The present study was carried out to investigate the effects of different water deficit levels applied through growing season on silage yield, quality and water use efficiency (WUE) of main crop silage maize under semi-arid climate conditions during the years 2014 and 2015. Irrigation treatments were set as 100% (I100), 70% (I70) and 35% (I35) supply of depleted water within 0-90 cm effective root zone in 7-day intervals. Applied irrigation water quantities in I100(control) treatment of the first and second year (in 8 irrigations) were respectively observed as 693 and 666 mm. Plant water consumptions in control treatment were respectively measured as 770 and 738 mm. Silage yield was 10650 kg da−1 in the first year and 10600 kg da−1 in the second year. The silage yield obtained from I70 treatment with 30% water deficit was statistically placed in group (B) following I100 (control) treatment. The water deficits over 30% resulted in significant decreases in silage yield and quality. The correlation coefficient between ETa and dry matter was respectively identified as (r: 0.78), (r: 0.87) in 2014 and 2015 and the correlation coefficient between plant water consumption (ETa) and protein content was respectively identified as (r:0.81), (r:0.80) and the correlations between ETa and quality parameters were found to be positive and highly significant. There were significant linear correlations between ETa and kernel yield (Y). Yield response factor (ky) of experimental years were respectively calculated as 0.74 and 1.06. Irrigation water use efficiency (IWUE) values varied between 3.80-5.10 kg da−1 mm and water use efficiency (WUE) values varied between 3.62 and 4.42 kg da−1 mm.

The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotically dehydrated using 20% w/w sodium chloride solutions at 30oC for 20 min. The blanch-osmotic pre-treated and untreated tomato slices were dried at temperature of 40, 50, 60, 70 and 80oC, respectively in a hot air-dryer. The results showed that blanch-osmotic pre-treatment offered a higher drying rate and lower or faster drying time than untreated condition. The tomato drying regime was characteristically in the constant and falling rate period. The tomato drying rate curve showed characteristics of porous hygroscopic solids. The optimum drying temperature for tomato was found to be 60oC. Four semi-empirical drying models of Newton, Page, Henderson and Pabis, and Logarithmic were fitted to the drying data using non-linear regression analysis. The most appropriate model was selected using the coefficient of determination (R2) and root mean square error (RMSE). The Page model has shown a better fit to the drying kinetics data of tomato in comparison with other tested models. Transport of moisture during drying was described by Fick’s diffusion model application and the effective moisture diffusivity (Deff) thus estimated. The Deff at 60oC was 4.43 × 10-11m2/s and 6.33 × 10-11m2/s for blanch-osmotic pre-treated and untreated tomato slices, respectively.

Modified atmosphere packaging (MAP) technology is gaining popularity worldwide for its potential of extending shelf life of fresh produce with better fruit quality. Effect of MAP (using Xtend® bags), was investigated on postharvest storage life and quality of mango cvs Sindhri and Sufaid Chaunsa stored at 11°C with 80-85% RH for 4 and 5 weeks respectively, in comparison with un-bagged (control) fruit. Uniform physiological mature fruit of Sindhri and Sufaid Chaunsa were harvested from a commercial mango orchard along with 4-5 cm long pedicel and were de-sapped in 0.5% lime solution (to avoid sap burn injury). Later on fruit were given cold water fungicidal dip (Sportak @ 0.5ml/L, Active Ingredient: Prochloraz) followed by hot water treatment (52°C; 5 min). After shade drying and pre-cooling (11°C; 10-12 hours), fruit were packed according to the treatment combination and stored at 11°C. Fruit of both varieties were removed after 2, 3 and 4 weeks of storage followed by ripening at 24±2°C with an additional removal after 5 weeks for Sufaid Chaunsa only. Fruit quality was evaluated for various bio-chemical, organoleptic and physical parameters at two stages of ripening (at removal day and at final ripening day). Fruit of both varieties stored in MAP exhibited better firmness and retained green colour as compared to un-bagged fruit. Quality of fruit subjected to postharvest fungicidal application and hot water treatments and stored under MAP at 11°C showed better peel colour development and less disease development. Moreover, storage durations and post storage ripening stages significantly affected fruit peel colour, textural softness and disease development. Further, cv. Sindhri showed better storage potential with lower disease incidence as compared to cv. Sufaid Chaunsa which warrants further studies on disease control aspects.

One of the significant crops in Mediterrenean countries is olive (Olea europaea) and an important amount of this fruit are manufactured for direct human consumption. In this study, table olives were produced from Gemlik type of green and black cultivars that grown in Osmaniye, Turkey by using different salt concentrations (8-14%). By the increase of salt concentrations in brines, moisture contents of olives also increased and moisture values of green and black types ranged between 45.24-54.90% and 46.04-56.53% respectively. Salt contents of olives were in the interval of 1.21-5.22% for green olives and 2.32-5.58% for black olives. It was also established that the diffusivity coefficients (Deff) increased due to increasing salt concentrations and found between 4.38 × 10-8- 6.59 × 10-7 (m2s-1) for green olives and black olives as 3.79 × 10-8 - 3.56 × 10-7 (m2s-1). The lactic acid concentration of green olives was higher than black ones and calculated as between 0.439-0.452% and 0.412-0.441%. On the other hand, it was determined that lactic acid production was higher for Gemlik olives that fermented in 10% and 12% brine solutions in comparison with others. Reducing sugar contents of green olives were lower than black ones and recorded in the gap of 4.76-1.88% and 4.89-2.01% during fermentation process.

