TY  - JOUR
AU  - Popović-Đorđević, Jelena
AU  - Marjanović, Žaklina S.
AU  - Gršić, Nemanja
AU  - Adžić, Tamara
AU  - Popović, Blazenka S.
AU  - Bogosavljević, Jelena
AU  - Brčeski, Ilija
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2921
AB  - True truffles (Tuber sp.) that establish ectomycorrhizal symbiosis (ECM) with trees in the Mediterranean and temporal regions have species specific abilities to assimilate soil born elements. Suitable habitats are usually inhabited by few truffle species, while distinguishing their symbiotic potentials appeared very difficult. Two species that commonly inhabit riparian forests in Serbia are the most prized one, Tuber magnatum Pico (Piedmont white truffle) and not so highly valued Tuber brumale Vitt. In order to assess potential differences between their assimilation and accumulation abilities, the differences between contents of elements that may be the subjects of the symbiotic trade between the host plant and fungi were evaluated in accumulation target (ascocarps) and their source (the soil). Essential (K, Na, Ca, Mg, Fe, P, S, and Zn) and essential trace elements (Co, Cr, Cu, Mn, and Se) in truffles and soil samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP-OES). Their concentrations (mg/kg) in ascocarps were in the range from 1.364±0.591 (Cr) to 10760.862±16.058 (K), while in soil ranged from 23.035±0.010 (Cr) to 20809.300±122.934 (Fe). Element accumulation potential (bioaccumulation factor) was calculated in the system truffle/soil. The statistical approaches were used for establishing the differences, while the possible differentiation between symbiotic potentials of two mycelia in the defined soil conditions was discussed.
PB  - Wiley-VHCA AG
T2  - Chemistry and Biodiversity
T1  - Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia
VL  - 16
IS  - 4
SP  - 1800693
DO  - 10.1002/cbdv.201800693
ER  - 

@article{
author = "Popović-Đorđević, Jelena and Marjanović, Žaklina S. and Gršić, Nemanja and Adžić, Tamara and Popović, Blazenka S. and Bogosavljević, Jelena and Brčeski, Ilija",
year = "2019",
abstract = "True truffles (Tuber sp.) that establish ectomycorrhizal symbiosis (ECM) with trees in the Mediterranean and temporal regions have species specific abilities to assimilate soil born elements. Suitable habitats are usually inhabited by few truffle species, while distinguishing their symbiotic potentials appeared very difficult. Two species that commonly inhabit riparian forests in Serbia are the most prized one, Tuber magnatum Pico (Piedmont white truffle) and not so highly valued Tuber brumale Vitt. In order to assess potential differences between their assimilation and accumulation abilities, the differences between contents of elements that may be the subjects of the symbiotic trade between the host plant and fungi were evaluated in accumulation target (ascocarps) and their source (the soil). Essential (K, Na, Ca, Mg, Fe, P, S, and Zn) and essential trace elements (Co, Cr, Cu, Mn, and Se) in truffles and soil samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP-OES). Their concentrations (mg/kg) in ascocarps were in the range from 1.364±0.591 (Cr) to 10760.862±16.058 (K), while in soil ranged from 23.035±0.010 (Cr) to 20809.300±122.934 (Fe). Element accumulation potential (bioaccumulation factor) was calculated in the system truffle/soil. The statistical approaches were used for establishing the differences, while the possible differentiation between symbiotic potentials of two mycelia in the defined soil conditions was discussed.",
publisher = "Wiley-VHCA AG",
journal = "Chemistry and Biodiversity",
title = "Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia",
volume = "16",
number = "4",
pages = "1800693",
doi = "10.1002/cbdv.201800693"
}

Popović-Đorđević, J., Marjanović, Ž. S., Gršić, N., Adžić, T., Popović, B. S., Bogosavljević, J.,& Brčeski, I.. (2019). Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia. in Chemistry and Biodiversity
Wiley-VHCA AG., 16(4), 1800693.
https://doi.org/10.1002/cbdv.201800693

Popović-Đorđević J, Marjanović ŽS, Gršić N, Adžić T, Popović BS, Bogosavljević J, Brčeski I. Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia. in Chemistry and Biodiversity. 2019;16(4):1800693.
doi:10.1002/cbdv.201800693 .

