Quality Characteristics of Pembe Patlıcan%253B A Local Eggplant (Solanum melongena L.) Genotype from Çanakkale Ezine

There are many local eggplant (Solanum melongena L.) genotypes produced by our producers from their own seeds in various regions of our country. These genotypes are an important breeding resource and have been produced for many years due to their unique characteristics such as taste, smell, color and their health benefits. Çanakkale Ezine region has many unique local agricultural products. Evaluating these genotypes in terms of their health effects, some important quality characteristics and external appearance is an important issue for the agricultural development of the region. The %252339%253BPembe Patlıcan%252339%253B eggplant genotype, grown in significant quantities in the Ezine region, is a local genotype known in the region for its color, taste and nutritional properties. First aim of the study was to determine the Pink Eggplant genotype, which is produced intensively by different producers in Çanakkale Ezine region%253B in terms of ascorbic acid content, total carotenoid content, total phenolics content, water-soluble dry matter, titratable acidity, color parameters (L, a, b, Hue) and some important flavonoids (luteolin, apigenin, naringin, catechin). Second aim is to contribute to the agriculture of the region by determining the characteristics of this genotype in the samples produced in the region. Third aim is to have preliminary information about the characteristics of this genotype to guide other possible studies on it. It has been observed that the %252339%253BPembe Patlıcan%252339%253B genotype, in addition to its unique color that evokes red and purple color perceptions, is an eggplant genotype with high levels of ascorbic acid. In terms of flavonoid components, it was determined that the catechin component was the highest and the luteolin component was the lowest

Investigation on Biosynthesis of Phytosterol Compounds in Ayvalık Olive Variety (Olea europaea L.) During Ripening under Conventional and Organic Cultivation Conditions

Olive oil obtained from the fruit of olive trees (Olea europaea L.) belonging to the Oleaceae family%253B basically consists of two parts%253A saponifiable and unsaponifiable parts. The saponifiable fraction represents about 98%25 by weight of the oil. On the contrary, the unsaponifiable fraction constitutes about 2%25 of the total oil weight. Phytosterols constitute the largest part of the unsaponifiable fraction and are the most important parameter to establish the purity of olive oil. Olive oil quality is affected by many factors, the most important being the ripening stage. Phytosterol content changes with maturation. Because the metabolic events in its structure continue until the fruit ripens. This study was carried out in Ayvalık olive variety grown with organic and conventional growing techniques during the 2019 and 2020 seasons. Fruits obtained from Geyikli region of Çanakkale province were harvested in 8 different maturity stages (Septemberndash%253B December) at 15-day intervals. Phytosterol contents of fruits and changes in phytosterols in olive ripening process were determined periodically by gas chromatography-mass spectrophotometer (GC-MS) technique. At the end of the study, the total phytosterol content of the fruits harvested from both conventional and organic orchards during both production seasons in both years, depending on the maturity index. Phytosterol components were found to increase regularly until December, but it decrease after December. While the maximum total sterol amount was determining 2.008 g kg-1 on 08.12.2019, it was 2.520 g kg-1 on 06.12.2020. After this date, it was observed that the total sterol content decreased as a result of over-ripening

Effects of policy reforms on firm innovation

The regulatory environment in a country is an important factor that affects firm performance. This study investigates the impact of a particular regulation—license requirements for certain firm activities—on the innovation performance of Indian firms in the 1990s. Using a unique firm-level panel data set, it shows that the removal of license requirements led to an eight percentage points higher innovation rate within two years following the reform. We measure innovation as the introduction of new product varieties that had not been produced by the firm before. It takes a longer time for firms to innovate in industries in which they were not producing before. The findings of this study are also robust to the inclusion of controls for other policy reforms that occurred during the period of licensing reform. They also persist in tests with different subgroups of firms and with the use of alternative estimation methods

Eğitim Kurumu Kaynakları, Aile Özellikleri ve Öğrenci Başarısı: Türkiye’den Ortaöğretim Kurumları Öğrenci Seçme Sınavı Örneği

The paper examines the determinants of student achievement on the secondary school entrance exam (SSEE). The data for this project were collected through a survey of 810 primaryschool graduates. The empirical work is carried out by forming a model on student achievement and three categories of school, student, and family characteristics from primary-school graduates who were successful in SSEE.Bu çalışmanın amacı, Ortaöğretim Kurumları Öğrenci Seçme Sınavı’na (OKS) katılan öğrencilerin başarısının hangi faktörlerden kaynaklandığını araştırmaktır. Veriler 810 ilkeğitim mezunuyla yapılan anket çalışması sonucu elde edilmiştir. Bu bilgilerden yararlanarak OKS’de yüksek puan alan ilkeğitim kurumu mezunlarının başarısı ile eğitim kurumu, öğrencinin ve ailenin nitelikleri arasındaki ilişki ortaya konulmaya çalışılmıştır

Investigation of the effect of silica fume and synthetic foam additive on cell structure in ultra-low density foam concrete

