Browsing by Author "Yavic, Adnan"

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Analysis of Fatty Acid Profiles of Pistachios (Pistacia Vera L.) and Native Walnuts (Juglans Regia L.) From Turkey
(Asian Journal of Chemistry, 2010) Dogan, Adnan; Celik, Ferit; Balta, Fikri; Javidipour, I.; Yavic, Adnan
This work identities fatty acid compositions of 7 pistachio varieties (Pistacia vera L.) from G. Antep and Siirt (southeastern Turkey) and 9. walnut (Juglans regia L.) genotypes from Denizli (western Turkey). Pistachio varieties contained 57.77% oil, 8.73% palmitic acid, 0.81 palmitoleic acid, 2.26% stearic acid. 71.90% oleic acid, 14.91% linoleic acid, 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. Walnut genotypes contained 65.57% oil, 5.80% palmitic acid, 0.16 palmitoleic acid, 2.65% stearic acid, 59.85% oleic acid, 14.20% linoleic acid. 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. The mean ratio of unsaturated fatty, acids and saturated fatty acids was 8.02 for pistachio varieties and 11.0 for walnut genotypes.
Detailed Study on Cold Storage of Mulberry Fruits: Effect of Postharvest Putrescine Treatments on Quality Characteristics and Biochemical Properties of Mulberry Fruits
(Academic Press inc Elsevier Science, 2024) Yavic, Adnan
Product loss during the post-harvest preservation process of fruits produced in the world causes difficulties in people's access to sufficient food. Mulberry is one of the fruits with the shortest storage life among fruit types and is difficult to preserve. In this study, the effect of post-harvest putrescine application (0.5, 1, 1.5 mM) on the quality characteristics and biochemical contents of cold stored mulberry fruits was examined. After putrescine application, the fruits were stored at cold conditions (0 +/- 0.5 degrees C and 90 +/- 5% RH) for 7, 14, and 21 days. Among the fruit quality characteristics, weight loss was determined to be 3.72% on the 21st day at a dose of 1.5 mM putrescine, while it was 6.39% in the control group, indicating a reduction of approximately 2.67%. Putrescine doses also significantly inhibited the decay rate and prevented an increase in respiration rate. The organic acid and phenolic compound content in the fruits decreased during the storage period. In this study, 1.5 mM putrescine dose (8.29 mg 100 g(-1)) preserved the malic acid content, which decreased during storage, by approximately 14% compared to the control group (7.25 mg 100 g(-1)) on the 21st day. At the end of storage, the 1.5 mM putrescine dose prevented a 10% decrease in chlorogenic acid content. As a result, this research has determined that post-harvest putrescine applications preserved the quality characteristics and biochemical content of mulberries during storage.
Effect of Salicylic Acid on Quality Attributes, Phenolic and Organic Acid Stability in ‘Angeleno’ Plums During Cold Storage
(BioMed Central Ltd, 2025) Çelik, Kenan; Yavic, Adnan; Çakmak, Sevgi Sümerli; Çolak, Ayşen Melda; Tas, Akgül; Gündoğdu, Müttalip
Background: In the present research, plum fruits were subjected to pre-storage treatments with salicylic acid at concentrations of 0.5, 1.0, and 1.5 mM, followed by storage durations of 15, 30, 45 days. A control group, without any treatment, was stored under the same conditions. Throughout storage, various parameters including weight loss, fruit firmness, decay and respiration rate, soluble solids content (SSC), titratable acidity (TA), pH, phenolic compounds, organic acids, vitamin C levels were evaluated. Results: Findings revealed that untreated fruits exhibited greater increases in weight loss, SSC, pH, decay, and respiration rates, along with a marked decrease in firmness over time compared to the salicylic acid-treated groups. The TA values in salicylic acid-treated fruits demonstrated variation dependent on the storage interval. In this study, 1.0 mM and 1.5 mM salicylic acid applications were more prominent in terms of physical properties. In the 1.0 mM salicylic acid application, lower weight loss (45th day: 3.60%), decay (45th day: 6.44%), and respiration (45th day: 43.12 mg CO2 kg−1 h−1) rates, and higher fruit firmness (45th day: 31.76) were observed compared to control fruits. Among the treated groups, fruits treated with 1.5 mM salicylic acid retained higher levels of phenolic compounds and organic acids. Moreover, all salicylic acid treatments were effective in preserving vitamin C better than the control. The most prevalent organic acid identified in plums was malic acid (45th day: 258.73 mg 100 g−1), with citric (45th day: 31.01 mg 100 g−1) and succinic (45th day: 26.88 mg 100 g−1) acids following in concentration. Chlorogenic acid (45th day: 8.65 mg 100 g−1) was the predominant phenolic compound, with gallic acid (45th day: 3.62 mg 100 g−1) and p-coumaric acid (45th day: 2.85 mg 100 g−1) ranking next. Conclusions: Overall, the 1.5 mM salicylic acid treatment showed the greatest efficacy in maintaining quality attributes during storage. In 1.5 mM salicylic acid application, fruit firmness increased by 20.15% and weight loss and respiration rate decreased by 54.44% and 39.93%, respectively, compared to control group fruits after 45 days of storage. © 2025 Elsevier B.V., All rights reserved.
