In this study, pectin was extracted by acid extraction method from pomegranate peel. The temperature, time and particle size which affected pectin yield were optimized using response surface method. As a result of optimization, optimum conditions for pectin extraction from pomegranate peel were determined as 468-568 µm for particle size, 82°C for temperature and 47,5 minutes for extraction time. After the extraction at optimum conditions pectin yield was found to be 25,96%. In addition, pectin that was produced had equivalent weight of 488,01 mg, methoxyl content of 5,74%, the degree of esterification of 47,43%and anhydrogalacturonic acid content of 68,64%. The results showed that the obtained pectin was low methoxyl pectin.

This trial was realized in the greenhouses of Uludag University Yenisehir Vocational School between 2009 and 2010 to investigate effects of water deficit on yield and quality parameters of pepper during four crop growth stages. In this study, fourteen irrigation treatments in four growth periods (vegetative, flowering, yield formation and ripening) of pepper (Capsicum annuum l. Demre) were constituted and the yield and quality parameters found from these treatments were evaluated. The layout of the experiment was a completely randomized block design with three replications for each of the fourteen irrigation treatments tested. According to the content of the treatments, the irrigation amount water applied to the plants varied between 0 and 744 mm in the first year, and between 0 and 750 mm in the second year. Water consumption of pepper in the first year ranged between 320 and 760 mm and in the second year ranged between 330 and 770 mm. Yield, fruit weight, diameter, length and dry matter ratio were determined statistically significant. In 2009 and 2010 years, the maximum yield were found as 26.2 t ha-1 and 27.8 t ha-1 in V100F100Y100R100 treatments, while the minimum yield were found as 0.2 t ha-1 and 0.3 ha-1 in the V0F0Y0R0 treatments, respectively. Water- yield relationship factors (ky) in 2009 and 2010 years were found as 1.29 and 1.24, respectively. The maximum WUE and IWUE values were obtained from vegetative and ripening periods. Vegetative and ripening periods may be suggested as the maximum efficient irrigation periods for the pepper applied with drip irrigation under unheated greenhouse conditions.

Bu çalışmada makarnalık buğday çeşitlerinde (Levante, Zenit, Yelken 2000, Dumlupınar, Eminbey, Altın, Ç-1252, ve Kızıltan-91) azot dozlarının verim ve kalite özelliklerine etkisi incelenmiştir. Araştırma 2010–2012 yetiştirme sezonunda Isparta ekolojik koşullarında 0, 5, 10 ve 15 kg/da N dozları kullanılarak yürütülmüştür. Çalışma tesadüf blokları deneme deseninde, faktöriyel düzenlemede üç tekerrürlü yürütülmüştür. Fosforun tamamı (6 kg/da P2O5) ve azotun yarısı ekimle birlikte, azotun diğer yarısı kardeşlenme döneminde verilmiştir. İki yılık araştırma sonucunda, azot dozlarının incelenen tüm özelliklere (m2’de başak sayısı, tane verimi, 1000 tane ağırlığı, hektolitre ağırlığı, camsılık ve protein oranı) önemli etkisinin olduğu belirlenmiştir. Ancak azotlu gübrelemenin etkisi çeşitlere göre önemli farklılık göstermiştir. Genel olarak azot miktarının 10 kg/da üzerine çıkarılması, 1000 tane ağırlığı hariç diğer özelliklerde istatistiksel olarak önemli bir artış meydana getirmemiştir. Sonuç olarak, tane verimi ve kalite özellikleri dikkate alındığında, 10 kg/da N dozu ve Çeşit-1252, Altın, Kızıltan-91 ve Dumlupınar çeşitlerinin Isparta koşullarında yetiştiriciliği tavsiye edilebilir.

This study was conducted with aim to investigate the effects of Isatis tinctoria leaves extract on growth performance, pigmentation and protection against Aeromonas hydrophila of Pseudotropheus acei. Five diets were prepared by adding four different ratios fish woad extraction (Woad: W1: 1%, W1.5: 1.5 %, W2: 2 %, W2.5: 2.5% and C: control diet 0 %). Three replicates were conducted for each treatment. One hundred twenty fish and 15 tanks (80 x 30 x 80 cm) were used in recirculating system. In the end of 90 days, there were no differences in terms of weight gain, FCR and SGR of Pseudotropheus acei feed with diets added with different levels of Isatis tinctoria extraction compare to control group. Isatis tinctoria extract was not found effect on survival rates in Pseudotropheus acei after A. hydrophila infection. However, there were no differences on pigmentation of Pseudotropheus acei. Isatis tinctoria extract administration did not provide protection against Aeromonas hydrophila infection.

The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of homogenization in food products. Various technologies are currently being used for the drying of cheese and efforts are still being made to develop new methods. Freeze drying is a highly preferred technique for the production of dried cheese due to high quality of the final product. Instant removal of water and low process temperatures ensure an effective prevention of chemical and microbial deterioration. In this study, White, Kashar and Tulum cheeses were dried by freeze-drying method. Physicochemical analyses were carried out on the first day in order to determine the initial quality of cheese samples. The moisture and salt content were highest in White cheese, titratable acidity and fat content were highest in Tulum Cheese. Freze dried cheese samples were stored in room conditions for 6 months and changes in microbial populations such as mesophilic aerobic bacteria, yeast and moulds, lactic acid bacteria, Staphylococci spp. and coliform group bacteria were determined. The results showed that Tulum Cheese contained highest microbial counts in general. The number of bacteria was 7.71±0.10 log cfu/g in Tulum Cheese, 5.70±0.07 log cfu/g in White cheese. Total counts of yeasts and molds were 7.37±0.06 log cfu/g for Tulum cheese and 4.92±0.07 log cfu/g for Kashar Cheese. Statistical analysis was performedby using Minitab Statistical Package Program to evaluate the results of microbiological analysis on dried cheese samples.

