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Plum (Prunus domestica L.) is mostly represented on the European market as fresh or industrially processed as dried fruit. The plum drying process is usually carried out at higher temperatures between 85 and 90 °C, which can result with loss of bioactive compounds, sensory attributes, texture, taste and aroma. Therefore, the aim of this study was to examine the efficiency of applying different pre-treatments in combination with a lower drying temperature (42 °C) in order to obtain a high quality product and the highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols). Three plum cultivars: cv ‘Hauszwetschge Schuffer’, cv ‘President’ and cv 'Topend plus' were treated with 11 different pre-treatments: abrasion in duration of 5, 10 and 15 minutes; submersion in KOH solution in concentration of 0,5, 1,0 and 1,5% at two temperatures of 22 °C and 60 °C in duration of 1 minute, and submersion of fruits in distilled water at two temperatures (22 and 60 °C) in duration of 1 minute. The highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols) was obtained in the dried fruits of all plum cultivars treated by chemical and thermal pre-treatment while the lowest values were determined in fruits pre-treated with abrasion., Šljiva (Prunus domestica L.) uglavnom je prisutna na tržištu EU kao svježa ili industrijski prerađena kao sušeni plod. Tehnologija sušenja šljive uglavnom se provodi se na visokim temperaturama između 85 i 90 °C koji mogu rezultirati gubitkom bioaktivnih spojeva, senzornih svojstava, teksture, okusa i arome. Stoga je cilj ovog rada bio istražiti učinkovitost primjenjenih različitih predtretmana u kombinaciji s nižom temperaturom sušenja (42 °C) radi dobivanja visoko-kvalitetnog proizvoda, koji će imati visok stupanj zadržavanja biološki aktivnih spojeva (ukupnih fenola, ukupnih hidroksicimetnih kiselina i ukupnih flavonola). Tri sorte šljive ‘Hauszwetschge Schuffer’, ‘President’ i ‘Topend plus’ tretirane su s 11 različitih predtretmana: abrazija u trajanju od 5, 10 i 15 minuta, potapanje u otopinu KOH u koncentracijama od 0,5, 1,0 i 1,5% na temperaturi od 22 °C i 60 °C u trajanju od 1 minute te sa destiliranom vodom na dvije temperature (22 i 60 °C), također u trajanju od 1 minute. Najviši sadržaj bioaktivnih spojeva (ukupni fenoli, ukupne hidroksicimetne kiseline i ukupni flavonoli) utvrđeni su u sušenih plodova svih sorti tretiranih s kemijskim i termičkim predtretmanima, dok su najniže vrijednosti spomenutih bioaktivnih spojeva utvrđeni u plodovima predtretiranih abrazijom.

Plum (Prunus domestica L.) is mostly represented on the European market as fresh or industrially processed as dried fruit. The plum drying process is usually carried out at higher temperatures between 85 and 90 °C, which can result with loss of bioactive compounds, sensory attributes, texture, taste and aroma. Therefore, the aim of this study was to examine the efficiency of applying different pre-treatments in combination with a lower drying temperature (42 °C) in order to obtain a high quality product and the highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols). Three plum cultivars: cv ‘Hauszwetschge Schuffer’, cv ‘President’ and cv 'Topend plus' were treated with 11 different pre-treatments: abrasion in duration of 5, 10 and 15 minutes; submersion in KOH solution in concentration of 0,5, 1,0 and 1,5% at two temperatures of 22 °C and 60 °C in duration of 1 minute, and submersion of fruits in distilled water at two temperatures (22 and 60 °C) in duration of 1 minute. The highest retention of bioactive compounds (total phenols, total hydroxycinnamic acids and total flavonols) was obtained in the dried fruits of all plum cultivars treated by chemical and thermal pre-treatment while the lowest values were determined in fruits pre-treated with abrasion., Šljiva (Prunus domestica L.) uglavnom je prisutna na tržištu EU kao svježa ili industrijski prerađena kao sušeni plod. Tehnologija sušenja šljive uglavnom se provodi se na visokim temperaturama između 85 i 90 °C koji mogu rezultirati gubitkom bioaktivnih spojeva, senzornih svojstava, teksture, okusa i arome. Stoga je cilj ovog rada bio istražiti učinkovitost primjenjenih različitih predtretmana u kombinaciji s nižom temperaturom sušenja (42 °C) radi dobivanja visoko-kvalitetnog proizvoda, koji će imati visok stupanj zadržavanja biološki aktivnih spojeva (ukupnih fenola, ukupnih hidroksicimetnih kiselina i ukupnih flavonola). Tri sorte šljive ‘Hauszwetschge Schuffer’, ‘President’ i ‘Topend plus’ tretirane su s 11 različitih predtretmana: abrazija u trajanju od 5, 10 i 15 minuta, potapanje u otopinu KOH u koncentracijama od 0,5, 1,0 i 1,5% na temperaturi od 22 °C i 60 °C u trajanju od 1 minute te sa destiliranom vodom na dvije temperature (22 i 60 °C), također u trajanju od 1 minute. Najviši sadržaj bioaktivnih spojeva (ukupni fenoli, ukupne hidroksicimetne kiseline i ukupni flavonoli) utvrđeni su u sušenih plodova svih sorti tretiranih s kemijskim i termičkim predtretmanima, dok su najniže vrijednosti spomenutih bioaktivnih spojeva utvrđeni u plodovima predtretiranih abrazijom.

Voštana prevlaka površine kožice ploda šljive ključna je prepreka gubitku vode prilikom postupka sušenja te ju je nužno ukloniti. Cilj ovog rada bio je istražiti utjecaj primjene različitih predtretmana, kemijskog (primjenom lužine), fizikalnog (primjenom abrazije) i toplinskog (ugrijanom destiliranom vodom) na vrijeme sušenja plodova šljive sorte 'President'. Također, varirani su i ključni parametri svakog pojedinog predtretmana poput temperature otopine prilikom toplinskog (22 i 60 °C), koncentracije (0,5, 1 i 1,5% v/v) i temperature (22 i 60 °C) lužine (KOH) kod kemijskog i vremenskog perioda abrazije (5, 10 i 15 min) kod fizikalnog. Prema dobivenim rezultatima, kemijski predtretman lužinom koncentracije 1 i 1,5% temperature 60 °C bio je najučinkovitiji, vrijeme sušenja iznosilo je svega 27 sati, adok je samo 2 sata dulje (29 h) trajalo sušenje plodova predtretiranih abrazijom u vremenu od 15 min. Temeljem svega, može se zaključiti kako je fizikalni predtretman abrazijom izrazito učinkovit u uklanjanju voštane prevlake, time i u skraćivanju vremena sušenja plodova šljive, a isto tako treba naglasiti kako primjenom abrazivnog predtretmana značajno utječemo na smanjenje onečišćenja okoliša, ali i na zdravlje ljudi, s obzirom da nema ostataka kemijskih sredstava koja nakon primjene treba adekvatno zbrinuti, jer potencijalno mogu negativno utjecati na čovjeka i okoliš., Wax coating from the surface of the plum fruit skin is a key barrier to water loss during the drying process and it is necessary to remove it. Therefore, the aim of this study was to examine the impact of the application of different pre-treatments, i.e. chemical (using alkali solution), physical (using abrasion) and thermal (heated distilled water) on the drying time of plum fruits cv. 'President'. Also, the key factors of each pre-treatment varied, such as the temperature of the solution in the thermal pre treatment (22 and 60 °C), the concentration (0.5, 1 and 1.5% v/v) and the temperature (22 and 60 °C) of the alkali solution (KOH) in the chemical and time duration of abrasion (5, 10 and 15 min) in the physical pretreatment, while the influence of each pre-treatment was researched. According to the obtained results, chemical pre-treatment with alkali solution concentration of 1 and 1.5% temperature of 60 °C was most effective in shortening the drying time of plums, lasted only 27 hours, while only 2 hours longer (29 h) lasted the drying of plums pre-treated by abrasion of 15 min. Based on all mentioned, it can be concluded that the physical pre-treatment by abrasion is extremely effective in removing the wax coating thus affecting shortening the drying time of plum fruits, and it should be emphasized that the application of abrasive pretreatment significantly affects the reduction of environmental pollution, but also human health, given that there are no chemical residues that after application should be adequately disposed of, which can affect humans and environment.

