Mustafa Erkan - Independent Researcher (original) (raw)

Papers by Mustafa Erkan

Evaluation of Foliar Organic Fertilizer, Biofertilizer and Biological Fungicide on the Antioxidant Compounds and Postharvest Quality Attributes of Strawberry Fruit

Erwerbs-obstbau, Mar 14, 2022

Horticulturae

The aim of this study was to determine the effects of high CO2 with the constant O2 level on the ... more The aim of this study was to determine the effects of high CO2 with the constant O2 level on the postharvest quality of fig cv. Bursa Siyahi. For this purpose, the atmospheric compositions of 3% O2 + 10% CO2 (PA-1), 3% O2 + 15% CO2 (PA-2), 3% O2 + 20% CO2 (PA-3), and 21% O2 + 0.03% CO2 (RA) were tested under a palliflex controlled atmosphere (PA) storage system at 0°C for 28 days. At the end of the storage, weight loss increased during the storage period, but this increase slowed down in all tested PAs compared to RA. PA-1 and PA-2 delayed softening while PA-3 accelerated this process. There were no side effects in fruits stored under PAs for taste. The lowest total microorganism and decay rates were found in PA-2 and PA-3. The fig fruits stored under PAs had higher sugar and organic acid contents compared to the figs stored under the RA. Respiration rate decreased in all PAs compared to the RA. Ethylene productions increased with senescence in all atmospheres, but PA-3 inhibited th...

Derim, 2008

In this study, the effects of hot water dip treatments on the storage of California Wonder type p... more In this study, the effects of hot water dip treatments on the storage of California Wonder type peppers grown in greenhouse in Antalya, were investigated. In the experiment, California Wonder type peppers were dipped into hot water at 48 and 53°C for 3 minutes. After hot water dip treatments all peppers were stored at 8°C with 90-92 % relative humidity for 32 days. During the storage period, various chemical and physical analyses, weight loss, soluble solids, titretable acidity and fruit color changes were performed on the fruit by taking from cold storage at 8 days intervals. The results showed that dipping of peppers into hot water at 48 °C for 3 minutes were positively effected on controlling decays.

Postharvest quality of non-astringent 'Fuyu' persimmon fruits as affected by different doses of 1-methylcyclopropene (1-MCP)

Mediterranean Agricultural Sciences, Apr 1, 2020

In this study, beefsteak (cv. 'Tybif'), heirloom (cv. 'Yuksel Koy') and cluster types (cv. 'Merku... more In this study, beefsteak (cv. 'Tybif'), heirloom (cv. 'Yuksel Koy') and cluster types (cv. 'Merkur') of tomato were harvested at breaker stage of maturity and stored at 20ºC temperature and 60±5% relative humidity for comparing their ethylene production, respiration rate, postharvest performance and nutritional characteristics. Analysis for weight loss, antioxidant activity, carotenoid, flavonoid, total phenolics, ascorbic acid contents, ethylene production, respiration rates and amount of unmarketable fruits were determined during 21 days of storage. Weight loss, ethylene production, respiration rate, carotenoid content and amount of unmarketable fruits exhibited increase whereas flavonoid and ascorbic acid content showed decrease with extending storage duration. Maximum antioxidant activity, carotenoid, total phenolics and ascorbic acid contents and minimum weight loss, ethylene production and respiration rate were noted in beefsteak type of tomatoes. Based on results obtained it can be concluded that beefsteak type of tomatoes can be successfully stored with maximal nutritional quality for 21 days of storage as compared to heirloom and cluster types of tomatoes.

