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An innovative approach to stimulate the production of plant secondary metabolites (PSM) is the use of encapsulated bioactive agents. Zinc-alginate microparticles (microspheres (ALG/Zn) and microcapsules (CS/ALG/Zn)) were applied near the root zone of soilless cultivated strawberries (Fragaria × ananassa Duchesne) to ensure a constant supply of an essential micronutrient zinc ions throughout the whole period of maturation. Both, ALG/Zn and CS/ALG/Zn had a positive effect on PSM (total polyphenols, total flavonoids, total anthocyanins, and flavan-3-ols) synthesis and increased antioxidant activity in two strawberry varieties (Albion and San Andreas). Treatments with Zn-alginate microparticles resulted in no visible damages on the plant and fruits. A two-year study revealed an increase of ~ 34% in total polyphenolic compounds and ~ 23% in total flavonoids in the San Andreas variety. The highest increase in antioxidant activity (ABTS (~ 37%) and DPPH (~ 38%)) was observed in the San Andreas variety treated with CS/ALG/Zn. Respectively high increase in anthocyanins was observed in both varieties (~ 54% and ~ 61%, respectively) treated with CS/ALG/Zn. Treatments with zinc alginate microparticles resulted in a successful stimulation of PSM synthesis and increased strawberries' nutritive value. Encapsulation of zinc ions proved to be simple, sustainable, and environmentally favorable to produce strawberries fortified with important bioactive compounds.

During the last decade, there has been a continuous rise in the consumption of fresh easy-to-peel mandarins. However, the majority of the knowledge comes from other citrus fruit, like orange, while there are relatively few studies about mandarins and no comprehensive research on literature data about them. One of the most important steps in the analytical process is sample preparation. Its value is evident in analyzing the samples with complex matrices, such as in mandarin fruit. In addition, mandarin contains hundreds to thousands of various compounds and metabolites, some of them present in extremely low concentrations, that interfere with the detection of one another. Hence, mandarin samples are commonly pretreated by extraction to facilitate analysis of bioactive compounds, improve accuracy and quantification levels. There is an abundance of extraction techniques available, depending on the group of compounds of interest. Finally, modern analytical techniques, have been applied to cope with numerous bioactive compounds in mandarins. Considering all the above, this review aims to (i) list the most valuable procedures of sample preparation, (ii) highlight the most important techniques for extraction of bioactive compounds from mandarin fruit, and (iii) summarize current trends in the identification and determination of bioactive compounds in mandarin.

Odoriferous compounds 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA), produced during the fermentation from precursors present in grape and must, are the most important representatives of the group of varietal thiols with a crucial role in the formation of the aroma of certain wines and a very low odor detection threshold. Due to their reactivity, polarity, high boiling points, and very low abundance in wine, isolation, and quantification of varietal thiols represent a tedious task. Procedures for the derivatization of varietal thiols in Sauvignon Blanc wine were conducted and optimized, with emphasis on the base selection, influence of pH value and duration on the outcome of derivatization, addition of antioxidants during the derivatization, and eluent selection. Varietal thiols and derivatives were isolated by solid-phase extraction and microex- traction. Calibration was performed with standard addition combined with stable isotope dilution analysis. The developed methods were successfully used for the quantification of varietal thiols by gas chromatography–mass spectrometry with tandem mass spectrometry. Detection with a sulfur chemiluminescence detector, which was also performed, suffered from unsatisfactory sensitivity and higher standard deviations.

An overview of a research on Vitis vinifera plants treated with a chemical (calcium and magnesium ions) and biological (Trichoderma viride) agents simultaneously loaded in alginate microspheres was presented. Microspheres were applied at two growth stages: before flowering and berries pea-size. Physicochemical characteristics of leaves after the two growth stages and grapes were measured in terms of bioactive components content and antioxidant activity. After the treatments, vine leaves reached a significant increase in almost all measured parameters (polyphenols, antioxidant capacity, β-carotene, and chlorophyll) compared to the control. The highest total chlorophyll content was found after the treatment with microspheres containing Mg2+/Ca2+ cations, and T. viride. The treatments enhanced Vitis vinifera leaves in terms of bioactive potential and can be further used as a functional food. As compared to the control, somewhat elevated values of total polyphenols and antioxidant activity were found on the grape samples.

