Three commercial apple cultivars ('Jonagold', 'Granny Smith' and 'Idared') and the local apple cultivar ('Prijedorska Zelenika') from Bosnia and Herzegovina were analysed by HPLC-MS for the content of phenolic compounds in peel and pulp as well content of individual sugars and organic acids. Catechin, (-)-epicatechin, chlorogenic acid, caffeic acid, quercetin 3-<em>O</em>-xyloside, quercetin 3-<em>O</em>-arabinoside, quercetin 3-<em>O</em>-rhamnoside, quercetin 3-<em>O</em>-rutinoside, quercetin 3-<em>O</em>-galactoside and quercetin 3-<em>O</em>-glucoside were identified in apple peel and (-)-epicatechin, chlorogenic acid and caffeic acid in apple pulp at all observed cultivars. The total sugars content of analysed apple cultivars ranged between 91.61 and 105.45 g kg^-1FM, while the total organic acids content was from 5.70 to 15.05 g kg^-1FM. The levels of total organic acids and sugars, glucoce/fructose ratio and sugar/acid ratio were affected by cultivars. The mean content of total phenolic compounds was between 427.92 and 1457.95 mg kg^-1FM in peel and from 113.58 to 439.83 mg kg^-1FM in pulp and depending upon the cultivars. The presented data clearly demonstrated that traditional apple cultivar ('Prijedorska Zelenika') had significantly higher individual phenolic compounds in pulp in comparison to the commercial cultivars, i.e., 'Idared', 'Jonagold' and 'Granny Smith' and with respect of that 'Prijedorska Zelenika' is recommended as raw material for cloudy juice processing.

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.

The chemical variability of bilberry (Vaccinium myrtillus L.), wild strawberry (Fragaria vesca L.), cornelian cherry (Cornus mas L.) and rosehip (Rosa canina L.) based on the content of individual and total sugars and organic acids in fruit was investigated. The fruits were picked in fully ripened condition within the period from 2014 to 2015 from different locations. The fresh fruits were analyzed with the high performance liquid chromatography (HPLC) technique for the purpose of identifying and quantifying the content of glucose, fructose and sucrose, as well as malic, citric, fumaric and shikimic acids. However, the content of individual sugars and organic acids differed by locations as well as by growing year within the same wild fruit species. The differences between wild fruit species as well as among different locations are presented by principal component analysis (PCA). Based on results obtained, rosehip fruits with higher sugars and organic acids ratio (S/A) are suitable for production of “pekmez” and drying, while genotypes of cornelian cherry, wild strawberry and bilberry with lower S/A are recommended for production of juices and gelatin products. The research results show that specific environmental conditions may influence significantly the content of analyzed parameters, as is the case with cornelian cherry and rosehip. Considering that the food industry is searching for new products, the wild fruit species analyzed represent a promising source of ingredients for the development of beverages and foods with functional properties as well as for supplements and nutraceuticals.

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Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ were investigated. Consumer acceptability consisted of rating fruit samples on Likert scales measuring appearance, flavour, size, sweetness, acidity, crispiness, juiciness, skin texture and general impression. Consumers better evaluated the cultivar ‘Topaz’ sensory characteristics of flavour, juiciness, taste and general impression than other evaluated scab-resistant apple cultivars and the cultivar ‘Golden Delicious’. ‘Golden Delicious’ got good grades for appearance, size and sweetness. ‘Topaz’ also had the best pomological characteristic related to measured fruit firmness, contents of soluble solids and organic acids. It can be concluded that only the cultivar ‘Topaz’ among the scab-resistant apple cultivars achieved a good consumer assessment.

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.

Traditional pear cultivars are increasingly in demand by consumers because of their excellent taste, the possibility of use in sustainable food production systems, convenience as raw materials for obtaining products of high nutritional quality, and perceived health benefits. In this study, individual sugars, organic acids, and polyphenols in the fruits of nine traditional and one commercial pear cultivar during two growing seasons were determined by HPLC. A significant influence of cultivars, growing years, and their interaction on the content of analyzed primary and secondary metabolites was determined. The commercial pear cultivar ‘Président Drouard’ and traditional cultivars ‘Dolokrahan’, ‘Budaljača’, and ‘Krakača’ had a lower content of all analyzed sugars. Overall, traditional pear cultivars had higher total polyphenols in the peel and pulp than ‘Président Drouard’, with the exception ‘Takiša’ and ‘Ahmetova’. High polyphenol content detected in ‘Budaljača’, ‘Dolokrahan’, and ‘Krakača’ shows the utilization value of traditional pear germplasm. The obtained data can serve as practical supporting data for the use of traditional pears in the neutraceutical, pharmaceutical, and food industries.

Nowadays, the flour-based confectionery industry is facing different challenges in reducing caloric and increasing nutritive values in order to produce healthier products, given that consumption of flour-based confectionery products has been growing steadily worldwide. In addition to wheat flour, these products include sugar and fat, which contribute to high energy value, but have few micronutrients and are mostly poor in nutritional terms. Due to frequency of consumption, they can harm a balanced diet, especially when it comes to children and young people. Flour-based confectionery is highly suitable for enrichment with ingredients that have pronounced functional properties. In this sense, the text offers some possibilities for improving such products through different approaches and presents new trends in developing functional, flour-based confectionery by using different supplements that could decrease caloric value, improve nutritional and non-nutritional values and develop products with pronounced functional properties.