Tarım Bilimleri Dergisi, 2021

The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the e... more The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the effects of ethylene on their postharvest performance. For that purpose, beefsteak, heirloom and cluster types of tomato fruit were harvested at the breaker maturity stage and divided into two groups one of which was treated with 150 µL L −1 ethylene and the other was untreated for comparison. Ethylene treated and untreated fruit were stored at 12 °C and 90+5% relative humidity for 35 days and subsamples removed every 7 days for postharvest quality analysis. After each removal time, fruit were kept at 20 °C for 3 days in order to determine shelf life performance. Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars. Minimum ethylene production and respiration rate occurred in untreated beefsteak tomatoes. At the end of cold storage and shelf life period, the highest L* values and fruit firmness were recorded for control beefsteak tomatoes. The conclusion drawn from this experiment was that the cluster type of tomatoes was more sensitive, while beefsteak type of tomatoes was found to be less sensitive to ethylene treatment as they had the highest and lowest amount of ethylene productions respectively. Untreated beefsteak tomatoes exhibited maximal postharvest quality compared to other treatments after 35 days cold storage and shelf life.

Evaluation of Foliar Organic Fertilizer, Biofertilizer and Biological Fungicide on the Antioxidant Compounds and Postharvest Quality Attributes of Strawberry Fruit

Erwerbs-Obstbau, 2022

Maintenance shelf‐life quality of cocktail tomatoes by using UV‐C illumination and Arabic gum coating

Journal of the Science of Food and Agriculture

BACKGROUND The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV-C i... more BACKGROUND The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV-C illumination and its combinations on postharvest quality parameters of cocktail tomatoes (Solanum lycopersicum L. cv. Ipekce F1 ). After harvest, mature green tomatoes were treated with 10% Arabic gum (AG10), 20% AG (AG20), 3.6 kJ.m-2 ultraviolet-C (UV-C) illumination, 3.6 kJ.m-2 UV-C + AG10 and 3.6 kJ.m-2 UV-C + AG20 and stored at 20 °C temperature for 20 days. RESULTS The highest titratable acidity (TA), total soluble solids (TSS) and the lowest weight loss were obtained in AG20 treatments. Maximum fruit firmness and L* value was in AG20 and UV-C + AG20 treatment. The greatest h° values were recorded in AG20, UV-C + AG20 and control group. The highest vitamin C content were obtained from AG20, UV-C + AG10 and UV-C + AG20 treated tomatoes. Minimum lycopene content was determined from AG10, AG20, UV-C + AG10, UV-C + AG20 treatments. Maximum chlorophyll content was determined from UV-C + AG20 treated tomatoes. AG10, AG20, UV-C + AG10 and UV-C + AG20 treatments resulted in lower ethylene emissions as compared to control and UV-C treated tomatoes. AG20, UV-C + AG10 and UV-C + AG20 treatments generally had lower values than control and UV-C in term of respiration rates. CONCLUSION It is concluded that AG20 treatment effectively maintained the postharvest quality and biochemical properties of cocktail tomatoes as compared to other tested treatments. This article is protected by copyright. All rights reserved.

Maintenance shelf‐life quality of cocktail tomatoes by using UV‐C illumination and Arabic gum coating

Journal of the Science of Food and Agriculture

Postharvest Quality and Safety of Fresh-Cut Vegetables

Food Engineering Series

Fresh-cut produces, initially called minimally processed or lightly processed produces, are those... more Fresh-cut produces, initially called minimally processed or lightly processed produces, are those that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or prepackaged. In particular, fresh-cut products attract consumers because they are fresh, nutritious, reasonably priced, and less time-consuming. As a consequence, a wide assortment of fresh-cut produces has been developed to meet consumer’s needs for “quick” and convenient products. With the busy lifestyles, consumer tends to use less time for preparing meals. Consumers prefer eating fruits and vegetables, and they prefer ready-to-eat products than preparing it themselves. As a result, the maintenance of the quality of fresh-cut produce has become more challenging to the food industry today.