Polyamines in Cold Storage: Impact of Postharvest Spermidine on Strawberry Quality
(Springer, 2024) Orman, Erdal; Yavic, Adnan; Gundogdu, Muttalip; Aglar, Erdal; Celik, Kenan; Kan, Tuncay
Reducing post-harvest losses of strawberries, which quickly spoil after harvest and have a limited storage life, is crucial in minimizing product wastage. The research aimed to investigate the impact of spermidine application at varying concentrations (0, 1.0, 1.5, and 2.0 mM) on post-harvest fruit quality characteristics and biochemical composition. Spermidine application protected the fruits by preventing changes in weight loss, decay rate, soluble solids content (SSC), titratable acidity (TA), pH ratios and respiration rate. Malic acid was dominant in strawberry fruits, and that the application of 2 mM spermidine (559.80 mg/100 g) compared to the control group (483.55 mg/100 g) largely preserved malic acid content. Chlorogenic acid was phenolics compound that had the highest content, and spermdine doses significantly preserved chlorogenic acid during storage. The study revealed that 2 mM spermidine application was the most effective dose and that it could be used at this concentration to preserve post-harvest fruit quality and reduce biochemical changes in strawberries.
Tocopherol Contents of Almond Genetic Resources From Eastern and Western Turkey
(Springer, 2019) Celik, Ferit; Balta, Mehmet Fikret; Ercisli, Sezai; Gundogdu, Muttalip; Karakaya, Orhan; Yavic, Adnan
This study was conducted in almond genetic resources selected from Eastern and Western Turkey. 71 (Prunus dulcis (Miller) D.A. Webb) genotypes were selected from Balikesir (Western Turkey) and Tunceli (Eastern Turkey) districts in 2012. Alpha (alpha)-tocopherol, gamma (gamma)-tocopherol, delta (delta)-tocopherol and alpha (alpha)-tocotrienols and total vitamin E content were investigated in the selected almond genotypes. 38 almond genotypes from Balikesir province had alpha-tocopherol, gamma-tocopherol, gamma tocopherol, alpha-tocotrienols and total vitamin E content to be from non detectable to 1164.36mg kg(-1) oil, non detectable to 130.03mg kg(-1) oil, non detectable to 81.38mg kg(-1) oil, non detectable to 1252.24mg kg(-1) oil, respectively. 33 almond genotypes from Tunceli district showed alpha-tocopherol, gamma-tocopherol, alpha-tocotrienols and total vitamin E content to be between non-detectable and 1085.92mg kg(-1) oil, non detectable and 21.12mg kg(-1) oil, non detectable and 91.26mg kg(-1) oil, 0.86 and 1191.81mg kg(-1) oil, respectively. Delta tocopherol content was not detectable in almond genotypes selected from Balikesir and Tunceli provinces. BKS-3, BKS-16 and TUN-15 genotypes showed higher tocopherol content in comparison to the other genotypes tested. We can say that these genotypes could be a useful source for the future breeding projects in developing almond cultivars with high tocopherol content.