Taze ve kurutulmuş bazı trabzon hurması (Diospyros kaki L.) çeşitlerinin biyokimyasal içerikleri

Cuma Nur Kılıç; Adnan Yıldırım; Civan Çelik

doi:10.29050/harranziraat.1270436

Araştırma Makalesi

Taze ve kurutulmuş bazı trabzon hurması (Diospyros kaki L.) çeşitlerinin biyokimyasal içerikleri

Yıl 2023, Cilt: 27 Sayı: 2, 207 - 216, 23.06.2023

Cuma Nur Kılıç Adnan Yıldırım Civan Çelik

https://doi.org/10.29050/harranziraat.1270436

Öz

Çalışmada endüstriyel kurutma tekniği ile 4 farklı trabzon hurması çeşidine ait taze ve kurutulmuş meyvelerin biyokimyasal içeriklerinde meydana gelen değişiklikler araştırılmıştır. Bu amaçla, trabzon hurması meyveleri 65°C kurutma havası ile bağıl nemi %10 ve ürün nihai nem değeri olarak %10 nem içeriği olacak şekilde kurutulmuştur. Daha sonra taze ve kurutulmuş meyvelerde biyokimyasal analizler yürütülmüştür. Trabzon hurması meyvelerinde kurutma işlemi sonrası, toplam flavonoid içeriğinde artış gözlenirken, toplam fenolik madde, toplam antioksidan kapasite, çözünebilir tanen içeriği ve fenolik bileşenlerde azalmanın olduğu saptanmıştır. Dolayısıyla tüketicilerin bu hususu göz önünde bulundurmaları önerilmektedir.

Anahtar Kelimeler

Antioksidan kapasite, Fenolik bileşen, Flavonoid içerik, Toplam fenolik madde

Destekleyen Kurum

Isparta Uygulamalı Bilimler Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

2021-YL1-0141

Teşekkür

Desteklerinden dolayı Isparta Uygulamalı Bilimler Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi’ne teşekkür ederiz.

