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The effects of storage temperature on weight loss, flesh firmness, color characteristics, soluble solids content (SSC), titratable acidity, vitamin C, total phenolics, total flavonoids, antioxidant activity and individual phenolic compounds of cherry laurel fruits (Prunus laurocerasus L. cv. Kiraz) during storage (at 2 6 0.5C and 90 6 5% RH) were investigated in this study. The weight losses of fruits increased with the increasing storage durations. The weight loss was 11.11% at the end of storage. While flesh firmness, titratable acidity and vitamin C decreased throughout the storage, an increase was observed in SSC values. Throughout storage period, an increase was observed in L* and hue angle and a decrease was observed in chroma values. Total phenolics, total flavonoids, individual phenolic compounds and antioxidant activity decreased throughout the storage period. Chlorogenic acid was the major phenolic acid in cherry laurel fruits. PRACTICAL APPLICATIONSCherry laurel fruit are rich in flavonoids and phenolic compounds with significant antioxidant effects. The storage temperature can provide significant contributions to market value and prevention of nutritional values of the cherry laurel fruits. This study revealed that storage temperature was effective in delaying softening of fruits and maintaining bioactive compounds of cherry laurel fruits.

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The study was conducted to determine reletaion in the among biochemical properties with kernel size in Çakıldak cultivar. For this purpose, kernels were divided into three groups as small (9.0-11.0), medium (11.01-13.0) and large (13.01-15.0) according to kernel size. In kernels classified according to kernel size were detected oil ratio, protein ratio, total phenolics content, total flavonoids content and antioxidant capacity (according to FRAP and DPPH assays). While the effect of kernel size on protein ratio was insignificant (p> 0.05), it was determined to have a significant effect on oil ratio, total phenolics content, total flavonoids content and antioxidant capacity (p<0.05). According to kernel size, was determined from 56.74% (small) to 58.02% (medium) for oil ratio, 16.24% (small) to 17.85% (büyük) for protein ratio, 662.3 (medium) to 763.5 (small) mg 100 g -1 for total phenolics content, 5.42 (large) to 11.56 (small) mg 100 g -1 for total flavonoids content, 3348.0 (medium) to 5883.3 (small) µmol 100 g -1 for antioxidant capacity according to FRAP assay and

The study aimed to assess the effects of pre-harvest gibberellic acid (GA3) and Parka applications on fruit quality and bioactive components of jujube (Ziziphus jujuba Mill. cv. ‘Li’) fruit during the storage. Fruit were kept at 0±0.5 °C and 90±5% RH for 45 days. Parka and GA3 applications delayed weight losses and respiration rate in the cold storage. While the effect of the Parka application on the decrease in fruit firmness values depending on the storage time was not significant, it can be said that GA3 application was effective in maintaining the fruit firmness in the cold storage. The increase in soluble solids content (SSC) during cold storage was less with GA3 application. The decrease in titratable acidity with ripening in the cold storage was similar in the Parka and control applications. It can be said that GA3 application was effective in maintaining the titratable acidity during storage and this effect increased with the combination of Parka+GA3. The highest vitamin C at the end of the storage was recorded in fruit treated with Parka. Total phenolics, total flavonoids and antioxidant activity decreased in all applications during the storage. GA3 and Parka applications retarded the losses in total phenolics, total flavonoids and antioxidant activity in the storage. As a result, it can be said that the pre-harvest GA3 and Parka applications give positive results in maintaining the quality properties of jujube fruit in the cold storage.