Bu araştırma, farklı azot kaynakları ile yapılan ilave yaprak gübrelemesinin marul (Lactuca sativa L.)’da verim ve nitrat birikimi üzerine etkisini belirlemek amacı ile tarla koşullarında yürütülmüştür. Bitkisel materyal olarak bir adet yaz sıcaklarına dayanıklı kıvırcık marul (cv. ‘Bohemia F1’) çeşidi, yaprak uygulaması olarak da üre (CO(NH2)2), potasyum nitrat (KNO3) ve kalsiyum nitrat (Ca(NO3)2)’ın %0,4, %0,6 ve %0,8’lik dozları kullanılarak yaprak gübrelemesi yapılmıştır. Yaprakta toplam azot değerleri %2,20 (KNO3 %0.4) ile %3,00 (Üre %0,8) arasında değişmiştir. En yüksek nitrat birikimi 2610 mg kg-1 ile Ca(NO3)2’ın %0,8’lik uygulamasında belirlenirken, en düşük nitrat birikimi ise 2070 mg kg-1 ile sadece taban gübrelemesi (NH4NO3) yapılan parselde tespit edilmiştir. Farklı azot kaynakları ile yapılan ilave yaprak gübrelemesi sonucunda marulda en yüksek verim değerleri sırasıyla 4926 kg da-1 (Üre %0,6), 4787 kg da-1 (Üre %0,8) ve 4719 kg da-1 (Ca(NO3)2 %0,6) olarak tespit edilmiştir. Ancak, diğer girdilerin eşit olduğu araştırmada; gübre masraflarını dikkate alındığında karlılık analizinde ilk üç sıra diğer gübrelere göre düşük maliyetinden dolayı, ürenin farklı dozları ile yapılan ilave yaprak gübrelemesinde tespit edilmiştir. Araştırma sonuçlarına göre; karlılık oranları da göz önüne alındığında üre (%0,6) ile yapılan uygulamaların hem yüksek verim hem de yüksek kar elde etmek için daha uygun ve önerilebilir ilave yaprak gübrelemesi olduğu açık bir şekilde söylenebilir.

Functional foods are the foods that provide health benefits beyond the basic nutrition. Dairy products have a prominent position in the functional food market. However, market share for functional dairy products in Sri Lanka is low compared to most of the countries in the world. Awareness of consumers and attitude towards a healthy life is essential for market success of functional dairy products. Therefore, a study was conducted to investigate the status of awareness of and attitudes towards functional dairy products among consumers from Western Province of Sri Lanka. The study was conducted using a pre-tested structured questionnaire during June to November 2018, with the participation of 307 purposively selected consumers. Information on consumers’ tendency towards a healthy life style, awareness and perception on health benefits of functional foods and dairy products, confidence on different information sources etc. were recorded. SPSS statistical software package was used for the data analysis. The empirical findings showed that the consumers still concern about taste and cost rather than health when buying food products. Consumer age showed a significant (χ2=19.41, p

In this study, it was aimed to determine the concentrations of some elements in sediment along depht profile in core collected at the Lake Hazar (Elazıg) and to compared the results according to recent geological periods. For this purpose, the levels of arsenic (As), mercury (Hg), molybdenum (Mo), barium (Ba), uranium (U), tin (Sn), titanium (Ti), lanthanum (La) and beryllium (Be) on every 5 cm of the piston core samples taken as part of a TUBİTAK project (No: 111Y045) from Lake Hazar were detected. The lowest concentrations of Ba, Hg, La, Ti and U were found (111 ppm, 0.01 ppm, 4.4 ppm, 1190 ppm and 0.6 ppm respectively) at 81-83 cm in depth. It was determined that it belonged to 10 000 B.P. and to Holocene Period (10.5 thousand B.P.). The highest concentrations of As, Ba, Hg, Sn, La, Mo, Ti and U were found different depth in the core in Lake Hazar. The highest concentrations of Hg in the core were detected between 4-6 cm that this depth was determined corresponds to present day. The highest levels of As and Ba found that it belonged to Pre-Glacial Period/ Late Pleistocene Period (10.5 thousand B.P.). The highest concentration of other elements (Sn, La, Mo and Ti) determined that it belonged to Last Glacial Maximum Period/Late Pleistocene Period (between 23-16 thousand B.P.). The geological structure of the basin where the lake ecosystem is located, biological and hydrological processes, climatic and anthropogenic factors can be cited as the reasons for these differences.

