This research is aimed to determine the variation and identification of some morphological and biochemical parameters among different garlic varieties. In this research, three foreign hardneck (French, Spanish, Chinese) and one Turkish softneck garlic varieties have been studied. The investigated traits are included the bulb and clove weight, clove height, number of clove/bulb, color values (L, a, b), pH, titratable acidity (TA), total soluble solids (TSS), dry matter (DM), total phenolic content (TPC) and antioxidant activity (AA). It is possible to say that varieties were significantly different on the basis of all morphological characters. The results indicated that Turkish variety had the highest TA (1.21%), TSS (36.80%) and AA (62.58% I) and the highest DM was obtained from French variety. Meanwhile, Spanish and Chinese varieties have higher L values (88.15 and 87.24) than others. On the other hand the highest level of TPC (32.17 mg GAE g -1 FW -1 ) was found in Chinese variety. In accordance with correlation analysis, there was a statistically significant correlation between TSS and TA, and also TPC was significantly correlated with pH and TA (p≤0.05). The result will be helpful for the future studies to understand the similarities and differences of this 4 varieties of morphological and biochemical properties. This study will be good to repeat the experiment at multi variations grown worldwide. However, further studies should be done in this respect in the coming years.
Hazelnut is a very important nutrient in terms of human health. It is widely consumed as natural and roasted. Aromatic components could be used as marker for export criteria in hazelnut. Thus, this study aimed preliminary to compare the aroma profile of some hazelnut varieties and to determine the effect of roasting on aroma component in natural hazelnuts. Hazelnut varieties (18 Turkish and 2 foreign varieties) were obtained and then roasted at 135°C for 30 min. The volatile aroma components of hazelnuts were characterized via solid phase microextraction-gas chromatography-mass spectrometry (SPME/GC-MS). A total of 20 and 29 aroma compounds were detected by SPME/GC-MS in natural and roasted hazelnuts, respectively. Concerning natural hazelnut samples, the highest values among the Turkish and foreign varieties were obtained from nonanal in ‛Kalınkara’, ‛Kan’ and ‛Negret-N9’, which are mainly characterized by citrus, rosy, fatty flavor. In roasted samples, 2(3H)-furanone was determined in highest level in ‛Cavcava’, ‛Mincane’ and ‛Negret-N9’ and the flavor attributes of these varieties were oily-nut-like. In particular, Turkish hazelnut varieties such as ‛Acı’ and ‛Kalınkara’ could be promising in terms of the highest amount of aromatic components in roasted hazelnuts.
Sar›msa¤›n insan sa¤l›¤›na yararlar› yüzy›llard›r yayg›n olarak bilinmektedir. Besin içeri¤i nedeniyle uzmanlar›n fliddetle tavsiye etmelerine ve beslenme programlar›na mutlaka eklenilmesine ra¤men keskin kokusu nedeniyle birçok kifli tüketmekten kaç›nmaktad›r. Sar›msa¤›n bu dezavantaj› için alternatif olarak siyah sar›msak gündeme getirilmifltir. Siyah sar›msak, taze sar›msa¤›n fermente edilip, tamamen siyah rengini alana kadar koyu renge dönüflümü ile oluflmakta ve bu süreçte besin içeri¤i de de¤iflim göstermektedir. Fermantasyon ifllemi ile sar›msak bafllar›n›n karakteristik kokusunu veren öncül maddeleri alliin ve allicin azalmakta böylelikle hem istenmeyen kokusunu kaybetmekte hem de tad›ndaki ac›l›k kaybolmaktad›r. Siyah sar›msak, taze sar›msa¤a oranla yüksek oranda antioksidan aktiviteye sahiptir. Bu özelli¤i, sadece koku ve lezzet olarak de¤il, besin içeri¤iyle de beslenme takviyesinde kullan›m›n› daha çekici hale getirmifltir. Siyah sar›msak Asya ve Avrupa ülkelerinde henüz yeni be¤eni toplamaya bafllam›flt›r. Japonya ve Kore'de siyah sar›msak, anti kanserojen özellikleri ve aromas› ile yemeklerde aparatif olarak kullan›lmaktad›r. Amerika Birleflik Devletleri, Kanada ve ‹ngiltere'de de yo¤un flekilde ticareti bafllam›flt›r. Bu çal›flmada, siyah sar›msak konusunda yap›lan araflt›rmalar›n sonuçlar› derlenmifltir.
Red beetroot (Beta vulgaris L. ssp. vulgaris) belongs to Chenopodiaceae family, which includes nearly 1,400 species and the members of dicotyledons (Paciulli et al., 2016). Its origin is Mediterranean Region and it has been widely grown in the continents of Europe, America, and Asia recently due to the increase in its popularity (Chawla et al., 2016). Genetic variation, pigmentation, and environmental conditions have an effect on color intensity of red beetroot (Nottingham, 2004).Regular shape and high soluble solids content are also the main factors to be considered in selecting red beetroot cultivars besides yield and pest and disease resistance (Barański et al., 2001;Gaertner & Goldman, 2005). Besides color and size, red beetroots vary in shape from globular to tapered (Munro & Small, 1997).
Öz Tarımsal üretimde önemli bir sebze olan sarımsağın son yıllarda tüketiminde artışlar gözlenmiştir. Sarımsak tüketimi taze ve kuru olarak 2 şekilde gerçekleştirilmekle birlikte ekonomik öneme sahip formu kuru sarımsaktır. TÜİK 2018 yılı verilerine göre, Türkiye kuru sarımsak ekim alanı 133 bin dekar, üretimi ise 117 bin tondur. Dünya sarımsak üreticisi ülkeler arasında 14. sırada bulunan Türkiye, hem ihracatçı hem de ithalatçı konumda yer almaktadır. Türkiye'de sarımsak yetiştiriciliği 61 ilde yapılmakta olup, 2018 yılına kadar sarımsak üretiminin en fazla yapıldığı il Kastamonu'dur. Ancak, 2018 yılında Gaziantep sarımsak üretiminde %17,6'lık payla ilk sırayı almıştır. Sarımsak yetiştiriciliğinin yoğun olarak yapıldığı yerlerde tarımsal işletmelerin önemli bir gelir kaynağını oluşturmaktadır. Kastamonu'nun ve özellikle kırsal nüfusun ekonomik ve sosyal olarak kalkınmasında önemli bir yeri olan sarımsak, 2009 yılında Taşköprü sarımsağı olarak 'Coğrafi İşarete' sahip olmuştur. Bu çalışmada, ülkemizde sarımsak üretiminin hem ekonomik durumu değerlendirilmiş hem de Taşköprü ilçesindeki sarımsak üreticileriyle yüz yüze yarı yapılandırılmış anket sonuçları yorumlanmıştır. Veriler sonucunda sarımsak üretiminin önemi, fiyat dalgalanmaları ve üreticilerin sorunları incelenerek çözüm yolları arayışına gidilmiş, yerel kalkınma açısından da değerlendirilmiştir. Söz konusu değerlendirmeler ışığında, Taşköprü için vazgeçilmez öneme sahip sarımsağın korunması için ürün politikası özelinde çalışmalar yapılması, üreticilerin maliyetlerini karşılayabilecek desteklerin verilerek katma değere yönelik üretimin yapılması önerilmektedir.
Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL), soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.
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