Kaynakça

Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F., & Fenercioğlu, H. (2004). Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journal of Food Engineering, 65(1), 95-99.
Artık, N., Murakami, H., & Tomohiko, M. (1998). Determination of phenolic compounds in pomegranate juice by using HPLC. Fruit Process, 12, 492–499.
Birt, D. F., Hendrich, S., & Wang, W. (2001). Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics, 90(2-3), 157-177.
Bölek, S., & Obuz, E. (2014). Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry, 38(2), 242-249.
Carcel, J. A., Garcia-Perez, J. V., Riera, E., & Mulet, A. (2007). Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology, 25(1), 185-193.
Chung, H. S., Kim, D. H., Kim, H. S., Lee, Y. G., Seong, J. H., Youn, K. S., & Moon, K. D. (2017). Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods. Food Science and Biotechnology, 26(2), 401-407.
Correa, J. L. G., Dev, S. R. S., Gariepy, Y., & Raghavan, G. S. V. (2011). Drying of pineapple by microwave-vacuum with osmotic pretreatment. Drying Technology, 29(13), 1556-1561.
Çelik, A., & Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. International Journal of Food Sciences and Nutrition, 59(7-8), 599-606.
de Mendonça, K. S., Correa, J. L., de Jesus Junqueira, J. R., Cirillo, M. A., Figueira, F. V., & Carvalho, E. E. N. (2017). Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices. Food Chemistry, 224, 212-218.
Del Bubba, M., Giordani, E., Pippucci, L., Cincinelli, A., Checchini, L., & Galvan, P. (2009). Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis, 22(7-8), 668-677.
Demir, S., Başayiğit, L. (2022). Classification of some biochemical properties with J48 classification tree algorithms in hyperspectral data. Veri Bilimi, 5, 20-28.
Gonzalez, C. M., Llorca, E., Quiles, A., Hernando, I., & Moraga, G. (2022). An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon. LWT Food Sicence and Technology, 155, 1-8.
Gonzalez, C. M., Hernando, I., & Moraga, G. (2021). Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks. Journal of the Science of Food and Agriculture, 101(2), 603-612.
Gorinstein, S., Kulasek, G. W., Bartnikowska, E., Leontowicz, M., Zemser, M., Morawiec, M., & Trakhtenberg, S. (1998). The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. The Journal of Nutritional Biochemistry, 9(4), 223-227.
Hernandez‐Carrion, M., Vazquez‐Gutierrez, J.L., Hernando, I., & Quiles, A. (2014). Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”. Journal of Food Science, 79(1), 32-38.
Homnava, A., Payne, J., Koehler, P., & Eitenmiller, R. (1991). Characterization of changes during ripening of oriental persimmon. Journal of Food Quality, 14(5), 425-434.
Horuz, E., & Maskan, M. (2013). Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology, 52, 285–293.
Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., & Li, C. (2019). Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118, 67-76.
Jo, C., Son, J. H., Shin, M. G., & Byun, M. W. (2003). Irradiation effects on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza uralensis Fischer) root extract during storage. Radiation Physics and Chemistry, 67(2), 143-148.
Karaman, S., Toker, O. S., Çam, M., Hayta, M., Doğan, M., & Kayacier, A. (2014). Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology, 32(3), 258-267.
Karhan, M., Artık, N., & Özdemir, F. (2003). Changes of major phenolic compounds, major carotenoids and L-ascorbic acid composition determined by HPLC in persimmon (Diospyros kaki L.) during ripenning. Gıda, 28(4), 349-353.
Khademi, O., Farrokhzad Y., & Khangholi, S. (2019). Impact of different pre-treatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices. International Journal of Postharvest Technology and Innovation, 6 (2): 137-150.
Kim, D. O., Jeong, S. W., & Lee, C. Y. (2003). Antioxidant capasity of phenolic phytochemicals from various cultivars of plums. Food Chemistry, 81(3), 321-326.
Kitagawa, H. (1984). Persimmon Culture in New Zealand. Science Information Publishing Centre. DSIR Information Series 159, Wellington, New Zealand.
Kluge, R. A., & Tessmer, M.A. (2018). Caqui-Diospyros kaki. In Exotic Fruits (pp. 113-119). Academic Press.
