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GİRESUN KALİTE ORGANİK VE KONVANSİYONEL TOMBUL FINDIKLARIN MEYVE KALİTESİ İLE GEOMETRİK VE RENK ÖZELLİKLERİNİN BELİRLENMESİ

Yıl 2023, Cilt: 11 Sayı: 3, 916 - 924, 28.09.2023
https://doi.org/10.21923/jesd.1110489

Öz

Bu çalışma organik ve konvansiyonel yöntemlerle yetiştirilen Giresun Kalite Tombul fındık çeşidinin meyve, fiziksel ve renk özelliklerinin belirlenmesi ve karşılaştırılması amacıyla yapılmıştır. Bu amaçla fındıkların meyve ve içlerinin uzunluğu, genişliği, kalınlığı, şekil indeksi, büyüklüğü (Dg), yuvarlaklığı (Փ), yüzey alanı (S), hacmi (V), iç oranı ve beyazlama oranı gibi fiziksel özelliklerinin yanı sıra L*, a*, b*, hue, kroma gibi renk özellikleri incelenmiş ve renk skalası oluşturulmuştur. Çalışma sonuçlarına göre organik fındıkların randıman (organik: %55.68, konvansiyonel: %54.26) ve beyazlama oranlarının (organik: %96.00, konvansiyonel: %90.00) konvansiyonele kıyasla daha yüksek olması dışında diğer fiziksel özelliklerde farklılıklar istatistiksel olarak anlamlı bulunmamıştır. İç fındık ve unlarında üretim yöntemleri arasında renk özellikleri açısından farklılık görülmezken, organik fındıkların kabuklarının biraz daha parlak ve yoğun bir renge sahip olduğu görülmüştür. Sonuç olarak tüketici algısı ve market değeri üzerinde önemli etkisi olan meyve boyutları ve renk değerlerine, organik ve konvansiyonel üretim yöntemlerinin önemli bir etkisinin olmadığı ve organik üretilen fındığın incelenen özellikler açısından konvansiyonel üretime kıyasla kalite kaybı yaşamadığı sonucuna varılmıştır.

