Browsing by Author "Aksoy, U."

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    Total soluble sugars in tulip bulbs and freesia corms during storage
    (INT SOC Horticultural Science, 2010) Erkan, M.; Aksoy, U.; Köksal, Nezihe; Gülen, Hatice; Eris, Atilla; Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.; 54380475800; 6603211102; 6602612385
    In general, bulbs and corms of ornamental plants are highly recommended to store in ambient temperature for certain periods of time depending on the production strategies. During the storage period, many physiological changes occur in bulbs and corms. In this study, total soluble sugars of tulip bulbs (Tulipa gesneriana L. 'Negrita' and 'Cassini') and freesia corms (Freesia reflecta Klatt. 'Polaris' and 'Aladin') were investigated during different storage conditions. The bulbs and corms were stored in either non-cold (18-25 degrees C and 55-65% RH) or cold (5 +/- 1 degrees C and 70-85% RH) storage conditions. Total soluble sugars and loss of weight in bulbs and corms stored in both conditions were evaluated for 120 days with 40 days intervals. Loss of weight in bulbs and corms increased linearly in both storage conditions. In general, total soluble sugar contents were higher in tulip than in freesia. In addition, significant varietal differences were detected between the cultivars. In tulip cultivars, total soluble sugar contents were higher in cold-stored bulbs than that in non-cold stored ones, whereas no significant difference between storage conditions was detected in corms of freesia cultivars. The results indicated significant differences between species as well as cultivars in response to storage conditions.
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    Use of vacuum impregnation for minimally processed fruits and vegetables
    (INT SOC Horticultural Science, 2010) Erkan, M.; Aksoy, U.; Tamer, Canan Ece; Çopur, Ömer Utku; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; AAG-8503-2021; 8228159500; 8228159600
    Vacuum impregnation (VI) is a recent development in the osmotic treatment of foods. VI of a porous product consists of exchanging the internal gas or liquid occluded in open pores for an external liquid phase by the action of hydrodynamic mechanisms promoted by pressure changes. This process is carried out by applying vacuum pressure (P1) to the tank which contains the product immersed in a solution for a time (t1) sufficient for it to be de-aired, and subsequently restoring the pressure to atmospheric pressure (P2) while the product remains immersed for time (t2). VI can be useful introducing dissolved or dispersed substances directly into the porous structure of the food matrix. Moreover, VI can increase the mass transfer rate, as a result of shorter diffusive paths after the impregnation step, in processes in which solid-liquid operations are present, such as salting of meats, osmotic dehydration of fruits, oil extraction by liquid solvents and the incorporation of preservatives or additives to food items. VI has broad applications in fruit and vegetable processing and provides many unique advantages. This technique is being investigated to incorporate physiological active compounds (minerals, probiotics, vitamins and firming agents such as hydrocolloids) into the structure of fruits and vegetables. Impregnated products can be commercialized as minimally processed fresh functional foods or can be dried osmotically or by air in order to obtain more stability. In this study, the main factors and responses of fruits and vegetables to VI processing are explained and quality aspects of VI applied to minimally processed fruits and vegetables were discussed.