In a two-year field experiment, we studied the extent of damage caused by cabbage stink bugs (Eurydema spp.) on the frame leaves and the outer leaves of cabbage heads in relation to genotype color. We established that the extent of damage varied with genotype color. In both years of the experiment, the affinity of Eurydema spp. toward green genotypes was significantly greater on the first four assessment dates (from the third decade of May to the third decade of June), while on the remaining dates (from the third decade of July to the second decade of August) we did not establish any differences between the white and red genotypes. Cabbage stink bugs first appeared on white cabbage genotypes. The antioxidative potential conditioned by the content of anthocyanins was significantly higher on the red cabbage genotypes. Research shows that higher antioxidative potential is related to a lower extent of damage caused by Eurydema spp. The average value of antioxidative potential in the cabbage varieties was 0.58 mmol/100 g of the sample, while in the hybrids it was 0.47±0.01 mmol/100 g. We confirmed significant differences in values of antioxidative potential between red (0.68 mmol/100 g) and white (0.48 mmol/100 g) cabbage genotypes. Between mid-late (0.55 mmol/100 g) and mid-early (0.53 mmol/100 g) cab- bage genotypes we did not establish differences in antioxidative potential levels, while the average value of this parameter in the early genotypes (0.46 mmol/100 g) was significantly low. We established that the color of plants (cabbage) represents one of the successful factors of antixenosis and has the potential for reducing the damage caused by cabbage stink bugs in environmentally acceptable systems of cabbage production.

Turoš cheese belongs to the group of fresh, acidic, dried cheeses, fl avoured with dried red pepper and cone shaped, produced in Međumurje region of Croatia and Hungary by Croats from Pomurje. Th e goal of this paper was to investigate the production procedure, physico-chemical properties and microbiological qulity of Turoš cheese, whose production takes place on the family farms and in small dairy plants. Due to skimming the sour cream during the production at family farms a signifi cant part of milk fat was removed that resulted in a lower content of milk fat in traditional Turoš cheese (P<0.01) in comparison to the Turoš cheese produced at small scale dairy plant. A signifi cantly higher salt content (P<0.001) and pH value (P<0.05) was found in Turoš cheese produced at family farms. Th e investigations have shown a signifi cant diff erence in height (P<0.0001) and in weight (P<0.05) in favor of the cheeses produced in small scale dairy plants. Microbiological analysis showed that all the analyzed cheeses met the requirement of hygienic conditions. Further analyses have shown the presence of yeasts and molds in the cheeses.

Ciljevi projekta su bili sljedeci: 1. Definirati poljoprivredni prostor RH ; 2. Procijeniti pritisak dusika i fosfora iz mineralnih i organskih gnojiva na podrucju RH ; 3. Analizirati potrosnju sredstava za zastitu bilja na podrucju RH ; 4. Analizirati opterecenje povrsinskih i podzemnih voda iz stocarske proizvodnje ; 5. Simulirati primjenu I Akcijskog programa zastite vode od oneciscenja uzrokovanih nitratima iz poljoprivrede ; 6. Analizirati poljoprivredu unutar županija i opcina za procjenu pritiska na vode ; 7. Definirati prirodnu ranjivost i osjetljivost tala na propustanje oneciscivaca iz poljoprivrednog zemljista ; 8. Analizirati iskustva država EU u provedbi Nitratne direktive ; 9. Osvrnuti se na prethodno utvrđena ranjiva podrucja u RH ; 10. Ocijeniti postojeci monitoring povrsinskih i podzemnih voda u RH, i 11. Predložiti buduci Monitoring stanja vode u RH s obzirom na pritiske iz poljoprivrede.