Turkish Journal of Agriculture and Forestry, 2004

The effects of harvest dates on superficial scald development and postharvest quality in 'Gra... more The effects of harvest dates on superficial scald development and postharvest quality in 'Granny Smith' apples (Malus domestica Borkh.) were investigated. Apples were harvested at 15-day intervals during 2 consecutive years (2000-2001) and stored at 0 °C with 90% relative humidity for 8 months. At the end of the 8 - month storage period plus an additional 1 week at 20 °C the percentage of superficial scald was lower (24.4%) in late harvested (November 15) apples than in apples harvested early (October 15), which was 85.4%. The apples harvested late reached a climacteric maximum quicker than those harvested early. The percentage of weight loss, soluble solids, titratable acidity and flesh firmness varied among the different harvest dates. Delaying harvest achieved an increase in soluble solids percentage. Flesh firmness, titratable acidity and soluble solids remained at acceptable levels regardless of harvest dates and storage durations. Loss of chlorophyll was slower in appl...

Pomegranate/Roma— Punica granatum

Exotic Fruits

Mediterranean Agricultural Sciences, 2017

Alınış tarihi 08 Şubat 2017 Düzeltilme tarihi 27 Şubat 2017 Kabul tarihi 09 Mart 2017 Bu çalışmad... more Alınış tarihi 08 Şubat 2017 Düzeltilme tarihi 27 Şubat 2017 Kabul tarihi 09 Mart 2017 Bu çalışmada, dünyada ve ülkemizde en fazla üretilen ve tüketilen „Hass‟ avokado çeşidinin uzun süreli depolamasını engelleyen etilenin olumsuz etkilerini ortadan kaldırmak amacıyla faklı dozlarda 1-MCP uygulamasının bu çeşidin depolama ve kalite korunumu üzerine etkileri araştırılmıştır. Bu amaçla, ticari olum aşamasında hasat edilen „Hass‟ avokado çeşidine ait meyvelere 5 °C sıcaklıkta 24 saat süreyle 156.25, 312.5 ve 625 ppb olmak üzere üç farklı dozda 1-Metilsiklopropen (% 3.3 1-MCP) uygulanmıştır. 1-MCP uygulanmış ve uygulama yapılmamış kontrol meyveleri 5 °C sıcaklık ve % 90±5 oransal nem koşullarında 2 ay süreyle muhafaza edilmiştir. Soğukta muhafazadan sonra meyveler raf ömürlerinin belirlenmesi amacıyla 20 °C de 3 gün bekletilmiştir. Çalışmada, muhafaza ve manav koşullarında bekletme süresince avokado meyvelerinde ağırlık kaybı, meyve eti sertliği, meyve kabuk rengi, suda çözünebilir kuru ...

Harvesting of Horticultural Commodities

Harvesting time is the final stage of fruit development and determines the fruit quality. It is i... more Harvesting time is the final stage of fruit development and determines the fruit quality. It is important to harvest fruits and vegetables at the proper stage of maturity in order to maintain their storage quality, as well as their nutrient quality and freshness for prolonged period of time. Harvesting should be done carefully at the proper time without damaging the fruit for customer satisfaction and repeated marketing. Each horticultural crop requires different methods of harvesting. In general, fruits used for fresh consumption are harvested by hand, and a mechanical harvester may harvest some of those used for processing. Hand harvesting requires quite a long time and excessive labor use, while mechanical harvesting completes harvesting in a very short period of time with very efficient labor use.

Effects of 1-Methylcyclopropene (1-MCP) and Modified Atmosphere Packaging (MAP) on Storage Life of Avocado Fruit

Reducing Postharvest Decay of 'Interdonato' Lemons by Use of Hot Water and Ultraviolet-C (UV-C)

Influence of postharvest UV-C illumination on biochemical properties of green beans

