One major problem that affecting grape production is that of infestations by fungal pathogens, among which Plasmopara viticola is one of the worst, causing grapevine downy mildew. This can cause substantial damage to a vineyard, which leads to economic losses. Methods of predicting disease outbreak rely on the monitoring of meteorological parameters. With the recent development of Internet of Things (IoT) technologies, in situ data can be efficiently collected on a large scale. In this paper, a new model with early warning system implementation for grapevine downy mildew based on Narrow Band IoT (NB-IoT) and energy harvesting is presented. Models of downy mildew warning systems have evolved from the early temperature-based (and later, humidity-based) models to the latest mechanistic models which include rainfall/leaf wetness and hourly monitoring. We added parameters such as ’favorable night condition’ and ’wind speed’ as critical for sporangia spreading. The comparison of the model with the commercial iMetos® warning system and the latest mechanistic model for three specific vineyard locations indicates a high correlation between alarms.

Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as natural flavor enhancer for improving organoleptic properties such as meaty, cheesy and savory attributes of different food products. YE is a natural product from baker?s yeast industry with high nutritional richness containing amino acids, peptides, nucleotides, vitamins and minerals. In this work the effect of YE, table salt and white sugar content on fermentative activity of yeast and technological properties of spelt bread was investigated by response surface methodology (RSM) aiming to define the optimal conditions for obtaining a new functional product. The addition of YE, salt and white sugar slightly decreased yeast fermentative activity, while CO2 retention in dough was found to depend more on its chemical composition. YE addition (up to 5%) was found to increase volume and decrease firmness of bread prepared from dough with sugar content up to 5%, while the opposite effect was established in bread with higher sugar content. Maximal bread elasticity was obtained for YE content of 1.57%, table salt content of 2.01% and sugar content of 7.15%.

U ovom radu je izložena analiza per­formansi prenosa podataka korišćenjem FTP protokola putem LTE-M i NB-IoT 4G servisa. Komunikacija je realizovana pomoću Quectel BG96 modula. Za podatke su korišćene slike u JPEG formatu, dobijene kamerom na klijentskom hardveru. Programska podrška na klijentu je realizovana u programskom jeziku C na Espressif ESP32-WROVER-E modulu, dok je programska podrška na serveru realizovana pomoću Python skripte.