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Öğe Alternative postharvest treatments to control decay of table grapes during storage(Druckerei Liddy Halm, 2011) Candir, Elif; Kamiloglu, Onder; Ozdemir, Ahmet Erhan; Celebi, Semih; Coskun, Halil; Ars, Mehmet; Alkan, SerpilThe aim of this study is to determine efficacy of some alternative postharvest treatments to sulfur dioxide (SO2) in maintaining quality and reducing fungal decay during cold storage of table grapes. The table grapes cv. Pafi was subjected to the following treatments after harvest: (1) Hot water dips at 24 degrees C, 45 degrees C, 50 degrees C or 55 degrees C for 3 min followed by packaging in perforated polyethylene (PPE) bags; (2) Packaging with ethanol vapor generating sachets of Antimold (R) 30 or Antimold (R) 60 in PPE bags; (3) Packaging with SO2 generating pad in PPE bags; (4) Packaging in PPE bags. Berries were stored at 0 degrees C for 3 months. Antimold (R) 60 sachet was more effective in reducing fungal decay than control and the SO2 generating pad treatment without adverse effect on quality parameters during 3 months of cold storage. Stem browning occurred at slightly higher level in grapes dipped in hot water or packaged with Antimold (R) 30 sachet and might limit their use, despite providing effective control of fungal decay.Öğe Effects of chitosan coating and modified atmosphere packaging on postharvest quality and bioactive compounds of pomegranate fruit cv. 'Hicaznar'(Elsevier, 2018) Candir, Elif; Ozdemir, Ahmet Erhan; Aksoy, Mehmet CanThe objective of this study is to determine effects of chitosan (CH) coating and modified atmosphere packaging (MAP) on postharvest quality and bioactive compounds of 'Hicaznar' pomegranate fruit. Pomegranates were subjected to CH treatment (0% or 1%) and packaged with or without MAP bags. Following treatments, pomegranates were kept at 6 +/- 0.5 degrees C and 90 +/- 5% relative humidity for 6 months. After 2, 4 or 6 months of storage, fruit were removed from cold storage and kept at 20 degrees C for 7 days to simulate a shelf life period. The untreated fruit was served as a control treatment. CH, MAP and CH + MAP treatments maintained better husk color, titratable acidity (TA) and ascorbic acid (MA) content, compared to control treatment. CH + MAP and MAP treatments significantly reduced weight loss and husk scald. CH coating alone was the most effective treatment to control fungal decay during cold storage and its effect continued during the shelf life period. The arils of CH-coated fruit were deep red and had highest antioxidant activity, total monomeric anthocyanin (TMA) and total phenolic (TP) content. After 6 months of storage plus shelf life period, control and CH coated fruit became unmarketable while MAP and CH + MAP treated fruit were still marketable. The best results were obtained from CH + MAP treatment for controlling husk scald, decay and weight loss of 'Hicaznar' pomegranate fruits with maintaining visual quality and initial red aril color intensity for 6 months of cold storage plus shelf life.Öğe The effects of hot water dip treatments on the cold storage of Big Top nectarines(Druckerei Liddy Halm, 2009) Candir, Elif Erturk; Temizyurek, Fatma; Ozdemir, Ahmet ErhanBig Top nectarine fruits were subjected to hot water dip treatments at 45 degrees C, 50 degrees C or 55 degrees C for 2 or 3 min after harvest and kept at 0 degrees C for 45 days and additional 4 days at 20 degrees C to determine the effects of hot water dip treatments on storage and shelf life of Big Top nectarine fruits. The effects of hot water dip treatments on quality parameters (weight loss, skin color, flesh firmness, total soluble solids and titratable acidity) and incidence of chilling injury (CI) and fungal decay were assessed after 45 days of storage at 0 degrees C and subsequent 2 days and 4 days at 20 degrees C following cold storage. Hot water dip treatment at 45 degrees C for 2 min reduced weight loss and CI, delayed color development and maintained fruit lightness, but insufficient to delay fruit softening. Incidence of fungal decay was low during storage and shelf life period. Our results indicated that hot water dip treatments had potential to maintain postharvest quality for Big Top nectarines.Öğe 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, CerenThe 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.