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Öğe Determinations of Factors That Effect on Quality Properties of 0900 Ziraat Cherry Variety in Lapseki(Univ Namik Kemal, 2012) Delice, A.; Ekinci, N.; Ozduven, F. F.; Gur, E.This research was conducted to determine the effects of ecological factors on 0900 Ziraat Cherry Variety in Lapseki between 2004-2005. Fort his purpose, four orchards were determined in different villages of Lapseki . Weather temperatures and moisture were determined during the vegetative growth of trees. Additionally budding, blossom period, fruit development and harvest dates were determined. Fruit radius, lengths, weights, flesh firmness, water soluble dry matter ratios and titratable acidity were measured. Analysis showed that mean air temperature during the vegetation period had positive effect on water soluble dry matter ratios. Low temperatures in 2004-2005 blossoming period caused damage on flowers. Weight increases in fruits were observed as a result of thinning effects. There was a positive relationship between fruit weight and water soluble dry matter ratios in both yearsÖğe Effects of Different Drying Methods on Drying Kinetics and Color Parameters of Strawberry Tree (Arbutus unedo L.) Fruit(Univ Namik Kemal, 2013) Aktas, T.; Orak, H. H.; Sahin, F. Hasturk; Ekinci, N.Changing of drying kinetics and color parameters of strawberry tree fruits that were notreated (NPT), ethyl oleate pretreated (EO) and water blanched at 80 degrees C (WB) for one minute were evaluated during hot air drying at 50 degrees C, 60 degrees C and 70 degrees C and vacuum drying at 60 degrees C, 70 degrees C and 80 degrees C for halved and whole fruits. In addition to drying behaviors of strawberry tree fruits at different drying methods, tri-stimulus color parameters such as Hunter L*, a* and b* values were measured. HMF (formation of 5-hydroxymethylfurfural) occurring was also determined due to drying process. EO pretreatment was found highly effective on decreasing of drying time both for hot air drying and vacuum drying processes while WB pretreatment found to be more effective to keep color properties of strawberry tree fruits. Color properties were found to be better in half samples compared to whole dried fruits. HMF values verified this result. Hot air drying process caused to shorter drying time. High drying air temperatures (70 degrees C for hot air drying and 80 degrees C for vacuum drying) for all samples caused to occur HMF while HMF occurred in only whole dried NPT and WB treated fruits for hot air drying process at 60 degrees C. All these data show that hot air drying method at 60 degrees C drying temperature and, halving of fruits before drying can be proposed for drying of strawberry tree fruits in respect of drying kinetics, color and HMF values.Öğe Effects of different rootstocks on aroma volatile constituents in the fruits of peach (Prunus persica L. Batsch cv. Cresthaven')(Taylor & Francis Ltd, 2017) Seker, M.; Ekinci, N.; Gur, E.The consumption of peaches is dependent on fruit quality. Aromatic compounds directly affect the sensorial quality and consumer acceptance of peaches. This study evaluated the fruit quality and aroma volatile constituents of the peach cultivar Cresthaven' grafted on to five different rootstocks in 2012 and 2013. The rootstocks used were Uzunoglu Seedling' (Prunus persica), GF677' (P. persicaxP. dulcis), Nemaguard' (P. persicaxP. davidiana), Cadaman' (P. persicaxP. davidiana) and St. Julien GF 655/2' (P. insititia). Fruits were sampled at the commercial maturity stage around mid-August. Fruit quality characteristics and aroma volatiles differed significantly in peaches grown on different rootstocks. The largest fruits and highest titratable acidity were obtained from Cadaman'. The major volatile constituents of Cresthaven' fruits were acetaldehyde, hexanal, benzaldehyde, ethanol, 1-hexanol, (Z)-3-hexenol, (E)-2-hexen-1-ol, linalool, ethyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-hexenyl acetate, 6-methyl-5-hepten-2-one, (E)--ionone, -decalactone and limonene. The type and concentration of volatile compounds showed great variability in Cresthaven' peach grafted on to different rootstocks. A total of 91 volatile compounds were detected and the highest volatile content was found in GF677'.Öğe Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit(Sage Publications Ltd, 2012) Orak, H. H.; Aktas, T.; Yagar, H.; Isbilir, S. Selen; Ekinci, N.; Sahin, F. HasturkAntioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical methods were used: 1,1-diphenyl-2-picrylhydrazyl scavenging activity and beta-carotene bleaching activity. As a result, the ethyl oleate pre-treatment shortened the drying time by hot air method and gave a higher 1,1-diphenyl-2-picrylhydrazyl scavenging activity (82.16 +/- 0.34%), total phenolic content (7.62 +/- 1.09 mu g GAE/g extract), ascorbic acid content (236.93 +/- 20.14 mg/100 g), besides hydromethylfurfural was not observed. Freeze- dried fruits exhibited higher ascorbic acid content (368.63 +/- 17.16 mg/100 g) than those fresh fruits (231.33 +/- 19.51 mg/100 g) and nearly 1,1-diphenyl-2- picrylhydrazyl activity (93.52 +/- 0.41 %) to fresh fruits (94.03 +/- 1.18%). Colour characteristics, sugar content and mineral contents of fruits were significantly affected by pre-treatments and drying methods (p < 0.05). It is concluded that the drying of strawberry tree fruits should bring a valuable and attractive foodstuff to food industry due to the rich nutritional components, antioxidant activity and colour. Another conclusion from this study is that the freeze-drying is the best drying method to keep the nutritional value, antioxidant activity and sensory properties of fruits.