Net application in agriculture has a long history. Nets were usually used for the protection of plants against different hazards (hail, wind, birds, pests, excessive sun radiation) and, lately, from insects (nets with smaller mesh size). In recent years, photoselective netting technology has emerged, which adds desired plant responses caused by light quality changes to their basic protective properties. A combination of anti-insect and photoselective net technology (anti-insect photoselective nets) may present a notable contribution to the sustainable food production concept. Notable positive effects of this eco-friendly approach on agroecosystems are mainly achievable due to its non-pesticide pest protection of cultivated plants and, at the same time, promotion of special beneficial morphological and physiological plant responses. Although netting has been extensively studied over the last decade, there is a pronounced lack of publications and analyses that deal with their mode of action on fruit trees, which is especially true for new netting concepts. A better understanding of such mechanisms can lead to improved development and/or utilization of this technology and enhanced generation of value-added products. This review was based on a revision of the literature regarding netting in agriculture, with emphasis on fruit cultivation, and the following databases were used: Web of Science, ScienceDirect, Scopus, and Google Scholar. Although this study aims to comprehend a majority of fruit species, it narrows down to those usually net-protected and, hence, studied, such as apple, peach or nectarine, kiwifruit, blueberry, etc. Nets mainly differ in their mesh size and color, which are the parameters that mostly determine their capacity for light quantity and quality modification. Such light modifications, directly or indirectly (e.g., change in microclimate), initiate different fruit tree responses (in some cases, mechanisms) through which the final effect is realized on their vegetative and generative traits. For instance, some of them include a shade avoidance mechanism (initiated by changes in red to a far-red ratio, blue light levels, etc.), source–sink relationship, and carbohydrate availability (actualized by changes in photosynthesis efficiency, vegetative and generative growth, etc.), plant stress response (actualized by microclimate changes), etc. In most cases, these responses are interconnected, which contributes to the complexity of this topic and emphasizes the importance of a better understanding of it.

Mirta (Myrtus communis L.) je tipična samonikla voćna vrsta mediteranske flore, čije plodove već stoljećima lokalno stanovništvo koristi u prehrani i narodnoj medicini. Plodovi mirte najčešće se koriste u prerađevinama, kao što su marmelade, džemovi, vina i likeri, a danas su takvi proizvodi i plodovi samoniklog voća sve više u upotrebi zbog velike zainteresiranosti potrošača za konzumacijom prirodnih proizvoda. U radu je prikazan osnovni opis ove samonikle voćne vrste kao i pregled dosadašnjih istraživanja kemijskog i mineralnog sastava plodova., Myrtle (Myrtus communis L.) is a typical wild fruit species of the Mediterranean flora, the fruits of which have been used for centuries by the native population in food and folk medicine. Myrtle fruits are most commonly used in processed products such as jams, wines and liqueurs. Nowadays, such products and fruits of wild fruits are increasingly used due to the great interest of consumers in eating natural products. The paper provides a basic description of this type of wild fruit species as well as an overview of previous research on the chemical and mineral composition of the fruits.

Biologically active compounds from aromatic and medicinal herbs are relatively unstable, have strong odors, can have low water solubility, and degrade quickly during the processing and storage. Encapsulation technology offers protection, controlled and targeted release of encapsulated biologically active compounds. Nanoencapsulation technology is always evolving, providing thus new methodology in preparation and application of delivery systems loaded with bioactive compounds. This review aims to summarize the most important information for the encapsulation of natural extracts using alternative technologies. We highlight the importance of the implementation of prepared nanomaterials loaded with bioactive compounds from herb extracts into real food. Furthermore, we highlight novel technologies that offer new capabilities like, for example, nanotubes or nanofibers may because of their high surface to volume ratio allow achieving desirable actions. Furthermore, nanocrystals offer unique capabilities to overcome problems regarding the poor solubility of compounds and even to increase the antioxidant properties of entrapped compounds. These types of nanosystems may be tailored to either act on the spot or with the delayed release of active compounds, whilst protecting the encapsulated biologically active compounds.