In Ethiopia, the national agricultural research system has been generating and disseminating different agricultural technologies since its establishment in 1966. Although these technologies are meant to increase agricultural productivity, they have to be evaluated for their impact on production and for the benefit that the farmers get out of them. Hence, the main objectives of this study were to examine the impact of technological innovations on wheat production and to decompose the total change in wheat output resulting from the introduction of new technologies into its constituent parts. Cobb-Douglas production function was employed to estimate the regression coefficients under old variety growers, new variety growers, and pooled data cases. Output decomposition model was applied to decompose the total change in output into its constituent parts. The econometric results of this study indicated that, out of 55% of the observed productivity difference between old and new variety grown plots, technological change and change in associated input levels contributed about 24% and 31%, respectively. Of the 31% increment attributed to input use levels, an increased use of herbicides and fertilizers caused the biggest jump in the productivity of improved wheat varieties (15.5% and 11% respectively). The major implications included the need to exploit the full potential of new varieties using recommended input levels, strengthening the research system, fostering coordinated efforts among various actors in agricultural development, and strengthening the technology instrument in rural development and poverty reduction strategies of the country.

In the present study, it was aimed to determinate the effects of different substrates on mycelial growth, fructification, yield, sizes and colours of fruit bodies of Hericium isolates (HE-Ankara, HE-Denizli, HE, HE-Trabzon, HE-İzmit, HC, HE-Amerika). Experiments were conducted with 7 different substrates prepared with oak sawdust (MT), wheat bran (BK), cotton seed hulls (PK) and olive press cake (ZP) (80MT:20BK, 90MT:10PK, 80MT:20PK, 70MT:30PK, 90MT:10ZP, 80MT:20ZP, 70MT:30ZP). 1 kg (wet weight) of substrates were packed in polypropylene autoclaveable bags of 25x45 cm and sterilized in autoclave at 121oC during 90 minutes. Sterilized substrate was inoculated and then carried to growing room at 25±2ºC. After full colonization, the bags were exposed to 400 lux for a 12 hours photoperiod at 20±2ºC with a humidity of 80-90% in a cropping room. The best yield and BE were detected from oak sawdust medium supplemented with 20 and 30% cotton seed hulls on HE-Ankara, HE-Denizli, HE, HE-İzmit, HC, HE-Amerika isolates while the best yield and BE were detected from 70MT:30ZP on Trabzon isolate. Significant differences were found among substrates regarding yield, BE, average mushroom weigh, fruit body size and colour of Hericium isolates.

In this study consumers’ perception of, and purchase intention for genetically modified foods were examined in the city center of Hatay. The data of the 343 surveys were collected by using the face to face interview method. The data were analyzed by means of Likert Scale, and Spearman Correlation Analysis. According to the survey results, consumers’ risk perceptions about genetically modified foods are quite high. Consumers don’t willingly purchase genetically modified foods, and they intend to consume foods grown in traditional methods. High risk perceptions have a determining role on consumers’ views about genetically modified foods and their purchase intention for them. Another outcome from this study is that consumers’ awareness and knowledge levels about genetically modified foods are quite low, and that their perceptions and attitudes are mostly based on biases.

This study was conducted in 2013 to determine the biochemical properties of 10 different monofloral honey types produced across Turkey. For the study, honey samples were obtained from beekeepers and the identity and relative percentage of dominant pollen types in samples was determined through microscopic analysis. Pollen analysis revealed that honey types chaste tree (Vitex agnus-castus) and sunflower (Helianthus annuus) contained high proportions of each respective pollen type. These proportions reached as high as 86%, while other honey types such as Anason had low Anasom pollen content, occurring at 45% in whole honey samples. Biochemical analysis revealed that the average honey sample quality characteristics were as followings: ash 0.37±0.04, electricity conductivity 0.79±0.07 mS/cm, moisture 19.15±0.09%, pH 3.97±0.02, acidity 29.07±0.39 meq/kg, hydroxymethylfurfural (HMF), 6.17±0.76 mg/kg, diastase 22.05±0.00, invert sugar 69.72±0.49% and sucrose 2.90±0.30%. These analyses confirmed that honey samples met standards outlined by the Turkish Food Codex Honey Standard, European Union Honey Standard and Codex Standards respectively.

The genus Tricholoma (Fr.) Staude is important in terms of hosting edible and poisonous species. Therefore, in this study, edible and poisonous Tricholoma species are evaluated, edible and valuable species are introduced. Also, poisoning syndromes are examined and discussed.

In this study, the effects of some herbal wastes such as daphne (Laurus nobilis), thyme (Origanum onites) and cumin (Cuminum cyminum) on the yield of Pleurotus ostreatus were investigated. While compost formula consisted 43% wheat straw+ 43% poplar dust+ 10% wheat bran+ 4% gyps mixture was used as the control group, 20% to 40% of herbal waste was added to this formula in the experiment groups. Total number of mushroom was counted in both the experiment and the control groups. Then, the harvested mushrooms were weighed and morphological features of caps were measured and recorded. As a result of obtained data, while it was detected that compost contained 20% cumin waste had the highest number of primordium (34), the control group had the lowest number of primordium (21 items). The highest biological yield was detected as 35.8% in the group contained 20% cumin waste. The lowest biological yield was detected in the control group with 24.6%.