Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method DOI Creative Commons
Mehmet Settar ÜNAL, Emrah Güler, Mehmet Yaman

et al.

Horticulturae, Journal Year: 2023, Volume and Issue: 9(7), P. 771 - 771

Published: July 5, 2023

Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There various methods employed for drying grapes into raisins. This study aimed to investigate the effects different on raisins, specifically, without pretreatment (SD), treatment potassium carbonate (5%) containing 2% olive oil (POT), and ashy water 2.5% (AOW). The examined changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant anthocyanin contents, color properties, protein content three varieties: Deyvani, Haseni, Reşek. results indicated that POT resulted lightest raisins Deyvani (0.48 g) Reşek (0.58 g), while Haseni exhibited heaviest (0.64 under same treatment. variations characteristics were relatively limited compared observed phenolic properties. Nontreated had lowest across all varieties. Protein was significantly affected by treatment, AOW SD treatments comparatively minor. slightly brighter but lower findings this highlight differential varieties, emphasizing importance considering variety-specific approach when selecting method.

Language: Английский

Diversity and association mapping assessment of an untouched native grapevine genetic resource by iPBS retrotransposon markers DOI
Emrah Güler,

Turan Karadeniz,

Göksel Özer

et al.

Genetic Resources and Crop Evolution, Journal Year: 2023, Volume and Issue: 71(2), P. 679 - 690

Published: June 29, 2023

Language: Английский

Citations

12
Exploring the morphometric and biochemical quality characteristics of local medlar (Mespilus germanica L.) genotypes in West Black Sea (Bolu) of Türkiye DOI Creative Commons
Emrah Güler, Akgül Taş, İhsan Canan

et al.

Discover Plants., Journal Year: 2025, Volume and Issue: 2(1)

Published: June 2, 2025

Language: Английский

Citations

0
The Diversity in Grapes of Vitis labrusca Grown in Bolu (Türkiye) Assessed by Multivariate Approaches DOI Open Access
Emrah Güler, Emre Kan, Mehmet Settar ÜNAL

et al.

Genes, Journal Year: 2023, Volume and Issue: 14(7), P. 1491 - 1491

Published: July 21, 2023

The grape is one of the most produced and processed horticultural crops. This study evaluated genetic resource belonging to Vitis labrusca species. diversity was assessed according morphometric, antioxidant, physicochemical, colorimetric characteristics. using a variation index multivariate analyses. bunch weight vines exhibited range from 21.05 g 162.46 g, with coefficient (CV) 38.97%. average 64.74 g. In terms berry properties, highest CV observed for (21.95%). peel thickness displayed 36.40%, an 0.23 mm. CVs juice characteristics in berries studied were 7.11%, 16.61%, 19.41%, 28.10% pH, TSS, must yield, TA, respectively. TPC accessions notably low (CV = 4.63%). color properties immense variation, except L* values. hierarchical clustering analysis divided into two main clusters, which both had subclusters. approaches separated individuals different groups, they considered useful tools utilization assessments. Further studies on cultivation technique crossbreeding vinifera will provide more insights population, this be source upcoming V. region.

Language: Английский

Citations

5
Morphological, chemical, and molecular characterization of a new late-leafing and high fruit quality hazelnut (Corylus avellana L.) genotype DOI Creative Commons

Saim Zeki Bostan,

Orhan Karakaya

Genetic Resources and Crop Evolution, Journal Year: 2024, Volume and Issue: 71(8), P. 5113 - 5126

Published: April 16, 2024

Abstract Hazelnuts are widely employed in various dietary practices, making them one of the most frequently utilized nuts. This study morphologically, chemically, and molecularly characterized a new hazelnut genotype throughout 2018 to 2020 growing seasons. The variety burst leaf buds between 10 th 15 April reached harvest maturity 5 September. bore mean 2.33 nuts per cluster, with majority clusters consisting double triple means nut weight was 2.38 g, kernel 1.35 ratio 56.81%, shell thickness 0.96 mm, size 18.32 14.77 good 91.7%, protein content 13.5%, oil 55.8%, oleic acid 81.43%, linoleic 10.68%. genetic similarity rate standard Çakıldak, Palaz, Tombul cultivars, as well randomly selected Çakıldak clones from region, ranged 0.58 0.98. Additionally, polymorphism varied 45.5 100%. On average, investigated exhibited distinctiveness 38% compared same 47% cultivars. Consequently, this could serve valuable material for breeding programs through promising quality, potentially be registered cultivar.

Language: Английский

Citations

1
Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method DOI Creative Commons
Mehmet Settar ÜNAL, Emrah Güler, Mehmet Yaman

et al.

Horticulturae, Journal Year: 2023, Volume and Issue: 9(7), P. 771 - 771

Published: July 5, 2023

Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There various methods employed for drying grapes into raisins. This study aimed to investigate the effects different on raisins, specifically, without pretreatment (SD), treatment potassium carbonate (5%) containing 2% olive oil (POT), and ashy water 2.5% (AOW). The examined changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant anthocyanin contents, color properties, protein content three varieties: Deyvani, Haseni, Reşek. results indicated that POT resulted lightest raisins Deyvani (0.48 g) Reşek (0.58 g), while Haseni exhibited heaviest (0.64 under same treatment. variations characteristics were relatively limited compared observed phenolic properties. Nontreated had lowest across all varieties. Protein was significantly affected by treatment, AOW SD treatments comparatively minor. slightly brighter but lower findings this highlight differential varieties, emphasizing importance considering variety-specific approach when selecting method.

Language: Английский

Citations

3