Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ1Pomological and Biochemical Properties of Blackberry (Rubus fruticocus) Genotypes
Dogan, Hande; Aglar, Erdal; Ozturk, Burhan; Tekin, Onur; Alan, Davut; Sumbul, Ahmet
The aim of this study was to examine the genotypes of wild blackberries growing naturally in Tunceli province in terms of fruit characteristics and to determine the ones with superior characteristics. Nine different genotypes were determined by population screening and 100 fruits were collected from each genotype. The physical properties such as fruit weight, length, width, as well as color, chemical content, and antioxidant properties were examined. Statistically significant differences were found among the genotypes; fruit weight, length, and width varied between 0.71 and 1.19 g, 10.08 and 12.63 mm, and 12.25 and 14.33 mm, respectively. The G9 genotype had the largest fruits, and the G6 genotype had the smallest fruits. In fruit color analyses, significant differences were observed among the genotypes, and the G2 genotype stood out with the highest L* value (20.05), but G9 had the lowest a* value (0.92). Total soluble solids (TSS) content varied between 11.95% in G2 and 21.10% in G7. Vitamin C content was highest in the G6 genotype (54.46 mg 100 g−1), while G9 had the lowest vitamin C content (22.66 mg 100 g−1). Significant differences were also observed among the genotypes in terms of phenolic content, flavonoids, anthocyanins, and antioxidant activity. As a result, in this study, significant differences in organic acid contents were determined among wild blackberry genotypes in Tunceli province. The G1 genotype was the richest in malic acid, while the G6 was the genotype with the highest ascorbic acid level. Various differences were also found among the genotypes in terms of oxalic acid, citric acid, and other organic acid contents. These findings may constitute an important resource in determining the commercial production and potential health benefits of wild blackberries. In the selection of blackberry genotypes, consideration of these organic acid contents is important, especially in terms of taste and nutritional value.
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İncele - MakaleYalnız künye2025Scopus SJRQ2Influence of putrescine treatment on quality and biochemical characteristics of hawthorn fruit during cold storage
Kucuker, Emine; Aglar, Erdal; Ogurlu, Ferhat; Ozcengiz, Ceyda Kizgin; Sumbul, Ahmet
Post-harvest quality and product losses are significant for hawthorn fruits, which have a short shelf life and limited marketing period. This study examined the effects of putrescine applications to maintain the physical quality and biochemical contents of hawthorn fruits and extend their shelf life during cold storage. Hawthorn fruits were treated with different doses of putrescine (0.5 mM, 1 mM, and 2 mM) and stored for 30 days. The effects of putrescine applications on weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic content, total antioxidant content, individual phenolic compounds, and organic acid properties were evaluated on the 10th, 20th, and 30th days of storage. At the end of the cold storage, the lowest weight loss and decay rate and the highest fruit firmness were observed in the 1 mM putrescine application. In general, putrescine applications maintained total phenolic content, with the increase in total antioxidant content continuing until the 20th day. The highest increase in total phenolic and total antioxidant content was observed with the 1 mM putrescine application. Succinic acid, a decreasing phenolic compound, was identified as the primary acid in hawthorn fruits throughout storage. The storage period and putrescine application dose caused increases and decreases in phenolic compounds. Gallic acid was determined as the highest phenolic compound in hawthorn fruit. The 1 mM putrescine application was found to be the most effective application for organic acids and phenolic compounds. Putrescine, one of the main polyamines, was shown to be an effective method for maintaining the quality and shelf life of hawthorn fruit. Additionally, this study is expected to serve as a foundation for future similar studies.
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