The goal of this paper, based on analysis of physical and chemical characteristics of fruit itself, is to determine to what extent the introduced varieties of cherry-stela and burlat have become adaptable to agro ecological conditions of Herzegovina region. Analysis showed that regarding fruit dimensions and fruit stone mass, there arc recorded larger values of stela variety compared to burlat variety. However, statistically variety stela had shorter stalk compared to variety burlat. Variety burl at had significantly larger value s of most important chemical characteristics (total soluble dry matter and total acids). Both tested varieties have one or several positive characteristics and the author can recommend them for commercial production.

Summary The aim of this work was to investigate the influence of cultivar and storage time on the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and three autochthonous apple cultivars (Ruzmarinka, Ljepocvjetka, Paradija) as well to determine their physical and chemical characteristics. Total phenol content has been determined by Folin- Ciocalteu reagent during cold storage at 1 °C, for 60 days. Changes of apple juice samples phenolics in relation to oxidation time after pressing (0 hours, 2 h and 4 h) were examined. A significant variation in content of phenols in apple cultivars under investigation was noted. Paradija, autochthonous apple contained the highest content of phenols (1.003 g GAE/L), while Topaz, actual apple cultivar had the lowest content (0.596 g GAE/L), during the storage time. TPC of apple cultivars stayed at a relatively constant level during the storage, with the exception of Pink Lady and Paradija apples, where TPC changed significantly during cold storage. The level of TPC in cloudy apple juice samples of all apple cultivars decreased during the oxidation time after pressing.

Voce i povrce intenzivno se ispituje zbog izrazito pozitivnog utjecaja na ljudski organizam sto se pripisuje sirokom spektru bioaktivnih spojeva koje sadrže. Utvrđena je povezanost između konstantnog unosa voca i povrca i smanjenog rizika od pojave nekih bolesti kao sto su bolesti krvnih sudova i razni oblici karcinoma. Cilj ovog rada bio je determinisati antioksidativnu aktivnost voca (jabuke, kruske, borovnice, brusnice, jagode, kupine, maline, grožđe, naranđe i kivi) i povrca (krompir, paradajz i mrkva) uzetih sa sarajevskog tržista, koristeci tri metode (DPPH, ABTS, FRAP). Takođe je ispitivana međuzavisnost antioksidativne aktivnosti i sadržaja fenola. Mjerenjem DPPH metodom najveca antioksidativna aktivnost voca zabilježena je kod jabuke sa pokožicom i to 6 mg Troloxa/g svježe mase, dok je brusnica imala najniže vrijednosti i to 4, 57 mg Troloxa/g svježe mase. Kod povrca cijeli plodovi paradajza imali su najvecu vrijednost (6 mg Troloxa/g svježe mase). Mjerenjem FRAP metodom najveci sadržaj antioksidanasa zabilježen je kod borovnice (12, 42 mg Troloxa/g svježe mase) dok je grožđe sa i bez pokožice pokazalo najmanje vrijednosti i to sa pokožicom 1, 104 mg Troloxa/g svježe mase i bez pokožice 0, 719. Krompir sa pokožicom i bez, ovom metodom su zabilježene najvece vrijednosti i to 0, 55 mg Troloxa/g svježe mase (sa pokožicom) i 0, 436 mg Troloxa/g svježe mase (bez pokožice), dok je mrkva 0, 28 (sa pokožicom) i 0, 18 (mezokarp) imala najniže vrijednosti. Mjerenjem ABTS metodom najveca antioksidativna aktivnost zabilježena je kod borovnice (3, 5 mg Troloxa/g svježe mase), a najniža kod grožđa (0, 407 mg Troloxa/g svježe mase). Kod povrca najvece vrijednosti su zabilježene kod paradajza i to 1, 7 (sa pokožicom) i 0, 99 (mezokarp), a najmanje kod krompira 0, 157 mg Troloxa/g svježe mase (sa pokožicom) i 0, 18 mg Troloxa/g svježe mase (mezokarp). Najveci sadržaj fenola zabilježen je kod jabuke i to 12, 32 mg galne kiseline/g (sa pokožicom) i 8, 51 (mezokarp), dok je najniže vrijednosti imala kruska i to 1, 59 mg/g (sa pokožicom) i 1, 41 (mezokarp). Ovo istraživanje je pokazalo jaku do vrlo jaku korelaciju uzmeđu antioksidativne aktivnosti i sadržaja fenola.