Apple fruit size affects market value, yet its impact on biochemical and sensory traits is poorly understood. This study provides the first comprehensive metabolic profiling of peel and flesh across five cultivars, including red-fleshed ‘Baya Marisa’ and four white-fleshed cultivars (‘Opal’, ‘Red Boskoop’, ‘Crown Prince Rudolf’, and ‘Topaz’), in two size groups: large (>70 mm, Class I) and small (55–70 mm, Class II). Sugars and organic acids varied by cultivar but not consistently by size. White-fleshed small apples had higher flesh phenolics, suggesting a dilution effect, while ‘Baya Marisa’ showed no size-related phenolic differences, indicating potential genetic influence. VOCs were mainly aldehydes, with cultivar-specific differences outweighing size effects. Fruit maturity and controlled-atmosphere storage likely limited ester production. These findings demonstrate that fruit size influences certain biochemical traits in a cultivar-dependent manner. This study’s novelty lies in combining tissue-specific metabolite profiling with size comparisons across multiple cultivars, providing practical insights for breeders, nutritionists, and the fruit industry. This work supports size-specific quality assessment and valorization of smaller apples for fresh consumption and processing, challenging conventional market classifications based solely on size.

This study investigates enzymatic browning in several white-and red-fleshed apple cultivars by analyzing polyphenol oxidase (PPO) and peroxidase (POX) activities, total phenolic content (TPC), anthocyanins, ascorbic acid, and color changes during air exposure. Six white-fleshed cultivars ('Topaz', 'Opal', 'Red Boskoop', 'Golden Delicious', 'Crown Prince Rudolph', 'Idared') and the red-fleshed cultivar 'Baya Marisa' were evaluated. Results revealed cultivar-specific enzymatic activity influencing browning susceptibility. 'Idared' exhibited the highest PPO activity and the strongest browning potential, while 'Baya Marisa' showed low PPO but unexpectedly high POX activity. All white-fleshed cultivars were prone to browning, as indicated by a significant increase in browning index (BI) from 0 to 480 min. In contrast, 'Baya Marisa' showed minimal color change and no significant BI variation, suggesting limited browning. However, due to high a* values, BI may not be suitable for assessing browning in red-fleshed cultivars. 'Golden Delicious' had the highest initial ascorbic acid concentration and the slowest degradation rate. 'Baya Marisa' consistently exhibited the highest TPC, attributed to elevated anthocyanin levels. These findings emphasize the importance of cultivar selection in managing browning and highlight limitations of BI as a universal indicator, particularly for red-fleshed apples.

Bio-based solutions that promote plant growth, yields and functional quality of foods in primary production are gaining popularity in environmentally challenging conditions such as temperature fluctuations, late frosts and excess precipitation. This study was implemented to examine the foliar effect of microalgae biostimulants (three microalgae: Chlorella vulgaris, Scenedesmus vacuolatus and Coelastrella sp. in two concentrations ‒ 5 and 10

Lack of appropriate fertilisers is a bottleneck in organic agriculture, which can lead to reduced yields and, consequently, reduced profitability. Therefore, the aim of this study was to develop a new formulation of a vermicompost-based biopreparation (VCMo) and to investigate the effects of this product on the composition of primary and secondary metabolites of the fruit of organically cultivated strawberries (Fragaria x ananassa Duch. cv Senga Sengana). Sugars, organic acids and phenolic compounds in strawberry fruit cultivated with three application modes of VCMo (rhizosphere inoculation (RI); combination of rhizosphere inoculation and foliar spraying (RI+FS); and foliar spraying (FS)) and a control (untreated soil and plants) were characterised and quantified by HPLC with a refractive index detector for sugars and organic acids, and HPLC-DAD-MSn for phenolic compounds. Strawberry fruit obtained from plants exposed to the combined application of rhizosphere inoculation and foliar spraying showed the highest concentrations of total sugars and total organic acids. There were no significant differences between the methods of VMCo application for concentrations of phenolic acids, but rhizosphere inoculation on its own resulted in the highest total concentration of the five groups of flavonoids identified (anthocyanins, flavanols, flavanones, flavonols and flavones). The results of the study suggested that rhizosphere inoculation with VCMo on its own or in combination with foliar spraying could be a useful tool for organic strawberry cultivation, contributing to the production of healthy and good quality fruit at the same time as providing opportunities to reduce environmental pollution.