Öğe Effects of modified atmosphere packaging and ethanol vapor treatment on the chemical composition of 'Red Globe' table grapes during storage(Elsevier, 2012) Ustun, Durmus; Candir, Elif; Ozdemir, Ahmet Erhan; Kamiloglu, Onder; Soylu, Emine Mine; Dilbaz, RamazanThe sugar, organic acid, and anthocyanin contents and antioxidant capacity of 'Red Globe' table grapes packaged in perforated polyethylene (PPE) or ZOEpac modified atmosphere packaging (MAP) bags, with or without different grades of ethanol vapor-generating sachets (Antimold (R) 30, Antimold (R) 60 or Antimold (R) 80) or an SO2-generating pad, were evaluated during 3 months of storage at 0 degrees C. Fructose, glucose, malic, and tartaric acid contents remained unchanged in grapes packaged in PPE or ZOEpac bags containing an SO2-generating pad throughout storage. In grapes packaged in PPE or ZOEpac bags with or without Antimold (R) sachets, fructose, glucose, and malic acid contents decreased whereas tartaric acid content increased during storage due to a higher incidence of fungal decay as compared to SO2 treatments. Citric acid content decreased in all treatments during storage. Anthocyanin content increased in the first 2 months of storage and then decreased by the end of storage. An Antimold (R) 80 sachet added to ZOEpac bags resulted in higher anthocyanin content, ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) during storage. (C) 2012 Elsevier B.V. All rights reserved.Öğe 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, ErcanThe 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.Öğe 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, AzizSweet 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.Öğe Effects of rootstocks on storage and shelf life of grafted watermelons(Druckerei Liddy Halm, 2016) Ozdemir, Ahmet Erhan; Candir, Elif; Yetisir, Halit; Aras, Veysel; Arslan, Omer; Baltaer, Ozay; Ustun, DurmusWatermelon fruits from non-grafted or grafted 'Crimson Tide' (CT) and 'Crisby' (CR) onto Ferro, RS841, Argentario and Macis rootstocks were compared for their postharvest quality during storage at 7 degrees C for 21 days and additional 7 days at 21 degrees C. Non-grafted and grafted CT and CR fruits did not exhibit chilling injury (CI) symptoms, but the 1-2% of fungal decay occurred after shelf life period following storage. Watermelons grafted on Ferro and RS841 rootstocks had higher flesh firmness thicker rind, lower ripening rating, more intense (higher C*) brighter red (lower h degrees value) color and higher lycopene content after shelf life period following storage, compared to non-grafted fruits. All of the fruit tested by the panelists received high taste scores of >7.9 out of 8.5 at the beginning, but the scores decreased to >6.8 out of 7.7 at the end of shelf life period. Watermelons could successfully be kept for 21 days at 7 degrees C and additional 7 days at 21 degrees C. Watermelons grafted on Ferro and RS841 rootstocks had higher postharvest quality, compared to the non-grafted fruits for both cultivars.Öğe Impact of Hot Water and Modified Atmosphere Packaging Treatments on the Postharvest Quality of Pomegranate Fruit (Punica granatum cv. 'Hicaznar')(Galenos Publ House, 2021) Ozdemir, Ahmet Erhan; Candir, ElifHot water (HW) and modified atmosphere packaging (MAP) treatments were evaluated to maintain postharvest quality of pomegranate fruit (Punica granatum cv. 'Hicaznar'). Pomegranates were subjected to hot water (HW) treatment (at 50 degrees C for 3 min) and packaged with or without MAP bags. Fruit was then kept at 6 degrees C for 6 months and at 20 degrees C for 7 days after cold storage period. The untreated and unpackaged fruit was served as a control treatment (C). MAP and HW+MAP treatments was more effective in reducing weight loss, fungal decay and husk scald, compared to HW and C treatments. The lightness and red color intensity of husk and aril (higher values of L* and C* and lower values of h degrees) were maintained better in the packaged fruit with MAP ( MAP + HW+MAP treatments). The unpackaged fruit from HW and C treatments became unmarketable while those from MAP and HW+MAP treatments were still marketable after 6 months of cold storage and shelf life period. Although fungal decay incidence was low in HW-treated fruit, relatively high scald incidence and weight loss had adverse effect on overall visual acceptability of HW-treated fruit. Hot water dipped pomegranate fruit cv. 'Hicaznar' (50 degrees C for 3 min) could be kept in MAP bags for 6 months at 6 degrees C and for 7 days 20 degrees C without adverse effect on quality.Öğe Modified atmosphere packaging and ethanol vapor to control decay of 'Red Globe' table grapes during storage(Elsevier Science Bv, 2012) Candir, Elif; Ozdemir, Ahmet Erhan; Kamiloglu, Under; Soylu, Emine Mine; Dilbaz, Ramazan; Ustun, DurmusThe aim of this study was to determine the efficacy of several alternative postharvest treatments to sulfur dioxide (SO(2)) in maintaining quality and reducing fungal decay during cold storage of 'Red Globe' table grapes. Grapes were packaged in perforated polyethylene (PPE) or modified atmosphere packaging (MAP) bags (ZOEpac or Antimicrobial) with or without different grades of ethanol vapor-generating sachets (Antimold (R) 30. Antimold (R) 60 or Antimold (R) 80) or a SO(2)-generating pad, and the grapes were kept at 0 degrees C and 90-95% relative humidity for 4 months. Packaging of grapes with a SO(2) pad in PPE or ZOEpac bags provided better control of fungal decay and stem browning than PPE or ZOEpac bags alone, PPE or ZOEpac bags with Antimold sachets or Antimicrobial bags alone. The PPE bag containing the Antimold (R) 80 sachet was as effective as the SO(2) treatments in reducing the incidence of fungal decay in naturally infected and artificially inoculated grapes for 1 month. Ethanol vapor released by the Antimold sachets enhanced berry color, but caused stem browning depending on ethanol vapor concentrations in the headspace of the bags. The ZOEpac-210 bags alone resulted in significantly lower weight loss and incidence of stem browning, compared to other treatments: however, they did not reduce fungal decay or develop an appreciable level of modified atmosphere. (C) 2011 Elsevier B.V. All rights reserved.