Short-day strawberry is a seasonal fruit, rich in nutrients and bioactive substances, which is why it is often called a “super” fruit. In terms of agro-technical complexity, it is a very demanding, intensive crop and is one of the most sensitive fruit species in which fertilization has great significance. One of the most important trace elements in strawberry fertilization is iron (Fe). Strawberry is sensitive to its deficiency whereby sensitivity varies between cultivars. Fe is an essential micronutrient and as a component of many vital plant enzymes, it plays a critical role in metabolic processes such as DNA synthesis, respiration, and photosynthesis. Near Zagreb (Croatia) in the year 2019 three different treatments, 1) Fe/Zn- alginate microspheres ; 2) Fe/Znalginate/chitosan microcapsules ; and 3) foliar iron - Fe-EDDHA solution were applied to short-day strawberry cultivar ‘Joly’. Fruits were measured in terms of physicochemical properties (color and firmness, total soluble solids, and total acidity), phytochemicals content (polyphenols, flavonoids, and anthocyanins), and antioxidant capacity. The total yield was not significantly affected by an application of any treatment. All treatments affected the total acidity, firmness, and color of the fruit. Foliar treatment with Fe-EDDHA significantly increased firmness and decreased acidity of fruits, respective to the untreated plants (control). All treatments significantly improved the sweetness of fruits when compared with untreated plants.

The aim of this study was to compare certain important fruit quality parameters such as sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds of 10 commercial strawberry cultivars grown in the research and experimental area in Yaltir Agricultural Company located in Adana provinces of Turkey. As for the sugar content of strawberry fruits, fructose was identified as the dominant sugar and the highest value (4.43%) was found in the cultivar “Rubygem”. In terms of organic acid, among the examined strawberry cultivars, “Calinda” had the greatest level of citric acid (711.45 mg g−1). Regarding vitamin C content, the highest amount was found in the cultivar “Sabrina” (25.08 mg 100 g−1). Ellagic acid was the main phenolic acid in all examined cultivars (except the “Plared” cultivar), and the highest amount was detected in the “Fortuna” cultivar (3.18 mg 100 g−1). We found that the cultivar FL-127 had the highest total phenolic content (158.37 mg gallic acid equivalent 100 g−1 fresh weight base). Regarding antioxidant capacities, the highest value (88.92%) was found in the cultivar Victory among all the cultivars studied. The detailed analysis of volatile compounds was performed by gas chromatography/mass spectrometry (GC/MS) and 34 compounds were detected. Among them, esters, acids, and alcohols were found to be the major volatile compounds in strawberry fruits. In conclusion, strawberry fruits belong to ten cultivars showed abundant phenolic compounds and at the same time have high antioxidant activity.

Malina (Rubus idaeus L.) jedna je od voćnih vrsta koje su bogate raznolikim kemijskim spojevima kao što su vitamini, minerali i polifenoli. Polifenoli utječu na senzorna i nutritivna svojstva biljke. Listovi i sjemenke maline, koje su većinom nusprodukt proizvodnje imaju značajan sadržaj polifenola, te bi se zajedno s plodovima mogli više koristiti u ljudskoj prehrani kao alternativni izvor bioaktivnih spojeva. U ovom radu određivani su polifenolni spojevi, te je utvrđen sadržaj flavonoida, antocijana i ukupnih fenola u plodu, sjemenci i listu maline sorte 'Himbo Top'. Najveći maseni udio polifenola imale su sjemenke maline, od kojih je izmjereno najviše flavonoida (2853,03 mg/100 g svježeg uzorka) i ukupnih fenola (2369,44 mg/100 g svježeg ploda), a najmanji maseni udio polifenola kod maline imali su plodovi. Također, određen je i antioksidacijski kapacitet pomoću DPPH i ABTS metode, te nisu utvrđene značajne razlike u antioksidacijskom kapacitetu između ploda, lista i sjemenke. Pomoću LC-MS metode identificirani su pojedinačni antocijani i flavonoli u plodu maline., Raspberry (Rubus idaeus L.) is one of the fruit species that is rich in a variety of chemical compounds such as vitamins, minerals and polyphenols. Polyphenols affect the sensory and nutritional properties of the plant. Raspberry leaves and seeds, which are mostly a by-product of production, have a significant polyphenol content and, together with the fruits, could be used more in the human diet as an alternative source of bioactive compounds. In this work, polyphenolic compounds were determined, and the content of flavonoids, anthocyanins and total phenols in the fruit, seeds and leaves of raspberry cultivar 'Himbo Top' was determined. Raspberry seeds had the highest mass fraction of polyphenols, of which the most flavonoids (2853.03 mg / 100 g of fresh sample) and total phenols (2369.44 mg / 100 g of fresh fruit) were measured, and the lowest mass fraction of polyphenols in raspberries had fruits. Also, antioxidant capacity was determined using DPPH and ABTS methods, and no significant differences in antioxidant capacity were found between fruit, leaves and seeds. Using the LC-MS method, individual anthocyanins and flavonols in raspberry fruit were identified.

