The purpose of this study was to determine the optimal time to harvest and length of the harvesting period in two early-maturing Okitsu and Clausellina mandarins and two early-maturing Navelina and Newhall oranges under Güzelyurt-Turkish Republic of Northern Cyprus (TRNC) ecological conditions. Fruit weight, fruit length, rind thickness, fruit juice, brix, acid and brix/acid ratio were determined. Fruit were harvested at three different times. Okitsu and Clausellina mandarins were harvested in September, October and November; Navelina and Newhall oranges were harvested in October, November and December. Harvest date x variety interaction effect was significantly important on fruit weight, fruit height and maturity index in mandarins whereas interaction effect of harvest date and variety was significantly important on fruit weight, citric acid concentration and maturity index in orange varieties. Maturity indexes were found 4.22, 7.26 and 10.34 on September, October and December, respectively in mandarins whereas maturity indexes were determined as 6.47, 9.47 and 13.42 in oranges. Additionally, fruit size were positively affected by the increasing harvest date in mandarin and orange varieties. As a result of the findings obtained from this study, the optimum harvest date for mandarin varieties and Newhall navel as october and it was determined that the optimum harvest date Navelina navel was November under Güzelyurt ecological conditions

Encapsulation is a technology applied to cover an active material with various materials. In the food industry, encapsulation techniques are applied to protect sensitive components against environmental factors, increase bioavailability of nutrients, controlled release and mask flavor and odor. Nanocapsules are obtained when the size of the obtained encapsulated materials is less than 1 μm. There are many methods for the production of nanocapsules, which are classified as lipid formulation-based nanoencapsulation technologies, natural nanocarrier-based nanoencapsulation technologies, specialized equipment based nanoencapsulation technologies, biopolymer nanoparticle-based nanoparticle technologies and other nanoencapsulation technologies. In this review, information on these technologies used in the nanoencapsulation of food components in accordance with this classification is presented.

Microbial and chemical contamination is one of the biggest environmental problems since exposure to pathogenic microorganisms, such as food poisoning bacteria and their biological by-products, are often associated with disease and allergic reactions. Paenibacillus lautus is an aerobic or facultative anaerobic opportunistic bacterial pathogen, which is found in a variety of sources. In this study, we isolated and characterized P. lautus from Niğde Province, which is a wastewater disposal area and therefore presents a great source of contamination. The bacterial isolate was grown, colony morphology and Gram-reactions were observed. Bacteria were identified by 16S rDNA sequencing analysis, which was performed using DNA samples isolated from pure cultures and amplified by polymerase chain reaction (PCR). Sequencing results were compared against known bacterial strains using BLAST (Basic Local Alignment Search Tool) across databases. Antibiotic resistance against 20 different antibiotics and heavy metal resistance against different concentrations of zinc, copper, iron, cobalt, chromium and silver containing compounds were tested via disk diffusion method. Inhibition zones were examined and minimum inhibitory concentrations were recorded. Our results indicated that P. lautus was resistant to a certain set of antibiotics, while it was sensitive against others. Similarly, the bacteria were resistant against high concentrations of most metals tested. In summary, this study provided the first data regarding the isolation and characterization of Paenibacillus lautus strain from a local source in Turkey, which will account as preliminary data and guide our future efforts to fight against microbial contaminations.

As a result of the studies conducted in Bartın in 2019, it was determined that Garella musculana (Erschoviella musculana Erschoff 1874) caused damage to young shoots of Juglans nigra in the world for the first time. According to Eppo data,it is known that Garella musculana damages only in Juglans regia (major), but in this study, it has been revealed as the first record in the world that Garella musculana also causes damage in Juglans nigra (Black walnut) (young shoots).

In this study, rooting performance of cuttings of local olive types of Northern Cyprus taken in spring and autumn seasons was investigated. Gemlik Olive cultivar was used as the control group and 14 different local olive types constituted the experimental groups. Green cuttings taken from local olive types were initially treated with 4000 ppm indole-3-butyric (IBA) and they were then rooted in perlite medium under fogging unit in a plastic greenhouse. Following 100-days of rooting, rooting ratios, root lengths, number of roots and shooting ratios were determined. As expected, the best rooting ratio was obtained from Gemlik Olive cultivar (control group). Among the local types, the best rooting ratio (58.67%) was obtained from Çamlıköy with Type 8 olive type and the best rooting performance (45.87%) was achieved in cuttings rooted in autumn season.