The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed 'Baya Marisa' and the white-fleshed 'Golden Delicious', to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time. The total analyzed phenolic content (TAPC) of the unpeeled dehydrated apple slices was 1.7 times higher in 'Golden Delicious' than in 'Baya Marisa'. The unpeeled dehydrated apple slices of 'Golden Delicious' had higher total hydroxycinnamic acid (2.7×) and dihydrochalcone (1.2×) content. The peeled dehydrated apple slices of 'Baya Marisa' had higher total dihydrochalcone (2.2×) and total flavanol (2.2×) content compared to 'Golden Delicious'. The content of citric and malic acids was higher in the unpeeled and peeled dehydrated apple slices of 'Baya Marisa', compared to 'Golden Delicious'. The content of ascorbic acid was higher in the unpeeled (1.6×) and peeled (1.8×) dried apple slices of 'Baya Marisa'. The content of fructose and glucose was 1.4 times higher in the unpeeled dried apple slices of 'Golden Delicious'.

Black fruits, especially blackberries and black currants, are highly appreciated by consumers due to their nutraceutical properties, which have reported health benefits. This study aimed to assess the fruit quality of the blackberry (cv. ‘Čačanska Bestrna’) and black currant (cv. ‘Čačanska Crna’) created at the Fruit Research Institute, Čačak (Republic of Serbia) by evaluating basic quality parameters (fruit weight, soluble solids), and content of primary (sugars and organic acids) and secondary (phenolic compounds) metabolites. Additionally, the study examined the quality of frozen and long-term frozen storage (6, 9, and 12 months). The results showed that ‘Čačanska Crna’ contained a high level of total soluble solids (15.23°Bx), sugars (93.06 mg g−1), and a high index of sweetness (159.48) as well as a high content of acids (34.35 mg g−1) in the fruit. Both species were found to contain forty-seven phenolic compounds, including phenolic acids, flavanols, and anthocyanins, analyzed using high performance liquid chromatography-mass spectrometry (HPLC-MS). ‘Čačanska Bestrna’ had the highest amounts of phenolic acids (66.85 mg 100 g−1) and flavanols (53.99 mg 100 g−1), whereas ‘Čačanska Crna’ showed the highest levels of flavonols (8.57 mg 100 g−1) and anthocyanins (139.11 mg 100 g−1). Furthermore, the study revealed that anthocyanins were the most abundant phenolic group in both blackberries and black currants, and their levels remained constant during frozen storage. The sugar content in both species remained unchanged, while the acid concentration increased over time in blackberries but remained consistent in black currants. Overall, the findings highlight the superior phenolic content, particularly anthocyanins, of the cultivars with black fruits selected in Serbia. These cultivars have great commercial potential for the fresh market and processing. Moreover, the study suggests that frozen storage is an effective method for preserving their quality and beneficial properties.