Destekleyen Kurum

Giresun Üniversitesi

Proje Numarası

FEN-BAP-A-250221-15

Kaynakça

  • Alasalvar, C., Shahidi, F., Liyanapathirana, C., M. ve Ohshima, T., 2003. Turkish Tombul hazelnut (Corylus avellane L.): 1. compositional chracteristics. Journal of Agricultural and Food Chemistry 51: 3790-3796. https://doi.org/10.1021/jf0212385
  • Alasalvar, C., Pelvan, E. ve Topal, B., 2010. Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). International Journal of Food Sciences and Nutrition 61(6): 630-642. http://dx.doi.org/10.3109/09637481003691820
  • Aydin, C., 2002. Physical properties of hazel nuts. Biosystems Engineering 82 (3): 297-303 doi:10.1006/bioe.2002.0065
  • Ayfer, M., Uzun, A. ve Baş, F., 1986. Türk fındık çeşitleri, Karadeniz Bölgesi Fındık İhracatçıları Birliği Yayınları. 95s. Ankara.
  • Balta, M. F., Yarılgaç, T., Aşkın, M. A., Kuçuk, M., Balta, F. ve Özrenk, K. 2006. Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey. Journal of Food Composition and Analysis 19: 681-686. doi:10.1016/j.jfca.2005.10.007
  • Balık, H., Kayalak Balık, S. ve Okay, A. 2015. Yeni Fındık Çeşitleri (Okay 28 ve Giresun Melezi). Harran Tarım ve Gıda Bilimleri Dergisi, 19 (2): 104-109.
  • Bostan, S. Z. ve Koç Güler, S., 2016. Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe 45: 41-53.
  • Crecente-Campo, J., Nunes-Damaceno, M., Romero-Rodriguez, M. A. ve Vazquez-Oderiz, M. L., 2012. Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria x ananassa Duch, cv Selva). Journal of Food Composition and Analysis 28: 23-30 http://dx.doi.org/10.1016/j.jfca.2012.07.004
  • Delprete, C. ve Sesana, R., 2014. Mechanical characterization of kernel and shell of hazelnuts: proposal of an experimental procedure. Journal of Food Engineering 124: 28–34. http://dx.doi.org/10.1016/j.jfoodeng.2013.09.027
  • Ercisli, S., Ozturk, I., Kara, M., Kalkan, F., Seker, H., Duyar, O. ve Erturk, Y., 2011. Physical properties of hazelnuts. International Agropysics 25: 115-121.
  • Ercoşkun, D. T., 2009. Bazı işlenmiş fındık ürünlerinin raf ömrü üzerine Araştırmalar. Doktora tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü. Ankara, 205s.
  • European Food Safety Authority, 2011. Scientific Opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil (ID 741, 1129, 1130, 1305, 1407) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), Article 2032. https://doi.org/10.2903/j.efsa.2011.2032
  • Evren, S., 2011. Naturel fındık ununun depolama stabilitesi, Doktora tezi. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Samsun, 136 s.
  • FAO, 2022. Food and Agriculture Organization of the United Nations, FAO Statistics Division. Erişim tarihi 24 Mart 2023. www. faostat.fao.org
  • Ferrão, A. C., Guiné, R. P .F., Ramalhosa, E., Lopes, A., Rodrigues, C., Martins, H., Gonçalves, R. ve Correia, P. M. R., 2021. Chemical and physical Properties of some hazelnut varieties grown in Portugal. Agronomy, 11: 1476. https:// doi.org/10.3390/agronomy11081476
  • FIBL ve IFOAM, The World of Organic Agriculture Statitics and Emerging Trend, 2023. Erişim tarihi 24 Nisan 2023, from chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.fibl.org/fileadmin/documents/shop/1254-organic-world-2023.pdf
  • Patras, A., 2019. Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry 275: 539–548. https://doi.org/10.1016/j.foodchem.2018.09.100
  • Karaosmanoğlu, H. ve Üstün, N. Ş., 2017. Organik ve konvansiyonel fındıkların (Corylus avellana L.) bazı fiziksel özellikleri. Akademik Gıda 15: 377-385. https://doi.org/10.24323/ akademik-gida.370107
  • Karaosmanoğlu, H. ve Üstün, N.Ş., 2019. Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites. 70(1): e288 https://doi.org/10.3989/gya.0463181
  • Karaosmanoğlu, H. ve Üstün, N. Ş., 2021. Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi 10(1): 11-18 DOI: http://dx.doi.org/10.29278/azd.749983
  • Karaosmanoğlu, H. ve Üstün, N. Ş., 2022. Proximate, mineral composition, color properties of organic and conventional grown hazelnuts (Corylus avellana L.). Erwerbs-Obstbau (in press). https://doi.org/10.1007/s10341-021-00634-x