Kone, K. Y., Druon, C., Gnimpieba, E. Z., Delmotte, M., Duquenoy, A., & Laguerre, J. C. (2013). Power density control in microwave assisted air drying to improve quality of food. Journal of Food Engineering, 119(4), 750-757.
Kumaran, A., & Joel Karunakaran, R. (2006). Antioxidant activities of the methanol extract of Cardiospermum halicacabum. Pharmaceutical Biology, 44(2), 146-151.
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44(2), 71-78.
Matsuo, T., & Ito, S. (1978). The chemical structure of kaki-tannin from immature fruit of the persimmon (Diospyros kaki L.). Agricultural and Biological Chemistry, 42(9), 1637-1643.
Milczarek, R. R., Vilches, A. M., Olsen, C. W., Breksa, A. P., Mackey, B. E., & Brandl, M. T. (2020). Physical, microbial, and chemical quality of hot-air-dried persimmon (Diospyros kaki) chips during storage. Journal of Food Quality, 2020, 1-15.
Milczarek, R. R., Woods, R. D., LaFond, S. I., Breksa, A. P., Preece, J. E., Smith, J. L., & Vilches, A. M. (2018). Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.). Food Science & Nutrition, 6(1), 124-136.
Miller, E.P., & Crocker, T.E. (1992). Oriental Persimmon in Florida. Florida Cooperative Extension Service, University Florida, Gainesville, FL Special Publication.
Morel, I., Lescoat, G., Cogrel, P., Sergent, O., Pasdeloup, N., Brissot, P., & Cillard, J. (1993). Antioxidant and iron-chelating activities of the flavonoids catechin, quercetin and diosmetin on iron-loaded rat hepatocyte cultures. Biochemical Pharmacology, 45(1), 13-19.
Mutlu, A., & Ergüneş, G. (2008). Tokat’ta güneş enerjili raflı kurutucu ile domates kurutma koşullarının belirlenmesi. Tarım Bilimleri Araştırma Dergisi, 1, 61-68.
Onur, C. (1990). Trabzon hurması. Derim (Özel Sayısı), 7(1), 4-47.
Oztop, H. F., & Akpinar, E. K. (2008). Numerical and experimental analysis of moisture transfer for convective drying of some products. International Communications in Heat and Mass Transfer, 35(2), 169-177.
Park, Y. S., Jung, S. T., Kang, S. G., Delgado-Licon, E., Ayala, A. L. M., Tapia, M. S., Belloso, O. M., Traghtenberg, S., & Gorinstein, S. (2006). Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. LWT Food Science and Technology, 39(7), 748-755.
Persic, M., Jakopic, J., & Hudina, M. (2019). The effect of post‐harvest technologies on selected metabolites in persimmon (Diospyros kaki Thunb.) fruit. Journal of the Science of Food and Agriculture, 99(2), 854-860.
Plaza, L., Colina, C., de Ancos, B., Sánchez-Moreno, C., & Cano, M. P. (2012). Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chemistry, 130(3), 591-597.
Prosapio, V., & Norton, I. (2017). Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance. LWT Food Science and Technology, 80, 401-408.
Sentandreu, E., Cerdan-Calero, M., & Navarro, J. L. (2015). Metabolite profiling of pigments from asit-hydrolysed persimmon (Diospyros kaki) extracts by HPLC-DAD/ESI-MSn analysis. Journal of Food Composition and Analysis, 38, 55-61.
Singleton, V. L., & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
Taira, S. (1996). Astringency in Persimmon. In Fruit Analysis. (pp. 97-110). Springer, Berlin, Heidelberg.
Tuzcu, Ö., & Yıldırım, B. (2000). Trabzon Hurması (Diospyros kaki L.) ve Yetiştiriciliği. TÜBİTAK TARP Yayınları, Ankara.
Tülek, Y., & Demiray, E. (2014). Sıcak hava kurutma yönteminde farklı sıcaklık ve ön işlemlerin Trabzon hurmasının renk ve kuruma karakteristiklerine etkisi. Journal of Agricultural Sciences, 20(1), 27-37.
Türkiye İstatistik Kurumu (TÜİK), (2022). https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr. Erişim tarihi: 31.08.2022.
Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chemistry, 119(2), 477-483.
Yağcıoğlu, A. (1996). Ürün İşleme Tekniği. Ege Üniversitesi Ziraat Fakültesi Yayınları, No:517, İzmir.
Yaqub, S., Farooq, U., Shafi, A., Akram, K., Murtaza, M. A., Kausar, T., & Siddique, F. (2016). Chemistry and functionality of bioactive compounds present in persimmon. Journal of Chemistry, 1-13.
Zhao, C. C., Ameer, K., & Eun, J. B. (2021). Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon. LWT Food Science and Technology, 143, 111149.

