Browsing by Author "Bounous, G."
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Item Antifungal activity of chestnut shell extracts(INT SOC Horticultural Science, 2010) Bounous, G.; Beccaro, G. L.; Kumral, Ayşegül Yıldırım; Yavuz, Mümine; Korukluoğlu, Mihriban; Ertürk, Ümran; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.; AAG-8415-2021; J-5125-2018; 16039935800; 36814751100; 8213196200; 7801661220Shells of three different chestnut cultivars named as 'Marigoule', 'Maraval' and '52112' ('Vakit Kestanesi') were tested for their antifungal activities against Penicillium roqueforti, Aspergillus niger and Aspergillus parasiticus. Ethanol extracts were obtained by soxhlet extraction and antifungal activities were determined with three point inoculation method and an automated quantitative assay by absorbance measurement at 595 nm on a microplate reader. Results of the two methods demonstrated that ethanol extracts of 'Marigoule' and 'Maraval' retarded the growth of Aspergillus niger but did not inhibit it completely. None of the three extracts inhibited Penicillium roqueforti according to microplate assay; but on the contrary stimulatory effects of '52112' on the mentioned mould were determined. Contradictory results were obtained from two methods concerning the antifungal effect of three extracts, so further studies are needed for the factors causing variations between two methods and the composition of the chestnut shell extracts to determine the antifungal activity more accurately.Item The development of chestnut industry of Turkey in the last half century(INT SOC Horticultural Science, 2010) Bounous, G.; Beccaro, G. L.; Soylu, Arif; Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.; 14054901500Turkey is a main chestnut producing country in the world. Significant differences in nut production took place in the last half century mainly due to the fatal diseases e. g., ink disease (Phytophthora sp.) and chestnut blight (Cryphonectria parasitica). The harmful effect of these diseases varied region to region. Nut export quantity also fluctuated in this period connected with the production level. Economical importance of the chestnut is not only coming from the fresh nut but various kinds of nut products have also been important. Candied chestnut is the most famous product among them. Some additional new products were offered to the taste of the society. Chestnut flour is another product of chestnut fruits which can be used. Some of these products have also been exported. Both fresh and processed materials showed increasing tendency in respect of export quantity. In the last decade nut production showed also an increasing tendency because the fatal effect of the chestnut blight gradually decreased. All of these subjects are discussed in detail in this paper.Item Effects of different treatments on rooting of European chestnut hardwood cuttings(INT SOC Horticultural Science, 2010) Bounous, G.; Beccaro, G. L.; Ertürk, Ümran; Çetin, Murat; Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.; Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu.; 7801661220; 36452005300In this study, we examined the influence of hydrogen peroxide, wounding and IBA on the rooting success of chestnut hardwood cuttings. Cuttings of European chestnut genotypes 51111 (Sariaslama Clone -1) and 51205 (Sariaslama Clone -2), were treated with IBA at 0, 12000 ppm and H2O2 (3.5% w/v) solutions. Cuttings were prepared 14-16 cm in length in January, wounding the opposite sides of the base of the cutting. Compressed peat pellet was used as rooting media. Presence of callus and rooting rate were determined.Item Proximate content and starch granule structure in raw and boiled chestnuts with different aptitude to candying(Int Soc Horticultural Scienceint, 2010) Bounous, G.; Beccaro, G. L.; Mert, Cevriye; Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.; AAH-3908-2021; 14054509700In this research the effect of protein, starch and total sugars content and granule structure of starch on the suitability to produce candied chestnut were studied. Additionally starch granule structures of the cultivars were observed under Scanning Electron Microscope (SEM). Large, medium and small size of starch granules were observed in studied cultivars. After boiling during candied chestnut production significant morphological variation was observed in starch granule structure among the chestnut cultivars. Also, there were significant changes between the raw and boiled materials in their total protein, total sugars and starch quantities. There is a probable relationship between starch granule size ratio of the cultivar and the suitability to produce quality candied chestnut. The cultivar which has much more small starch granules may be much more suitable to produce candied chestnut.