Browsing by Author "Cavusoglu, S."

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Effects of Calcium and Uv-C Treatments on Physical and Biochemical Quality Attributes of Pepper Throughout Cold Storage
(Corvinus Univ Budapest, 2018) Cavusoglu, S.
Effects of pre-harvest calcium chloride and post-harvest UV-C (200-280 nm ultraviolet light) treatments on pepper fruits (Capsicum annuum L. cv. Mertcan F1) were investigated in this study. Calcium treatments usually delay softening in horticultural crops. UV-C treatments prevent decay on fruit surface. However, instead of these physical attributes, changes in the chemical composition of fruit were investigated in this study. Experimental treatments were arranged as control (without any treatments), UV-C, Ca and Ca + UV-C. Treated fruits were stored in a cold storage at 0 degrees C and 95% relative humidity for 10 days. Samples were taken in every 2 days of the storage and pH, titratable acidity (TA), soluble solids content (SSC), color change, total phenolic content (TPC) and total antioxidant capacity (TAC) were determined. All experimental treatments all increased SSC, titratable acidity, total phenolic content and total antioxidant capacity. Particularly, treatments containing Ca yielded the greatest increases in SSC and titratable acidity. UV-C + Ca treatment preserved the color intensity (chroma - C) the best (32.85). Total phenolic content and total antioxidant capacity had the least change with UV-C treatment. UV-C + Ca was recommended as the best treatment keeping quality attributes of 'cv. Mertcan F1' pepper throughout the cold storage for 10 days. Such 10-day extension is a significant criterion for pepper storage and marketing.
The Effects of Different Postharvest Applications on Some Physicochemical Properties in 'rubygem and 'sabrina Strawberry (Fragaria X Ananassa Duch.) Cultivars
(Corvinus Univ Budapest, 2018) Tekin, O.; Cavusoglu, S.
This study aimed to determine the efficacy of two standards strawberry (Fragaria x ananassa Duch.) cultivars 'Rubygem' and 'Sabrina' grown under protected cultivation system in Mersin province in Turkey. The fruit quality preservation during storage in Modified atmosphere packaging (MAP) at different storage temperatures as well as preservative compatibility under Ultraviolet-C (UV-C), hot water and combined applications were studied. Strawberry fruits kept in cold temperatures (0 degrees C and 5 degrees C) for 20 days and biochemical changes (total phenolic content, total antioxidant capacity, vitamin C content and sugar content) were measured after harvest and storage The 'cv. Rubygem' kept its quality for 16 days in all treatments and for 20 days in UV-C and UV-C + hot water applications when kept at 0 degrees C. Also, the fruits stored at 5 degrees C kept their quality for 12 days and it was observed that hot water and UV-C + hot water treatments got better results in the same period and at the same storage temperature. In the 'cv. Sabrina' results showed that fruit samples at 0 degrees C were successfully maintained in control as well as the other 3 treatments until the 12th day. The preservation was continued in UV-C, hot water and combined treatments on the 16th day of the storage and the best ones were the hot water and UV-C + hot water at the end of the 20th day. As a result, it was observed that total phenolic contents, total antioxidant activity and sugar were found decrease at the end of storage for both cultivars while fluctuations in vitamin C.