This study investigated the composition of sugars, organic acids, individual and total phenolic compounds in the pulp, peel, leaves, and bark of a red-fleshed ‘Baya Marisa’ apple cultivar. As the fruit is known for its red pulp color, the study focused on comparing the profiles of primary and selected secondary metabolites in three sections along the equatorial fruit plane. The analyses were carried out using HPLC–MS system, and compositional differences were compared among fruit segments. Inner fruit segments accumulated higher levels of sorbitol and the sum of sugars and lower levels of citric acid. However, no differences in the sum of organic acids could be determined among segments. The phenolic composition differed among pulp (hydroxycinnamic acids > dihydrochalcones ≈ anthocyanins ≈ flavanols > flavonols), peel (flavanols > anthocyanins > dihydrochalcones > flavonols > hydroxycinnamic acids), leaves (flavonols > dihydrochalcones > hydroxycinnamic acids > anthocyanins), and bark (dihydrochalcones > flavonols > flavanols > anthocyanins > hydroxycinnamic acids). The greatest phenolic diversity was detected in bark (25), followed by leaves (18), peel (17) and finally, pulp (11). Three anthocyanins (cyanidin-3-O-galactoside > cyanidin-3-O-arabinoside > peonidin-3-O-galactoside) were determined in all ‘Baya Marisa’ tissues with their content highest in the peel. The innermost sections of the fruit were characterized by higher levels of dihydrochalcones and lower levels of most flavanols, flavonols and anthocyanins. These were predominant in the apple pulp nearest to the peel, with cyanidin-3-O-galactoside being the prevalent representative. Accumulation of anthocyanins in pulp is a rare trait in apples, and therefore, the distinct distribution and diversity of metabolites in this cultivar highlights its potential for high-nutrient products such as juices, apple chips or purees.

The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar 'Baya Marisa' with the white-fleshed cultivar 'Golden Delicious'. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh 'Baya Marisa' juice after pasteurization increased or remained the same compared to one-year stored 'Baya Marisa' juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization; interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.

Strojna rez jablanovih nasadov predstavlja nov ukrep z namenom povečevanja učinkovitosti pridelave jabolk, povečevanja kakovosti plodov ter zmanjševanja izmenične rodnosti. V intenzivnih nasadih jablan prevladuje gojitvena oblika ozko vreteno, ki je še posebej primerna za izvedbo strojne rezi. Strojna rez nikoli popolnoma ne zamenja ročne rezi, jo pa močno zmanjša. Prvo leto izvedbe ukrepa v povprečju zmanjša 40 % ur ročne rezi, v naslednjih letih pa ročno korekturno rez zmanjšamo celo do 60%, kar predstavlja znaten prihranek stroškov pridelave. Izvedba strojne rezi pozitivno vpliva na rast in razvoj dreves, kar se kaže v zožanju krošnje in kontrole rasti vrha, boljši penetraciji svetlobe v krošnjo, uspešnejši izvedbi strojnega redčenja plodov, lažji izvedbi varstva pred boleznimi in škodljivci, boljši diferenciaciji rodnih brstov za naslednje leto ter večji količini in kakovosti plodov. Za uspešno izvedbo strojne rezi je pomembno upoštevati ustrezen čas izvedbe. V praksi se je izkazalo, da so pozitivni učinki rezi največji, ko ukrep izvedemo po obiranju.

The aim of this research was to evaluate the effect of a combination of several mycorrhizal and bacterial biostimulants, applied before and after planting, on the 'Clery' strawberry's performance. Vegetative and reproductive parameters (the number of crowns per plant, root/canopy weight and dimensions, the number of fruits per plant, individual fruit weight, and fruit yield per plant) were monitored on nine harvest dates. Additionally, external and internal fruit quality (firmness, color, soluble solids content, and primary and secondary metabolites) was determined. The application of product combinations resulted in significantly improved vegetative growth, fruit dimensions, and fruit weight. Consequently, more than 30% higher yields were determined for the treated plants. A minor decrease in vitamin C (approx. 6%), total individual sugars (approx. 10%), organic acids (approx. 9%), and total phenolics (approx. 7%) was detected in the treated plants, but the differences were not uniform during the harvest. The accumulation of anthocyanins was least affected by product application, and the fruit exhibited comparable color characteristics, which is important for the consumers. The use of biostimulants in intense strawberry production is justified as the products improve the vegetative development of strawberry plants, which produce significantly more marketable fruit.

