Browsing by Author "Alan, D."

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Pomological and Biochemical Characteristics of Local Pomegranate Genotypes of Kahta (Adıyaman) Region
(Centenary University, 2024) Alan, D.; Ağlar, E.; Küçüker, E.; Tekin, O.; Akbal, R.
In the study carried out to determine the pomological characteristics of local pomegranate genotypes grown in Kahta district center and Bostanli, Eceler, Balli, Kilisk, Sarica, and Narince villages of Adıyaman province, one orchard belonging to a grower in each region and 1 genotype in each orchard were determined. 10 fruits in each genotype were harvested, and pomological measurements and biochemical analyses were performed. The largest fruit was obtained with the Sarıca genotype and Narince was the genotype with the smallest fruit. In genotypes, the fruit weight was between 196.300-328.909 g, the fruit length 61.528-72.801 mm, and the fruit width between 73.047-86.613 mm. Total aril weight was between 94.144-203.567 g and the fruit volume was between 188.333-327.000. The Sarıca genotype had the highest juice volume and the lowest juice ratio was recorded in the Eceler genotype. Calyx length was longer in the Sarıca genotype and the highest values in terms of calyx radius were recorded with the Kilisk genotype. The Eceler genotype had thicker shells and the Narince genotype had thinner shells. The number of chambers in the genotypes was between 5 and 6. There were significant differences between genotypes in terms of fruit skin and aril color. The soluble solids content (SSC) in genotypes was determined between 12.011-17.267, pH was 3.583-4.073 and total acidity (TA) was 0.736-1.489%. Phenolic compounds such as protocatechuic acid, rutin, gallic acid, chlorogenic acid, epicatechin, ferulic acid, floridzin, vanillic acid, hydroxycinnamic acid, catechin, caffeic acid, syringic acid, and p-coumaric acid were detected in pomegranate fruit, and rutin was phenolic compound with the highest concentration. © 2024, Centenary University. All rights reserved.
Pomological and Biochemical Properties of Blackberry (Rubus Fruticocus) Genotypes
(John Wiley and Sons Inc, 2025) Dogan, H.; Aglar, E.; Ozturk, B.; Tekin, O.; Alan, D.; Sumbul, A.
The aim of this study was to examine the genotypes of wild blackberries growing naturally in Tunceli province in terms of fruit characteristics and to determine the ones with superior characteristics. Nine different genotypes were determined by population screening and 100 fruits were collected from each genotype. The physical properties such as fruit weight, length, width, as well as color, chemical content, and antioxidant properties were examined. Statistically significant differences were found among the genotypes; fruit weight, length, and width varied between 0.71 and 1.19 g, 10.08 and 12.63 mm, and 12.25 and 14.33 mm, respectively. The G9 genotype had the largest fruits, and the G6 genotype had the smallest fruits. In fruit color analyses, significant differences were observed among the genotypes, and the G2 genotype stood out with the highest L* value (20.05), but G9 had the lowest a* value (0.92). Total soluble solids (TSS) content varied between 11.95% in G2 and 21.10% in G7. Vitamin C content was highest in the G6 genotype (54.46 mg 100 g−1), while G9 had the lowest vitamin C content (22.66 mg 100 g−1). Significant differences were also observed among the genotypes in terms of phenolic content, flavonoids, anthocyanins, and antioxidant activity. As a result, in this study, significant differences in organic acid contents were determined among wild blackberry genotypes in Tunceli province. The G1 genotype was the richest in malic acid, while the G6 was the genotype with the highest ascorbic acid level. Various differences were also found among the genotypes in terms of oxalic acid, citric acid, and other organic acid contents. These findings may constitute an important resource in determining the commercial production and potential health benefits of wild blackberries. In the selection of blackberry genotypes, consideration of these organic acid contents is important, especially in terms of taste and nutritional value. © 2025 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.