The objective of this study was to assess the effects of different cytokinin types , thidiazuron (TDZ) and meta-topolin (mT)] and their concentration on in vitro growth of apricot shoots.Sufficiently developed shoots were transferred to different multiplication media, which differed regarding the presence of cytokinin and its concentration.The subcultivation period lasted nine weeks.Analysis of covariance (ANCOVA) was performed to investigate the influence of plant growth regulators and their concentration on the final shoot weight of obtained tissue per regenerating explant.The results showed that all three cytokinins had a positive effect on shoot growth.There was a significant difference between used concentrations in the case of TDZ and BAP, while in the case of mT, the concentration did not significantly affect shoots' regeneration.In our study, the most significant increase in shoots weight was obtained on medium supplemented with 1.0 mg/L BAP.

The objective of this study was to assess the effects of different cytokinin types , thidiazuron (TDZ) and meta-topolin (mT)] and their concentration on in vitro growth of apricot shoots.Sufficiently developed shoots were transferred to different multiplication media, which differed regarding the presence of cytokinin and its concentration.The subcultivation period lasted nine weeks.Analysis of covariance (ANCOVA) was performed to investigate the influence of plant growth regulators and their concentration on the final shoot weight of obtained tissue per regenerating explant.The results showed that all three cytokinins had a positive effect on shoot growth.There was a significant difference between used concentrations in the case of TDZ and BAP, while in the case of mT, the concentration did not significantly affect shoots' regeneration.In our study, the most significant increase in shoots weight was obtained on medium supplemented with 1.0 mg/L BAP.

The objective of this study was to assess the effects of different cytokinin types , thidiazuron (TDZ) and meta-topolin (mT)] and their concentration on in vitro growth of apricot shoots.Sufficiently developed shoots were transferred to different multiplication media, which differed regarding the presence of cytokinin and its concentration.The subcultivation period lasted nine weeks.Analysis of covariance (ANCOVA) was performed to investigate the influence of plant growth regulators and their concentration on the final shoot weight of obtained tissue per regenerating explant.The results showed that all three cytokinins had a positive effect on shoot growth.There was a significant difference between used concentrations in the case of TDZ and BAP, while in the case of mT, the concentration did not significantly affect shoots' regeneration.In our study, the most significant increase in shoots weight was obtained on medium supplemented with 1.0 mg/L BAP.

This paper aims to present the book.”Dascăli ai agronomiei clujene 1869-2019, wrote by Mr. Professor Emil Luca. The volume, published in 2021, contains 363 pages, begins with the history of the university, being exposed its evolution and the most representative moments, and continues with the presentation of all the professors who worked in the university during 1869-2019.

The study carried out at the Faculty of Agriculture and Life Sciences of the University of Maribor aimed to evaluate the attractiveness of dried persimmon fruit depending on the method of preparing the fruit for drying.The methods varied in terms of the ripeness of the fruit, the thickness and shape of the slices, the presence of seeds (in fertilised fruits) and the presence of peel.Sensory evaluation was performed by students and staff, using a hedonic scale, where evaluators evaluated the appearance (shape and colour) and taste (sugar-acid ratio, texture, tartness, presence of fruit peel, and general impression) of the fruit.Dried unfertilized persimmons, with the presence of peel, cut into 3 mm thick slices, were given the highest score for overall attractiveness.In terms of taste, unfertilised, peeled persimmon slices scored the highest.Considering all parameters, the results showed that unfertilised persimmons were more suitable for drying and that the presence of the peel was not a disturbing factor for consumers.

Food is a reflection of natural resources, social, economic and cultural development, which is why specific features develop in cuisine, nutrition and technology. Dishes become typically territorial because of the terroir that shapes the characteristics of the local dishes and ingredients. When planning a proper gastronomic tourism offer for the requirements of the modern tourist, it is essential to base the gastronomy on everything that is given to us by both modern cultural influences and those from the past. The research focuses on gastronomy and cuisine as interpretive tools for learning about the cultural heritage of the Vipava Valley. Based on existing theoretical findings, we examined the potential of gastronomic tourism and the role of heritage in it through semi-structured interviews with experts from various fields related to Vipava gastronomy or material and non-material cultural heritage. The findings of the interviews were confirmed by analyzing three cases from the local environment. Consolidation and upgrading of gastronomy tourism of the Vipava Valley primarily depends on the stimulating economic environment, respect for the heritage itself and individual innovations. Sustainable development of the destination is based on a strong identity of the local people and is connected with rich natural resources and the heritage of producing and processing of safe, seasonal and high-quality raw materials. The research has confirmed the great role of nature in shaping the cultural heritage in the rural areas.

The study carried out at the Faculty of Agriculture and Life Sciences of the University of Maribor aimed to evaluate the attractiveness of dried persimmon fruit depending on the method of preparing the fruit for drying. The methods varied in terms of the ripeness of the fruit, the thickness and shape of the slices, the presence of seeds (in fertilised fruits) and the presence of peel. Sensory evaluation was performed by students and staff, using a hedonic scale, where evaluators evaluated the appearance (shape and colour) and taste (sugar-acid ratio, texture, tartness, presence of fruit peel, and general impression) of the fruit. Dried unfertilized persimmons, with the presence of peel, cut into 3 mm thick slices, were given the highest score for overall attractiveness. In terms of taste, unfertilised, peeled persimmon slices scored the highest. Considering all parameters, the results showed that unfertilised persimmons were more suitable for drying and that the presence of the peel was not a disturbing factor for consumers.

The possibilities of using the hemp plant are endless. A wide range of products can be obtained from this plant, from clothing to paper, from crockery to automotive components and from musical instruments to bird feed. It is known that this plant fits well in almost any climatic conditions, grows quickly and needs very little maintenance. It requires no chemicals and is resistant to pests and diseases. Hemp uses very little water per kilogram of fiber compared to cotton and stores CO2 during growth, which increases its photosynthetic efficiency. In addition, it improves the soil, being ideal for crop rotation.