Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two mechanical, hand-held shaker rake (B-MH-1) and self-propelled trunk shaker (B-MH-2), affect the quality and composition of Buža variety virgin olive oil. The greatest damage to the fruits occurred in B-MH-1, whereas the least was observed in B-HH. Olives were processed within 24 h, and oils were analyzed for basic quality parameters, fatty acid ethyl esters (FAEE), waxes content, fatty acid composition, volatile and phenolic profiles, and sensory attributes. Harvesting method did not significantly affect acidity, peroxide value, UV indices, FAEE, waxes, and fatty acids. Analyses of volatile and phenolic compounds revealed only slight differences. Nevertheless, sensory assessment detected no defects, with only minor reductions in positive odor attributes in B-MH-1. Taste attributes remained unchanged, consistent with similar total phenolic content. Overall, when olives are promptly processed, all investigated harvesting methods result in high-quality Buža olive oil.

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrvatica, and Teran—for the traditional method for the production of sparkling wines was evaluated. Several of these varieties are currently underutilized or neglected in contemporary viticulture. A total of 85 volatile aroma compounds, including acids, alcohols, esters, C13-norisoprenoids, and terpenes, were identified and quantified using SPME-Arrow-GC/MS. Sensory evaluation was conducted using a structured nine-point hedonic scale. Among the compounds identified, C13-norisoprenoids (notably β-damascenone, TPB, and TDN) and esters (including ethyl 3-methylbutanoate, ethyl butanoate, and ethyl hexanoate) were found to contribute most significantly to the overall aromatic profile of the sparkling wines. Sensory profiles varied distinctly among the varieties. Some varieties demonstrated pronounced aromatic and structural characteristics, making them suitable for monovarietal sparkling wine production, while others exhibited complementary sensory properties more appropriate for cuvées. This study represents the first comprehensive chemical and descriptive sensory profiling of sparkling wines produced from these Istrian indigenous grape varieties. These findings aim to support their valorization and integration into the broader spectrum of sparkling wine production, thereby enhancing their recognition and market potential.

Rising temperatures, shifting precipitation patterns, and increasing frequency of extreme weather events across the Mediterranean, driven by climate change, present significant challenges for olive cultivation, particularly if traditional soil management practices are not adapted. Croatia, located at the northern edge of the Mediterranean olive-growing zone, represents the northernmost region where olives are cultivated. However, comprehensive agroclimatic studies in Istria (Croatia), especially those examining recent trends in olive tree phenology, remain scarce, providing the main motivation for this research. Our results indicate that rising minimum and maximum temperatures across Istria, particularly in spring, have increased growing degree day (GDD) accumulation during the growing season. This has advanced the onset of key phenological stages and shortened the overall growth period, with the Istarska Bjelica cultivar showing the most pronounced response. To further explore this, a simple GDD model was developed and tested as a prognostic tool for predicting the initiation of phenological stages. The model successfully captured the entire flowering period, performing best with a base temperature of 6 degrees C. This highlights its strong potential for projecting the onset of olive flowering under future climate conditions and supporting more effective management decisions.

The harvesting time of olive (Olea europaea L.) fruit, which significantly affects the characteristics of virgin olive oil, is mainly determined empirically based on the fruit’s skin color. Developing objective methods such as electrical impedance spectroscopy (EIS) for assessing ripeness is essential. This study aimed to explore the potential of EIS as a rapid and objective technique for detecting the harvesting time of olives. Olive fruits from two varieties, ‘Picholine’ and ‘Buža momjanska’, were harvested in two periods and sorted into four color groups. EIS was applied to each color group to establish a relationship between fruit color and electrochemical properties. The distance of the coordinate at the top of the circular arc of the Cole–Cole plot from the origin (LTO) indicated tissue degradation. The LTO values varied depending on the olive variety, fruit color, and harvest date. The LTO values decreased from green to black fruits in both varieties, indicating textural changes in the olive fruit tissue. This study contributes to the knowledge and understanding of the electrical properties of olive fruit tissue during ripening. EIS shows potential as an innovative tool for determining the harvesting time of olives and for ‘in-field’ olive ripeness assessment.

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content.

In order to investigate the relationship between the occurrence of the “grubby” sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the “grubby” defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of “grubby“ comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of “grubby”, the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples.