  • Koç Güler, S., Bostan, S. Z. ve Çon, A. H., 2017. Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biology and Technology 123: 12-21. https://doi.org/10.1016/j.postharvbio.2016.08.007
  • Lombardo, S., Pandino, G. ve Mauromicale, G., 2012. Nutritional and sensory characteristics of early potato cultivars under organic and conventional cultivation systems. Food Chemistry 133: 1249-1254. https://doi.org/10.1016/j.foodchem.2011.10.005
  • Maggio, A., Pascale, S. D., Paradiso, R. ve Barbieri, G., 2013. Quality and nutritional value of vegetables from organicand conventional farming. Scientia Horticulturae 164: 532–539. http://dx.doi.org/10.1016/j.scienta.2013.10.005
  • Marzocchi, S., Pasini, F., Verardo, V., Ciemniewska-Zytkiewicz, H., Caboni, M.F. ve Romani, S., 2017. Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski). LWT - Food Science and Technology 77: 440-448 http://dx.doi.org/10.1016/j.lwt.2016.11.068
  • Mexis, S. F. ve Kontominas M. G., 2009. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry 78: 407–413. doi:10.1016/j.radphyschem.2009.03.008
  • Milošević, T. ve Milošević, N., 2017. Determination of size and shape features of hazelnuts using multivariate analysis. Acta Scientiarum Polonorum Hortorum Cultus 16(5): 49–61. DOI: 10.24326/asphc.2017.5.6
  • Murathan, Z. T., Kaya, A., Erbil, N., Arslan, M., Dıraz, E. ve Karaman Ş., 2020. Comparison of bioactive components, antimicrobial and antimutagenic features of organically and conventionally grown almond hulls. Erwerbs-Obstbau 62: 463-472 https://doi.org/10.1007/s10341-020-00525-7
  • Nunes-Damaceno, M., Muñoz-Ferreiro, N., Romero-Rodríguez, M. A. ve Vázquez-Odériz M. L., 2013. A comparison of kiwi fruit from conventional, integrated and organic production systems. LWT- Food Science and Technology 54: 291-297. http://dx.doi.org/10.1016/j.lwt.2013.05.002
  • Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C. F. R., Bento, A., Estevinho, L. ve Pereira, J. A., 2008. Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food and Chemical Toxicology 46: 1801–1807. https://doi.org/10.1016/j.fct.2008.01.026
  • Ozdemir, F. ve Akinci, I., 2004. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering 63: 341–347. doi:10.1016/j.jfoodeng.2003.08.006
  • Özçelik, M. M., Duman, B. ve Özkan, G., 2022. Organik pekmezlerden jeli şeker üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2): 371-379. DOI: 10.21923/jesd.1005198
  • Özdemir, M., Seyhan, F. G., Bakan, A. K., İlter, S., Özay, G. ve Devres, O., 2001. Analysis of internal browning of roasted hazelnuts. Food Chemistry 73: 191-196. PII:S0308-8146(00)00273-9
  • Özdemir, M., ve Devres, O., 2000. Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering 44: 31-38. PII:S0260-8774(99)00162-4
  • Reche, J., Hernandez, F., Almansa, M. S., Carbonell-Barrachina, A. A., Legua, P. ve Amoros, A., 2019. Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit. LWT - Food Science and Technology 99: 438-444. https://doi.org/10.1016/j.lwt.2018.10.012
  • Samman, S., Chow, J. W. Y., Foster, M. J., Ahmad, Z. I., Phuyal, J. L. ve Petocz, P., 2008. Fatty acid composition of edible oils derived from certified organic and conventional agricultural methods. Food Chemistry 109: 670-674. https://doi.org/10.1016/j.foodchem.2007.12.067
  • Soares, D. J., Vasconcelos, P. H. M., Camelo, A. L. M., Longhinotti, E., Sousa, P. H. M. ve Figueiredo, R. W., 2013. Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing. Food Science and Technology 33(2): 265-270. https://doi.org/10.1590/S0101-20612013005000050
  • Şimşek, A., 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering 78: 1361-1370. doi:10.1016/j.jfoodeng.2006.01.008
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DETERMINATION OF NUT QUALITY, GEOMETRIC AND COLOR CHARACTERISTICS OF GIRESUN QUALITY ORGANİC AND CONVENTIONAL TOMBUL HAZELNUTS