Biochemical contents of some fresh and dried persimmon cultivars (Diospyros kaki L.)

Yıl 2023, Cilt: 27 Sayı: 2, 207 - 216, 23.06.2023

Cuma Nur Kılıç Adnan Yıldırım Civan Çelik

https://doi.org/10.29050/harranziraat.1270436

Öz

In the study, changes in the biochemical contents of fresh and dried fruits of 4 different persimmons cultivars were investigated with an industrial drying technique. For this purpose, persimmon fruits were dried with 65 °C drying air with a relative humidity of 10% and a final moisture content of 10% of the product. Then, biochemical analyzes were carried out in fresh and dried fruits. After drying, an increase was observed in the total flavonoid content of persimmon fruits, while a decrease was observed in total phenolic substance, total antioxidant capacity, soluble tannin content and phenolic components. Therefore, it is recommended that consumers take this into consideration.

Anahtar Kelimeler

Antioxidant capacity, Phenolic compounds, Floavonoid content, Total phenolic content

Proje Numarası

2021-YL1-0141

Kaynakça

Akyıldız, A., Aksay, S., Benli, H., Kıroğlu, F., & Fenercioğlu, H. (2004). Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journal of Food Engineering, 65(1), 95-99.
Artık, N., Murakami, H., & Tomohiko, M. (1998). Determination of phenolic compounds in pomegranate juice by using HPLC. Fruit Process, 12, 492–499.
Birt, D. F., Hendrich, S., & Wang, W. (2001). Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics, 90(2-3), 157-177.
Bölek, S., & Obuz, E. (2014). Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry, 38(2), 242-249.
Carcel, J. A., Garcia-Perez, J. V., Riera, E., & Mulet, A. (2007). Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology, 25(1), 185-193.
Chung, H. S., Kim, D. H., Kim, H. S., Lee, Y. G., Seong, J. H., Youn, K. S., & Moon, K. D. (2017). Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods. Food Science and Biotechnology, 26(2), 401-407.
Correa, J. L. G., Dev, S. R. S., Gariepy, Y., & Raghavan, G. S. V. (2011). Drying of pineapple by microwave-vacuum with osmotic pretreatment. Drying Technology, 29(13), 1556-1561.
Çelik, A., & Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. International Journal of Food Sciences and Nutrition, 59(7-8), 599-606.
de Mendonça, K. S., Correa, J. L., de Jesus Junqueira, J. R., Cirillo, M. A., Figueira, F. V., & Carvalho, E. E. N. (2017). Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices. Food Chemistry, 224, 212-218.
Del Bubba, M., Giordani, E., Pippucci, L., Cincinelli, A., Checchini, L., & Galvan, P. (2009). Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. Journal of Food Composition and Analysis, 22(7-8), 668-677.
Demir, S., Başayiğit, L. (2022). Classification of some biochemical properties with J48 classification tree algorithms in hyperspectral data. Veri Bilimi, 5, 20-28.
Gonzalez, C. M., Llorca, E., Quiles, A., Hernando, I., & Moraga, G. (2022). An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon. LWT Food Sicence and Technology, 155, 1-8.
Gonzalez, C. M., Hernando, I., & Moraga, G. (2021). Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks. Journal of the Science of Food and Agriculture, 101(2), 603-612.
Gorinstein, S., Kulasek, G. W., Bartnikowska, E., Leontowicz, M., Zemser, M., Morawiec, M., & Trakhtenberg, S. (1998). The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. The Journal of Nutritional Biochemistry, 9(4), 223-227.
Hernandez‐Carrion, M., Vazquez‐Gutierrez, J.L., Hernando, I., & Quiles, A. (2014). Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”. Journal of Food Science, 79(1), 32-38.
Homnava, A., Payne, J., Koehler, P., & Eitenmiller, R. (1991). Characterization of changes during ripening of oriental persimmon. Journal of Food Quality, 14(5), 425-434.
Horuz, E., & Maskan, M. (2013). Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology, 52, 285–293.
Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., & Li, C. (2019). Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118, 67-76.
Jo, C., Son, J. H., Shin, M. G., & Byun, M. W. (2003). Irradiation effects on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza uralensis Fischer) root extract during storage. Radiation Physics and Chemistry, 67(2), 143-148.
Karaman, S., Toker, O. S., Çam, M., Hayta, M., Doğan, M., & Kayacier, A. (2014). Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology, 32(3), 258-267.
Karhan, M., Artık, N., & Özdemir, F. (2003). Changes of major phenolic compounds, major carotenoids and L-ascorbic acid composition determined by HPLC in persimmon (Diospyros kaki L.) during ripenning. Gıda, 28(4), 349-353.
Khademi, O., Farrokhzad Y., & Khangholi, S. (2019). Impact of different pre-treatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices. International Journal of Postharvest Technology and Innovation, 6 (2): 137-150.
Kim, D. O., Jeong, S. W., & Lee, C. Y. (2003). Antioxidant capasity of phenolic phytochemicals from various cultivars of plums. Food Chemistry, 81(3), 321-326.
Kitagawa, H. (1984). Persimmon Culture in New Zealand. Science Information Publishing Centre. DSIR Information Series 159, Wellington, New Zealand.
Kluge, R. A., & Tessmer, M.A. (2018). Caqui-Diospyros kaki. In Exotic Fruits (pp. 113-119). Academic Press.
Kone, K. Y., Druon, C., Gnimpieba, E. Z., Delmotte, M., Duquenoy, A., & Laguerre, J. C. (2013). Power density control in microwave assisted air drying to improve quality of food. Journal of Food Engineering, 119(4), 750-757.
Kumaran, A., & Joel Karunakaran, R. (2006). Antioxidant activities of the methanol extract of Cardiospermum halicacabum. Pharmaceutical Biology, 44(2), 146-151.
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44(2), 71-78.
Matsuo, T., & Ito, S. (1978). The chemical structure of kaki-tannin from immature fruit of the persimmon (Diospyros kaki L.). Agricultural and Biological Chemistry, 42(9), 1637-1643.
Milczarek, R. R., Vilches, A. M., Olsen, C. W., Breksa, A. P., Mackey, B. E., & Brandl, M. T. (2020). Physical, microbial, and chemical quality of hot-air-dried persimmon (Diospyros kaki) chips during storage. Journal of Food Quality, 2020, 1-15.
Milczarek, R. R., Woods, R. D., LaFond, S. I., Breksa, A. P., Preece, J. E., Smith, J. L., & Vilches, A. M. (2018). Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.). Food Science & Nutrition, 6(1), 124-136.
Miller, E.P., & Crocker, T.E. (1992). Oriental Persimmon in Florida. Florida Cooperative Extension Service, University Florida, Gainesville, FL Special Publication.
Morel, I., Lescoat, G., Cogrel, P., Sergent, O., Pasdeloup, N., Brissot, P., & Cillard, J. (1993). Antioxidant and iron-chelating activities of the flavonoids catechin, quercetin and diosmetin on iron-loaded rat hepatocyte cultures. Biochemical Pharmacology, 45(1), 13-19.
Mutlu, A., & Ergüneş, G. (2008). Tokat’ta güneş enerjili raflı kurutucu ile domates kurutma koşullarının belirlenmesi. Tarım Bilimleri Araştırma Dergisi, 1, 61-68.
Onur, C. (1990). Trabzon hurması. Derim (Özel Sayısı), 7(1), 4-47.
Oztop, H. F., & Akpinar, E. K. (2008). Numerical and experimental analysis of moisture transfer for convective drying of some products. International Communications in Heat and Mass Transfer, 35(2), 169-177.
Park, Y. S., Jung, S. T., Kang, S. G., Delgado-Licon, E., Ayala, A. L. M., Tapia, M. S., Belloso, O. M., Traghtenberg, S., & Gorinstein, S. (2006). Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities. LWT Food Science and Technology, 39(7), 748-755.
Persic, M., Jakopic, J., & Hudina, M. (2019). The effect of post‐harvest technologies on selected metabolites in persimmon (Diospyros kaki Thunb.) fruit. Journal of the Science of Food and Agriculture, 99(2), 854-860.
Plaza, L., Colina, C., de Ancos, B., Sánchez-Moreno, C., & Cano, M. P. (2012). Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chemistry, 130(3), 591-597.
Prosapio, V., & Norton, I. (2017). Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance. LWT Food Science and Technology, 80, 401-408.
Sentandreu, E., Cerdan-Calero, M., & Navarro, J. L. (2015). Metabolite profiling of pigments from asit-hydrolysed persimmon (Diospyros kaki) extracts by HPLC-DAD/ESI-MSn analysis. Journal of Food Composition and Analysis, 38, 55-61.
Singleton, V. L., & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
Taira, S. (1996). Astringency in Persimmon. In Fruit Analysis. (pp. 97-110). Springer, Berlin, Heidelberg.
Tuzcu, Ö., & Yıldırım, B. (2000). Trabzon Hurması (Diospyros kaki L.) ve Yetiştiriciliği. TÜBİTAK TARP Yayınları, Ankara.
Tülek, Y., & Demiray, E. (2014). Sıcak hava kurutma yönteminde farklı sıcaklık ve ön işlemlerin Trabzon hurmasının renk ve kuruma karakteristiklerine etkisi. Journal of Agricultural Sciences, 20(1), 27-37.
Türkiye İstatistik Kurumu (TÜİK), (2022). https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr. Erişim tarihi: 31.08.2022.
Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chemistry, 119(2), 477-483.
Yağcıoğlu, A. (1996). Ürün İşleme Tekniği. Ege Üniversitesi Ziraat Fakültesi Yayınları, No:517, İzmir.
Yaqub, S., Farooq, U., Shafi, A., Akram, K., Murtaza, M. A., Kausar, T., & Siddique, F. (2016). Chemistry and functionality of bioactive compounds present in persimmon. Journal of Chemistry, 1-13.
Zhao, C. C., Ameer, K., & Eun, J. B. (2021). Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon. LWT Food Science and Technology, 143, 111149.

Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Bahçe Bitkileri Yetiştirme ve Islahı
Bölüm	Araştırma Makaleleri
Yazarlar	Cuma Nur Kılıç 0000-0003-0891-5400 Adnan Yıldırım 0000-0003-2526-040X Civan Çelik 0000-0002-1696-5902
Proje Numarası	2021-YL1-0141
Erken Görünüm Tarihi	22 Haziran 2023
Yayımlanma Tarihi	23 Haziran 2023
Gönderilme Tarihi	24 Mart 2023
Yayımlandığı Sayı	Yıl 2023 Cilt: 27 Sayı: 2

Kaynak Göster

APA	Kılıç, C. N., Yıldırım, A., & Çelik, C. (2023). Taze ve kurutulmuş bazı trabzon hurması (Diospyros kaki L.) çeşitlerinin biyokimyasal içerikleri. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(2), 207-216. https://doi.org/10.29050/harranziraat.1270436