Scientia Horticulturae

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

The effects of various concentrations of 1-methylcyclopropene (1-MCP) on ' Ankara' pears (Pyrus c... more The effects of various concentrations of 1-methylcyclopropene (1-MCP) on ' Ankara' pears (Pyrus communis L.) were investigated. The pears were harvested at commercial maturity level and 1-MCP (250 and 500 ppb) was applied to the fruit for 24 h at 5 °C. After 1-MCP treatments, the pears were kept at 0 °C temperature with 90%-92% relative humidity (RH) for 8 months. Fruit samples were taken at 2-month intervals from the storage room and various physical and chemical analyses, including soluble solids content, weight loss, flesh firmness, titratable acidity, skin color, respiration rate, ethylene emission, and fruit taste were carried out on the fruit samples during the storage and shelf-life periods. Treatment with 1-MCP reduced weight loss and the loss of titratable acidity. Furthermore, fruit treated with 1-MCP had higher flesh firmness, soluble solids content, chroma (C*), and hue (h°) values at the end of the storage and shelf-life period. Ethylene emission and respiration rate were also inhibited by 1-MCP applications. The 500 ppb 1-MCP application was the most appropriate concentration for preserving the postharvest quality of pears. It can be concluded that ' Ankara' pears treated with 1-MCP can be stored commercially up to 8 months at 0 °C temperature and 90%-92% RH. Thus, 1-MCP application can serve as a vital means of maintaining postharvest fruit quality of ' Ankara' pears during long-term storage with economic benefits.

Derim

The sweet cherry is highly perishable with a restricted storage and shelf-life and in some cases ... more The sweet cherry is highly perishable with a restricted storage and shelf-life and in some cases unable to reach the final consumer at optimal eating quality after being transported to the market. For this reason, in this research, the effects of different modified atmosphere packaging materials on postharvest life and fruit quality of '0900 Ziraat' cherries (Prunus avium L.) were investigated to extend storage and marketing period. For this purpose, cherries were stored for 50 days at 0°C temperature with 90-95% relative humidity in three different types of packaging materials. The first group of cherries was packed in micro-perforated Xtend bags (MAP-1). The second group of cherries was packed in ordinary non-perforated polyethylene bags (MAP-2) and the third group of cherries was packed in ordinary perforated polyethylene bags (MAP-3-Control). Fruit samples were taken from different storage rooms at intervals of 10 days and physical and chemical changes were determined in the fruits. Experiment results showed that the lowest weight losses were obtained on the cherries stored in MAP-1. The cherries stored in MAP-2 had higher soluble solids content. Titratable acidity increased during the first 10 days of storage and then decreased. The fruit stored in MAP-1 had the highest flesh firmness, titratable acidity, L*, C* and taste values. The most effective MAP treatment for controlling pitting and stem browning was MAP-1. It can be concluded that '0900 Ziraat' cherry fruits were successfully stored at 0°C temperature and 90-95% RH up to 50 days in MAP-1.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

In recent years, the production and consumption of pomegranate fruit is increasing rapidly throug... more In recent years, the production and consumption of pomegranate fruit is increasing rapidly throughout the world, mainly due to greater awareness of its nutritive and medicinal attributes. Pomegranates are rich sources of polyphenols, including ellagitannins, gallotannins, ellagic acids, gallagic acids, catechins, anthocyanins, ferulic acids, and quercetins. These polyphenols exhibit various biological activities, such as eliminating free radicals, inhibiting oxidation and microbial growth, and decreasing the risk of cardio-and cerebrovascular diseases and some type of cancers (Mena et al., 2011). Pomegranate fruit is grown in many different geographical regions, satisfying the nutritional and medicinal needs of populations of various countries (Holland et al., 2009). Turkey is one of the main pomegranate producers and exporters in the world and the production rate is increasing from year to year, mainly in its subtropical Mediterranean region (Ercisli et al., 2007). Although pomegranate is a nonclimacteric fruit it is subjected to continuous physiological and biochemical changes after harvest with severe problems during postharvest handling, storage, and marketing. Appearance, and especially skin and aril color, is an important quality factor for the marketing of pomegranates. Many factors affect appearance, including bruising, water loss, decay, and the development of physiological disorders during storage. In general, the major cause limiting the storage potential of pomegranates is the development of decay, which is often caused by the presence of fungal infection in the blossom end of the fruit at harvest (Hess-Pierce and Kader, 2003). Gray mold, caused by Botrytis cinerea, is the most economically important postharvest disease of pomegranates. This problem is aggravated at temperatures higher than 5 °C, which are recommended for pomegranates to avoid chilling injury (internal tissue

