Browsing by Author "Gokbayrak, Zeliha"

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Effects of Cane-Girdling and Cluster and Berry Thinning on Berry Organic Acids of Four Vitis Vinifera L. Table Grape Cultivars
(Wydawnictwo Akad Rolniczej W Lublinie, 2013) Keskin, Nurhan; Isci, Burcak; Gokbayrak, Zeliha
The response of berry organic acids of four organically grown table grape cultivars to cane-girdling and cluster-berry thinning treatments were evaluated over two growing seasons. In addition pH, titratable acidity, soluble solids content and maturity index were also determined. Statistical analyses showed that individual organic acid content of the four grape cultivars were significantly affected by the treatments. Tartaric and malic acids of 'Red Globe' were mostly influenced by the cluster-berry thinning treatment. 'Alphonse Lavallee' accumulated the highest tartaric acid and malic acid in both the girdled/thinned and the cluster-berry thinned vines, respectively. The control and girdled 'Tralcya Ilkeren' vines had the most tartaric acid. Control vines also contained high malic acid amount. 'Bum Razakisi', on the other hand, had the most prominent tartaric and malic acid levels in the girdled/thinned and thinned vines, respectively. Quality parameters also showed significant differences among the cultivars in response to the treatments.
Influence of Postharvest Application of 28-Homobrassinolide Onstorage Quality of Medlar Fruit
(Springer, 2019) Ekinci, Neslihan; Gokbayrak, Zeliha; Cavusoglu, Seyda; Akcay, Mehmet Emin
This study was conducted to determine the effects of 28-homobrassinolide (Hbl) applied postharvest on the storage quality of medlar fruit (Mespilus germanicaL.). Fruits were submerged into the solutions containing 3 and 5 mu M Hbl for 5min. Control fruits were submerged into distilled water for the same duration. Treated and control fruits were stored at 0 degrees C and 95% relative humidity conditions for 60days. Samples were taken at 15, 30, 45 and 60th day of storage. On the sampling dates, soluble solid content (SSC), pH, titratable acidity (TA) in malic acid, fruit firmness, weight loss, taste, browning, and color of the skin and pulp were analyzed. Results showed that these properties of the fruits changed over time in the storage and depended on the concentration of the homobrassinolide. 3 mu M Hbl treated fruits kept their firmness and initial weight longer. Fruits with 5 mu M Hbl application resulted in high TA and low SSC and provided best browning in the fruit skin. Taste was better attained and protected over alonger time with 5 mu M Hbl treatment. In conclusion, 28-homobrassinolide exerted some effects on quality of medlar fruits.