Bipolaris sorokiniana buğday ve arpada kök çürüklüğü yapan en önemli etmenlerden biridir. Buğday ve arpada tohum, başak, yaprak ve köklerde hastalık oluşturarak bitkilerde önemli ürün kayıplarına yol açmaktadır. Farklı agro-ekolojik bölgelerden toplanan kök ve kök boğazında çürüklük belirtisi gösteren buğday bitkilerinden izole edilen Bipolaris spp. izolatları morfolojik teşhis edilmiştir. Bu çalışmada B. sorokiniana, B. spicifera, ve B. australiensis olarak teşhis edilmiş olan 49 izolat kullanılmıştır. Yapılan patojenite çalışması sonucunda B. sorokiniana izolatlarının ikisi hariç hepsinin patojen olduğu ve hastalık şiddetlerinin %50 ila %90 arasında olduğu belirlenmiştir. Yalnızca bir B. spicifera izolatı bitkilerde zayıf patojen olarak belirlenmiş, B. australiensis izolatları hiçbir hastalık belirtisi oluşturmamıştır. B. sorokiniana bitkilerin yaş ağırlıklarında kontrollere oranla önemli düşüşlere yol açarken, B. spicifera'nın dört izolatının bitki ağırlığında artış sağladığı belirlenmiştir. Sonuç olarak, tüm agro-ekolojik bölgelerdeki B. sorokiniana izolatlarının şiddetli kök çürüklük hastalığı yaptığı ve bitki ağırlığında önemli miktarda azalmalara neden olduğu belirlenmiştir. Diğer taraftan, B. spicifera izolatlarının buğday bitkilerinin köklerinde zayıf hastalık belirtileri oluşturduğu, B. australiensis'in ise bitkilerin köklerinde hastalığa yol açmadığı ve bitki ağırlığını olumsuz olarak etkilemediği görülmüştür.

The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been developed to supply consumer demand. Two different sucrose concentrations, 16% and 20%, were used in milk jam samples produced by the traditional method. For the formation of desired colour and flavour in the Dulce de Leche, Maillard reaction products are mainly responsible. HMF is Maillard reaction indicator analysed in this work. Fat, protein, solid content, ash, lactic acid and pH analysis were carried out. Sucrose, glucose, fructose and lactose concentrations were determined. Lightness, yellowness and redness as colour parameters of DL samples were evaluated and sensory analyses were also performed. It has been revealed that lactose hydrolysis causes significant changes in the color parameters and sensory profile of the samples. In this study, less or no HMF was detected in the lactose hydrolyzed DL samples compared to the control samples.

Safe meat production is an important aspect to avoid human health hazards. The use of probiotics in poultry is an important tool to produce safe meat among several established biotechnological approaches. In this experiment, we studied the effects of probiotics for producing safe Japanese quail meat. 150 Japanese quail chicks were reared for a period of six weeks using various doses of probiotics (0, 0.5, 1, 1.5, and 2g per litre of water). The chicks were randomly distributed into five treatment groups with three replications each. The number of birds in each replication was 10. After rearing six weeks, significantly high body weight was found at probiotic concentrations of 1, 1.5, and 2g per litre of water. The feed intake in various treatments did not differ significantly, but comparatively better feed conversion ratios were observed at probiotic treatments. Water quality was not significantly differed as a result of addition of probiotics to the water. The reason for this better growth performance is probably due to the multiple benefits of probiotics in poultry. Probiotics could have maintained gut health with better nutrient utilization and availability that might have been led to higher body weight gain in the quail. In future experiments, challenging the birds with diseases or comparing probiotics with antibiotic growth promoters is required to ensure the efficiency of probiotics.

The objective of this study is to investigate the planting density, nitrogen and potassium influencing on the pod characteristics of bean. The experiment is made in a Split Randomized Complete Block Design, replicated three times. Two plant densities and seven doses of nitrogen and potassium fertilizers were examined. The results reflected that density had no effect on pod attributes, except pod length in the second season, whereas significantly increased by the lower density. The plant received lower nitrogen lacking potassium increased length in the both seasons however, the higher individual potassium dose and control increased length in first and second seasons, respectively. The widest and narrowest pod diameters shown by the lower dose of nitrogen and higher dose of both fertilizers, subsequently. The separately maximum and minimum dose of potassium in the first and second season subsequently, in addition to the individual lower dose of nitrogen in the second season have a heaviest dry weight. The interaction significantly affected overall parameters, except pod diameter and dry matter in the first season. Pod dry matter is commonly constant, except with the higher density received the greatest dose of both fertilizers, whereas record significant decline. Pod length and diameter are good indicator of quality, it can be given by the lower density and lower dose of nitrogen without potassium. The combination between lower density with higher potassium dose or neutral dose of both fertilizers is a preferable for length while, the higher density with both doses of potassium or with lower nitrogen, is an appropriate for diameter. The best treatment for both, dry weight and dry matter are wobbly.

Plants are exposed to various adverse environmental conditions throughout their growth period. In recent years, drought, which has occurred and necessitated different measures, ranks among these adverse conditions. At the same time, plants synthesize certain biochemical compounds in response to the adverse conditions they will encounter. These compounds not only strengthen the immune system but also provide resistance against various diseases, and they tend to increase under adverse environmental conditions that plants will face during cultivation. This study was conducted to determine the changes in yield and some biochemical components in pickling hot peppers (Capsicum Annuum L.) grown under different water stress conditions. Two different levels of water stress (%70 and %30 irrigation) were applied in addition to full irrigation (%100 irrigation). At the end of the research, while a yield of 269.42 g per plant was obtained in the control group (%100 irrigation), 150.14 g and 93.33 g of pickling hot peppers were harvested in each water stress treatment, respectively. Total phenolic compound levels increased with water stress; it was determined to be 0.827 mg-1g in the trial irrigated with full irrigation water, 1.170 mg-1g in plants exposed to mild water stress, and up to 1.536 mg-1g in the trial subjected to severe water stress. In addition, total flavonoids and antioxidant compound levels also increased with increasing water stress. The amounts of flavonoid compounds obtained from the trial groups were 0.146, 0.373, and 0.412 mg-1g, respectively, while the antioxidant levels determined by the DPPH method increased in quantity with increasing water stress, similar to other biochemical compounds. According to these results, it was determined that the yield of pickling hot peppers decreased in the case of water shortage that the plants would face in cultivation, but there was an increase in some biochemical compounds.

In this study, it was aimed to make a breakfast spreadable Cornelian cherry nectar similar to marmalade. Lactiplantibacillus plantarum DA100 strain, which has potential probiotic properties, was added to this nectar.  It was investigated whether this strain has an effect on various sensory properties of nectar. In the study, sensory and various chemical properties of nectar produced without probiotic microorganism were determined. Since the breakfast spreadable Cornelian cherry nectar produced in our study was not exposed to high temperatures for a long time, a very low HMF of 4.290 mg/kg was determined. Vitamin C was determined as 716.800 mg/L and total phenolic content was determined as 3156.64 mg GAE/100g. In the probiotic group, the microorganism viability, which was 1.5×1010 Log CFU/mL initially, was determined below approximately 1.5×106 Log CFU/mL at the end of 5 days. In addition, coliform bacteria and E. coli were not detected in any group during this period. Contrary to the texture score, the difference between the sensory evaluation results of the probiotic-added and the control group of breakfast spreadable Cornelian cherry nectar was significant in taste, bitterness, odor and sourness. An alternative to jams and marmalades, rich in vitamin C and phenolic content, limited HMF production, and a functional product with low sugar content were tried to be obtained, and when the results obtained are evaluated, the product is thought to be promising.

The aim of this study was to obtain an extract rich in bioactive components from yellow onion peels, which are generally considered waste material. Accordingly, a three-factor three-level Taguchi (L9) experimental design with three factors, namely ethanol concentration (A; 50%, 75%, 100%), extraction temperature (B; 30, 40, 50 °C), and sonication time (C; 10, 20, 30 min) was used to optimize the ultrasound-assisted extraction process of onion peel powders. Through Taguchi optimization, the optimum extraction conditions were determined as A2B3C2 to obtain the extract with the highest total phenolic matter (TPM) content and antioxidant activity (DPPH (%)). In addition, the extract produced under A2B1C2 conditions was found to be the richest in total monomeric anthocyanin (TMA) content with the highest level of color pigments. In order to determine the overall optimization conditions and to reduce the three-response optimization process to a single response, the simple sum weighting (SAW) method was used as a multi-criteria decision-making method. As a result of the optimization, it was concluded that an extract rich in bioactive components with optimal TPM and TMA contents and DPPH (%) value could be obtained as a result of sonication at 30 °C for 20 min to onion peel powders mixed with a solvent containing 75% ethanol (A2B1C2). The extraction conditions of bioactive components from yellow onion peels were successfully optimized by the Taguchi-SAW hybrid optimization method.

Bu çalışma Tokat-Zile kuru ve sulu koşullarında 25 adet makarnalık buğday çeşidinin verim ve verim özelliklerinin belirlenmesi amacıyla 2019-2020 ve 2020-2021 buğday yetiştirme döneminde yürütülmüştür. Denemeler, kuru ve sulu koşullarda Tesadüf Blokları Bölünmüş Parsel Deneme Desenine göre üç tekerrürlü olarak kurulmuştur. Çalışmada, birleştirilmiş çevreler (yıl, kuru-sulu) ortalamaları doğrultusunda incelenen tüm özellikler bakımından çeşitler arasında önemli farklılıklar bulunmuştur. Çeşitlerin kuru ve sulu koşullarda ortalama başaklanma süresi 153,8 ve 155,1 gün, olgunlaşma süresi 186,0 ve 188,7 gün, bitki boyu 66,2 ve 70,7 cm, metrekarede başak sayısı 245,4 ve 300,6 adet, başak uzunluğu 5,9 ve 6,4 cm, başakta tane sayısı 26,6 ve 29,7 adet, tek başak verimi 1,26 ve 1,48 g, bin tane ağırlığı 41,5 ve 43,4 g, hektolitre ağırlığı 80,4 ve 810 kg, tane verimi 252,8 ile 315,9 kg/da olarak belirlenmiştir. Sulu koşullarda elde edilen ortalama değerler kuru koşullardan daha yüksek bulunmuştur. Birleştirilmiş çevrelerin sonuçlarına göre çeşitlerin tane verimleri 220,2-351,3 kg/da arasında değişim göstermiştir. Araştırmada, başak uzunluğu ve bitki boyu bakımından Soylu, bin tane ağırlığı bakımından Şahinbey ve Ankara 98, hektolitre ağırlığı bakımından Sarıçanak 98, tane verimi bakımından Eminbey, Altın 40/98, Mirzabey ve Ankara 98 çeşitleri ön plana çıkmıştır. Tokat Zile yöresinde yüksek tane verimi ve istenen diğer özelliklere sahip Eminbey, Altın 40/98 ve Ankara 98 çeşitlerinin başarıyla yetiştirilebileceği belirlenmiştir.