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    Comparison postharvest quality of conventionally and organically grown 'Washington Navel' oranges
    (Druckerei Liddy Halm, 2013) Candir, Elif; Kamiloglu, Muge; Ustun, Durmus; Kendir, Gulcan Tugce
    This study aimed to compare postharvest quality of conventionally and organically grown 'Washington Navel' oranges. Oranges from the conventional and certified organic citrus orchards were harvested at commercial maturity and kept at 4 degrees C for 5 months. Changes in weight loss, juice percentage, titratable acidity (TA), total soluble solid (TSS), sugars (fructose, glucose and sucrose), organic acids (citric, malic and ascorbic acid) content and incidence of fungal decay and chilling injury were determined at a month interval during storage. Conventionally grown oranges had lower weight loss and higher juice percentage than organically grown oranges during storage. Rind color (L*, C*, h degrees), TSS, sugar (fructose, glucose and sucrose) and malic acid content were not affected by the production systems at harvest and during storage. In both conventionally and organically grown oranges, rind color become darker (lower L*), more intense (higher C*) and deeper orange color (lower h degrees) while malic acid content remained constant during 5 months of storage. As storage time extended, a significant increase in TSS and sugar content and a decrease TA and citric acid content occurred in fruits from both production system. Compared to conventionally grown oranges, organically grown oranges had lower TA and citric acid, but better taste scores since they attained higher TSS/TA ratio at harvest and during storage. The taste of conventionally and organically grown oranges was rated as an acceptable throughout the storage period. Although there was no significant difference in ascorbic acid content of fruits between two production systems at harvest, lower ascorbic acid content was found in organically grown oranges, compared to conventionally grown oranges during storage. Incidence of fungal decay was low in conventionally and organically grown oranges after 5 months of storage and the production system did not affect the sensitivity to fungal decay. Chilling injury was not observed any of fruits from both production systems throughout storage period.
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    Effects of Salinity on Some Citrus Rootstocks
    (Int Soc Horticultural Science, 2015) Yesiloglu, Turgut; Incesu, Meral; Yilmaz, Bilge; Tuzcu, Onder; Kamiloglu, Muge; Cimen, Berken
    Citrus is a major horticultural crop worldwide and known as relatively susceptible to salinity. Salt damages are usually displayed as leaf burn and defoliation and are associated with accumulation of toxic levels of Na+ and/or Cl- in leaf cells. Reactions against these toxicities depends on the rootstock used. In this study we have evaluated Tuzcu 891 sour orange, Swingle citrumelo, Volkameriana, Rubidoux trifoliate and Citremon in terms of salinity. The experiment was carried out in a greenhouse. The treatments were control [nutrient solution with electrical conductivity [EC(w) of 0.41 dS m(-1)] and salinity [nutrient solution with EC(w) 6.0 dS m((-1))] in a randomized block design with thirty replicants during 90 days period. Shoot and root dry weights, leaf and root potassium (K) concentrations, leaf and root calsium (Ca) concentrations, leaf and root chloride (Cl) concentrations, leaf and root sodium (Na) concentrations and symptoms in leaves were observed. Although root dry weight did not differ among those rootstocks, significant differences were determined in K, Ca, Cl, Na concentrations and shoot dry weights.