Browsing by Author "Yilmaz, Nurettin"

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The Effect of Different Doses of 1-Methylcyclopropene on Postharvest Physiology and Predicting Ethylene Production Through Multivariate Adaptive Regression Splines in Cocktail Tomato
(Mdpi, 2022) Bahar, Askin; Cavusoglu, Seyda; Yilmaz, Nurettin; Tekin, Onur; Ercisli, Sezai
Maintaining the postharvest quality of tomatoes, which are essential in the world vegetable trade, is very important; otherwise, storage may cause severe quality and economic losses. This study aimed to determine the effects of 1-MCP treatments on quality and storage time to prevent quality loss and deterioration in tomatoes due to high temperature and to predict ethylene production through the Multivariate Adaptive Regression Splines algorithm during long-term storage. For this purpose, same-sized fruits were divided into three different groups. Two groups were treated with 1-MCP (625 and 1250 ppb), and the untreated fruit was the control. Then, the tomatoes were stored for 39 days at a temperature of 20 degrees C and relative humidity of 85-90%. The results obtained from the present study showed that the 1-MCP treatments prolonged the life and maintained the quality of tomato fruit during storage. The ethylene production and respiration rate were significantly lower in 1-MCP-treated fruit than in the untreated fruit during the storage period (p < 0.05). According to the Multivariate Adaptive Regression Splines algorithm, it was observed that increasing doses of 1-MCP inhibited ethylene production. Furthermore, weight loss and respiratory rate were effective on ethylene production at 100 and 43.9%, respectively. In conclusion, treating the fruit with 1250 ppb of 1-MCP was determined to be the best practice for maintaining all quality criteria during storage.
Effect of Egg White Protein and Agar-Agar on Quality of Button Mushrooms (Agaricus Bisporus) During Cold Storage
(Tubitak Scientific & Technological Research Council Turkey, 2022) Saran, Erdi Yildirim; Cavusoglu, Seyda; Alpaslan, Duygu; Eren, Erkan; Yilmaz, Nurettin; Uzun, Yusuf
The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect of agar-agar and egg white protein on weight loss, polyphenol oxidase and catalase, protein content, total phenolics, total antioxidant capacity, respiration rate, ethylene production and storability of button mushrooms. Our findings suggested that the treatment of edible coating delayed remarkably senescence and maintained the quality of button mushroom. Egg white protein coating was more effective on protein content, total phenolics, antioxidant capacity, respiration rate, and ethylene production than agar-agar coating. On the other hand, agar-agar coating was more effective on weight loss, polyphenol oxidase, catalase, and color changes. Ethylene production and respiration rate were significantly (p < 0.05) lower in edible coating-treated samples than uncoated samples. Furthermore, a positive correlation was found between total phenolic content and antioxidant activity. It can be recommended that abovementioned edible coatings could be used as a commercial treatment for maintaining the quality of button mushrooms during long-term storage period.
Effect of Exogenous Essential Oil Treatments on the Storage Behaviour of Apricot Fruit Harvested at Different Altitudes
(Sciendo, 2023) Yilmaz, Nurettin; Islek, Firat; Cavusoglu, Seyda; Necas, Tomas; Ondrasek, Ivo; Ercisli, Sezai
Due to the short shelf life of fresh apricots, special postharvest preservation techniques and practices are necessary to avoid significant economic losses. The purpose of the current study is to bring to light an approach that can be used to extend the storage life of apricot fruits treated with essential oils (EOs) (peppermint, thyme and carob EO) and examine the effects of two altitudes (1000 m and 1200 m) on the organic acid levels and respiration rate of apricot fruit during long-term storage. The results show that growing apricots at high altitudes increases the level of organic acids in the fruit, improving its quality and extending its postharvest life. Additionally, treating apricots with EOs postharvest slows down the respiration rate, reducing the consumption of organic acids during storage compared to the untreated fruit. The organic acid content was significantly higher in 'Kabaasi' than in 'Hacihaliloglu', and fruit harvested at 1200 m had significantly higher levels of organic acid than the fruit harvested at 1000 m. During storage, the highest organic acid content and the lowest respiration rate were observed in the fruit of both cultivars treated with peppermint, carob, and thyme oil, as compared to control fruit, respectively. To summarize, the use of EOs as postharvest treatment for apricot is recommended for maintaining the quality of the fruit during extended storage.