The study was aimed at assessing chemical composition of fruits of plum cultivars 'Cacanska Lepotica' and 'Jojo' grafted on four rootstocks with different mechanisms of resistance to Plum pox virus (PPV): sensitivity, 'Wavit' and 'Weiwa' and hypersensitivity, 'Docera 6' and 'Dospina 235'. The cultivar significantly influenced on content of sugars and organic acids, with the highest values in cultivar.Jojo'. The highest content of sucrose, sorbitol and total sugars were found in.Weiwa', and all individual and total acids were higher in fruits from trees grafted on 'Wavit'. On the one hand 'Cacanska Lepotica' had a high content of malic acid, but on the other hand a low content of citric and fumaric acids, regardless of the rootstock. The most abundant phenolic compounds, phenolic acids and flavanols, were shown to be at the highest level in the combinations. 'Cacanska Lepotica'/'Docera 6' and 'Jojo '/'Wavit ', whereas less abundant phenolic compounds, flavonols and anthocyanins, were the highest in the combinations. 'Cacanska Lepotica'/'Wavit' and 'Jojo'/'Weiwa'. In order to improve nutritive fruit quality and the technology of growing, as well as to delay the spread of PPV, rootstocks.Wavit' and.Weiwa' can be recommended for further promotion in modern plum plantations.

Different climatic conditions are known to affect the synthesis of primary and secondary metabolites. Therefore, the phenolic contents in new growing areas could affect the quality and flavor of hazelnuts. The aim of this study was to determine the variability of the phenolic contents of the kernels in different commercial hazelnut cultivars depending on their growing area. Five cultivars ('Tonda Gentile delle Langhe', 'Merveille de Bollwiller', 'Pauetet', 'Tonda di Giffoni', and 'Barcelona' (syn. 'Fertile de Coutard')) grown in different European collection orchards were included in the study. High-performance liquid chromatography coupled with mass spectrometry was used to identify and quantify the phenolic compounds. Thirteen phenols were identified in the hazelnut kernels, including 7 flavanols, 2 hydroxybenzoic acids, 3 flavonols, and one dihydrochalcone. Catechin and procyanidin dimers were the main phenolic compounds found in the hazelnut kernels. The highest contents of catechin and total flavanols were determined in cultivars cultivated in Spain and northern Italy, and the lowest in Slovenia and France. Flavanols were the major phenolic groups independent of the place of cultivation, as they accounted for more than 50% of all phenolic compounds identified. The flavanols were followed by hydroxybenzoic acids, flavonols, and dihydrochalcones. Higher contents of flavanols and flavonols were found in kernels from areas characterized by higher natural irradiation, which stimulates their accumulation. The contents of hydroxybenzoic acids correlated with altitude, which stimulated phenolic acid synthesis. A negative correlation was observed between the dihydrochalcone content and annual rainfall, probably due to hydric stress.

We analyzed the red-fleshed apple cultivar ‘Baya Marisa’ and compared it with the traditional, white-fleshed apple cultivar ‘Golden Delicious’. The objective of this study was to compare sugars, organic acids, and phenolic compounds of ‘Baya Marisa’ with the widely known and consumed white-fleshed apple cultivar ‘Golden Delicious’. In addition, flesh firmness, color, and soluble solid content was studied. A total of 46 phenolic compounds were quantified and identified, some for the first time in apples. The study showed that the total analyzed phenolic content (TAPC) was 1.6× higher in the skin of red-fleshed ‘Baya Marisa’ and 1.4× higher in the flesh of red-fleshed ‘Baya Marisa’. Organic acid (citric acid, malic acid, and ascorbic acid) content was higher in the red-fleshed cultivar ‘Baya Marisa’, whereas sugar content (sucrose, glucose, and sorbitol) was similar, except for fructose, which was 1.1× higher in ‘Golden Delicious’. The content of citric acid was 1.6× higher in ‘Baya Marisa’, whereas the content of malic acid was 1.2× higher in ‘Baya Marisa’ and the content of ascorbic acid was 2.8× higher in ‘Baya Marisa’. Among phenolics, total dihydrochalcones in the skin were 3.3× higher in ‘Baya Marisa’ and similar in the flesh compared to ‘Golden Delicious’. Flavonols were 1.4× higher in the skin of ‘Baya Marisa’ and 2.8× higher in the flesh of ‘Golden Delicious’. Anthocyanins were not identified in the white-fleshed cultivar ‘Golden Delicious’. Total hydroxycinnamic acids were 2.0× higher in the skin of ‘Golden Delicious’ and similar in the flesh compared to ‘Baya Marisa’. Total flavanols were 1.8× higher in the skin and 2.2× higher in the flesh of the white-fleshed cultivar ‘Golden Delicious’.