Izbor kvasca za proizvodnju žitnog destilata može značajno utjecati na randman i koncentraciju etanola te konačnu kvalitetu proizvoda. Cilj rada bio je ispitati utjecaj dvije različite vrste kvasaca iz roda Saccharomyces na kvalitetu destilata dobivenog dvostrukom destilacijom fermentirane ječmene sladovine na jednostavnom destilacijskom uređaju. Korištena su dva kvasca, Saccharomyces cerevisiae komercijalnog naziva FERMOALE AY4, te kvasac Saccharomyces cerevisiae (ex. bayanus) komercijalnog naziva EC1118. Kemijskom analizom utvrđeno je kako je primjenom kvasca AY4 postignuta bolja iskoristivost šećera iz ječmene sladovine (3 % više etanola) i niža titracijska kiselost destilata. Plinskom kromatografijom utvrđene su koncentracije acetaldehida u oba uzorka iznad uobičajenih, pa je u uzorku destilata dobivenog korištenjem kvasca AY4 determinirano 274 mg L-1 a.a., a u uzorku dobivenom sa kvascem EC1118, 356 mg L-1 a.a. Nadalje, koncentracije viših alkohola u oba su uzorka bile iznad uobičajenih. U uzorku destilata AY4 determinirano je 2179 mg L-1 a.a, dok uzorak destilata EC1118 zbog determiniranih 3602 mg L-1 a.a. ukupnih viših alkohola ulazi u kategoriju destilata niže kvalitete. Uzorak destilata EC1118 bio je bogatiji etil acetatom, dok je uzorak destilata AY4 imao više koncentracije ostalih estera što je rezultiralo kompleksnijom aromom i punijim okusom destilata AY4., The choice of yeast in cereal spirit production can greatly affect ethanol yield, as well as final product quality. The aim of this study was to evaluate the effect of two different yeast on the quality of spirit produced by double distilling a fermented cereal wash on a simple still. Two yeasts were used, Saccharomyces cerevisiae FERMOALE AY4, and Saccharomyces cerevisiae (ex. bayanus) EC1118. Chemical analysis proved that yeast AY4, as expected, has a better ethanol yield (3 % more ethanol), lower titratable acidity, while ethyl acetate concentrations were slightly higher in sample EC1118. By gas chromatography analysis higher acetaldehyde concentrations than usual was identified in samples, in sample AY4 274 mg L-1 a.a., and 356 mg L-1 a.a. in sample EC1118 was determinated. Furthermore, larger amounts of higher alcohols were produced in both samples, sample AY4 contained 2179 mg L-1 a.a. while sample EC1118 with 3602 mg L-1 a.a. total higher alcohols enter the lesser quality spirit rank. While sample EC1118 was richer with ethyl acetate, sample AY4 had higher concentrations of other esters which made sample AY4 a distillate with more complex aroma and fuller flavour. Future experiments could yield interesting results if the fermentation conditions would match those in a distillery.