South Anatolian Red (SAR) and Native Southern Yellow (NSY) cattle are commonly reared in the southern region of Turkey. Although physical characteristics of these significant races that are under protection are similar, it is determined in various studies that they have different racial characteristics. The goal of this study is to evaluate lactation characteristics of two different breeds in the same region. It is observed that NSY milk has higher dry matter (%), fat (%), protein (%), lactose (%), total saturated and unsaturated fatty acids (g 100g-1) ratios than SAR milk. In the study, eight volatiles (indoles, ketones, terpenes, aromatic hydrocarbons, esters, carboxylic acids, aldehydes, alcohols) of the cattle types are researched and analyzed and they are compared during lactation periods. At the end of lactation, esters and carboxylic acids increased in NSY milk, while ketones and aldehydes in SAR milk increased. It is seen that alcohols are the most abundant volatile components found in milk of cattle. On the other hand, it is observed that lactation stages, forage type and botanical diversity affect milk flavor and quality.

The aim of this study was to determine students' consumption behavior based on their awareness of food safety. Data were collected using survey method. Study sample consisted of 400 students of Ünye Faculty of Economics and Administrative Sciences, Ordu University, Turkey. Chi-square test was used to determine whether participants’ levels of awareness of food safety differed by socio-economic characteristics. One-way analysis of variance (ANOVA) was used to determine differences in mean scores among awareness groups (low, medium and high) in terms of reading the nutrition information on food labels, food purchasing venues to be reliable and factors affecting food purchase decisions. Results showed that expiry date was the most important factor in food purchase decisions, followed by dates of production and packaging. Participants’ levels of awareness of food safety significantly differed by the proportion of monthly income allocated to food and their preference for cheap foods containing GMO. Supermarkets were ranked the most reliable venues for safe food purchasing, followed by groceries and greengrocers. Results also showed that food purchase decisions of the low and medium awareness groups were mostly affected by their families while those of the high awareness group were mostly affected by their doctors. Results indicate that firstly parents' awareness should be raised about food safety and safe food consumption so that future generations can be more conscious of these issues. In addition, courses on these matters should be included in curricula, and seminars or workshops should be held to raise students' awareness of food safety.

Coffee is one of the most valuable cash crops in Rwanda. Coffee production in Rwanda stands high among three different export crops such as tea, pyrethrum, and was recently set as priority crop where more attention should be concentrated. This study estimates the impact of climate change and variation on coffee yield in Huye district, southern province of Rwanda. In this research both secondary and primary data were used and primary data were gathered from a random sample of 110 households in HUYE District. Coffee farmers were interviewed in August-September 2016 using structured questionnaires that were administered to household’s heads via person-interviews. Climate data (temperature and precipitation) were collected from the Rwanda Meteorological Station located in RUBONA Station. The results from climate change model has revealed that approximately 74% of change in the coffee production during the last 17 years was explained by climate factors jointly. The results indicate that coffee farms near Huye Mountain are highly vulnerable to precipitation variation like erosion during heavy rain in March through May and drought from June through August.

On-farm evaluation and demonstration of different field pea production packages (IFPP, LFPP and LFTP) was carried out for two cropping seasons across districts on seventeen sites in Northeastern Amhara region. The objectives of the experiment were to evaluate the performance of different field pea technologies and to demonstrate the package to the farmers and the extension personnel then to collect feedback from participants. The experiment was conducted by comparing improved variety with its full package along with the local variety under full package practice and farmers’ traditional practice. The agronomic, economic and farmers’ preference analysis clearly indicated that the improved technology is superior to the local variety under full package and farmers’ practice. The average mean grain yields of the improved practices (IFPP and LFPP) were 1901.7 and 1428.3 kgha-1in Dehana, while 1933.3 and 1520 kg ha-1 in Sekota district, respectively. Therefore, the improved field pea technology had a yield advantage of 33.2% and 91.8% respectively from the local cultivar under improved and farmers practice in Dehana. However, the improved technology had 27.2% and 94.6% yield advantage over the local with improved and farmers practice in Sekota, respectively. The marginal rate of return for improved technology in Dehana and Sekota districts was 857.2 and 1344.7%, respectively. Farmers perceived the higher yield potential of the improved technology as a result many of them showed great demand for improved field pea technology. So that pre-scaling up of the improved variety with its production package is recommended to similar agro ecologies.

Aim of the study to analyse the competitiveness of Turkish olive oil sector. For this purpose, leading countries was selected according to their shares in the world olive oil export and evaluated with Revealed Comparative Advantage and Vollrath indexes which are commonly used to measure competitiveness. Based on index results, it was found that Turkey has Revealed Comparative Advantage and Relative Competitive Advantage over Morocco and only Relative Competitive Advantage over Portugal. Except for Morocco and Portugal, international competitiveness of Turkey was found significantly lower than other selected countries. It was concluded that competitiveness of Turkey should be increased by increase quality, supporting producers’ organisations and sustainability in production.