The brown marmorated stink bug (BMSB; Halyomorpha halys Stal.) has become a significant pest in Slovenia, especially in apple, pear, peach, and cherry orchards. In our study, apple fruit of the apple cultivar ‘Red Pinova’ were evaluated for visual injury and sugar, organic acid, and phenolic contents. The chemical composition of the area around the puncture wound, the uninjured part of the infested apple, was compared to, as a control, only uninjured apples. There was a significant response of the apple around the puncture wound, resulting in an 11.9 g/kg FW higher total sugar content, a 1.4 g/kg FW lower total organic acid content, and an 11.9 g/kg FW higher total phenolic content compared with control apples. A strong phenolic response in the puncture wound area, with high flavanol and hydroxycinnamic acid contents, with increases of 118% and 237%, respectively, compared with control apples, was detected. The brown marmorated stink bug induces a strong phenolic response in the injured area of the apple. The results of this study illustrated how apple fruit responds to the BMSB injury, not only sensorily (visual injury, odor), but also chemically in the form of metabolic responses.

Altered conditions in fruit markets of the eastern borders (Russian embargo on European goods) drastically promoted the onset of fruit growing in the broader region of the Silk Road. A five-year overlook on the development of fruit growing in the Caucasian Mountain region will be presented - focusing on Azerbaijan, Georgia and Russia. Large enterprises cultivating between 100 and 400 ha fruit orchards have recently been established in these countries. High-capacity cold storage rooms with modern sorting lines were also built and numerous new structures are in progress. The knowledge behind the setting of new densely planted orchards and their maintenance is primarily imported from European countries. Fruit plants are imported from Italy, France, Belgium, The Netherlands, Poland and Serbia and cultivar selection is comparable to these countries. The latest know-how on site selection, soil preparation, orchard wire infrastructure, hail-nets, irrigation systems and fertilization is implemented in these new orchards. Strengths, weaknesses, opportunities and threats (SWOT analysis) of this explosive development of fruit production in Caucasian Mountain region will be discussed along with future technological challenges.

The polyphagous brown marmorated stink bug (Halyomorpha halys Stål.) is an important pest in many countries. Recently it was noticed that it can feed on and cause damage to strawberries (Fragaria × ananassa Duch.). The metabolic response of strawberries to brown marmorated stink bug attacks was studied. Brown marmorated stink bugs attacked strawberry fruit which had 18% lower total sugar content compared to that of the control treatment. However, organic acid content had no significant difference among the three treatments, with the exception of shikimic acid, which had the highest content in the attacked fruit. Thirty-one phenolic compounds were identified. Results showed a strong effect on secondary metabolites due to H. halys attacks. Halyomorpha halys treatment had 27% higher total analyzed phenolic content compared to the indirect Halyomorpha halys treatment. The brown marmorated stink bug significantly increased total ellagic acid derivatives (33.1% to 37% higher), hydroxycinnamic acids (22.3% higher) and anthocyanins’ (39% higher) contents. Fruit attacked by Halyomorpha halys also had higher catechin and epicatechin content than that of the control treatments. This pest had a significant influence on the plant’s secondary metabolism, and this improved our understanding of how a strawberry plant reacts to the attacks of this very important pest. H. halys-infested fruit are not suitable for commercial production, due to the production of off-flavors.

