Cornelian cherries has been grown Balkan peninsula no apparent disease and pest problems for centuries. The most important pomological and technological properties of cornelian cherry genetic resources (eleven local and introduced varieties and selections) in Gornje Polimlje, Montenegro were studied in four–year periods. Fruit weight, stone weight, and mesocarp/stone ratio shows great variation and varied between 1.89 to 6.16 g, 0.32 to 0.64 g and between 76.66 and 90.59%, respectively. Genotypes significantly differed each other in terms of yield determined as per trunk cross section area (TCSA). For better visualization of the agronomical traits important to the yield, i.e., yield per TCSA and fruit weight data is presented in combination as measured in the years of study. The best promising genotypes are Vladimirskiy, Chisinau yellow, and Krupnoplodni NS, which had consistently higher yield and large fruits for sustainable fruit production. Dry matter, total sugars, reducing sugars, sucrose, total acidity, Ca–pectate, vitamin C, total anthocyanins, total polyphenols, and ash content of cornelian cherry cultivars and selections were found between 19.81–24.46%, 10.94–14.47%, 10.44–13.09%, 0.24–1.23%, 1.92–2.51%, 2.76–4.43%, 41.09–101.27 mg/100 g, 0–157.06 mg/100 g, 183.91–307.9 mg/100 g, and 0.89–1.16%, respectively. The amount of potassium, which predominates in percentage of minerals in the ash, ranged from 2888 to 3574 mg/kg. The extensiveness of the study leads, therefore, to several clear conclusions and recommendations. Consistently, the best balance of biochemical elements in combination with good yield and fruit size measurements is found in selection Krupnoplodi NS. If consider fruit size and yield efficiency are priority, Vladimirskiy, Chisinau yellow, Kosten 3, and Krupnoplodni NS have clear advantage over the other genotypes. The study highlights the importance of local cornelian cherry selections for sustainable cornelian cherry production in Montenegro.

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Cornelian cherries (Cornus mas L.) were dried by convective, vacuum, and freeze drying. The main goal was to investigate changing of physico-chemical properties of cornelian cherries during different drying techniques. Moisture content, water activity, total color change, shear force, rehydration power, total phenolic, flavonoid and anthocyanin compounds, ascorbic and organic acids, and antioxidant activity were used as the most suitable quality indicators. The lowest moisture content, water activity, total color change and the lowest content of investigated organic acids, the highest rehydration power, and also the lowest loss of ascorbic acid were obtained in vacuum dried samples. In freeze-dried samples, the lowest shear force and the highest antioxidant activity were observed. The lowest loss of phenolic, flavonoid, and anthocyanin compounds were also obtained in freeze-dried samples. Eight empirical models were used for the description of vacuum drying process, and model Midilli et al. was selected as the most suitable. Practical applicationsCornelian cherries present very popular sort of fruit with irresistible taste and specific texture.They also possess significantly high content of bioactive compounds. Drying parameters, mostly temperature, influence negatively on preservation of sensory and nutritive properties of cornelian cherries during drying. Thus, investigation of different impacts of each drying technique on physico-chemical parameters of cornelian cherries and also kinetics of cornelian cherries vacuum drying are useful both in scientific field and in industrial conditions. Based on this research, it could be seen, which drying parameters influenced the best on preservation of the most important physico-chemical properties of fresh cornelian cherries. Also, the most suitable empirical model used for the description of vacuum drying of cornelian cherries was observed.

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