Evaluation of Foliar Organic Fertilizer, Biofertilizer and Biological Fungicide on the Antioxidant Compounds and Postharvest Quality Attributes of Strawberry Fruit

Erwerbs-obstbau, Mar 14, 2022

Horticulturae

The aim of this study was to determine the effects of high CO2 with the constant O2 level on the ... more The aim of this study was to determine the effects of high CO2 with the constant O2 level on the postharvest quality of fig cv. Bursa Siyahi. For this purpose, the atmospheric compositions of 3% O2 + 10% CO2 (PA-1), 3% O2 + 15% CO2 (PA-2), 3% O2 + 20% CO2 (PA-3), and 21% O2 + 0.03% CO2 (RA) were tested under a palliflex controlled atmosphere (PA) storage system at 0°C for 28 days. At the end of the storage, weight loss increased during the storage period, but this increase slowed down in all tested PAs compared to RA. PA-1 and PA-2 delayed softening while PA-3 accelerated this process. There were no side effects in fruits stored under PAs for taste. The lowest total microorganism and decay rates were found in PA-2 and PA-3. The fig fruits stored under PAs had higher sugar and organic acid contents compared to the figs stored under the RA. Respiration rate decreased in all PAs compared to the RA. Ethylene productions increased with senescence in all atmospheres, but PA-3 inhibited th...

Derim, 2008

In this study, the effects of hot water dip treatments on the storage of California Wonder type p... more In this study, the effects of hot water dip treatments on the storage of California Wonder type peppers grown in greenhouse in Antalya, were investigated. In the experiment, California Wonder type peppers were dipped into hot water at 48 and 53°C for 3 minutes. After hot water dip treatments all peppers were stored at 8°C with 90-92 % relative humidity for 32 days. During the storage period, various chemical and physical analyses, weight loss, soluble solids, titretable acidity and fruit color changes were performed on the fruit by taking from cold storage at 8 days intervals. The results showed that dipping of peppers into hot water at 48 °C for 3 minutes were positively effected on controlling decays.

Postharvest quality of non-astringent 'Fuyu' persimmon fruits as affected by different doses of 1-methylcyclopropene (1-MCP)

Mediterranean Agricultural Sciences, Apr 1, 2020

In this study, beefsteak (cv. 'Tybif'), heirloom (cv. 'Yuksel Koy') and cluster types (cv. 'Merku... more In this study, beefsteak (cv. 'Tybif'), heirloom (cv. 'Yuksel Koy') and cluster types (cv. 'Merkur') of tomato were harvested at breaker stage of maturity and stored at 20ºC temperature and 60±5% relative humidity for comparing their ethylene production, respiration rate, postharvest performance and nutritional characteristics. Analysis for weight loss, antioxidant activity, carotenoid, flavonoid, total phenolics, ascorbic acid contents, ethylene production, respiration rates and amount of unmarketable fruits were determined during 21 days of storage. Weight loss, ethylene production, respiration rate, carotenoid content and amount of unmarketable fruits exhibited increase whereas flavonoid and ascorbic acid content showed decrease with extending storage duration. Maximum antioxidant activity, carotenoid, total phenolics and ascorbic acid contents and minimum weight loss, ethylene production and respiration rate were noted in beefsteak type of tomatoes. Based on results obtained it can be concluded that beefsteak type of tomatoes can be successfully stored with maximal nutritional quality for 21 days of storage as compared to heirloom and cluster types of tomatoes.

