This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.

Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%:0.5% and 0.05%:0.4%). No significant differences (p>0.05) were found between the gum-containing samples and control samples for the Hunter color values and for the sensory characteristics, such as mouthfeel, taste, and overall acceptability (except for appearance). Nisin:natamycin (2 ppb:30 ppm) was statistically found to be the most effective antimicrobial combination for aerobic mesophilic bacteria after storage for 6 days. Nisin:natamycin (2 ppb:30 ppm) and nisin:potassium sorbate (2 ppb:250 ppm) combinations were found the most effective antimicrobial combinations for mold and yeast count after storage for 3 days and 6 days, respectively.