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Öğe Antifungal activity of propolis against postharvest disease agent Penicillium digitatum(Asian Journal Of Chemistry, 2008) Soylu, E. M.; Ozdemir, A. E.; Erturk, E.; Sahinler, N.; Soylu, SonerThe in vitro and in vivo antifungal activity of the propolis was evaluated against fungal pathogen Penicillium digitatum, causal agent of green mold of citrus fruits. The germination of conidia completely inhibited by 10, 50 and 100 mu g mL(-1) concentrations of propolis extracted in 70 % ethanol. The same concentrations of propolis extracted in 35 % ethanol also inhibited conidial germination by 31, 68 and 93 % respectively. The in vivo effect of propolis on the spoilage of Star Ruby grapefruits by Penicillium was also evaluated at room temperature. None of the concentrations of propolis extracted in 70 % ethanol prevented the fungal growth on artificially inoculated fruits. The 100 mu g mL(-1) propolis extracted in 70 % ethanol, however, provided complete inhibition of naturally occurring green mold disease on wounded but uninoculated control fruits.Öğe Changes in Quality Parameters during Fruit Development and Their Relationship with Optimum Harvest Maturity for 'Big Top' and 'Perfect Delight' Nectarine Cultivars(Int Soc Horticultural Science, 2010) Celik, M.; Ozdemir, A. E.; Candir, E. E.; Dilbaz, R.The objective of this study was to determine the changes in the quality of the 'Big Top' and 'Perfect Delight' nectarine cultivars grown in Mersin (Yenice/Tarsus). Fruits were obtained from trees grafted on GF-677 rootstock and planted 3x5 m in an orchard of Uni Tarim. Fruit width, length and height, weight, weight/diameter, skin and flesh color, fruit flesh firmness, total soluble solid (TSS), titratable acidity (TA), juice pH and TSS/TA were measured on fruit samples collected from tagged trees from after thinning in the period of small fruit to ripening at a 7-15 days interval during fruit development. Data indicated that fruit flesh firmness, TSS, skin color especially a* value of CIE L*a*b* and weight/diameter were important criteria in determining optimum harvest maturity. Based on all the criteria, the second and the third weeks of June were the optimum harvest time for 'Big Top' and 'Perfect Delight' cultivars in order to deliver fruit at optimum commercial maturity and quality and to obtain adequate storage time.Öğe Changes in Quality Parameters of 'Satsuma' Mandarin during Fruit Development and Their Relationship with Optimum Harvest Maturity(Int Soc Horticultural Science, 2010) Ozdemir, A. E.; Candir, E. E.; Kaplankiran, M.The objective of this study was to determine quality changes of the 'Satsuma' mandarin cultivar growing in Dortyol and Samandag districts of Hatay province in Turkey. The research was carried out in 2003-2004. Fruits were obtained from trees which were grafted on Sour Orange rootstock. Fruit width, length and weight, skin color (L*, h degrees), fruit juice, total soluble solid (TSS), titratable acidity (TA), juice pH and TSS/TA were measured on fruit samples in similar size that were collected from trees from June to ripening. Samples were taken at 7 to 15 days interval during fruit development. Data indicated that skin color especially h degrees value of CIE L*a*b*, fruit juice, TSS and TSS/TA were important criteria in determining optimum harvest maturity. This period lays between mid-October (177-185 days after full bloom) for 'Satsuma' mandarins in Dortyol and Samandag.Öğe The Cold Storage of Venus Nectarin Cultivars(Univ Namik Kemal, 2006) Ozdemir, A. E.; Erturk, E.; Celik, M.; Dilbaz, R.The objective of this study was to determine storage and shelf life of Venus nectarine cultivar grown in Mersin (Tarsus/Yenice). Fruits were kept at 0 degrees C and % 85-90 degrees C relative humidity for 8 weeks. In addition, three replicates of fruits removed from storage room at a week interval were kept at 20 degrees C and % 65-70 degrees C relative humidity for 6 days. Percent weight loss, skin color (L*, a*, b*), fruit flesh firmness (kg force), total soluble solids (%), pH, titretable acidity (g malic acid / 100 ml), physiological and fungal disorders were determined in the fruit samples taken during cold storage at a week interval and those kept at 20 degrees C at a two-day interval. Weight loss increased during storage and reached to about 5% at the end of storage. Fruit flesh firmness decreased, but still remained above 4 kg-force at the end of 8-week storage. Total soluble solid (%) increased while titretable acidity (%) decreased. As the storage period was extended the shelf life was shortened. Venus nectarine cultivars could be kept at 0 degrees C and 85-90% relative humidity for 7 weeks and could have 4-day shelf life after cold storage.Öğe Effect of Hot Water Treatment on Astringency Removal in Persimmon Cultivars(Taylor & Francis Inc, 2020) Ozdemir, A. E.; Candir, E.; Toplu, C.; Yildiz, E.The aim of this study was to investigate the effect of hot water treatments on the removal of astringency in 'MKU Harbiye,' 'Kaki Tipo,' and 'Vainiglia' persimmon cultivars. Fruits were dipped in tap water at hot water at 40 degrees C for 5 h (HW 40 degrees C-5 h) or hot water at 50 degrees C for 1 h (HW 50 degrees C-1 h). Untreated (Control 1), 20 degrees C for 1 (Control 2, 20 degrees C-1 h), or 5 h (Control 3, 20 degrees C-5 h) and treated fruits were then kept at 20oC for 10 days of shelf life period. Changes in weight loss, appearance, firmness, total soluble solids, taste, fungal decay, fruit skin color, soluble and insoluble tannin content were determined during shelf life. In all cultivars, HW 40 degrees C-5 h was found to be successful in reducing the astringency and maintained firmness above the marketability limit for 10 days of shelf life period. The fruit treated with HW 40 degrees C-5 h became edible after 7 days at 20 degrees C while control fruits remained astringent based on soluble tannin content the entire shelf-life period. Although the HW 50 degrees C-1 h and Control 2 and 3 (20 degrees C-1 h or 20 degrees C-5 h) treatments received acceptable taste scores after 10 days, fruits from these treatments were slightly astringent.Öğe The Effects of Modified Atmosphere Packaging on Quality of Loquat Fruits(Int Soc Horticultural Science, 2011) Candir, E.; Polat, A. A.; Ozdemir, A. E.; Caliskan, O.; Temizyurek, F.Loquat fruits cultivars 'Gold Nugget' and 'Sayda' were over-wrapped with 12.5 mu-, 14 mu-, or 16 mu-thick PVC films and kept at 0 degrees C for 60 days. Percent weight loss, skin color (L*, hue angle), firmness (N), total soluble solids (%TSS), titratable acidity (%TA), physiological and fungal disorders were determined immediately after harvest and at 15-day intervals. Over-wrapping with 12.5 mu-thick PVC film resulted in higher weight loss in both cultivars. Incidence of skin browning was higher in fruits over-wrapped with 16 mu-thick PVC films. Skin browning and decay and off-flavor limited storage life. Storage life of 'Gold Nugget' and 'Sayda' loquat fruits over-wrapped with PVC films could be stored for 30 days at 0 degrees C.