Tarım Bilimleri Dergisi, 2021

The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the e... more The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the effects of ethylene on their postharvest performance. For that purpose, beefsteak, heirloom and cluster types of tomato fruit were harvested at the breaker maturity stage and divided into two groups one of which was treated with 150 µL L −1 ethylene and the other was untreated for comparison. Ethylene treated and untreated fruit were stored at 12 °C and 90+5% relative humidity for 35 days and subsamples removed every 7 days for postharvest quality analysis. After each removal time, fruit were kept at 20 °C for 3 days in order to determine shelf life performance. Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars. Minimum ethylene production and respiration rate occurred in untreated beefsteak tomatoes. At the end of cold storage and shelf life period, the highest L* values and fruit firmness were recorded for control beefsteak tomatoes. The conclusion drawn from this experiment was that the cluster type of tomatoes was more sensitive, while beefsteak type of tomatoes was found to be less sensitive to ethylene treatment as they had the highest and lowest amount of ethylene productions respectively. Untreated beefsteak tomatoes exhibited maximal postharvest quality compared to other treatments after 35 days cold storage and shelf life.

Evaluation of Foliar Organic Fertilizer, Biofertilizer and Biological Fungicide on the Antioxidant Compounds and Postharvest Quality Attributes of Strawberry Fruit

Erwerbs-Obstbau, 2022

Maintenance shelf‐life quality of cocktail tomatoes by using UV‐C illumination and Arabic gum coating

Journal of the Science of Food and Agriculture

BACKGROUND The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV-C i... more BACKGROUND The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV-C illumination and its combinations on postharvest quality parameters of cocktail tomatoes (Solanum lycopersicum L. cv. Ipekce F1 ). After harvest, mature green tomatoes were treated with 10% Arabic gum (AG10), 20% AG (AG20), 3.6 kJ.m-2 ultraviolet-C (UV-C) illumination, 3.6 kJ.m-2 UV-C + AG10 and 3.6 kJ.m-2 UV-C + AG20 and stored at 20 °C temperature for 20 days. RESULTS The highest titratable acidity (TA), total soluble solids (TSS) and the lowest weight loss were obtained in AG20 treatments. Maximum fruit firmness and L* value was in AG20 and UV-C + AG20 treatment. The greatest h° values were recorded in AG20, UV-C + AG20 and control group. The highest vitamin C content were obtained from AG20, UV-C + AG10 and UV-C + AG20 treated tomatoes. Minimum lycopene content was determined from AG10, AG20, UV-C + AG10, UV-C + AG20 treatments. Maximum chlorophyll content was determined from UV-C + AG20 treated tomatoes. AG10, AG20, UV-C + AG10 and UV-C + AG20 treatments resulted in lower ethylene emissions as compared to control and UV-C treated tomatoes. AG20, UV-C + AG10 and UV-C + AG20 treatments generally had lower values than control and UV-C in term of respiration rates. CONCLUSION It is concluded that AG20 treatment effectively maintained the postharvest quality and biochemical properties of cocktail tomatoes as compared to other tested treatments. This article is protected by copyright. All rights reserved.

Maintenance shelf‐life quality of cocktail tomatoes by using UV‐C illumination and Arabic gum coating

Journal of the Science of Food and Agriculture

Postharvest Quality and Safety of Fresh-Cut Vegetables

Food Engineering Series

Fresh-cut produces, initially called minimally processed or lightly processed produces, are those... more Fresh-cut produces, initially called minimally processed or lightly processed produces, are those that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or prepackaged. In particular, fresh-cut products attract consumers because they are fresh, nutritious, reasonably priced, and less time-consuming. As a consequence, a wide assortment of fresh-cut produces has been developed to meet consumer’s needs for “quick” and convenient products. With the busy lifestyles, consumer tends to use less time for preparing meals. Consumers prefer eating fruits and vegetables, and they prefer ready-to-eat products than preparing it themselves. As a result, the maintenance of the quality of fresh-cut produce has become more challenging to the food industry today.