Vegetables; in terms of vitamins, nutritional fiber, phenolic component and mineral matter has an important role in human nutrition. There are many species of purple-red vegetables, some of which are well-known, such as red beet (Beta vulgaris), black carrot (Daucus carota ssp. sativus var. atrorubens Alef), black radish (Raphanus sativus L. var. niger), purple cabbage (Brassica oleracea L. var. capitata f. rubra). Purple or red vegetables have higher antioxidant potential compared to other vegetables, which have many beneficial properties such as antimicrobial, antifungal, anti-inflammatory and liver protection. Each of vegetables which is black carrot, beetroot, black radish and purple cabbage contains p-coumaric acid, betaxanthin, ellagic acid and indole-3-carbinol respectively. In this study, Antifungal effect of ethanol extracts obtained from red beet, black carrot, black radish which are inner and peel part, purple cabbage against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were determined by using disk diffusion method. As a consequence; it was determined that 7 different samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 23.05±0.05 mm zone diameter against A. fumigatus in black radish inner part ethanol extract. This value was pursued by red beet inner part ethanol extract against M. racemosus with 21.44±0.12 mm zone diameter. It was concluded that the lowest antifungal effect on mold species except for P. citrinum, P. solitum and B. cinerea in purple cabbage extract.

Development of an efficient plant regeneration protocol is essential for vegetable crop advancement by biotechnological methods. In this study, regeneration protocols of four pepper lines of different pepper types were optimized. Different protocols for organogenesis were investigated in regeneration experiments. Optimum plant regeneration was obtained in different combinations of 6-Benzylaminopurine (BAP) and Indole-3-acetic acid (IAA) in organogenesis assays. In organogenesis experiment, the highest shoot development was determined as 80% from hypocotyl explant of Demre pepper in 4 mg L-1 BA+0.5 mg L-1 IAA, 80% from hypocotyl explant of Charleston pepper in 3 mg L-1 BA+0.5 mg L-1 IAA, 80% from hypocotyl explant of capia pepper in 5 mg L-1 BA+0.5 mg L-1 and 84% from hypocotyl explant of bell pepper in 5 mg L-1 BA+0.5 mg L-1 IAA. Afterward, shoots were rooted and whole plants were obtained.

Anise (Pimpinella anisum L.), is a plant which has an important place in the economic sense in medicinal and aromatic plants. Such as health, food, cosmetics are among the leading materials in the use of many sectors. The production of plant materials obtained from seeds obtained from enduring and strong lines is facilitated with the increasing number of studies. Therefore, the characteristics of the lines from which the seeds come must be demonstrated. In this study, four different anise line (Spain, Egypt, Syria, Turkey) some characteristics of by seed (figure-size, surface area, projection area, average geometric and arithmetic diameter, sphericity, thousand grain weight, average germination percentage and time) It was investigated. At the same time, the film coating was applied to the seeds and the changes in these properties of the seeds were determined. The data obtained were also examined statistically.

The study investigated the metal levels in biotic and abiotic materials from Giresun forests. While soil and water samples were selected as abiotic materials, leaves and moss were selected as biotic materials in forest. These selected materials were sampled from six stations. All samples were analyzed three times for arsenic, iron, chromium, copper, manganese, nickel, lead and zinc by ICP-OES. A logarithmic transformation was done on the data to improve normality. One way ANOVA and Duncan’s multiple range tests were performed to test the differences among metal levels of stations. The differences among metal levels in stations were statistically significant (p

The aim of the study was pasteurization of orange juces using microwave, thermosonication and traditional methods and comparing the quality properties. In this study thermosonication, microwave (540, 720, 900W), and traditional pasteurization methods were used for pasteurization of orange juice at 85°C. Pectin methlyesterase enzyme inactivation and Vitamin C, colour, total phenolic content, total carotenoid content were measured. It was determined that the processing times of orange juices pasteurized by traditional, thermosonication and microwave were 180, 120, and 60-85 s, respectively. The highest pectin methlyesterase enzyme inactivation (%95.64) was found after the microwave pasteurization at 900 W. The loss was found in the total phenolic content of orange juice was 6.15% by thermosonication process, whereas this loss was 16.11% by traditional method compared to fresh orange juice. The total colour difference was found the lowest in thermosonication application with a value of 7.98, and the highest vitamin C content (52.52 mg/100 mL) was detected in the microwave pasteurization group of 540 W.