Öğe Physico-chemical changes during growth of persimmon fruits in the East Mediterranean climate region(Elsevier, 2009) Candir, Elif Erturk; Ozdemir, Ahmet Erhan; Kaplankiran, Mustafa; Toplu, CelilPhysico-chemical changes were monitored during growth of pollination variant non-astringent 'Harbiye' persimmon fruits (Diospyros kaki L.) grown at low or high altitude of the East Mediterranean Region of Turkey for two growing seasons (2001-2002 and 2002-2003). Fruit growth in diameter followed a typical double sigmoid curve, consisting of two rapid growth stages, stage I and stage III, separated by a period of slow growth (stage II) at both altitudes. The durations of stages I, II and III were 105-119, 21-35 and 21-42 days, respectively, at low and high altitude. 'Harbiye' persimmons showed significant decreases in soluble tannin concentration and total carotenoid content during stage I. At the end of stage I, 'Harbiye' persimmons became non-astringent. Stage II was characterized with slow growth, the beginning of acid degradation and a significant increase in total sugars, especially in the sucrose component. At end of stage II, the fruit began to turn yellow-orange, indicating the occurrence of colour break. The greatest increase in total soluble solids (TSS) content occurred in the final month before harvest during stage III when pronounced changes in skin colour and softening of fruits were observed. The 175 and 168 days after full bloom (DAFB) at low and high altitudes, respectively, are appropriate timing for harvest of the 'Harbiye' persimmon fruits in the East Mediterranean region. At these stages, 'Harbiye' persimmon fruits reached the best quality for consumers. (C) 2009 Elsevier B.V. All rights reserved.Öğe Rootstocks Affected Postharvest Performance of Grafted 'Crisby' and 'Crimson Tide' Watermelon Cultivars(Ankara Univ, Fac Agr, 2018) Ozdemir, Ahmet Erhan; Candir, Elif; Yetisir, Halit; Aras, Veysel; Arslan, Omer; Baltaer, Ozay; Ustun, DurmusWatermelon fruit from 'Crisby' (CR) and 'Crimson Tide' (CT) grafted onto Ferro, RS841. Argentario and Macis rootstocks and non-grafted CR and CT were compared for their postharvest quality at 7 degrees C for 21 days. Changes in rind thickness, weight loss, fruit flesh firmness, taste, total soluble solids, juice pH, titratable acidity, chilling injury and fungal decay, flesh color values. hallow heart, ripening, citric and malic acid, glucose, fructose, sucrose, total sugar, beta-carotene and lycopene were determined during storage at a weekly interval. Watermelon fruit cv. CT grafted on Ferro, RS841 and Argentario rootstocks had thicker rind, lower ripening score, higher flesh firmness and lycopene content, more intense red color during storage, compared to non-grafted fruit. In comparison to non-grafted fruit, CR fruit grafted on Ferro, RS841 and Argentario rootstocks had thicker rind and higher flesh firmness, but higher lycopene content and C* values with lower ripening scores were observed only in the fruit grafted on Ferro and RS841 rootstocks. Macis and Argentario may lead an over-ripening, softening and less intense flesh color with lower lycopene content for CR and/or CT fruit during storage. Watennelons could successfully be kept for 21 days at 7 degrees C. Watermelons grafted on Ferro and RS841 rootstocks retained better postharvest quality, compared to the non-grafted fruit for both cultivars.Öğe Storage life of non-astringent persimmons grown in the eastern Mediterranean(Taylor & Francis Ltd, 2010) Candir, Elif; Ozdemir, Ahmet Erhan; Toplu, Celil; Kaplankiran, Mustafa; Demirkeser, Turan Hakan; Yildiz, ErcanThe storage life of the non-astringent persimmon cultivars 'Fuyu', 'Jiro', 'Amankaki' and 'Hana Fuyu' grown in the eastern Mediterranean region has been studied. Persimmon fruit were harvested at commercial maturity and stored at 0 degrees C and 85-90% relative humidity. Neither chilling injury nor fungal decay were observed in 'Fuyu', 'Jiro' and 'Amankaki' over 150 days or in 'Hana Fuyu' over 120 days. Weight loss exceeded 10% in 'Fuyu' and 'Amankaki' fruit after 150 days and in 'Jiro' after 120 days. During storage, fruit softened and skin colour became darker (lower L* values) and deep orange-red (lower hue angle values) in all cultivars. Total soluble solids (TSS) content and titratable acidity did not change significantly. Results confirm that 'Fuyu' and 'Jiro' can be stored under these conditions for up to 150 days and 'Amankaki' and 'Hana Fuyu' for up to 120 days.