Turkish Journal of Agriculture and Forestry, 2004

The effects of harvest dates on superficial scald development and postharvest quality in 'Gra... more The effects of harvest dates on superficial scald development and postharvest quality in 'Granny Smith' apples (Malus domestica Borkh.) were investigated. Apples were harvested at 15-day intervals during 2 consecutive years (2000-2001) and stored at 0 °C with 90% relative humidity for 8 months. At the end of the 8 - month storage period plus an additional 1 week at 20 °C the percentage of superficial scald was lower (24.4%) in late harvested (November 15) apples than in apples harvested early (October 15), which was 85.4%. The apples harvested late reached a climacteric maximum quicker than those harvested early. The percentage of weight loss, soluble solids, titratable acidity and flesh firmness varied among the different harvest dates. Delaying harvest achieved an increase in soluble solids percentage. Flesh firmness, titratable acidity and soluble solids remained at acceptable levels regardless of harvest dates and storage durations. Loss of chlorophyll was slower in appl...

Pomegranate/Roma— Punica granatum

Exotic Fruits

Mediterranean Agricultural Sciences, 2017

Alınış tarihi 08 Şubat 2017 Düzeltilme tarihi 27 Şubat 2017 Kabul tarihi 09 Mart 2017 Bu çalışmad... more Alınış tarihi 08 Şubat 2017 Düzeltilme tarihi 27 Şubat 2017 Kabul tarihi 09 Mart 2017 Bu çalışmada, dünyada ve ülkemizde en fazla üretilen ve tüketilen „Hass‟ avokado çeşidinin uzun süreli depolamasını engelleyen etilenin olumsuz etkilerini ortadan kaldırmak amacıyla faklı dozlarda 1-MCP uygulamasının bu çeşidin depolama ve kalite korunumu üzerine etkileri araştırılmıştır. Bu amaçla, ticari olum aşamasında hasat edilen „Hass‟ avokado çeşidine ait meyvelere 5 °C sıcaklıkta 24 saat süreyle 156.25, 312.5 ve 625 ppb olmak üzere üç farklı dozda 1-Metilsiklopropen (% 3.3 1-MCP) uygulanmıştır. 1-MCP uygulanmış ve uygulama yapılmamış kontrol meyveleri 5 °C sıcaklık ve % 90±5 oransal nem koşullarında 2 ay süreyle muhafaza edilmiştir. Soğukta muhafazadan sonra meyveler raf ömürlerinin belirlenmesi amacıyla 20 °C de 3 gün bekletilmiştir. Çalışmada, muhafaza ve manav koşullarında bekletme süresince avokado meyvelerinde ağırlık kaybı, meyve eti sertliği, meyve kabuk rengi, suda çözünebilir kuru ...

Harvesting of Horticultural Commodities

Harvesting time is the final stage of fruit development and determines the fruit quality. It is i... more Harvesting time is the final stage of fruit development and determines the fruit quality. It is important to harvest fruits and vegetables at the proper stage of maturity in order to maintain their storage quality, as well as their nutrient quality and freshness for prolonged period of time. Harvesting should be done carefully at the proper time without damaging the fruit for customer satisfaction and repeated marketing. Each horticultural crop requires different methods of harvesting. In general, fruits used for fresh consumption are harvested by hand, and a mechanical harvester may harvest some of those used for processing. Hand harvesting requires quite a long time and excessive labor use, while mechanical harvesting completes harvesting in a very short period of time with very efficient labor use.

Effects of 1-Methylcyclopropene (1-MCP) and Modified Atmosphere Packaging (MAP) on Storage Life of Avocado Fruit

Reducing Postharvest Decay of 'Interdonato' Lemons by Use of Hot Water and Ultraviolet-C (UV-C)

Influence of postharvest UV-C illumination on biochemical properties of green beans