Popović-Đorđević, Jelena, Marjanović, Žaklina S., Gršić, Nemanja, Adžić, Tamara, Popović, Blazenka S., Bogosavljević, Jelena, Brčeski, Ilija, "Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia" in Chemistry and Biodiversity, 16, no. 4 (2019):1800693,
https://doi.org/10.1002/cbdv.201800693 . .

TY  - CONF
AU  - Popović, Blazenka S.
AU  - Paunovic, S.
AU  - Mitrovic, O.
AU  - Kandić, M.
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1395
AB  - 'Cacanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Cacanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Cacanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Cacanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.
PB  - Int Soc Horticultural Science, Leuven 1
T1  - Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'
VL  - 981
SP  - 755
EP  - 760
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1395
ER  - 

@conference{
author = "Popović, Blazenka S. and Paunovic, S. and Mitrovic, O. and Kandić, M. and Nikićević, Ninoslav and Tešević, Vele",
year = "2013",
abstract = "'Cacanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Cacanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Cacanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Cacanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.",
publisher = "Int Soc Horticultural Science, Leuven 1",
title = "Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'",
volume = "981",
pages = "755-760",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1395"
}

Popović, B. S., Paunovic, S., Mitrovic, O., Kandić, M., Nikićević, N.,& Tešević, V.. (2013). Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'. 
Int Soc Horticultural Science, Leuven 1., 981, 755-760.
https://hdl.handle.net/21.15107/rcub_cherry_1395

Popović BS, Paunovic S, Mitrovic O, Kandić M, Nikićević N, Tešević V. Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'. 2013;981:755-760.
https://hdl.handle.net/21.15107/rcub_cherry_1395 .

Popović, Blazenka S., Paunovic, S., Mitrovic, O., Kandić, M., Nikićević, Ninoslav, Tešević, Vele, "Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'", 981 (2013):755-760,
https://hdl.handle.net/21.15107/rcub_cherry_1395 .

TY  - CONF
AU  - Popović, Blazenka S.
AU  - Gavrilović-Damnjanović, J.
AU  - Mitrovic, O.
AU  - Ogasanovic, D.
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2009
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1313
AB  - In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Cacanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Pozegaca' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum brandy. This paper presents the study of influence of plum cultivars developed in Cacak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Cacanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Pozegaca'. With regard to the sensory characteristics, the brandy made from 'Cacanska Lepotica' was graded highest, whereas brandies produced from cultivars 'Pozegaca', 'Cacanska Rodna' and 'Cacanska Najbolja' followed.
PB  - Int Soc Horticultural Science, Leuven 1
T1  - Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak
VL  - 825
SP  - 575
EP  - 581
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1313
ER  - 

@conference{
author = "Popović, Blazenka S. and Gavrilović-Damnjanović, J. and Mitrovic, O. and Ogasanovic, D. and Nikićević, Ninoslav and Tešević, Vele",
year = "2009",
abstract = "In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Cacanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Pozegaca' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum brandy. This paper presents the study of influence of plum cultivars developed in Cacak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Cacanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Pozegaca'. With regard to the sensory characteristics, the brandy made from 'Cacanska Lepotica' was graded highest, whereas brandies produced from cultivars 'Pozegaca', 'Cacanska Rodna' and 'Cacanska Najbolja' followed.",
publisher = "Int Soc Horticultural Science, Leuven 1",
title = "Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak",
volume = "825",
pages = "575-581",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1313"
}

Popović, B. S., Gavrilović-Damnjanović, J., Mitrovic, O., Ogasanovic, D., Nikićević, N.,& Tešević, V.. (2009). Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak. 
Int Soc Horticultural Science, Leuven 1., 825, 575-581.
https://hdl.handle.net/21.15107/rcub_cherry_1313

Popović BS, Gavrilović-Damnjanović J, Mitrovic O, Ogasanovic D, Nikićević N, Tešević V. Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak. 2009;825:575-581.
https://hdl.handle.net/21.15107/rcub_cherry_1313 .

Popović, Blazenka S., Gavrilović-Damnjanović, J., Mitrovic, O., Ogasanovic, D., Nikićević, Ninoslav, Tešević, Vele, "Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak", 825 (2009):575-581,
https://hdl.handle.net/21.15107/rcub_cherry_1313 .