisher = "Springer, Dordrecht",
journal = "Plant Foods For Human Nutrition",
title = "Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)",
volume = "70",
number = "4",
pages = "433-440",
doi = "10.1007/s11130-015-0515-4"
}

Stanojevic, M., Trifković, J., Fotiric-Aksic, M. M., Rakonjac, V., Nikolic, D., Šegan, S.,& Milojković-Opsenica, D.. (2015). Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.). in Plant Foods For Human Nutrition
Springer, Dordrecht., 70(4), 433-440.
https://doi.org/10.1007/s11130-015-0515-4

Stanojevic M, Trifković J, Fotiric-Aksic MM, Rakonjac V, Nikolic D, Šegan S, Milojković-Opsenica D. Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.). in Plant Foods For Human Nutrition. 2015;70(4):433-440.
doi:10.1007/s11130-015-0515-4 .

Stanojevic, Marija, Trifković, Jelena, Fotiric-Aksic, Milica M, Rakonjac, Vera, Nikolic, Dragan, Šegan, Sandra, Milojković-Opsenica, Dušanka, "Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)" in Plant Foods For Human Nutrition, 70, no. 4 (2015):433-440,
https://doi.org/10.1007/s11130-015-0515-4 . .

TY  - JOUR
AU  - Veličković, Milovan M.
AU  - Radivojević, Dragan D.
AU  - Oparnica, Čedo Đ.
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana
AU  - Đorđević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1164
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Assoc Chemists & Chemical Engineers Of Serbia, Belgrade
T2  - Hemijska industrija
T1  - Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
VL  - 67
IS  - 3
SP  - 437
EP  - 441
DO  - 10.2298/HEMIND120611085V
ER  - 

@article{
author = "Veličković, Milovan M. and Radivojević, Dragan D. and Oparnica, Čedo Đ. and Nikićević, Ninoslav and Živković, Marijana and Đorđević, Neda O. and Vajs, Vlatka and Tešević, Vele",
year = "2013",
abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.",
publisher = "Assoc Chemists & Chemical Engineers Of Serbia, Belgrade",
journal = "Hemijska industrija",
title = "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja",
volume = "67",
number = "3",
pages = "437-441",
doi = "10.2298/HEMIND120611085V"
}

Veličković, M. M., Radivojević, D. D., Oparnica, Č. Đ., Nikićević, N., Živković, M., Đorđević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija
Assoc Chemists & Chemical Engineers Of Serbia, Belgrade., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V

Veličković MM, Radivojević DD, Oparnica ČĐ, Nikićević N, Živković M, Đorđević NO, Vajs V, Tešević V. Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija. 2013;67(3):437-441.
doi:10.2298/HEMIND120611085V .

Veličković, Milovan M., Radivojević, Dragan D., Oparnica, Čedo Đ., Nikićević, Ninoslav, Živković, Marijana, Đorđević, Neda O., Vajs, Vlatka, Tešević, Vele, "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages" in Hemijska industrija, 67, no. 3 (2013):437-441,
https://doi.org/10.2298/HEMIND120611085V . .