Monitoring invasive species is required, but ground field-based assessment is often impractical, time-consuming and expensive. In the present paper, we compare standard ground and drone mapping methods to estimate the distribution and abundances of Helianthus tuberosus and Solidago canadensis across a 1.9 km long river bank area in Croatia. We describe beneficial factors and limitations researchers should consider for planning aerial drone surveys. The criteria used include time, precision, cost, and other indicators of the value of each method based on its long term potential. We utilised the Mavic 2 Enterprise Dual model of a drone equipped with an M2ED Visual Camera. Among tested drone modes, the best was the video recording mode at a height of 15 m and speed of 1.2 m/sec, for which we developed a protocol. Obtained data can be useful in adding information on vegetation distribution but also contribute to an effective management plan for invasive species.

Dittrichia viscosa (L.) Greuter is a shrub native to the Mediterranean, however, declared as a very invasive species in Australia and North America. Environmental (climatic) and socio-economic (land abandonment) changes can trigger different adaptive mechanisms and cause changes in species behavior, influencing invasion dynamics. Motivated by the recently noticed change of D. viscosa behavior in its native Mediterranean habitat, we discuss the invasion properties, its behavior in the native habitat and new areas, and its management options. We review the species' adverse effects and its positive ecosystem services in the Millennium Ecosystem Assessment framework. In this review, we provide information on the phytochemical properties of D. viscosa and highlight its potential use in ecological agriculture, phytopharmacy, and medicine. The presented data is useful for developing effective management of this contentious species, with emphasis on mitigating environmental and economic damages, especially in agriculture. The final aim is to achieve a balanced ecosystem, providing a high level of possible services (provisioning, regulating, cultural and supporting).

Fig (Ficus carica L.) fruits are a good source of carbohydrates, vitamin C, potassium and calcium. Potassium is macronutrient which has an essential role in the biochemical processes related to protein synthesis, carbohydrate metabolism, and enzyme activation. Foliar application of three different mineral fertilizers, potassium EDTA chelate (1.5%), potassium phosphite (2.5%), and potassium thiosulphate (0.2%), was carried out on August 3, 2017 on cultivar 'Petrovaca bijela' in the fig orchard of the Institute of Agriculture and Tourism in Porec (Croatia), while untreated fig trees were the control treatment. Leaves and fruits were collected 20 days after foliar application of mineral fertilizers. Mineral composition (Al, B, Ca, Cu, Fe, K, Mg, Mn, Na, Ni, P, S, Si and Zn) of leaves and fruits was analyzed by ICPE-9820 Plasma Atomic Emission Spectrometer. There was no significant difference in mineral composition between the treatments in leaves and fruits (p<0.05). The leaf potassium content was higher by 11.92 and 19.51% (in potassium EDTA chelate and potassium thiosulphate treatment, respectively), while fruit potassium content was higher by 8.70 and 6.72% (in potassium EDTA chelate and potassium thiosulphate treatment, respectively). As fig is a tree which has its own nutrient reserves in root and branches, multiannual experiment with foliar fertilization would for sure have stronger positive effect.

Morphological and sensorial profile of fresh fruits of four Croatian fig cultivars ('Bjelica', 'Zamorcica', 'Saraguja' and 'Crnica') grown in the Istria region (Croatia) were obtained. Soluble solids, water and dry matter content in figs were also determined. Difference in soluble solids among cultivars was not detected, but 'Bjelica' had the highest water and the lowest total dry matter content. 'Crnica' and 'Zamorcica' had globose shape, different from 'Saraguja' (oblong) and 'Bjelica' (oblate). The highest weight of fruit had 'Saraguja' and 'Crnica', while the lowest 'Zamorcica'. 'Bjelica' had the largest ostiole width. 'Zamorcica' and 'Bjelica' had medium fruit cavity differentiated from other cultivars (small). All figs were easy to peel, except 'Zamorcica' fruits. During sensory analysis, appearance and texture of the exterior and interior, aroma, flavor, taste, aftertaste and ease of peeling were evaluated. Each investigated fig cultivar had characteristic appearance and flavor sensory profiles. Colors of the fruit skin and pulp were completely different among cultivars. The color of the pith was off-white in all cultivars, except in 'Bjelica' (yellow). The skin texture was similar for 'Bjelica' and 'Zamorcica' (hairy low, matte) and differed from 'Crnica' (smooth, glossy, waxy, powdery) and 'Saraguja' (smooth, matte). 'Crnica' had the highest bitterness, astringency, skin thickness and stickiness, while the lowest sweetness. 'Zamorcica' had the lowest pith firm and the highest seed crunchiness. The overall aroma intensity was high in all cultivars, except in 'Crnica' (medium). The other fruity aroma, with exception fig aroma, was different among cultivars. The position of the ostiole was open in 'Bjelica' and 'Saraguja', and closed in 'Zamorcica' and 'Crnica'. A further study regarding the level of maturity, harvesting year and locations on the sensory profiles of Croatian fig cultivars are needed.

