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    The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons
    (Academic Journals, 2009) Ozdemir, Ahmet Erhan; Candir, Elif Ertuerk; Toplu, Celil; Kaplankiran, Mustafa; Yildiz, Ercan; Inan, Ceren
    The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55 degrees C for 10 or 20 min. Treated and untreated fruits were then kept at 0 degrees C, 85 - 90% relative humidity for 5 months. Percentage weight loss, fruit flesh firmness (kg force), total soluble solids (%), pH, titratable acidity (g malic asid/100ml), fruit skin color (L* and h degrees), appearance (1 - 5) and incident of fungal decay and physiological disorders (skin and flesh browning) and drying calyx were determined at a month interval. During storage, fruit flesh firmness and titratable acidity decreased while weight loss and total soluble solid content increased. Physiological and fungal disorders were observed at 3(rd) month of storage. Hot water dips reduced incidence of chilling injury. 50 degrees C for 10 or 20 min and 55 degrees C for 10 min were the best treatments. Fuyu persimmon fruits could be stored for 4 months successfully.
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    The effects of physical and chemical changes on the optimum harvest maturity in some avocado cultivars
    (Academic Journals, 2009) Ozdemir, Ahmet Erhan; Candir, Elif Ertuerk; Toplu, Celil; Kaplankiran, Mustafa; Demirkeser, Turan Hakan; Yildiz, Ercan
    The aim of this study was to determine physical and chemical changes during fruit development and their relationship with optimum harvest maturity for Bacon, Fuerte and Zutano avocado cultivars grown under Dortyol ecological condition. Fruits cv. Bacon, Fuerte and Zutano were obtained trees grafted on seedlings and planted 5 m x 6 m in Dortyol Research Station of Faculty of Agriculture, Mustafa Kemal University. Fruit width and length, weight, skin and flesh color (L* and hue), total soluble solid (TSS), titratable acidity (TA), TSS/TA, fruit flesh firmness, juice pH, dry weight and oil content were measured on fruits samples collected from tagged trees from June drop to ripening at a 15 days interval during fruit development. Data indicated that oil and dry matter content, flesh firmness and fruit weight were important criteria in determining optimum harvest maturity. Based on the all criteria, the period from the end of November to middle of December was the optimum harvest time for these cultivars in order to deliver fruit at optimum commercial maturity and quality and to obtain adequate storage time.
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    Effects of Propolis on Storage of Sweet Cherry Cultivar Aksehir Napolyon
    (Asian Journal Of Chemistry, 2009) Candir, Elif Ertuerk; Ozdemir, Ahmet Erhan; Soylu, Emine Mine; Sahinler, Nuray; Gul, Aziz
    Sweet cherries cultivar Aksehir Napolyon were dipped in ethanol extracted propolis (EEP) and water extracted propolis (WEP) in various concentrations immediately after harvest and then kept at 0 degrees C, 85-90 % relative humidity for 4 weeks, The following treatments were applied to the fruits: dipping in water, dipping in ethanol (70 %), dipping in 1, 5 and 10 % concentrations of ethanol extracted propolis and dipping in 1, 5 and 10 % concentrations of water extracted propolis. The effects of propolis on incidence of fungal decay and fruit quality (weight loss, total soluble solids, titratable acidity, skin colour, stem browning, surface pitting, appearance and taste) were assessed at weekly intervals during storage. Ethanol extracted propolis treatments were effective in preventing fungal decay in cherries for 4 weeks, but adversely affected sensory quality and stem colour of cherries.