Cemal Kaya

Selected mechanical and geometric properties of different almond cultivars.

The effects of compression in different axes and speeds on mechanical properties and selected geometric properties of almond cultivars were investigated. The average sphericity, volume and surface area ranged from 60.5 to 71.1%; 3.52 to 3.81 cm3 and 0.60 to 0.61 cm2 for almond cultivars. The greatest and least rupture force of almond were obtained along the X and Z axes for each cultivar. The results indicated that the effects of compression along the axis and speed on the rupture force were highly dependent on almond cultivars. Selected mechanical properties were affected by geometric and mechanical parameters of almond cultivars.

Nitrate and phytochemicals: may these vary in red and green lettuce by application of organic and inorganic fertilizers?

It is well known that biotic and abiotic factors that affect lettuce growth influence pigmentation, phytochemicals and nitrate concentration. In this study, the effect of organic and inorganic fertilizers (T) on pigments, phytochemicals and nitrate concentrations of red and green lettuce was investigated. Information on the effects of cultivar (C), T and their interactions will inform future selection strategies for the production of low-nitrate cultivars. The results indicated that C significantly affected pigment, phytochemicals and nitrate concentration. The effect of T was significant on chlorophylls and nitrate concentration of the red and green lettuce. Analyses of variance showed that C × T was significant for anthocyanin, phytochemicals and nitrate. The results also indicated that green and red varieties responded differently to the fertilizer sources. The green cultivar showed larger differences than the red cultivars. Also, the cultivar that had the highest anthocyanin content accumulated higher nitrate concentration than the others. To determine whether colour influences the nitrate accumulation, further study has to be conducted with more red and green varieties in controlled environments. Consequently, to minimize the risk associated with high concentrations of nitrate in plants or ground water, it is necessary to optimize the cultivar selection, fertilizer source and amount of nutrient applied to the crop.

Pirinç Sirkesi ve Çeşitli Ticari Sirkelerin Bazı Kalite Özellikleri

Bu calismada geleneksel yontemle uretilen ve Turkiye’de ilk defa bilimsel olarak arastirilan pirinc sirkesi, yerel marketten temin edilen ticari uzum ve elma sirkeleri ve geleneksel yontemle uretilen ev yapimi uzum sirkesi kullanilmistir. Sirkelerde yogunluk, alkol, kuru madde, toplam asit, ucar asit, pH, kul, renk, toplam fenolik madde analizleri yapilmistir. Analizi yapilan sirke orneklerinden sadece tarafimizdan uretimi yapilan pirinc sirkesi toplam asit miktari bakimindan TS 1880 EN 13188 standardinda belirtilen alt limit olan 40 g/L’nin uzerinde kalarak standarda uygunluk gostermistir. Ticari sirkelerinin toplam toplam fenolik madde icerigi 0-692.93 mg gallik asit esdegeri (GAE)/L araliginda saptanmistir. Pirinc sirkesinde ise 514.61 mg GAE/L olarak belirlenmistir.

Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods

Abstract In this study, the effect of storage periods (0, 2, 3 and 4 months) on physico-chemical and colour properties of organic and conventional kiwifruits were investigated. The fruit mass, geometric mean diameter, volume of organic and conventional kiwifruits decreased with increasing storage period. The skin and flesh firmnesses were higher in organic kiwifruits than that of conventional kiwifruits. The organic acid contents was higher in conventional kiwifruits than that of organic kiwifruits; the sugar contents was higher in organic kiwifruits than that of conventional kiwifruits. Colour characteristics (L*, a*, b*) for skin fruit and fruit juice in organic and conventional kiwifruits were higher in conventional kiwifruits than that of organic kiwifruits. Results from this study showed that the physico-chemical properties and colour characteristics of organic and conventional kiwifruits were affected by storage periods.