Sorte korištene u proizvodnji vinjaka vrhunske kvalitete, određene su specifičnim karakteristikama poput visoke ukupne kiselosti, niske koncentracije šećera i niske pH vrijednosti. U navedenu kategoriju sorata može se svrstati nekoliko hrvatskih autohtonih sorata, među kojima su 'Kraljevina' i 'Ranfol'. Posjedovanjem navedenih karakteristika, može ih se nazvati potencijalno prikladnim sortama za proizvodnju rakija od vina, osobito vinjaka. Cilj ovog rada je evaluacija karakteristika vinskih destilata od sorata vinove loze 'Kraljevina' i 'Ranfol' te procjena njihove prikladnosti za proizvodnju rakija od vina i vinjaka u Republici Hrvatskoj. Berba i alkoholna fermentacija provedeni su na vinogradarsko-vinarskom pokušalištu „Jazbina“, a destilacija u laboratoriju Zavoda za vinogradarstvo i vinarstvo Agronomskog fakulteta u 2017. godini. Provedena je analiza kemijskog sastava vina i srednjeg toka destilata metodama propisanim od O.I.V.-a. Određivanje hlapivih spojeva poput viših alkohola, estera, metanola i acetaldehida provedeno je metodom plinske kromatografije s plameno-ionizacijskim detektorom. Prema osnovnim kemijskim parametrima određenim u srednjem toku destilata proizlazi kako sorte vinove loze 'Kraljevina' i 'Ranfol' imaju svojstva koje ih čine prikladnim za proizvodnju vinjaka. Cilj istraživanja i dobiveni rezultati vrlo su značajni za poticanje šire i češće upotrebe navedenih sorata za ovu namjenu., The grapevine varieties used in the production of high quality brandy, are determined by specific characteristics such as high total acidity, low sugar content and low pH. Several Croatian autochthonous varieties, like 'Kraljevina' and 'Ranfol', can be classified in the mentioned category. These varieties can be called potentially suitable for the production of wine brandies. The main aim of this research is to evaluate the characteristics of wine distillates obtained by ‘Kraljevina’ and ‘Ranfol’ varieties and to estimate their suitability for the production of wine brandies in Republic of Croatia. Grape harvest and alcoholic fermentation were carried out on the experimental vineyard "Jazbina", and distillation in the laboratory at Faculty of Agriculture, Department for Viticulture and Enology in 2017. The chemical analysis of the wine, and analysis of the chemical composition of ‘the heart’ of distillates were performed according to O.I.V. methods. Determination of the volatile compounds of distillates like higher alcohols, esters, methanol and acetaldehyde were performed by gas chromatographic method with flame ionization detector. Conclusion is that the grapevine varieties 'Kraljevina' and 'Ranfol' contain the necessary characteristics that make them suitable for the production of wine brandies, according to the chemical parameters determined in ‘the heart’ of the distillates. The given goal and obtained results have great importance to encourage the widespread use of these varieties for this purpose.

Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccha- romyces bayanus (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titratable and volatile acidity) of the analyzed wines were strongly affected by apple variety. Ash and sugar-free extracts in Cripps Pink wines were significantly higher than Idared wines. Polyphenols and main organic acids were determined in apple juice and wines. Chlorogenic acid was the most abundant polyphe- nolic compound with the significantly higher concentra- tions detected for Idared wines. Total phenolic acids, as well as total flavan- 3-ols content, were also higher for wines made from Idared variety where fermentation was conducted with Fermol blanc yeast. Among organic acids significantly higher succinic acid content was determined in wines where Fermol Blanc yeast was used while Lalvine EC1118, irrespective of apple variety, significantly influ- enced the concentration of lactic acid. Sensory evaluation showed the pronounced influence of variety but also the yeast used, singling out Idared cultivar and Fermol Blanc yeast achieving the best overall quality results.