In Croatia, the common fig (Ficus carica L.) is one of the oldest cultivated fruit trees, commonly present in family orchards. Significant efforts have been made lately to collect national genetic resources to ensure their long-term conservation in ex situ collections, and thus, their sustainable management. In Croatia there are two ex situ fig germplasm collections, with 22 accessions officially registered in the Croatian Plant Genetic Resources Database. The aim of this study was to characterize the collections and to assess the genetic diversity of collected fig germplasm. A set of 90 accessions from Croatian collections and six reference samples from a Slovenian database were genotyped using five SSR markers. A total of 24 alleles were detected, with the observed number of alleles per locus ranging from three (FCUP-016-6) to seven (FCUP-038-6) with an average of 4.8 alleles per locus. The UPGMA clustering analysis discriminated 31 genotypes and revealed five groups of accessions. In total, 77 duplicated accessions, 11 new genotypes, and 20 cases of homonymy and synonymy have been determined. The genetic relationships among Croatian traditional fig cultivars have been assessed. Results obtained in this study can be used for germplasm conservation, breeding programs, nursery production improvement, and for optimizing the national strategy for the management of fig genetic resources.

With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and −20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and −20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.

Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (Olea europaea L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO.

Jujube (Ziziphus jujuba Mill.) has favourable horticultural properties including adaptation to arid conditions, abiotic and biotic stresses, as well as positive impact on human health. The present study describes the characterization of genetic diversity of the germplasm of jujube from the Istrian peninsula, the determination of important chemical compounds, antioxidative properties in relation to antibacterial and antifungal activities of jujube fruit extracts, and the determination of nutritional properties of jujube fruit. The results of the genetic analysis showed that most of the samples from the Istrian peninsula belong to two recently introduced varieties, 'Li' and 'Lang', and the most widespread local variety 'Navadna žižola'. The local variety has smaller fruit than the ‘Li’ and ‘Lang’ varieties, with thick and fleshy mesocarp. Chemical analysis indicated that fruits of the local variety contained a valuable source of dietary fibre ((9.7±0.6) g/100 g) and were rich in minerals such as (in g/100 g dry mass): potassium (829±51), calcium (177±11) and phosphorus (129±19). Aqueous extracts showed slight antibacterial activity, while ethanol extracts had higher mass fractions of phenolic compounds (expressed as gallic acid equivalents (GAE), 5.8-8.7 mg/g) than the aqueous extracts, but did not show antimicrobial activity. Compounds other than phenolic compounds in jujube fruit may be more biologically active. Based on the results of these analyses, the local Istrian jujube variety is a promising candidate for cultivation potential.

To investigate if the anecdotal varietal typicity concepts for two monovarietal virgin olive oils (VOO) can be scientifically supported and explained, VOO samples were sorted according to typicity grade and related to sensory and compositional data for volatiles and phenols. Clear inter-varietal, as well as intra-varietal boundaries between more and less typical samples were established by univariate and multivariate statistics. A variety typical complex odor was related to a complex VOO volatile composition with relatively high amounts of lipoxygenase-derived compounds, accompanied by hydrocarbons, terpenes, and benzenoids. A simpler odor, described mostly as green and typical for the other monovarietal VOO, coincided with the lower amounts of the same volatiles. The intensity of bitterness and pungency was mostly in correlation with the amount of major phenols. Two monovarietal VOOs were clearly distinguished with respect to their variety-typical expression of pungency: the one described as gradually increasing was tentatively related to pinoresinol, while the other, described as immediately strong and burning, was assumed to originate mainly from p-HPEA-EDA. Intra-varietal typicity grades correlated with hedonic liking, as well as with general VOO positive sensory attributes related to key volatiles and phenols.

To investigate the possibilities of balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive (Olea europaea L.) cultivar, the effects of ripening degree, malaxation duration, and temperature were investigated. Olives were harvested at three ripening degrees and processed by malaxation at 21/30 degrees C, for 30/60 min, respectively. The most important phenols and volatiles were generally found to decrease during ripening. The effect of higher malaxation temperature on phenols was dual, with a positive effect on 3,4-DHPEA-EDA and p-HPEA-EDA, and negative on other oleuropein and ligstroside aglycons. An unexpected increase of 1-penten-3-one and (E)-2-hexenal concentrations as a result of higher malaxation temperature correlated with the increase in key phenols and was a limiting factor in balancing their concentrations, which was confirmed by sensory analysis. Numerous interactions between the factors were established. (C) 2017 Elsevier Ltd. All rights reserved.

