2014 Cilt 28 Sayı 1

Permanent URI for this collectionhttps://hdl.handle.net/11452/2216

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    An experience of peach orchard frost protection with upward-blowing wind machines in the east of Bursa, Turkey
    (Uludağ Üniversitesi, 2014-07-09) Vardar, Ali; Taşkın, Onur; Ziraat Fakültesi; Biyosistem Mühendisliği Bölümü
    Temperatures below Oº C during spring is a restrictive factor for the production in temperate zone for fruit species with early budbreak. Particularly in hilly terrains, cold air flows downhill towards the valleys, due to gravity force. The upward-blowing wind machines have been used to drain cold air from orchard expelling it upwards out of the plantation area, without disturbing existing atmospheric layers. This research investigates about the efficiency of upward-blowing wind machine in enhancing air temperature in the peach orchard. The experiment was conducted in the spring of 2013 in 10 da commercial peach orchard (40.26◦N; 29.60◦W; 240 m a.m.s.l.) on the east of Bursa, Turkey. Another key to protecting an orchard successfully from frost freeze damage is a good understanding of the meteorology. Therefore, the agricultural weather forecast maps of Turkey showing frost risk that are prepared by Turkish state meteorological service on a daily basis gave a heads-up for a light frost risk on research area. Temperature measurements were performed in the orchard and the system was run on the 17-18 April 2013 night. The minimum air temperature increased from 1.9 to 2.3o C with the highest increase closest to the upward-blowing wind machine. The temperature during this night in low peach orchard shows the influence of upward-blowing wind machine operation. Research has shown that upward-blowing wind machine is so effective under conditions of thermal inversions. Thus, a producer could provide temperature increment in peach orchard against frost damage.
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    Hurdle technology for shelf stable minimally processed potato cv. Agria
    (Uludağ Üniversitesi, 2014-09-04) İncedayı, Bige; Tamer, Canan Ece; Suna, Senem; Çopur, Ömer Utku; Ziraat Fakültesi; Gıda Mühendisliği Bölümü
    Chemical treatments in combination with modified atmosphere packaging and cold storage was employed as hurdles for control of microorganisms and extending shelf life of minimally processed potatoes in this study. Washed and hand-peeled potatoes were treated with NaCl (1%) + Na-metabisulphite (1500 ppm), chlorinated (150 ppm, pH: 6.8, 5 min) and rinsed with water. They were divided into two lots and subjected to the following treatments: dip in solutions containing 1.5% citric acid and 0.5% L-cysteine + 1% citric acid. The samples were packaged at two different gas combinations and stored at 4 to 6 ºC for 14 days. The weight loss of samples packaged under N2 was lower than the samples packaged under N2 and CO2. Also L-cysteine was more effective than citric acid for limiting weight loss by repressing metabolic activity. L-cysteine treatment with packaging under N2 and CO2 atmosphere had positive effects for protecting overall quality. Browning inhibited up to two weeks with the help of chemical inhibitors. Rapid increase of total coliform bacteria count after 8th day (especially in control samples) made inconsumable of these samples. However, citric acid treatment prolonged the shelf life up to two weeks. As sensorial, L-cysteine treated samples were rejected in terms of odour, but preferred in terms of colour and appearence.