Mariana Cecilia Grohar

The aim of our study was to determine how the content and composition of volatile organic compounds (VOCs) change with crossbreeding. We included three autochthonous Slovenian species of roses (R. pendulina, R. spinosissima, and R. gallica) and several cultivars derived from them in the research. The results were compared with the content of the reference plant R. damascena, which is known worldwide for its rich VOC profile and is used in the perfume industry. We found that the total VOC content ranged from 2.579 µg/g FW (‘Fruhlingsmorgen’) to 168.24 µg/g FW (‘Violacea’). According to the content of total VOCs, the variety ‘Charles de Mills’ (43.12 µg/g DM) was the most similar to the variety R. damascena (44.55 µg/g DM). We can conclude that the flowers of the roses we included in the study are a rich source of VOCs. VOC content in hybrids varies depending on the purpose and goals of breeders. We also found that flowering time had no effect on VOC content and composition. With this study, we not only carefully examined the VOC profile of roses but also clearly showed which compounds were present in individual taxa. In this way, it is possible to select a suitable variety or cultivar depending on the desired use, for example, for flavoring food or for a floral fragrance in the perfume industry.

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.