U istraživanju su uspoređene tradicionalne ('Ovčji nos', 'Mašanka' i 'Zlatna zimska parmenka') s otpornim ('Topaz', 'Pinova®' i 'Querina-Florina') i komercijalnim sortama ('Gala Schnitzer Schniga®', 'Golden Delicious Reinders®', 'Idared') s ciljem bolje procjene potencijala i kvalitete plodova sorti te za implementaciju ekološki prihvatljivije proizvodnje pojedinih sorti jabuka u intenzivnom sustavu uzgoja. U usporedbi s komercijalnim sortama u istraživanju, otporne sorte 'Topaz' i 'Pinova' pokazale su komparativna svojstva s obzirom na produktivnost, dok je sorta 'Querina-Florina' imala značajno manju učinkovitost priroda. Od tradicionalnih sorti izdvaja se sorta 'Ovčji nos' čiji je prirod komparativan s nekim komercijalnim sortama. Kvaliteta ploda svih sorti u istraživanju bila je zadovoljavajuća s obzirom na veličinu ploda te sadržaj topljive suhe tvari, Traditional cultivars (‘Ovčji nos’ – ‘Schafnase’, ‘Mašanka’ – ‘Maschanzker’ and ‘Zlatna zimska parmenka’ – ‘Goldparmäne’) were compared with resistant (‘Topaz’, ‘Pinova®’ and ‘Querina-Florina’) and commercial cultivars (‘Gala Schnitzer Schniga®’, ‘Golden Delicious Reinders®’ and ‘Idared’) within the system of intensive production aiming to better evaluate production potential, fruit quality and possibilities to implement more ecologically acceptable production practices of certain apple cultivars. In comparison to commercial cultivars, resistant cvs ‘Topaz’ and ‘Pinova’ demonstrated relative characteristics with regards to productivity, whilst cv. ‘Querina-Florina’ had significantly lower yield productivity. Out of traditional cultivars cv. ‘Ovčji nos – Schafnase’ stands out with higher yields relative to certain commercial cultivars. Fruit quality of all cultivars in research was satisfactory when it comes to fruit size and soluble solids content.

Lijeska (Corylus spp.) u odnosu na ostale voćne vrste posljednjih godina bilježi najveći rast u količini deklariranog sadnog materijala iz domaće proizvodnje i uvoza. S evidentiranih 4 137 ha proizvodnih površina lijeska je četvrta voćna vrsta po zastupljenosti u RH. Većina proizvodnje smještena je na području kontinentalne Hrvatske s naglaskom na obronke Papuka, Krndije i Bilogore. Najzastupljeniji uzgojni oblik je modificirana grmolika vaza, ali se u novijim nasadima uočava uzgojni oblik stablo te gušći sklopovi sadnje koji bi trebali olakšati strojnu berbu. Prema podacima FAO-a u Hrvatskoj se godišnje proizvede od 1 000 do 1 500 tona lješnjaka u ljusci. U nasadima su najzastupljenije sorte 'Istarski duguljasti' i 'Rimski'. Rezultati istraživanja lijeske u našim agroekološkim uvjetima pokazuju da sorte lijeske imaju dobru i redovitu rodnost. Zbog zahtjeva konditorske industrije daljnja istraživanja treba usmjeriti na poboljšanje sortimenta uvođenjem novih sorti sitnijeg ploda i okrugle jezgre., Hazel (Corylus spp.) production of certified plant material both domestic and imported has been recording the highest growth in comparison to other fruit crops in recent years. It is the fourth fruit crop in the Republic of Croatia with recorded 4 137 ha of production area. Majority of the production is located in the continental part of Croatia being prominent on Papuk, Krndija and Bilogora hills. Mostly used training system is modified bush vase, but new tree type training system can be found in new plantations, as well as denser planting systems in order to facilitate harvesting. According to FAOSTAT annual hazelnut shell production in Croatia ranges from 1 000 to 1 500 tons. The most represented cultivars in hazelnut plantations are 'Istarski duguljasti' and 'Romische Zellernuss'. Results of hazelnut research in our agro-ecological conditions indicate that cultivars have good and regular productivity, however due to special demands of confectionary industry further research needs to be directed towards cultivar improvement by introducing new cultivars with smaller fruits and a round kernel.

