Vegetative and fruiting response of ‘Polka’ raspberry plants to partial rootzone drying (PRD), mulching, and their combinations

Lepaja, K.; Kullaj, E.; Lepaja, L.; Avdiu, V.

doi:10.17660/actahortic.2016.1133.35

Cited by 4 publications

(1 citation statement)

References 12 publications

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“…Literature data for Fertödi: Skender et al (2011). Literature data for Polka: Nikolić et al (2008), Lepaja et al (2016). Literature data for Polka: Nikolić et al (2008Nikolić et al ( , 2009, Milivojević et al (2011aMilivojević et al ( , 2011b, Skupien et al (2011), Orzeł et al (2016.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of morphological, chemical, and sensory characteristicsof raspberry cultivars grown in Bosnia and Herzegovina

Alibabić¹,

Skender²,

Bajramović³

et al. 2018

Turk J Agric For

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IntroductionAccording to the Agency for Statistics of Bosnia and Herzegovina (www.bhas.ba), raspberry production in Bosnia and Herzegovina (B&H) increased from 9433 t to 13,631 t by 2015, followed by an increase in yield that increased from 5 t/ha to 8.1 t/ha. During this period, a decline in production was recorded in 2012 due to the heavy floods that hit B&H. Production of raspberries and other berries is very important from an economic point of view, i.e. from the aspect of agricultural development (Ercisli, 2004;Tosun et al., 2009;Ercisli et al., 2010;Zorenc et al., 2016). At the same time, the production of new cultivars has been introduced and agronomic practices have been changed, which ultimately affected the properties of the fruit together with other factors, such as climate, season, soil quality, and degree of ripeness (Skrovankova et al., 2015). To differentiate the quality of raspberry fruits on the market, sensory characteristics and the content of nutritive components are important (Pelayo et al., 2003). However, consumers give ever-increasing importance to nonnutritive components of the berry fruits that have positive effects on human health (Hancock et al., 2007;Nile and Park, 2014). This effect in raspberries is reflected in a significant concentration of antioxidants when the raspberries are fresh; by processing them in jam or freezing them, raspberry fruits lose their antioxidant capacity (Pichler, 2011). It is believed that raspberry has a higher antioxidant capacity than most other fruits and vegetables (Beekwilder et al., 2005). Antioxidants are associated with a reduced risk of heart disease, cancer, and other degenerative diseases, as well as slowing the aging process (Skupien and Oszmainski, 2004). When it comes to antioxidant components, raspberries contain anthocyanins the most; in addition, these compounds give them an attractive intense red color (da Silva et al., 2007). These are contained in raspberries in different proportions ranging from 45 to 791 mg/100 g of fresh fruit (Rimpapa et al., 2007;Borges et al., 2010). Raspberry is also an excellent source of vitamin C, a very powerful antioxidant with anticancer and immunomodulatory properties and known to prevent colds (Kumar and Rizvi, 2012). However, the antioxidant capacity of fruit results from the content of total phenolics, mostly of the subgroup of flavonoids, to which antiinflammatory, antiallergenic, antiviral, antiaging, and anticarcinogenic activities are attributed (da Silva et al., 2007). Therefore, the goal of all production is to grow a cultivar with good productivity, large fruit, and excellent quality. Considering that there are

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