Yıl 2023, Cilt: 11 Sayı: 3, 916 - 924, 28.09.2023
https://doi.org/10.21923/jesd.1110489

Öz

This study was carried out to determine and compare the nut, physical and color characteristics of Giresun Quality Tombul hazelnut cultivar grown by organic and conventional methods. For this purpose, besides the physical properties such as the length, width, thickness, shape index, geometric mean diameter (Dg), sphericity (Փ), surface area (S), volume (V), kernel percentage, bleaching rates of the fruit and kernels of hazelnuts, such as L*, a*, b*, hue, chroma, etc. color properties were examined and a color scale was created. According to the results of the study, there was no statistically significant difference in other physical properties apart from the fact that the kernel percentage (organic: %55.68, conventional: %54.26) and bleaching rates (organic: %96.00, conventional: %90.00) of organic hazelnuts were higher than those of conventional hazelnuts. While there was no difference in terms of color characteristics between the production methods of hazelnut kernels and flour, it was observed that the shells of organic hazelnuts had a slightly brighter and more intense color. As a result, it has been seen that organic and conventional production methods do not have a significant effect on nut sizes and color values, which have a significant effect on consumer perception and market value. It was concluded that organically produced hazelnuts did not experience quality loss compared to conventional production in terms of the examined properties.