Research was conducted on four apricot (Prunus armeniaca L.) cultivars of different ripening periods in Donja Zelina, during 2010 and 2011 growing seasons. Trees were planted in 2006, and grafted on a WaxWa rootstock. During 2010 growing season, ground- and over-colour of the fruit skin was measured from 97 to 114 days after full bloom (DAFB) for cultivars ‘Hargrand’, ‘Harlayne’ and ‘Harogem’ and from 81 to 99 DAFB for cultivar ‘Pinkcot®’ colorimetrically multiple times in intervals of three to four days using the change in ground-colour of fruit skin from green to green – yellow as a indicator for fi rst measurement determined by colour chart for apricots. At harvest in 2010 and 2011, fruit weight, height, width and thickness, fruit flesh firmness and soluble solids content were determined as well. The most intensive changes were recorded in value a* of fruit skin ground- and over-colour in all four cultivars during the last 10 days before harvest in 2010, and ranged from 19.33 in cv. ‘Hargrand’ to 30.55 in cv. ‘Harogem’. Cv. ‘Pinkcot®’ and cv. ‘Harogem’ have developed higher b* values of fruit skin ground-colour then cultivars ‘Hargrand’ and ‘Harlayne’ in 2010, reaching values of 47.79 and 47.30, respectively. At harvest in 2011, values a* and b* were signifi cantely lower then in 2010 for all four cultivars, however bigger differences were recorded in cv. ‘Harogem’ and cv. ‘Pinkcot®’. For measured pomological characteristics at harvest, significant differences were observed between cultivars in both growing seasons for all measured characteristics, except for cv. ‘Hargrand’. The biggest difference in fruit weight, height, width and thickness was observed in cv. ‘Harlayne’. Results suggest that high temperature fluctuations and below average precipitations influenced the fruit skin colour and quality parameters of apricots in the sense of smaller chromaticity values.

Research was conducted on four apricot (Prunus armeniaca L.) cultivars of different ripening periods in Donja Zelina, during 2010 and 2011 growing seasons. Trees were planted in 2006, and grafted on a WaxWa rootstock. During 2010 growing season, ground- and over-colour of the fruit skin was measured from 97 to 114 days after full bloom (DAFB) for cultivars ‘Hargrand’, ‘Harlayne’ and ‘Harogem’ and from 81 to 99 DAFB for cultivar ‘Pinkcot®’ colorimetrically multiple times in intervals of three to four days using the change in ground-colour of fruit skin from green to green – yellow as a indicator for fi rst measurement determined by colour chart for apricots. At harvest in 2010 and 2011, fruit weight, height, width and thickness, fruit flesh firmness and soluble solids content were determined as well. The most intensive changes were recorded in value a* of fruit skin ground- and over-colour in all four cultivars during the last 10 days before harvest in 2010, and ranged from 19.33 in cv. ‘Hargrand’ to 30.55 in cv. ‘Harogem’. Cv. ‘Pinkcot®’ and cv. ‘Harogem’ have developed higher b* values of fruit skin ground-colour then cultivars ‘Hargrand’ and ‘Harlayne’ in 2010, reaching values of 47.79 and 47.30, respectively. At harvest in 2011, values a* and b* were signifi cantely lower then in 2010 for all four cultivars, however bigger differences were recorded in cv. ‘Harogem’ and cv. ‘Pinkcot®’. For measured pomological characteristics at harvest, significant differences were observed between cultivars in both growing seasons for all measured characteristics, except for cv. ‘Hargrand’. The biggest difference in fruit weight, height, width and thickness was observed in cv. ‘Harlayne’. Results suggest that high temperature fluctuations and below average precipitations influenced the fruit skin colour and quality parameters of apricots in the sense of smaller chromaticity values.