Öğe Effects'of'different'drying'methods'on'drying'kinetics'and'color'parameters' of'strawberry'tree'(arbutus'unedo'L.)'fruit'(2013) Aktaş, T.; Orak, H. H.; Hasturk, F. Sahin; Ekinci, N.[Abstract Not Available]Öğe FOLIAR SPRAY OF NUTRIENTS AFFECTS FRUIT QUALITY, POLYGALACTURONIC ACID (PECTIN) CONTENT AND STORAGE LIFE OF PEACH FRUITS IN TURKEY(Corvinus Univ Budapest, 2018) Ekinci, N.Fruit flesh softening is generally accompanied by changes in pectin structure in most fruits. In cell wall, pectin polysaccharides cross-linked with Ca2+. Especially Calcium chloride application is environmentally friendly and is also very effective on fruit quality. An experiment was performed by foliar spraying of calcium, magnesium and manganese alone and in combination to assess their effects on fruit quality, storage life and the polygalacturonic acid (pectin) content in peach (Prunus persica cv. JH. Hale). Experiment was conducted in commercial peach orchard located in Canakkale, Turkey. Treatments included 1.5% CaCl2, 2% MgSO4, 1% MnSO4, combination (0.6% CaCl2, 1% MgSO4 + 0.1% MnSO4), and control (water) applications. Spray applications were started 30 days after the full bloom, and continued at four-week intervals up to four weeks before the harvest. The amount of pectin in the peach fruits was determined by FT-IR spectroscopy. Fruit weight loss, firmness, color, titratable acidity, pH and soluble solids contents were determined. Foliar nutrient-treated trees showed improved resistance to compression and penetration, as well as a decrease in weight-loss during postharvest storage. A similar response was obtained from Mg treatments. The smallest weight loss occurred in calcium and manganese applications, which were 0.71 and 0.75%, respectively. Calcium and magnesium treatments had a positive effect on fruit flesh firmness. The highest polygalacturonic acid content was obtained with CaCl2 treatment, which was 414% greater than that of control treatment. Therefore, CaCl2 application can be safely used to increase pectin content as well as fruit quality of peach fruit.Öğe Investigation of Volatile Constituents in Some Promising Local Peach and Nectarine Genotypes Using the HS-SPME Technique by the GC-MS(Int Soc Horticultural Science, 2013) Seker, M.; Gur, E.; Ekinci, N.; Gundogdu, M. A.Fruit aroma is one of the most important consumer acceptability traits of peaches and nectarines. White nectarines are grown in the northwestern region of Turkey. They have small fruits that are white-cream colored and have high market value because of their unique aroma and attractive appearance. Ten peach and nectarine genotypes including local flat peach, three white nectarines and six standard cultivars were investigated for their volatile constituents using the SPME (Solid Phase Micro Exraction) technique by the GC/MS (Gas Chromatography/Mass Spectrometry). White nectarines, the most aromatic genotypes, were observed to accumulate high levels of esters when compared to the other genotypes.Öğe Lapseki’de yetiştirilen 0900 Ziraat kiraz çeşidinin kalite özellikleri ve ekolojik faktörler(2012) Delice, A.; Ekinci, N.; Özdüven, F. F.; Gür, E.Çalışma, Lapseki yöresinde son yıllarda önemi gittikçe artan 0900 Ziraat kiraz çeşidinin kalite özeli iki eri ve kaliteyi etkileyen ekolojikfaktörleri belirlemek amacıyla 2004-2005 yılları arasında yürütülmüştür. Bu amaçla ilçenin değişik köylerinde dört ayrı üretici bahçesi belirlenmiş, belirlenen bahçelerde vegetasyon dönemi boyunca hava sıcaklıkları ve oransal nem değerleri ölçülmüştür. Ayrıca çiçek gözlerinin kabarması, gözlerin patlaması, çiçeklerin açılması, meyve bağlama ve hasat safhalarının başlangıçları tarih olarak belirlenmiştir. Araştırmada meyvelerde meyve çapı, boyu, ağırlığı, et sertliği, suda çözünebilir kuru madde oranı ve titre edilebilirasitlik ölçümleri yapılmıştır. Yapılan analizlerde vegetasyon dönemi ortalama sıcaklıklarının suda çözünebilir kuru madde oranı üzerine pozitif yönde etkili olduğu belirlenmiştir. 2004-2005yıllarında çiçeklenme döneminde meydana gelen düşük sıcaklıkların bir miktarçiçektezararyapmasının oluşturduğu seyreltme etkisinin meyvelerde ağırlık artışlarına neden olduğu gözlenmiştir. Çalışmanın her iki yılında da meyve ağırlığı ilesuda çözünebilir kuru madde oranı arasında yüksek düzeyde pozitif ilişki bulunmuştur.Öğe Plant and fruit characteristics of arbutus unedo l. and arbutus andrachnae l. from the highlands of Northwestern Turkey(International Society for Horticultural Science, 2013) Ekinci, N.; Ekinci, H.; Sakaldas, A.; Seker, M.; Gundogdu, M.A.The genus Arbutus (fam.: Ericaceae) is represented by two species, A. unedo L. and A. andrachnae L., in the flora of northwestern Turkey. The Çanakkale region located in northwestern Turkey is one of the main locations for Arbutus species. The main objective of the present study is to present some phenological, plant and fruit characteristics of the Arbutus population. During the study, flowering time, average canopy size, tree height, trunk diameter and fruit yield were determined. Besides plant characteristics some chemical properties including pH, soluble solid content (TSS), titratable acidity (TA), ascorbic acid, anthocyanins and minerals were determined in fully mature Arbutus unedo L. and Arbutus andrachnae L. fruits collected from different sites of Çanakkale-Turkey. Preliminary results of A. unedo fruit storage are presented. Based on the plant characteristics and chemical composition, cultivation of this underutilized crop is recommended.
