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    DETERMINATION OF POMOLOGICAL AND BIOCHEMICAL COMPOSITIONS ON BERRIES IN DIFFERENT PARTS OF CLUSTERS IN SOME TABLE GRAPE VARIETIES
    (Univ Agricultural Sciences & Veterinary Medicine Bucharest, 2016) Gundogdu, Mehmet Ali; Dardeniz, Alper; Ali, Baboo; Pekmezci, Ahmet Faruk
    This research work has been conducted in the trail areas of the 'Research and Application Vineyard of Table Grape Varieties' situated in 'COMU Dardanos Campus' during the years 2013 and 2014 in order to determine pomological and biochemical compositions on berries in different parts of clusters of some table grape cultivars namely, 'Cardinal', 'Yalova Cekirdeksizi' and 'Yalova Incisi'. In the research, the samplings have been done from the berries randomly on top of clusters (TC), middle outer side of clusters (MOC), middle inner side of clusters (MIC) and tip of cluster (TIC) of grape varieties (initial clusters). The heaviest amount of berries has been obtained from the MOC of the 'Cardinal', 'Yalova Cekirdeksizi' and 'Yalova Incisi' cultivars. The ripest berries (SSC TA-1) had been taken in TC in 'Cardinal', TC, MOC and MIC in 'Yalova Cekirdeksizi' and TC, MOC and MIC in 'Yalova Incisi' cultivars. In particular, berries of TIC were found more small-light, and a little bit unmatured than berries of other parts of clusters in 'Cardinal' and 'Yalova Incisi' grape cultivars. Pomological and biochemical compositions of berries on different parts of cluster may vary considerably, and also it has been changed at different grape cultivars. For this purpose, the regular monitoring of the maturity level of table and wine grape cultivars should be done by following the precautionary measures. It has also been determined that the samplings should have to be done in equal number from at least 3 different parts such as top, middle and tip sides of clusters. Nevertheless, the tip portions, having the latest blooming on flower clusters to be cut in certain proportions just after the berry formation, have been projected that they will provide an increase in that of the volume and maturity in those berries remaining on clusters.
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    Possible chemical mechanism and determination of inhibitory effects of 1-MCP on superficial scald of the Granny Smith apple variety
    (Tubitak Scientific & Technological Research Council Turkey, 2016) Ekinci, Neslihan; Seker, Murat; Aydin, Fatma; Gundogdu, Mehmet Ali
    The effects of postharvest 1-methylcyclopropene (1-MCP) treatments on alpha-farnesene content, incidence of scald, and ethylene content of the Granny Smith apple were evaluated in this study. Harvested apples were treated with 1-MCP at concentrations of 312.5, 625, and 1250 ppb. The 625 and 1250 ppb doses were found to be the most effective in terms of quality protection during storage. For untreated fruits, symptoms of scald development appeared after 8 weeks in cold storage, whereas 1-MCP doses of 625 and 1250 ppb were effective in decreasing superficial scald in fruit after 24 weeks of cold storage. 1-MCP can inhibit oxidation of alpha-farnesene, which synthesizes during storage. This induces reactive oxygen species metabolism. 1-MCP introduces competitive behavior by breaking the balance between a-farnesene production and the antioxidative defense system, due to the Schenck ene reaction.