In this work, the influence of olive fruit fly (Bactrocera oleae Rossi) attack on the quality of 'Rosinjola' virgin olive oil (free fatty acids, peroxide value, specific extinction at 232 and 270 nm, and sensory evaluation) as well as on the fatty acid and volatile composition was investigated. Olive fruits were collected and divided into two groups according to the presence (100% infested) or absence (healthy, 0% infested) of infestation by olive fruit fly, and a third group was made by mixing the two previously described groups in equal proportions (50% infested). Each group of olive fruits was separately processed under the same conditions to produce corresponding virgin olive oils. The results of oil acidity, a sign of hydrolytic degradation of olive oils, showed that olive fruit fly infestation at the 50 and 100% levels significantly reduced the quality of oil. Sensory score and intensity of positive sensory characteristics of the investigated oils decreased with increasing fruit fly infestation, but defects in oils as a consequence of fruit fly attack were not detected. Considering the fatty acid composition, olive fly attack caused only a slight reduction of palmitic acid. The volatile profile of investigated olive oils showed that olive fly attack led to a decrease in total C6 volatiles (a decrease in C6 aldehydes, but an increase in C6 alcohols) and an increase in total C5 volatiles. The results confirmed the importance of healthy fruit in obtaining high-quality virgin olive oil, but, despite the olive fruit fly attack, 'Rosinjola' oil still maintained extra virgin olive oil category according to market quality parameters.

The aim of this study was to characterize monovarietal olive oils obtained from two less known autochthonous cultivars (Bova and Buža puntoža) on the basis of sterols, triterpene dialcohols and fatty acids profile for the first time, and three monovarietal olive oils obtained from the most widespread autochthonous cultivars (Buža, Istarska bjelica and Rosinjola) grown in Istria, Croatia. β-sitosterol, Δ-5-avenasterol and campesterol were the most abundant sterols in all samples. Campesterol, β-sitosterol and Δ-5-avenasterol most significantly differentiated investigated oils. Bova oil had the highest amount of total sterols (2964 ± 458 mg/kg). Istarska bjelica oil had a peculiar sterol composition with exceptionally low β-sitosterol (67%), high Δ-5-avenasterol (27%) and the highest triterpene dialcohols percentages. Rosinjola and Istarska bjelica oils had the highest monounsaturated fatty acids level, Buža oil had the highest polyunsaturated fatty acids level, while Bova oil showed the highest level of saturated fatty acids. Tested oils obtained from the most abundant cultivars fulfilled all the demands of the current EU regulation required for virgin olive oil regarding sterols, triterpene dialcohols and fatty acids, but Bova and Buža puntoža oil slightly exceeded the upper limit for linolenic acid. Since cultivar is the source of natural variation of sterols, triterpene dialcohols and fatty acids in virgin olive oils, the knowledge about the content of these particular compounds in different monovarietal oils from autochthonous cultivars is important to determine possible disagreements with the demands of the current legislation required for virgin olive oils, in order to anticipate possible false results indicating adulteration.

Research was conducted in 2013 on the presence of one of the most important olive pests, olive fruit fly (Bactrocera oleae Gmel.), following different plant protection treatments in Kastelir near Porec (Croatia). In this research on an olive grove planted with the cultivar 'Leccino', the experiment was set up with five treatments: conventional plant protection, organic plant protection, pyrethrin, consociation of olive and planted pyrethrum (Tanacetum cinerariifolium (Trevir.) Sch. Bip.), and control. Olive fruit fly presence was monitored weekly using separate pheromone traps on each treatment, and comparison between the treatments was performed. The climatic conditions in Istria were also monitored during 2013. The average number of captured adult olive fruit flies varied between treatments, with the largest average number detected on the control (12.7), while the greatest presence of olive fly life stages was detected on organic treatments (3.8). The smallest average number of captured adult olive flies was detected on pyrethrin treatment (5.7), while the smallest presence of olive fly life stages was detected on conventional treatments (0.9); however, the differences in both these cases were not statistically significant. In addition, olive flies were monitored by yellow sticky trap. The highest yield was determined on conventional treatment (9.3 kg tree‑1), while the lowest yield was on consociation and organic treatment (8.8 kg tree‑1); however, the difference between the two was not statistically significant.