Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Forest Sciences
Investigation Of Pesticide Residues In Fresh Sultani Grapes And Antioxidant Properties Of Fresh/Sun-Dried/Oven-Dried Grapes, Nesri̇n İçli̇, Deren Tahmas Kahyaoğlu
Investigation Of Pesticide Residues In Fresh Sultani Grapes And Antioxidant Properties Of Fresh/Sun-Dried/Oven-Dried Grapes, Nesri̇n İçli̇, Deren Tahmas Kahyaoğlu
Turkish Journal of Agriculture and Forestry
Grape is one of the most common crop plants in the world, and Turkey is seventh in fresh grape production. The seedless Sultani grape (Vitis vinifera L.) produced in Manisa is famous worldwide. The determination of antioxidant properties and phenolic substance levels, as well as investigation of the effects of different drying processes on these levels in grapes, is important in terms of revealing their contribution to health. Additionally, determining the levels of pesticide residues in fruit is another important issue for health. Therefore, the aim of this study was to determine the levels of pesticide residues and antioxidant substances …
Changes Of Some Horticultural Characteristics In Jujube (Ziziphus Jujube Mill.) Fruit At Different Ripening Stages, Hakan Keles
Changes Of Some Horticultural Characteristics In Jujube (Ziziphus Jujube Mill.) Fruit At Different Ripening Stages, Hakan Keles
Turkish Journal of Agriculture and Forestry
In this study, changes in some horticultural characteristics of jujube fruits at two ripening stages were investigated. The ripening stages were determined by reference degree (%) of the red zone on the surface of the fruit: white ripening stage (WR), 5-15%; red ripening stage (RR), 95-100%. Fruit weight, length, width, color, and firmness were examined as morphological characteristics; phenolics, organic acids, fatty acids, and sugars were evaluated as biochemical characteristics. Fruit weight was 22.63 g in the WR stage and 28.42 g in the RR stage. The dominant phenolic acid was p-hydroxybenzoic acid in both ripening stages (623 mg 100 …