Merlot and Traminer (Vitis vinifera L.) grapes were subjected to gamma irradiation at the panoramic 60Co source at four doses (670, 1300, 2000, 2700 Gy) and wines were produced from the irradiated grapes. HPLC analysis of musts have shown a negative impact of irradiation on the amino acids content. However, Merlot wines produced from irradiated grapes demonstrated better extraction of the coloring matter. The concentrations of anthocyanins increased with the increasing absorbed irradiation dose, while flavonols and flavanols were not affected by irradiation. Irradiation with doses up to 2000 Gy increased concentrations of fruity-floral aroma compounds, especially monoterpens and C13 norisoprenoids in wines, while a maximal dose of 2700 Gy expressed more the toasty and caramel notes due to higher concentrations of furfural and furfuryl alcohols. Results obtained suggest that ionizing irradiation might be a suitable method for grape treatment since better chemical properties in wine could be achieved.

During 2018 was examined fresh fruit quality of of day-neutral strawberry 'Murano' and short-day strawberry 'Joly' from three different locations in Zagreb County. Two types of cultivation systems were compared and those were hydroponics and conventional soil-based cultivation system. Examined physical parameters were weight (g), firmness (kg/cm2 ) and colour of the fruit and chemical parameters were total soluble solids (o Brix) and total titratable acidity (g/L). Although the set hypothesis puts a preference on the hydroponic cultivation system, the best correlation of fruit quality parameters was observed in fruits of day-neutral strawberry ‘Murano’ from soil-based cultivation system. Fruit of day-neutral strawberry ‘Murano’ from soil-based cultivation system had the lowest weight value (19, 48 g) and highest fruit firmness (0, 57 kg/cm2 ) which proves the negative correlation of these two parameters mentioned in the literature. Same fruits had the highest value of soluble solids and total acidity ratio (1, 78) in the second harvest, while in the first harvest only fruits of the strawberry ‘Murano’ grown in the hydroponics system had significantly lower values (0, 93) of the mentioned parameter

Uz veliki broj kultivara vinove loze (Vitis vinifera L.), danas se sve veća pažnja posvećuje mogućnosti uzgoja kultivara međuvrsnih hibrida s otpornošću na gljivične bolesti i abiotske stresove. Kultivari međuvrsnih hibrida nastali su križanjem kultivara vinove loze (Vitis vinifera L.) i nekih drugih vrsta roda Vitis. Uz međuvrsne hibride često se veže i prisutnost nekih nepoželjnih aroma (najčešće se navode tzv. foxy ili strawberry-like arome) podrijetlom od aromatskih spojeva identificiranih u najstarijim generacijama međuvrsnih hibrida. Zato se pri evaluaciji ovih sorata njihovom aromatskom profilu pridaje velika važnost. Istraživanje je provedeno na 11 kultivara. Analizirani kultivari pripadaju međuvrsnim križancima nastalim u oplemenjivačkim programima u Mađarskoj, Njemačkoj i Srbiji: „Bačka“, „Bianca“, „Johanniter“, „Kozmopolita“, „Lisa“, „Merzling“, „Orion“, „Phoenix“, „Sirius“, „Solaris“ i „Staufer“. U ovom istraživanju provedena je analiza sastava aromatskih spojeva lociranih u kožici grožđa. Putem vezanog sustava plinska kromatografija-spektrometrija masa (GC-MS) određen je aromatski profil kultivara., Along with a large number of vine cultivars (Vitis vinifera L.), today's attention is paid to the possibilities of cultivating interspecific hybrids cultivars with resistance to fungal diseases and abiotic stresses. Intermediate hybrids cultivars were created by crossing the vine cultivars (Vitis vinifera L.) and some other species of Vitis. Interspecific hybrids often involve the presence of some undesirable aromas (most commonly referred to as foxy or strawberry-like flavorings) originating from the aromatic compounds identified in the earliest generation of interspecific hybrids. Therefore, when evaluating these cultivars, their aromatic profile are of great importance. The study was conducted on 11 cultivars. The analyzed cultivars belong to the crossbreeds created in breeding programs in Hungary, Germany and Serbia: "Bačka", "Bianca", "Johanniter", "Kozmopolita", "Lisa", "Merzling", "Orion", "Phoenix", "Sirius "," Solaris "and" Staufer ". In this study, an analysis of the composition of aromatic compounds found in grape skins was carried out. The aromatic profiles of cultivars were determined by gas chromatography-mass spectrometry (GC-MS)