Scientia Horticulturae

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

The effects of various concentrations of 1-methylcyclopropene (1-MCP) on ' Ankara' pears (Pyrus c... more The effects of various concentrations of 1-methylcyclopropene (1-MCP) on ' Ankara' pears (Pyrus communis L.) were investigated. The pears were harvested at commercial maturity level and 1-MCP (250 and 500 ppb) was applied to the fruit for 24 h at 5 °C. After 1-MCP treatments, the pears were kept at 0 °C temperature with 90%-92% relative humidity (RH) for 8 months. Fruit samples were taken at 2-month intervals from the storage room and various physical and chemical analyses, including soluble solids content, weight loss, flesh firmness, titratable acidity, skin color, respiration rate, ethylene emission, and fruit taste were carried out on the fruit samples during the storage and shelf-life periods. Treatment with 1-MCP reduced weight loss and the loss of titratable acidity. Furthermore, fruit treated with 1-MCP had higher flesh firmness, soluble solids content, chroma (C*), and hue (h°) values at the end of the storage and shelf-life period. Ethylene emission and respiration rate were also inhibited by 1-MCP applications. The 500 ppb 1-MCP application was the most appropriate concentration for preserving the postharvest quality of pears. It can be concluded that ' Ankara' pears treated with 1-MCP can be stored commercially up to 8 months at 0 °C temperature and 90%-92% RH. Thus, 1-MCP application can serve as a vital means of maintaining postharvest fruit quality of ' Ankara' pears during long-term storage with economic benefits.

Derim

The sweet cherry is highly perishable with a restricted storage and shelf-life and in some cases ... more The sweet cherry is highly perishable with a restricted storage and shelf-life and in some cases unable to reach the final consumer at optimal eating quality after being transported to the market. For this reason, in this research, the effects of different modified atmosphere packaging materials on postharvest life and fruit quality of '0900 Ziraat' cherries (Prunus avium L.) were investigated to extend storage and marketing period. For this purpose, cherries were stored for 50 days at 0°C temperature with 90-95% relative humidity in three different types of packaging materials. The first group of cherries was packed in micro-perforated Xtend bags (MAP-1). The second group of cherries was packed in ordinary non-perforated polyethylene bags (MAP-2) and the third group of cherries was packed in ordinary perforated polyethylene bags (MAP-3-Control). Fruit samples were taken from different storage rooms at intervals of 10 days and physical and chemical changes were determined in the fruits. Experiment results showed that the lowest weight losses were obtained on the cherries stored in MAP-1. The cherries stored in MAP-2 had higher soluble solids content. Titratable acidity increased during the first 10 days of storage and then decreased. The fruit stored in MAP-1 had the highest flesh firmness, titratable acidity, L*, C* and taste values. The most effective MAP treatment for controlling pitting and stem browning was MAP-1. It can be concluded that '0900 Ziraat' cherry fruits were successfully stored at 0°C temperature and 90-95% RH up to 50 days in MAP-1.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

In recent years, the production and consumption of pomegranate fruit is increasing rapidly throug... more In recent years, the production and consumption of pomegranate fruit is increasing rapidly throughout the world, mainly due to greater awareness of its nutritive and medicinal attributes. Pomegranates are rich sources of polyphenols, including ellagitannins, gallotannins, ellagic acids, gallagic acids, catechins, anthocyanins, ferulic acids, and quercetins. These polyphenols exhibit various biological activities, such as eliminating free radicals, inhibiting oxidation and microbial growth, and decreasing the risk of cardio-and cerebrovascular diseases and some type of cancers (Mena et al., 2011). Pomegranate fruit is grown in many different geographical regions, satisfying the nutritional and medicinal needs of populations of various countries (Holland et al., 2009). Turkey is one of the main pomegranate producers and exporters in the world and the production rate is increasing from year to year, mainly in its subtropical Mediterranean region (Ercisli et al., 2007). Although pomegranate is a nonclimacteric fruit it is subjected to continuous physiological and biochemical changes after harvest with severe problems during postharvest handling, storage, and marketing. Appearance, and especially skin and aril color, is an important quality factor for the marketing of pomegranates. Many factors affect appearance, including bruising, water loss, decay, and the development of physiological disorders during storage. In general, the major cause limiting the storage potential of pomegranates is the development of decay, which is often caused by the presence of fungal infection in the blossom end of the fruit at harvest (Hess-Pierce and Kader, 2003). Gray mold, caused by Botrytis cinerea, is the most economically important postharvest disease of pomegranates. This problem is aggravated at temperatures higher than 5 °C, which are recommended for pomegranates to avoid chilling injury (internal tissue