In this study, the objective was to determine the factors affecting farmers’ decisions on organic livestock. Within this scope, the Gümüşhane province, in which one of the major organic livestock projects has been carried out, was taken into the focus of attention for this study. The data of the study was obtained from 134 surveys based on census and focusing on farmers doing conventional animal breeding and possessing 25 or more cattle. The data obtained were used in predicting the Logit Model. In the model, it was determined that the inclination to transition to organic animal breeding in institutions where the rate of benefiting from animal breeding supports and the rate of meeting forage requirements from their own are high and besides where the rate of using industrial feed is low. As a result, it was recommended that the government support for forage crops, which are already within the current support policies, should be increased on yearly basis. This will have a positive effect on the decision of the farmers to choose organic livestock. This support is also important in terms of carrying out livestock activities in more profitable and technical way.

Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization process was optimized by response surface methodology as a function of malaxation’s conditions (temperature and time). According to authors’ best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K232 and K270 as quality parameters fell within the ranges established for the highest quality category “extra virgin oil”. Oil yield (mL oil/kg olive paste) changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 – 348.65 mg gallic acid equivalent/kg oil and 28.91 – 88.75 % inhibition of 2,2-Diphenyl-1-picrylhydrazyl-(DPPH•), respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 – 0.48 mg carotenoid/kg oil, 0.11 – 0.96 mg chlorophyll/kg oil, 0.15 – 4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w).

The antimicrobial activity of various plant extracts on Pseudomonas bacteria isolated from spoiled chilled tilapia (Oreochromis sp.) was evaluated in this study. In the first stage of this study, red tilapia was subjected to chilled storage (4°C) for 3 weeks, and spoilage bacteria were isolated and identified from the spoiled fish. Pseudomonas was the dominant bacteria isolated from the spoiled fish and further identification revealed that P. putida, P. fluorescens and Pseudomonas spp. were the main species of this group. In the second stage, methanolic extracts of 15 selected plant species were screened for their antimicrobial activity, by agar disc diffusion method, against the Pseudomonas isolates. Results indicated that most of the extracts had different degrees of activity against the bacterial isolates. The strongest activity was exhibited by bottlebrush flower (Callistemon viminalis) extract. This was followed by extracts from guava bark (Psidium guajava) and henna leaf (Lawsonia inermis). Moderate antimicrobial activities were observed in extracts of clove (Syzygium aromaticum), leaf and peel of tamarind (Tamarindus indica), cinnamon bark (Cinnamomum zeylanicum), wild betel leaf (Piper sarmentosum) and fresh thyme (Thymus spp.). Weak or no antimicrobial activity was observed from the remaining extracts. The potential antimicrobial activity shown by some plant extracts in this study could significantly contribute to the fish preservation.

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.

The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant and palmolein without antioxidant were used as positive controls. Thermo-oxidative transformation were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA) were measured during the study. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness of antioxidants for inhibition of palmolein oil degradation in deep-noodles was: PRESOL (rosemary based extract) > TBHQ > Control. In terms of oil consumption, it was observed that noodles fried in oil with rosemary extract had lower value of oil consumption as compared to TBHQ and control. The TBHQ degradation kinetics was also evaluated with frying cycle. It showed an exponential decay with increase in frying cycles. Also samples containing natural antioxidant had a least changes in the colour as compared to TBHQ and control at the end of frying cycle.