Nitrogen is an integral element of foliar sprays during apple fruit formation. However, in red cultivars, the application may have adverse effects on color in the second stage of fruit development. The effect of a low-dose foliar application of urea was monitored on ‘Topaz’ apple pomometric (fruit mass, firmness, total solids, starch content, skin color) and biochemical traits (primary metabolites, phenolic compounds, and assimilatory pigments). Three applications (17 July, 27 July, and 18 August) of two different urea doses (N1 = 1.4 kg N ha−1; N4 = 4 kg N ha−1) and control (N0, only sprayed with water) were used. Low doses of urea did not affect flesh firmness, total soluble, solid, and starch content, but individual fruit mass was significantly higher in N1 treatment compared to the other two treatments. Significantly lower a* parameters and a lower content of anthocyanins were measured on apples subject to N4 treatment. Many secondary metabolites (phenolic acids, flavan-3-ols, flavonols, and chalcones) were also negatively affected by low-dose urea application. Conversely, urea treatments significantly increased total assimilatory pigments in apple skin. Even minor levels of nitrogen, applied directly on the leaf at later stages of red apple fruit development, negatively altered color traits and the composition of metabolites.

Lamb's lettuce is a popular winter salad, often grown in private vegetable plots, small local farms or in intensive vegetable production. It is usually marketed as a ready-to-eat produce in supermarkets. The aim of the study was to evaluate the changes in biochemical composition and degradation of bioactive compounds during consumer-relevant time of home-grown and store-bought Valerianella locusta “Vit” salad. Primary metabolites, assimilatory pigments as well as secondary metabolites were monitored during 1 week of refrigerated storage. Home-grown lamb's lettuce exhibited highest levels of total sugars, total organic acids, vitamin C, and total phenolic content as well as enhanced levels of most individual phenolic compounds and chloroplast pigments. Locally produced samples of lamb's lettuce also contained high levels of analyzed bioactive components. All samples retained most bioactive components during the entire period of refrigerated storage. The results underline the instability of vitamin C during refrigerated storage of lamb's lettuce and pinpoint this parameter as being the most affected by storage.

BACKGROUND Japanese dogwood (Cornus kousaBurg.) is a popular ornamental plant which develops edible compound fruit utilized in traditional Asian medicine. Previous compositional studies have focused on a small fraction of secondary metabolites at a single maturity stage. In order to address the question of optimal ripeness of Japanese dogwood fruit for consumption the study provides a comprehensive insight into its primary and secondary metabolic profile. RESULTS The aim of the study was to investigate biochemical composition and morphological traits of Japanese dogwood (Cornus kousaBurg.) fruit at four maturity stages: GF, green fruit; BF, fruit with a defined red blush; RF, ripe fruit; OF, over-ripe fruit. Fruit was characterized by a nearly spherical shape, decreased water content in later stages of ripeness and highesta* values at RF and OF stages. Total sugars increased significantly from GF to OF stage and total organic acids and vitamin C decreased with maturation. Japanese dogwood fruit was characterized by four major phenolic groups: anthocyanins (three), flavonols (eight) hydroxycinnamic acids (three) and flavonoids (one) as well as by four lipophilic antioxidants: tocopherols (two), xanthophylls (five), carotenes (two) and chlorophylls (two). The progression of fruit ripening caused faster accumulation of individual phenolic compounds and lipophilic antioxidants which resulted in significantly higher total phenolic content at the RF and OF stages. CONCLUSION Japanese dogwood fruit is a rich alternative source of ascorbic acid, alpha-tocopherol, flavonols and anthocyanins and should be consumed fresh at fully developed red colour of compound berries when their composition is optimal. (c) 2020 Society of Chemical Industry

Drying fruit is one of the simplest ways to extend the shelf-life of fruit, especially berries. Both higher temperature and time of heating significantly change the contents of some primary and secondary metabolites in honeysuckle fruit. Differences in their contents arising from different heat treatments were determined with the aid of high-performance liquid chromatography (HPLC) coupled with mass spectrophotometry (MS). The content of sugars showed a small change with drying, while organic acid contents decreased with a longer drying time. Ascorbic acid was totally degraded, regardless of the time or heating temperature. Different phenolic groups responded differently to heat intensity and time of drying. Flavanols were more sensitive to higher temperature than to duration of heating and they decreased by more than 70% at 75 °C. In contrast, the content of hydroxycinnamic acids, increased with drying by more than 75%, regardless of the time and temperature.