Transylvania, part of Romania, has a long-standing culture of Hungarian ethnomedicinal practices. The aim of this study was to review the unexplored ethnopharmacological use of plants, animals and other materials, focusing mainly on the beliefs surrounding them; and compare them with traditional uses from other countries and with scientific literature. An ethnobotanical inventory was conducted among Csángó and Székely Hungarians in three areas of the country between 2007 and 2012. Questionnaires included medical and non-medical uses of plants, animals, and other substances with rational and irrational elements. Altogether 22 plants, twelve animals, and ten other substances had documented uses for various beliefs. The treatments utilize magical numbers, like 3 and 9, to define peculiar order, tools, and like-minded aspects. Plants were used for prediction (e.g. Phaseolus vulgarisL.), protection (e.g. Corylus avellana L.), and as symbols (e.g. Arctium lappaL.). In addition to the use of animals (e.g. Salamandra salamandra L.) or no longer used elements (use of Lytta vesicatoriaL.), the employment of other substances (e.g.ash, milk) was also documented. The frequency of the documented uses is in continuous decline due to environmental and social changes, and the increased prevalence of conventional healthcare. Hence, the priority of their conservation is of pivotal importance nowadays.

Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and antioxidant capacity increased significantly (p < 0.05) from unripe to fully ripe fruits. More phenolics and vitamin C accumulated in fully ripe fruits of 'Preventa' than 'Gonci magyarkajszi'. The accumulation patterns of these compounds were different: while the vitamin C contents in unripe fruit of 'Preventa' and 'Gonci magyarkajszi' were identical (approx. 6 mg/100 g fresh weight), unripe 'Preventa' contained even more phenolics (approx. 12 mmolGA/l) than fully ripe 'Gonci magyarkajszi' (8 mmolGA/l). Our results confirm that fully ripe 'Preventa' fruits are characterized by outstanding functional properties due to the increased accumulation of vitamin C and phenolics throughout the ripening process.