Proje Numarası

FEN-BAP-A-250221-15

Kaynakça

  • Alasalvar, C., Shahidi, F., Liyanapathirana, C., M. ve Ohshima, T., 2003. Turkish Tombul hazelnut (Corylus avellane L.): 1. compositional chracteristics. Journal of Agricultural and Food Chemistry 51: 3790-3796. https://doi.org/10.1021/jf0212385
  • Alasalvar, C., Pelvan, E. ve Topal, B., 2010. Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). International Journal of Food Sciences and Nutrition 61(6): 630-642. http://dx.doi.org/10.3109/09637481003691820
  • Aydin, C., 2002. Physical properties of hazel nuts. Biosystems Engineering 82 (3): 297-303 doi:10.1006/bioe.2002.0065
  • Ayfer, M., Uzun, A. ve Baş, F., 1986. Türk fındık çeşitleri, Karadeniz Bölgesi Fındık İhracatçıları Birliği Yayınları. 95s. Ankara.
  • Balta, M. F., Yarılgaç, T., Aşkın, M. A., Kuçuk, M., Balta, F. ve Özrenk, K. 2006. Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey. Journal of Food Composition and Analysis 19: 681-686. doi:10.1016/j.jfca.2005.10.007
  • Balık, H., Kayalak Balık, S. ve Okay, A. 2015. Yeni Fındık Çeşitleri (Okay 28 ve Giresun Melezi). Harran Tarım ve Gıda Bilimleri Dergisi, 19 (2): 104-109.
  • Bostan, S. Z. ve Koç Güler, S., 2016. Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe 45: 41-53.
  • Crecente-Campo, J., Nunes-Damaceno, M., Romero-Rodriguez, M. A. ve Vazquez-Oderiz, M. L., 2012. Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria x ananassa Duch, cv Selva). Journal of Food Composition and Analysis 28: 23-30 http://dx.doi.org/10.1016/j.jfca.2012.07.004
  • Delprete, C. ve Sesana, R., 2014. Mechanical characterization of kernel and shell of hazelnuts: proposal of an experimental procedure. Journal of Food Engineering 124: 28–34. http://dx.doi.org/10.1016/j.jfoodeng.2013.09.027
  • Ercisli, S., Ozturk, I., Kara, M., Kalkan, F., Seker, H., Duyar, O. ve Erturk, Y., 2011. Physical properties of hazelnuts. International Agropysics 25: 115-121.
  • Ercoşkun, D. T., 2009. Bazı işlenmiş fındık ürünlerinin raf ömrü üzerine Araştırmalar. Doktora tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü. Ankara, 205s.
  • European Food Safety Authority, 2011. Scientific Opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil (ID 741, 1129, 1130, 1305, 1407) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), Article 2032. https://doi.org/10.2903/j.efsa.2011.2032
  • Evren, S., 2011. Naturel fındık ununun depolama stabilitesi, Doktora tezi. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Samsun, 136 s.
  • FAO, 2022. Food and Agriculture Organization of the United Nations, FAO Statistics Division. Erişim tarihi 24 Mart 2023. www. faostat.fao.org
  • Ferrão, A. C., Guiné, R. P .F., Ramalhosa, E., Lopes, A., Rodrigues, C., Martins, H., Gonçalves, R. ve Correia, P. M. R., 2021. Chemical and physical Properties of some hazelnut varieties grown in Portugal. Agronomy, 11: 1476. https:// doi.org/10.3390/agronomy11081476
  • FIBL ve IFOAM, The World of Organic Agriculture Statitics and Emerging Trend, 2023. Erişim tarihi 24 Nisan 2023, from chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.fibl.org/fileadmin/documents/shop/1254-organic-world-2023.pdf
  • Patras, A., 2019. Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry 275: 539–548. https://doi.org/10.1016/j.foodchem.2018.09.100
  • Karaosmanoğlu, H. ve Üstün, N. Ş., 2017. Organik ve konvansiyonel fındıkların (Corylus avellana L.) bazı fiziksel özellikleri. Akademik Gıda 15: 377-385. https://doi.org/10.24323/ akademik-gida.370107
  • Karaosmanoğlu, H. ve Üstün, N.Ş., 2019. Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites. 70(1): e288 https://doi.org/10.3989/gya.0463181
  • Karaosmanoğlu, H. ve Üstün, N. Ş., 2021. Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi 10(1): 11-18 DOI: http://dx.doi.org/10.29278/azd.749983
  • Karaosmanoğlu, H. ve Üstün, N. Ş., 2022. Proximate, mineral composition, color properties of organic and conventional grown hazelnuts (Corylus avellana L.). Erwerbs-Obstbau (in press). https://doi.org/10.1007/s10341-021-00634-x
  • Koç Güler, S., Bostan, S. Z. ve Çon, A. H., 2017. Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biology and Technology 123: 12-21. https://doi.org/10.1016/j.postharvbio.2016.08.007
  • Lombardo, S., Pandino, G. ve Mauromicale, G., 2012. Nutritional and sensory characteristics of early potato cultivars under organic and conventional cultivation systems. Food Chemistry 133: 1249-1254. https://doi.org/10.1016/j.foodchem.2011.10.005
  • Maggio, A., Pascale, S. D., Paradiso, R. ve Barbieri, G., 2013. Quality and nutritional value of vegetables from organicand conventional farming. Scientia Horticulturae 164: 532–539. http://dx.doi.org/10.1016/j.scienta.2013.10.005
  • Marzocchi, S., Pasini, F., Verardo, V., Ciemniewska-Zytkiewicz, H., Caboni, M.F. ve Romani, S., 2017. Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski). LWT - Food Science and Technology 77: 440-448 http://dx.doi.org/10.1016/j.lwt.2016.11.068