Effect of Methyl Jasmonate Treatments on Fruit Quality and Antioxidant Enzyme Activities of Sour Cherry (Prunus Cerasus L.) During Cold Storage
(Galenos Publ House, 2021) Cavusoglu, Seyda; Yilmaz, Nurettin; Islek, Firat; Tekin, Onur
The study was carried out to investigate the effect of methyl jasmonate (MeJA) treatments (0.5 and 1.0 mM MeJA) on quality characteristics such as weight loss, respiration rate, ethylene production, color, total phenolic content (TPC), total antioxidant capacity (TAC) and antioxidant enzyme activities of sour cherry fruit (Prunus cerasus L. cv. 'Kutahya') during cold storage. Fruit were stored at 0 +/- 1 degrees C and 90 +/- 5% RH for 36 days. The results indicated that MeJA treatments showed higher levels of total phenolic content, total antioxidant capacity and quality and were also effective on superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), malondialdehyde (MDA), ethylene production and respiration rate. In conclusion, 0.5 mM MeJA treatment showed the best maintaining of fruit quality among the concentrations of MeJA. It can be suggested that sour cherry could be stored successfully for 36 days at 0 degrees C following treatment of MeJA.
Effect of Methyl Jasmonate, Cytokinin, and Lavender Oil on Antioxidant Enzyme System of Apricot Fruit (Prunus Armeniaca L.)
(Mdpi, 2021) Cavusoglu, Seyda; Yilmaz, Nurettin; Islek, Firat; Tekin, Onur; Sagbas, Halil Ibrahim; Ercisli, Sezai; Necas, Tomas
Various treatments are carried out in order to extend both the shelf life and storage life of fresh fruit and vegetables after harvest and among them non-toxic for humans, environmentally and economically friendly alternative treatments are gained more importance. In the current study, methyl jasmonate (MeJA), cytokinin, and lavender oil which are eco-friendly and safe for human health were applied on apricot fruit. The treated fruit were stored at 0 degrees C and 90-95% relative humidity for 25 days and catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) enzyme activities and lipid peroxidation of apricots after treatments were studied. According to the findings obtained from the study, it was observed that 5 ppm cytokinin and 1000 ppm lavender oil treatments of apricot fruit gave better APX and CAT enzyme activity, respectively. In addition, better SOD enzyme activity in fruit was obtained with MeJA + lavender oil treatments. As a result, it can be emphasized that the product quality of apricot fruit is preserved as both the eco-friendly application of MeJA, cytokinin, and lavender oil separately from each other and the treatment of combinations between these compounds activate the enzymatic antioxidant defense systems of apricot fruit after harvest.
Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum Annuum L.)
(Mdpi, 2021) Cavusoglu, Seyda; Sensoy, Suat; Karatas, Arzu; Tekin, Onur; Islek, Firat; Yilmaz, Nurettin; Mlcek, Jiri
Peppers are cultivated in almost all provinces in Turkey, making up approximately 7% of the world's production. In this study, the effects of pre-harvest cytokinin application on the postharvest physiology of pepper (Capsicum annuum L.) fruits (cv. Akra and Melek F1) grown in ecological conditions in Turkey (Van, eastern Turkey) were investigated. During the growing period, organic cytokinin(nytrozine) at two concentrations (50 and 100 ppm doses) was applied by spraying. Peppers were harvested in green maturity and then stored at 12 degrees C for 28 days. Changes in color, respiration rate, exogenous ethylene amount, antioxidative enzyme analysis (SOD, CAT and APX), lipid peroxidation, total phenolic content (TP) and antioxidant activity (AA) were determined just after the harvest and then at the 7th, 14th, 24th and 28th days. L* values for both varieties and the control sample had fluctuations during storage, and they slightly decreased after 28 days, except for the end value of cv. Melek F1 with a 50 ppm addition. In terms of respiration rate values, the difference between applications was found to be statistically significant, except for the 14th and 24th days of storage, for cv. Akra F1; and the 0th and 28th days for cv. Melek F1, respectively. It was observed that cytokinin can delay aging in peppers of both cultivars stored for 28 days. As a result, as the used cytokinin has an organic origin, is not synthetic and does not have a negative effect on human health, it can be used safely and without a significant loss of quality characteristics for peppers. These applications have positive effects on in-package gas composition, antioxidative enzymes, lipid peroxidation, total phenolics and total antioxidant activity.
Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus Bisporus) With Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating
(Mdpi, 2021) Cavusoglu, Seyda; Uzun, Yusuf; Yilmaz, Nurettin; Ercisli, Sezai; Eren, Erkan; Ekiert, Halina; Szopa, Agnieszka
Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.