Browsing by Author "Tekin, O."

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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.
The Effects of Methyl Jasmonate, Cytokinin and Lavender Oil Applications on Postharvest Physiology in Apricot Fruit (Prunus Armeniaca L.)
(Centenary University, 2020) Çavuşoğlu, Ş.; İşlek, F.; Yilmaz, N.; Tekin, O.
Apricot (Prunus armeniaca L.) belonging to Rosaceae family is stone fruit. it is enjoyed to be consumed as fresh fruit by many people, but also is preferred as juice, dried fruit and jam. Turkey has an important place in apricot production in the world. The postharvest life of apricot is limited as fresh fruit. In the study, Bebeko apricot variety was used, the fruits were grown in Van ecological conditions and harvested at harvesting maturity. In the current study, we investigated the effect of Methyl Jasmonate (0.2 mM), cytokinin (5 ppm), lavender oil (1000 ppm), MeJA (0.2 mM) + lavender oil (1000 ppm) and cytokinin (5 ppm) + lavender oil (1000 ppm) on apricot quality parameters such as pH, titratable acidity (TA), soluble solids content (SSC), skin color, antioxidant capacity, total phenolics, respiration rate and ethylene production as well as determined how long the treatments applied to apricot increase storage period. Our findings suggest that the treatments applied to fruit have a beneficial impact on fruit quality comparing to untreated fruit. As a result, MeJA+Lavander oil treated fruit was found to maintain the quality of the product for 35 days; on the other hand, other treatments were found to maintain the quality of the product for 25 days. © 2020, Centenary University. All rights reserved.
Effects of Postharvest Citric, Oxalic Acid and Modified Atmosphere Packaging Applications on Fruit Quality and Biochemical Properties in Persimmon
(BioMed Central Ltd, 2025) Tekin, O.; Küçüker, E.; Ağlar, E.; Alan, D.; Sümbül, A.
Background: This study aims to investigate the effects of postharvest oxalic acid (OA), citric acid (CA) and modified atmosphere packaging (MAP) applications on fruit quality and preservation of biochemical content in persimmon. This research conducted on “Rojo brillante” variety persimmon (Diospyros kaki L), evaluated the effects of various treatment methods on fruit quality during 90 days of storage period. In the study, the parameters such as weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, respiration rate, ethylene production, gas composition, phenolic content, antioxidant activity and organic acids were investigated. Method: In the study, each application consisted of three replications. The first group was control, the second group was 1 mmol CA, the third group was 1 mM OA, the fourth group was MAP, the fifth group was 1 mmol CA + MAP and the sixth group was 1 mM OA + MAP. The fruits were kept in control, CA and OA solutions for 15 min. The fruits were stored for 90 days at 5 °C and 85 ± 5% relative humidity. Results: During storage period, fruit weight loss, water loss and natural physiological changes increased. OA and CA acid applications were not effective in reducing fruit weight loss, but OA + MAP applications were more effective in preserving fruit quality. MAP prevented water loss and preserved fruit quality by decreasing oxygen levels and increasing carbon dioxide levels. The changes in TSS ratio were observed while MAP and OA + MAP treatments kept TSS constant. Application of OA + MAP increased acidity by preserving the stability of acidic compounds. Flesh firmness decreased with storage time, but MAP and OA + MAP combinations gave better results. As the storage period progressed, color changes and respiration rate increased, MAP application slowed down fruit respiration and delayed ripening. An increase in carbon dioxide levels was observed during storage, the highest levels were recorded in OA + MAP and CA + MAP applications. MAP application kept nitrogen levels the highest, the nitrogen levels reached equilibrium with the combination of OA and MAP. In addition, OA and CA applications increased phenolic content and antioxidant activity while it decreased in MAP and control groups. In terms of acidic compounds, the combination of OA and MAP was effective in preserving fruit acids. Conclussion: OA + MAP treatments were more effective in preserving fruit quality by reducing water loss, maintaining acidity, and improving flesh firmness compared to other applications. MAP treatment also slowed respiration, delayed ripening, and maintained nitrogen levels, contributing to overall fruit preservation during storage. The study revealed the potential use of these methods in extending fruit quality and shelf life. © 2025 Elsevier B.V., All rights reserved.
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.