Bu çalışma; Şanlıurfa ve Gaziantep sınırları içinde bulunan Karkamış Baraj Gölü’nün fiziko-kimyasal özelliklerini ortaya çıkarmak amacıyla Ocak-Aralık 2015 tarihleri arasında belirlenen 5 istasyonda yüzey ve 4 ve 8 m derinliklerden su örnekleri alınarak gerçekleştirilmiştir. Alınan su örneklerinde yıl boyunca sıcaklık, pH, çözünmüş oksijen, elektriksel iletkenlik, amonyum azotu, nitrat azotu, orto fosfat fosforu, toplam azot ve toplam fosfor ölçülmüş olup tespit edilen değerler sırasıyla; sıcaklık (14,3-21,6°C ortalama: 9,4), pH (8,4-9,1-7,8), çözünmüş oksijen (9-10-11,8 mg L-1), elektriksel iletkenlik (251-332-412 µS cm-1) amonyum azotu (0,003-0,069-0,194 mg L-1), nitrat azotu (1,549-2,292-3,473 mg N L-1), nitrit azotu (0,001-0,006-0,053 mg L-1), orto fosfat fosforu (0,007-0,034-0,076 mg L-1), toplam azot (0,722-1,154-1,696 mg L-1), toplam fosfor (0,007-0,016-0,026 mg L-1) bulunmuştur. Karkamış Baraj Gölü’nde fizikokimyasal parametrelerin aylık olarak farklı derinliklerde değişimini izleyerek, su kalitesi özelliklerine ve sucul yaşam açısından uygunluk seviyesi ile Yüzeysel Su Kalitesi Yönetim Yönetmenliğine göre I. Sınıf yüksek kaliteli su sınıfında olduğunu göstermektedir.

Protein, vitamin ve mineral içeriği yüksek olan et, taze olarak tüketilemediği için farklı yöntemlerle işlenmektedir. Kurutma, etin uzun süre saklanmasında kullanılan en eski yöntemlerden birisidir. Kurutulmuş et ürünleri genel kapsamda Jerky olarak isimlendirilmekte ve genel olarak etin çeşitli ön işlemlere tabi tutulup (marinasyon, tuzlama, tütsüleme vb.) sonrasında uygun kurutma işlemiyle son ürün haline getirilmesi ile üretilmektedir. Etin kurutulmasında yaygın olarak kullanılan yöntemler güneşte kurutma ve gölgede kurutmayı model alan geleneksel sıcak hava ile kurutmadır. Bununla birlikte, günümüzde geleneksel yöntemlerin meydana getirmiş olduğu çeşitli fizikokimyasal, dokusal ve duyusal kalite kayıplarının azaltılmasına yönelik olarak çeşitli kurutma tekniklerinin geliştirilmesi ve bu tekniklerin et kurutulmasında kullanılması yaygınlaşmaktadır. Yapılan bu derleme çalışması, çeşitli et gruplarının geleneksel ve güncel yöntemlerle kurutulmasına yönelik çalışmaları ve bu yöntemlere ilişkin güncel önerileri içermektedir.

Food spoilage pathogens threaten to human health. In this work was studied biological activity of plant known as the “kurtludiken” in Turkey and it is contributed to the literature. Cardopatium corymbosum L. from Mugla region were collected for antimicrobial and antioxidant activity studies. The antimicrobial activity studies were done by disc diffusion method. A total of 8 microorganisms were used at this study, one of them is yeast and the others are bacteria. The 2,2′-azinobis-(3 ethyl benzothiazoline-6-sulfonic acid) (ABTS•+) was used for non-enzymatic antioxidant activity experiments. There are few studies on the biological activities of Cardopatium corymbosum. The aim of this study is to determine the antimicrobial and antioxidant effects of Cardopatium corymbosum against food pathogens. The radical scavenging percentage of plant was found to be 13%. As a result, Cardopatium corymbosum have antimicrobial and antioxidant capacities.

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Enterococcus lactis PMD74 is a novel strain with a notably high antimicrobial activity. The present study evaluated the anti-listerial effect of a bacteriocin-like peptide (BLIP) produced by E. lactis PMD74 isolated from Ezine cheese (PDO). The strain was screened for its antimicrobial activity against 22 indicator strains using both agar spot and well diffusion methods. We observed that the neutralized cell-free supernatant (CFS) of E. lactis PMD74 exhibited varying levels of antimicrobial activity against both closely and distantly related pathogenic strains, with the highest activity displayed against Listeria monocytogenes strains. Although thermostable and resistant to lysozyme treatment, BLIP could be completely inactivated by trypsin, proteinase K, and α-chymotrypsin treatments. BLIP production starts in the early exponential growth phase of E. lactis PMD74 (3 h incubation, 400 AU mL–1) and reaches its maximal production (6400 AU mL–1) at the end of the exponential growth phase. Moreover, it is stable in the pH range of 2.0 to 7.0. The treatment of cultures of L. monocytogenes ATCC 7644 and Escherichia coli ATCC 26922 with sterilized CFS exhibited bactericidal and bacteriostatic effects, respectively. Furthermore, co-inoculation of L. monocytogenes ATCC 7644 and E. lactis PMD74 in skim milk led to complete loss of viability of L. monocytogenes ATCC 7644. These findings suggest that BLIP produced by E. lactis PMD74 could serve as a promising food preservative agent owing to its bactericidal and bacteriostatic properties.