Abstract:In this article, we present the results of the examination of the morphological, phenological and chemical characteristics of fruits of 9 traditional pear varieties that are typical for the west region of Macedonia

Abstract:The aim of this study was the evaluation of phonological,

In this paper, we present the results of the phenological characteristics (flowering and ripening time), fruit characteristics (fruit mass, length, width and hardness, length of fruit stalk, number of seeds in fruit, fruit colour and taste and content of stone cells) and chemical characteristics of fruits (soluble dry matter, total sugar and total acids) of 7 traditional pear varieties (Carigradsko avche, Evropsko avche, Letna kajkushka, Karamanka, Vodenka, Zimnica and Zimska kajkushka) in the Skopje region. In the Skopje region, the analyzed pear varieties start to flower in the first decade of April. The pear variety Carigradsko avche flowered at the earliest and Zimnica at the latest. According to the ripening time, the varieties Carigradsko avche, Evropsko avche, Letna kajkushka and Karamanka are summer pear varieties, Vodenka is an autumn variety, Zimnica and Zimska kajkushka are winter varieties. The pear Zimnica had the biggest fruits. The pears Carigradsko avche, Evropsko avche, Karamanka and Vodenka had long fruit stalks. Only the variety Zimska kajkushka contains high quantity of seeds in the fruits. The highest quality fruits, juicy, with very fine to excellent taste, are met in the pears Vodenka and Karamanka. Statistically significant differences among the examined pear varieties for all fruit characteristics were found.

The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.

The use of microbial inoculums can improve growth and yield of plants without use of agrochemicals which can result in obtaining quality food. Rocket is widely grown for spice and salad in the areas of Mediterranean Sea. Having in mind the importance of rocket in human diet the research was carried out in rocket grown in unheated protected houses. The experiment included four variants as follows: variant 1 control – untreated variant; variant 2 – treated with application of inoculum from the product Uniker into the soil before the sowing of the rocket; variant 3 – treated with application of inoculum from two different products Uniker and Slavol S before sowing of the seeds, whereby Slavol S was applied by immersion of the seeds for five minutes before sowing, and Uniker was applied in the soil before the sowing of the rocket; variant 4 – treated with foliar application of live cells of bacteria Azotobacter sp. (10-6 cfu/ml) every fifteen days during vegetation. During the vegetation total yield (t/ha) and yield components were measured. The results showed that the highest average yield (22,30 t / ha) was achieved by variant 4. Also the highest average value for the weight of the whole plant (4,22 g), root weight (0,50 g), rosette weight (3,73 g) and leaves weight (2,50 g) was obtained by variant 4. The highest average value for the number of leaves was measured in variant 3 (6,13) while the root length was highest in control variant (116,70 mm).