The experiment was carried out in the Garlica Murowana Experimental Station of University of Agriculture in Krakow, Poland, between 2005 and2008. Fruit yield, mass of 100 berries, content of total soluble solids, vitamin C, anthocyanins and titratable acidity were estimated. It was shown that 'Atut' honeysuckle started vegetation, flowering and cropping periods earlier than 'Duet'. However, greater marketable yield and mass of 100 berries were obtained for 'Duet'. 'Atut' fruit revealed a significantly higher content of anthocyanins. The studied honeysuckle cultivars did not differ if estimated on the basis of total soluble solids and vitamin C content in the fruit.Evaluation of the yield and some components in the fruit of blue honeysuckle (Lonicera caerulea var. edulis Turcz. Freyn.)

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S u m m a r yThe aim of the investigations was to determine the regularity of pollination and fertilization as dependent on the phenotype of fl ower in eggplant. The experiment was conducted in 2005 and 2006 at the Agricultural University in Kraków, Poland. The object of the investigations was eggplant (Solanum melongena L.) 'Epic F 1 ', grown in the open fi eld. Flower phenotype (long-, medium-or short-styled), fruit setting and the number of seeds per fruit were recorded on experimental plants during the fl owering period. The number of pollen tubes in the middle of the style and the number on fertilized ovules in ovaries were evaluated for all types of fl owers. The course of pollination was different in particular types of eggplant fl owers. Differences concerned only the number of pollen tubes and fertilized ovules of short, medium-and long-styled fl owers and the number of seeds in the fruit. There was not observed any incompatibility in the growth on pollen tubes in the styles of all types of eggplant fl owers. Stereomicroscopy observations of cross sections of the ovaries do not show differences in the formation and position of the ovules on the placenta. Short-styled fl owers were characterized by signifi cantly lower pollination and fruit set effi ciency and they produced fruits with a signifi cantly lower number of seeds. The low number of pollen tubes, fertilized ovules and seeds can be a straight consequence of the morphology of short-styled fl owers: small-sized stigmas and spatial separation of anther pores and stigmas, which makes pollination diffi cult.

Stability of vitamin C in stored fruit and sugar syrup of Japanese quince was tested. Vitamin C was measured in the fruit at harvest and after a few weeks of storage under normal atmospheric conditions. Sugar syrup obtained from the fruit was subjected to analysis before and after pasteurisation, and after several weeks of storage. The Chaenomeles genotypes tested were valuable in terms of vitamin C content. Storage significantly reduced the vitamin C content in the fruit, by 20% on average after 2 weeks of storage. The mechanical treatment and preparation of sugar syrup decreased the vitamin content by nearly two-thirds when compared with the fruit at harvest. Pasteurisation and storage of the sugar syrup contributed to further losses of vitamin C, reducing it to a very low level.

Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates.