The aim of this write up is to explore technological developments in the area of post-harvest grain storage techniques. Post-harvest losses occur between harvest and the moment of human consumption. They include on-farm losses, such as when grain is threshed, winnowed, and dried, as well as losses along the chain during transportation, storage, and processing. Use of traditional grain storage facilities such as cribs, improved rhombus, and brick bins are ineffective against mold and insects already present in the grain before storage. While plastic bins reduce insect pests’ infestation, Purdue Improved crop storage bags and wooden silo were proved to be a viable management tool for preventing aflatoxin accumulation in storage and moisture migration. The metal silo still remains an effective grain storage technology for reducing post-harvest insect and pathogen losses if the challenges of moisture and temperature can be adequately managed. An effective grain storage technology would be the ones that can sustain quality of grain stored for a long period (≥5 years), durable, cost-effective, and be managed scientifically, possibly by computer-aided grain management system.

The study investigated the potentials of date fruit as sweetening agent in bread and determined micronutrient composition, antioxidant properties and inhibition of diabetic related enzymes such as the alpha amylase and glucosidase. The fibre and ash contents of the samples increased with the addition of date fruit. The phosphorous, calcium, potassium, iron and magnesium contents of the bread sweetened with date fruit pulp were higher when compared to the bread samples that contained granulated sugar. Bread samples that contained date fruit exhibited greater DPPH radical scavenging activities, metal chelating activities, FRAP and possessed higher inhibition against α-amylase and glucosidase when compared with bead that contained granulated sugar. The results also showed greater antioxidant and enzyme inhibitory activities in the bread sweetened with dry date fruits that the wet date fruits. The sensory results showed that bread sweetened with granulated sugar and the date fruits were not significantly different from one another. The overall results showed date fruit has dual potentials in bread, as sweetener and as ingredient in enhancing nutritional qualities of bread.

In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determined in the samples of corn oil taken from consecutive stages of chemically refining. Also, the content of elements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductively-coupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fatty acidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12, 10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between 30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages. While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, very low amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected in bleached corn oil. The total trans fatty acid content little more increased in the last stage of the chemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It was clearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantly at the end of the chemically refining process. Although Cd, Co and Zn elements were determined in crude corn oil, these elements were not detected in the refined corn oil. The results obtained showed that the chemically refining process effected some of the quality properties of corn oil and especially the changes in the element contents.

A field-based experiment was carried out in Rukum (East), Nepal, from February to June 2020, to assess the effect of different pre-sowing treatments on germination of Persian walnut. The experiment was carried out in a randomized complete block design with six treatments and four replications. The treatments included hot water treatment, chilling stratification only, cracking + Gibberellic acid (500ppm) followed by chilling stratification, cracking + Gibberellic acid (750ppm) followed by chilling stratification, Gibberellic acid (500ppm) + chilling stratification and Gibberellic acid (750ppm) + chilling stratification. The minimum days for germination (15.75 days) and highest germination (53.25%) were obtained when the combination of cracking with GA3 @ 750 ppm along with chilling stratification was done. The maximum shoot length (34.83 cm) was observed in the combination of cracking with GA3 @ 500 ppm followed by stratification but statistically similar shoot length (34.63 cm) was observed when cracking, application of GA3 @ 750 ppm followed by stratification was done. Cracking, treatment with GA3 @ 500 ppm followed by chilling stratification resulted in the highest shoot fresh weight (11.93 gm) and root fresh weight (10.77 gm) compared to the other treatments used. Thus, cracking along with treatment by GA3 @ 750 ppm followed by chilling stratification could be suggested to the walnut growers for better germination and a better morphological and physiological status of the rootstocks/seedlings.

Son yıllarda dünyada olduğu gibi Türkiye’de de tüketicilerin fonksiyonel ürünlerin talebinde artış yaşanmaktadır. Günümüzde sağlıklı bir yaşam sürdürmek ve artan sağlık problemlerini önlemek için tüketiciler fonksiyonel ürünlere yönelmektedirler. Bu çalışmanın amacı, Çukurova Üniversitesi öğrencilerinin fonksiyonel ürünlere yönelik bilgi düzeyleri, tutumları ve tüketim eğilimlerini tespit etmektir. Bu amaçla, Çukurova Üniversitesi öğrencilerinden 103’ü ile anket çalışması yapılmıştır. Araştırma sonuçlarına göre, ankete katılanların %70,87’sinin fonksiyonel gıda kavramını daha önce hiç duymamış olmakla birlikte bu ürünleri tükettikleri belirlenmiştir. Katılımcıların özellikle mineral bakımından zengin içecekleri (%58,25) ve bitki çaylarını (%48,54) düzenli olarak kullandıkları tespit edilmiştir. Ayrıca, ankete katılanların büyük bir bölümü (%65,00) fonksiyonel gıdaların insan sağlığını olumlu yönde etkilediğini düşünürken, fonksiyonel gıdaların, sağlık açısından potansiyel faydaları, öğrencilerin söz konusu gıdalara yönelik algı ve tutumlarını belirleyen en önemli faktör olarak belirlenmiştir.

Chromosome line and characterization of nine Turkish alfalfa (Medicago sativa L.) lines were investigated using karyological techniques in this study. Root tips were obtained from germinated alfalfa seeds in petri dishes at room temperature (25°C) for visualizing somatic chromosomes. The chromosome numbers of nine alfalfa lines were determined as 2n=4x=32. The karyotype formula of 2n=32= 30m+ 2sm (30 median + 2 submedian) were noted for Line 1, 2and 3. Whereas, Line 4, 6, 8, 9 showed the karyotype formula of 2n=32=32m (32 median). The karyotype formula of Line 5 and 7 were 2n=32=28m+4sm (28 median + 4 submedian). Satellite chromosome pairs were observed from Line 5. The results of the karyotype asymmetry index analysis showed that intrachromosomal asymmetry is higher than interchromosomal asymmetry in the karyotypes of alfalfa lines.

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

The objective of this study was to evaluate the physical, bioactive and textural properties of oleaster fruits grown in different locations of Turkey. The oleaster fruits were obtained from Aksaray, Niğde and İzmir cities and their crumb and crust parts were analyzed individually and freshly. In terms of color, the crust and crumb of oleaster fruits from İzmir had the darkest color with L* values of 46.81 ± 4.06 and 78.91 ± 4.97 among all tested fruits from different locations, respectively. Total of phenolic (TP), flavonoid (TF) and tannin (TT) content (C) and as well antioxidant activities (AA) of oleaster fruits were determined for the crust and crumb of oleaster fruits. The highest TPC (22.30±1.75 mg gallic acid equivalent/g DM), TFC (16.24±1.49 mg catechin equivalent/g DM) and AA (14.05±0.55 μmol trolox equivalent/g DM) by DPPH were found in the crust of Aksaray oleaster fruits. In addition, the crumb of Aksaray oleaster fruit had the highest TPC (16.44±1.67 mg gallic acid equivalent/g DM) among the crumbs of oleaster fruits from different locations. Furthermore, there was no significant difference among the texture of crust and crumb of oleaster fruits obtained from different locations. Results showed the growing location of oleaster fruits had a significant influence on the physical and bioactive properties of fruits. Also, this study indicated that oleaster fruits were rich in bioactive compounds; therefore, they could be incorporated into foods to design functional foods.

Lettuce (Lactuca sativa L.) and African catfish (Clarias gariepinus) were preferred to grow in aquaponics due to their high and fast productivity growth. However, limited research was conducted on the impact on different inorganic substrates’ growth performance in aquaponics. In this study, lettuce’s growth performance was determined in four different kinds of inorganic substrates in Nutrient Film Technique (NFT) aquaponics by measuring final weight, daily growth rate, stem diameter, plant and root lengths, leaf number per plant and shoot/root ratio. Polyester fiber, rock wool, zeolite, and gravel were used as inorganic substrate materials. A constant flow rate of 0.3 L/min was maintained using with a submersible pump motor. At the end of the study, the African catfish’s feed conversion ratio was estimated to be 0.66, while the specific growth rate (SGR) was 2.3%. Total lettuce yields for polyester fiber, rock wool, zeolite and gravel were obtained as 5.072,22 kg/m2, 4.934,03 kg/m2, 6.067 kg/m2, and 5.382,64 kg/m2 respectively. There were statistically significant differences for daily growth rate between the inorganic substrates that the significantly highest values were recorded in the zeolite. The results revealed that initial plant length and shoot/root ratio were the significant factors on the growth performance for lettuce in aquaponic system tested. The best lettuce yield performance was observed in zeolite substrate but, economically available option was found as gravel for hydroponic troughs.