Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut (Juglans regia L.) samples: ‘Milotai 10’ (M10) and ‘Alsószentiváni 117’ (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza—P and Berzék—B), ‘Chernivets’ky 1’ from Ukraine, and ‘Chandler’ from the United States of America, Chile, and Brazil purchased on the Hungarian consumer market. The aim was to reveal which walnut variety is the most suitable for consumption from a nutritive point of view. In comparison, both Hungarian varieties grown in Hungarian climatic conditions had on average approximately 33% more polyphenols, approximately 22% more SFAs (saturated fatty acids), and approximately 27% more MUFAs (monounsaturated fatty acids). Regarding the minerals, calcium, magnesium, phosphorus, and sodium were present in higher concentrations in both Hungarian varieties. Among the Hungarian-bred varieties, M10 mainly reached a higher compounds content, but the effects of the fruit site conditions were not clearly detected. Other varieties contained mainly potassium, copper, and zinc, such as ‘Chandler’ harvested from Chile. ‘Chernivets’ky 1’, harvested from Ukraine, had outstanding cinnamic acid and linoleic acid contents compared to the other examined varieties. All ‘Chandler’ samples (mainly the American) contained 11% more PUFAs compared to the samples derived from Hungary.

The He-Ne laser (632.8 nm) and photoacoustic spectroscopy (PAS), a variant of the photothermal methods, were combined with the Folin-Ciocalteu colorimetry method to determine total phenolics in wine lees. Utilising this method we found that the total polyphenol content of the nine selected wine lees varied from 1305 to 3907 mg/L. The gallic acid equivalent was determined by means of spectrophotometry using 765 nm as the analytical wavelength. The original Folin-Ciocalteu colorimetry assay was modified for the PAS measurements. Since the PAS does not need dilution, the filtration steps and the Folin-Ciocalteu reagent were used directly on the wine lees samples. Using the original colour reaction process and the modified reaction, the PAS showed linear behaviour between the total polyphenol content and the PA signal; the results of which gave determination coefficients of 0.9946 and 0.9936, while the limit of detection was 232.6 mg/L in both cases.

Sea buckthorn (Hippophae rhamnoides L.) is consumed mainly in its processed form. Therefore, the investigation of the physicochemical properties of its berries is a current task in the aspect of food processing. The aim of this study was to determine the physicochemical parameters (soluble solid content, total titratable acidity, sugar/acid ratio), color characteristics (L*, a*, b*) and fatty acid profile of five varieties (‘Askola’, ‘Clara’, ‘Habego’, ‘Leikora’, ‘Mara’) and one Hungarian candidate, R-01, to establish a basis for experiments on the processability of the whole berries (e.g., drying). The weight of the berry of ‘Leikora’ (0.64 g) was significantly higher than the other investigated fruits. The differences between the values of soluble solid content (6.3–10.84 °Brix) and titratable acid (1.4–3.7%) content of berries were significant. ‘Mara’ had the highest sugar/acid ratio. Regarding the fatty acid profile, the amount of unsaturated fatty acids was measured between 72.6–83.4%, including polyunsaturated fatty acids, which were between 32.3–58.1%. The seeds of the tested samples contained high concentrations of linoleic acid (17.0–33.2%) and linolenic acid (15.3–24.9%), mainly in the case of the ‘Mara’, ‘Clara’ and ‘Askola’ varieties. Candidate R-01 could be used as a raw material for functional foods due to its significant content of palmitoleic acid and a favourable omega-6/omega-3 ratio.

Traditional winter pruning in dormancy (BBCH-00) as control (C) and three late pruning treatments, LP1 (wool stage—BBCH-05), LP2 (two leaves folded—BBCH-12), and LP3 (four leaves folded—BBCH-14), were applied on Kékfrankos grapevines. The evolution of the phenological growth stages, grape juice, wine analytical parameters, and phenolic composition were evaluated. The quantitative aspects of the grape berry, bunch, yield, and cane were also assessed. Our goal was to reach a decrease in sugar content and an increase in acidity. Delaying or postponing the phenological phases to bring technological and phenolic ripening closer together was also one of our objectives. These were accomplished, but the negative aspects of late pruning, which resulted in a reduction in the diameter and weight of the canes, should also be taken into account. We also found that, the later the late pruning, the more the yield was reduced. By postponing pruning, the phenological phases were also extended.

Local apple (Malus x domestica Borkh.) cultivars with tolerance to environmental stress factors must be re-evaluated. While the cultivation of apple trees has a long-standing tradition in Hungary, only a handful of cultivars are produced on a large scale, reflecting a trend in global apple production. The most commonly cultivated apple cultivars worldwide include ‘Golden Delicious’, ‘Red Delicious’, ‘Gala’, ‘Fuji’, and ‘Granny Smith’ (with ‘Jonagold’ and ‘Idared’ being significant in Europe). As a result, genetic diversity among apple cultivars has decreased significantly, which has increased the risk of epidemics if a new pathogen appears. Nonetheless, old and local apple cultivars of the Carpathian Basin have adapted well to Hungarian environmental stress factors and pathogens and seem tolerant to them. In this study, fruit analyses and consumer evaluations of eighteen old, local apple cultivars were conducted. Various physicochemical parameters, such as fruit mass, firmness, total soluble solid content, and total acid content, as well as the content of some biological active compounds, including polyphenol content, antioxidant capacity (FRAP), and pectin content, were determined. Additionally, a consumer evaluation was carried out. Based on the results, most of the old, local apple cultivars exhibit high fruit quality and offer considerable health benefits. The proportion of biologically active compounds in these cultivars is equal to or higher than that in the reference cultivar ‘Watson Jonathan’. Based on the excellent fruit quality and consumer preferences, the ‘Harang alma’ (an attractive fruit exhibiting high FRAP values) and ‘Marosszéki piros’ (with firm flesh and a high pectin content and being particularly tasty) cultivars are recommended for backyard gardens.

The sour cherry (Prunus cerasus L.) is an important fruit species in Eastern Europe due to its multiple uses. The aim of this study was to evaluate the ripening-stage-dependent compositional changes in some Hungarian-bred sour cherry varieties (“amarelle” type ‘Korai pipacs’, “morello” types ‘Érdi bőtermő’ and ‘Újfehértói fürtös’), with a special view on biologically active compounds (anthocyanins, polyphenols, vitamin C, melatonin), organic acids, sugars, and antioxidant characteristics. The measured soluble solid content varied within a narrower range than reported in the literature, whereas the total acid content and soluble solid content were consistent with previous data. As the analyses were based on samples from a single year (2022), potential year-to-year variability should be considered when interpreting the results. The “morello” type varieties reached a higher amount of different sugar compounds than the “amarelle” type variety. Among the examined organic acid compounds, malic acid was detected in the highest quantity (176.75 to 669.44 mg 100 mL⁻¹). The vitamin C data (5.74 to 13.46 mg 100 mL⁻¹) had similarity to the literature data. The “amarelle” type ‘Korai pipacs’ reached the highest antioxidant content (131.11 mM AS L⁻¹) in the third picking time. Among the naturally occurring pigments the “morello” type, straining sour cherries reached a higher amount (113.71 µg mL⁻¹ in ‘Érdi bőtermő’ and 59.4 µg mL⁻¹ in ‘Újfehértói fürtös’ of cyanidin glucosides), than the observed “amarelle” type (23.42 µg mL⁻¹ in ‘Korai pipacs’ of cyanidin glucosides). Melatonin was detected in all examined varieties (1.56 to 13.25 ng mL⁻¹).