  • Mexis, S. F. ve Kontominas M. G., 2009. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry 78: 407–413. doi:10.1016/j.radphyschem.2009.03.008
  • Milošević, T. ve Milošević, N., 2017. Determination of size and shape features of hazelnuts using multivariate analysis. Acta Scientiarum Polonorum Hortorum Cultus 16(5): 49–61. DOI: 10.24326/asphc.2017.5.6
  • Murathan, Z. T., Kaya, A., Erbil, N., Arslan, M., Dıraz, E. ve Karaman Ş., 2020. Comparison of bioactive components, antimicrobial and antimutagenic features of organically and conventionally grown almond hulls. Erwerbs-Obstbau 62: 463-472 https://doi.org/10.1007/s10341-020-00525-7
  • Nunes-Damaceno, M., Muñoz-Ferreiro, N., Romero-Rodríguez, M. A. ve Vázquez-Odériz M. L., 2013. A comparison of kiwi fruit from conventional, integrated and organic production systems. LWT- Food Science and Technology 54: 291-297. http://dx.doi.org/10.1016/j.lwt.2013.05.002
  • Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C. F. R., Bento, A., Estevinho, L. ve Pereira, J. A., 2008. Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food and Chemical Toxicology 46: 1801–1807. https://doi.org/10.1016/j.fct.2008.01.026
  • Ozdemir, F. ve Akinci, I., 2004. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering 63: 341–347. doi:10.1016/j.jfoodeng.2003.08.006
  • Özçelik, M. M., Duman, B. ve Özkan, G., 2022. Organik pekmezlerden jeli şeker üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2): 371-379. DOI: 10.21923/jesd.1005198
  • Özdemir, M., Seyhan, F. G., Bakan, A. K., İlter, S., Özay, G. ve Devres, O., 2001. Analysis of internal browning of roasted hazelnuts. Food Chemistry 73: 191-196. PII:S0308-8146(00)00273-9
  • Özdemir, M., ve Devres, O., 2000. Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering 44: 31-38. PII:S0260-8774(99)00162-4
  • Reche, J., Hernandez, F., Almansa, M. S., Carbonell-Barrachina, A. A., Legua, P. ve Amoros, A., 2019. Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit. LWT - Food Science and Technology 99: 438-444. https://doi.org/10.1016/j.lwt.2018.10.012
  • Samman, S., Chow, J. W. Y., Foster, M. J., Ahmad, Z. I., Phuyal, J. L. ve Petocz, P., 2008. Fatty acid composition of edible oils derived from certified organic and conventional agricultural methods. Food Chemistry 109: 670-674. https://doi.org/10.1016/j.foodchem.2007.12.067
  • Soares, D. J., Vasconcelos, P. H. M., Camelo, A. L. M., Longhinotti, E., Sousa, P. H. M. ve Figueiredo, R. W., 2013. Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing. Food Science and Technology 33(2): 265-270. https://doi.org/10.1590/S0101-20612013005000050
  • Şimşek, A., 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering 78: 1361-1370. doi:10.1016/j.jfoodeng.2006.01.008
  • TOB, 2022. Türkiye Cumhuriyeti Tarım ve Orman Bakanlığı, https://www.tarimorman.gov.tr/Konular/Bitkisel-Uretim/Organik-Tarim/Istatistikler. (Erişim tarihi: 24.04.2023)
  • TTSM, 2023. Türkiye Tohumluk Tescil ve Sertifikasyon Merkezi Müdürlüğü, Milli Çeşit Listesi (Erişim tarihi: 24.04.2023). https://www.tarimorman.gov.tr/BUGEM/TTSM/Sayfalar/Detay.aspx?SayfaId=85
  • Tunç Dede, Ö., 2019. Potential use of hazelnut processing plant wastes as a sorbent for the simultaneous removal of multi-elements from water . Mühendislik Bilimleri ve Tasarım Dergisi, 7(2): 301-312. DOI: 10.21923/jesd.486065
  • Turan, A., 2019. Kurutma yöntemlerinin fındığın fiziksel özellikleri üzerine etkisi. Anadolu Tarım Bilimleri Dergisi, 34(3): 296-303. doi: 10.7161/ omuanajas.536346
  • Unluturk, S., Unluturk, M. S., Pazir, F., Kuscu, A., 2011. Process neural network method: case study I: discrimination of sweet red peppers prepared by different methods. EURASIP Journal on Advances in Signal Processing 2011:1-8. doi:10.1155/2011/290950
  • Unluturk, S., Unluturk, M. S., Pazir, F., Kuscu, A. 2014. Discrimination of bio-crystallogram images using neural networks. Neural Computing and Applications, 24:1221-1228. DOI: 10.1007/s00521-013-1346-6
  • Yao, Q. ve Mehlenbacher, S. A., 2000. Heritability, variance components and correlation of morphological and phenological traits in hazelnut. Plant Breeding 119: 369–381. doi:10.1046/j.1439-0523.2000.00524.x.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri \ Research Articles
Yazarlar

Hasan Karaosmanoğlu 0000-0002-4652-9861

Proje Numarası FEN-BAP-A-250221-15
Yayımlanma Tarihi 28 Eylül 2023
Gönderilme Tarihi 28 Nisan 2022
Kabul Tarihi 4 Mayıs 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 11 Sayı: 3

Kaynak Göster

APA Karaosmanoğlu, H. (2023). GİRESUN KALİTE ORGANİK VE KONVANSİYONEL TOMBUL FINDIKLARIN MEYVE KALİTESİ İLE GEOMETRİK VE RENK ÖZELLİKLERİNİN BELİRLENMESİ. Mühendislik Bilimleri Ve Tasarım Dergisi, 11(3), 916-924. https://doi.org/10.21923/jesd.1110489