U radu su prikazani rezultati mjerenja fenoloških, pomoloških i fiziklanih svojstava plodova 13 sorti višnje sličnog vremena dozrijevanja posađenih u sortno-introdukcijskom pokusu u pokusnom voćnjaku Zavoda za vinogradarstvo, vinarstvo i voćarstvo u Donjoj Zelini. Istraživanja su provedena na sortama: Köröszer, Kos, Gerema, Ungarische Traubige, Morina, Köröszer Pandy, Maliga Emleke, Schattenmorelle Vowi, Karneol, Debreceni bötermö, Kelleris 16, Schattenmorelle Bonn i Kántorjánosi. Stabla su posađena 2007. godine. Cilj istraživanja je bio utvrditi ponašanje ovih sorti u našim agro-ekološkim uvjetima te usporediti nove i već poznate sorte višnje. Tijekom vegetacijske sezone u 2011. godini vršena su fenološka opažanja, a mjerena su i sljedeća svojstva: masa, visina, širina i debljina ploda te duljina peteljke. Fizikalna svojstva plodova izvedena su računarskim putem iz izmjerenih osnovnih pomoloških parametara. Prosječna masa ploda kretala se od 4,66 g (Gerema) do 8,16 g (Karneol), visina od 16,58 mm (Ungarische Traubige) do 20,59 mm (Karneol), širina od 19,70 mm (Ungarische Traubige) do 25,15 mm (Karneol), debljina od 17,57 mm (Kántorjánosi) do 22,77 mm (Karneol), a duljina peteljke od 26,51 mm (Maliga Emleke) do 46,33 mm (Köröszer Pandy)., Results of phenological, pomological and physical characteristics of 13 sour cherry cultivars of similar ripening periods planted in varietal and introduction trials in experimental orchard of the Institute of Viticulture, Enology and Pomology in Donja Zelina, was presented in this paper. Research was conducted on following cultivars: Köröszer, Kos, Gerema, Ungarische Traubige, Morina, Köröszer Pandy, Maliga Emleke, Schattenmorelle Vowi, Karneol, Debreceni bötermö, Kelleris 16, Schattenmorelle Bonn and Kántorjánosi. Trees were planted in 2007. The aim of this research was to determine reaction of cultivars in our agro-ecological conditions and compare new and already known sour cherry varieties. During 2011 vegetation season following characteristics were measured: weigth, heigth, length and width of the fruit and lenght of the petiole. Physical properties of fruits were calculated by using the results of measured pomological parameters. The average fruit weight ranged from 4.66 g (Gerema) to 8.16 g (Karneol), fruit height from 16.58 mm (Ungarische Traubige) to 20.59 mm (Karneol), fruit width from 19.70 mm (Ungarische Traubige) to 25.15 mm (Karneol), fruit thickness from 17.57 mm (Kántorjánosi) to 22.77 mm (Karneol), and length of a petiole from 26.51 mm (Maliga Emleke) to 46.33 mm (Köröszer Pandy).