Bu çalışmanın amacı, Türkiye’nin tarımsal mekanizasyon düzeyini, coğrafik bölgeler açısından belirlemektir. Bu amaçla, Türkiye’nin coğrafik bölgelerinin tarımsal mekanizasyon düzeyi verileri için; 2013 yılına ait Türkiye İstatistik Kurumu verileri kullanılmıştır. Çalışma sonucunda, Türkiye’de işlenen alana düşen traktör sayısı, traktör gücü ile traktöre düşen işlenen alan ortalamaları 2013 yılı için sırasıyla 77,73 traktör/1000 ha, 3,34 kW/ha ve 12,87 ha/traktör olarak bulunmuştur. Türkiye’de tarımsal mekanizasyon düzeyinin en yüksek ve en düşük olduğu bölgeler sırasıyla Ege Bölgesi ve Güneydoğu Anadolu Bölgesi olup, mekanizasyon düzeyine yönelik ortalama değerler sırasıyla 147,86-27,23 traktör/1000 ha, 6,36-1,17 kW/ha ve 6,76-36,72 ha/traktör olarak bulunmuştur. 1000 ha işlenen alana düşen biçerdöver sayısı sırasıyla Marmara ve Doğu Anadolu Bölgesi’nde 2,16 ve 0,07 değerleriyle bulunurken, en yüksek ve en düşük traktör başına düşen tarım alet ve makinaları sayısı ise sırasıyla İç Anadolu ve Güneydoğu Anadolu’dan elde edilirken, birim traktör başına tarım makinaları ve aletleri ağırlığı en yüksek ve en düşük sırasıyla İç Anadolu ve Güneydoğu Anadolu’da tespit edilmiştir. Türkiye’de tarımsal mekanizasyon kriterleri, coğrafik bölgelere göre farklılık göstermekte ve istenen düzeyde değildir.

Plants have developed a number of monitoring systems to sense changes occurring in the environment and to coordinate their growth and development accordingly. Some plant groups have cold exposure requirement for a certain period to induce flowering. That process known as vernalization is case in point for mentioned systems. In many plants group, vernalization results in repression of floral repressor genes inhibiting floral transition. In this review, last epigenetic developments about vernalization mediated floral transition in Arabidopsis regarded as model organism for plants and other flowering plants will be discussed. Furthermore, similarity and differences in regulatory cycles in Arabidopsis and other flowering plants, changes in histone modifications at floral repressor loci and other epigenetic systems effective in vernalization will be discussed. To sum up, profound investigation of epigenetic mechanism behind the vernalization process plays an important role to decrease flowering-dependent yield losses.

Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.

In this study, selenium levels of P.citrinopileatus added different rates of red pepper waste to compost as a source of selenium were determined. For this purpose, six different compost groups were prepared and inoculated with P.citrinopileatus mycelia. Selenium levels of harvested mushrooms were analysed. In conclusion, 0.338 µg/g selenium were determined in one gram dry mushroom that red pepper waste added to compost at 5%. Mycelia growth and selenium accumulation were negatively affected by higher rates of red pepper waste.

Leafy vegetables are highly perishable and often subjected to post-harvest wastes. Among the various methods of preservation, the effect of shadow drying on the nutritive value and antioxidant properties of five (5) leafy vegetables species widely consumed in Northern Côte d’Ivoire was investigated. These species were Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata. Experiment was conducted as follow: portions of washed and drained fresh leafy vegetables (500 g) were spread on clean filter paper and kept in a well-ventilated room of the laboratory at 25°C for 5, 10 and 15 days. The results of proximate composition after 15 days of shadow drying were: moisture (15.19 – 20.36%), ash (9.14 -19.54%), crude fiber (11.04 – 27.40%), proteins (11.14 - 17.94%), lipids (2.41 – 5.86%) and carbohydrates (16.59 – 45.14%). The concentration of minerals increased with respective values after 15 days of shadow drying: calcium (68.14-408.09 mg/100 g), magnesium (50.62-317.23 mg/100 g), iron (27.52-92.03 mg/100 g) and zinc (10.17-16.73 mg/100 g). During shadow drying, vitamin C and carotenoids were subjected to losses estimated to 35.52 – 70.50% and 22.82 – 45.63%, respectively. Contrary to these losses, antioxidant activity increased and ranged from 57.45 to 75.55 % after 15 days of shadow drying. All these results suggest that the considerable nutrient contents of shade dried leafy vegetables make them good source of food supplements in order to meet the nutritional requirements of Ivorian population.