In this study, the properties of ultra-low density foam concrete with silica fume substitute and synthetic foam additive were investigated. Two different references and silica fume substituted foam concretes with densities of 220 and 200 kg/m(3) were produced. Silica fume was used as the replacement material and its ratio in the mixtures was kept constant at 5% by weight. According to the results of the study, the compressive strengths and the thermal conductivity coefficients of the references and silica fume substituted foam concretes with densities of 220 and 200 kg/m(3) were found to be 0.26, 0.21 and 0.32, 0.26 Mpa at 28 days and 0.073, 0.069 and 0.068, 0.060 W/mK, respectively. In addition, the behavior of foam concrete at high temperatures was investigated using a flame source, which can reach up to 1200 degrees C, since temperatures usually exceed 1000 degrees C during a fire. At the end of ten minutes, the heat permeability of silica fume substituted foam concrete exposed to a 1200 degrees C temperature was 6.5% and 5.3%, which was better than reference foam concretes, respectively. As a result, silica fume has positively affected the compressive strength at later ages and thermal conductivity properties of foam concrete

Association of SSR markers with contents of fatty acids in olive oil and genetic diversity analysis of an olive core collection

The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive cultivars did not cluster on the basis of their geographic origin. Fatty acid components of olive oil in these cultivars were determined. The results also showed that there was a great amount of variation between the olive cultivars in terms of fatty acid composition. For example, oleic acid content ranged from 57.76 to 76.9% with standard deviation of 5.10%. Significant correlations between fatty acids of olive oil were observed. For instance, a very high negative correlation (-0.812) between oleic and linoleic acids was detected. A structured association analysis between the content of fatty acids in olive oil and SSR markers was performed. STRUCTURE analysis assigned olive cultivars to two gene pools (K = 2). Assignment of olive cultivars to these gene pools was not based on geographical origin. Association between fatty acid traits and SSR markers was evaluated using the general linear model of TASSEL. Significant associations were determined between five SSR markers and stearic, oleic, linoleic, and linolenic acids of olive oil. Very high associations (P < 0.001) between ssrOeUA-DCA14 and stearic acid and between GAPU71B and oleic acid indicated that these markers could be used for marker-assisted selection in olive

Identification of molecular markers associated with fruit traits in olive and assessment of olive core collection with AFLP markers and fruit traits

The purpose of this study was to characterize olive core collection with amplified fragment length polymorphism (AFLP) markers and fruit traits and to determine AFLP markers significantly associated with these fruit characters in olive. A total of 168 polymorphic AFLP markers generated by five primer combinations and nine fruit traits were used to characterize relationships between 18 olive cultivars. Although all olive cultivars were discriminated from each other by either AFLP markers (<0.75 similarity level) or fruit traits, clustering based on the AFLP markers and fruit traits was not significantly correlated (r = 0.13). Partial clustering of olive cultivars by AFLP markers according to their geographical origin was observed. Associations of AFLP markers with fruits were determined using a multiple-regression analysis with stepwise addition of AFLP markers. Significant associations between eight AFLP markers and fruit traits were identified. While five AFLP markers demonstrated significant negative correlation with fruit and stone weight, width and length and total polyphenols (P < 0.05), three AFLP markers displayed significant positive correlation with a-tocopherol and.-tocopherol (P < 0.01). This is the first report on the association of molecular markers with fruit traits in olive. Molecular markers associated with morphological and agronomic traits could be utilized for the breeding of olive cultivars. However, the association power of these markers needs to be confirmed in larger populations, and highly correlated markers should then be converted to PCR-based DNA markers such as sequence-characterized amplified region markers for better utilization

Çanakkalenin Eceabat Yöresinde Yetiştiriciliği Yapılan Zeytin Çeşitlerinin Pomolojik Özellikleri

Bu araştırma Çanakkalenin Eceabat yöresinde yetiştiriciliği yapılan Ayvalık, Gemlik ve Arbequina zeytin çeşitlerinin pomolojik özelliklerinin belirlenmesi amacıyla yapılmıştır. Çalışmada bitki materyali olarak toplanan Ayvalık zeytin çeşidi Eceabat Merkez, Kocadere Köyü, Alçıtepe Köyü, Kum Otel ve Büyük Anafarta Köyünden, Gemlik zeytin çeşidi İsmetpaşa Mahallesi ve Büyük Anafarta Köyünden, Arbequina zeytin çeşidi Kocadere Köyünden alınmıştır. Her zeytin çeşidinin meyveleri 3 tekerrülü olacak şekilde incelenmiştir. Hasat edilen çeşitlerde meyve eni (mm), meyve boyu (mm), meyve ağırlığı (g), çekirdek eni (mm), çekirdek boyu (mm), çekirdek ağırlığı (g), meyve indeksi (boy%252Fen), meyve%252Fet oranı (%25) ve olgunluk indeksi değerleri incelenmiştir. Her çeşit için varyans analizi yapılmış ve verilerin ortalamaları arasındaki farklılıkların karşılaştırılmasında LSD (Plt%253B0,05) testi kullanılmıştır. En yüksek meyve eni, meyve boyu, meyve ağırlığı, çekirdek boyu, meyve indeksi, meyve%252Fet oranı ve olgunluk indeksi değerleri en yüksek Gemlik zeytin çeşidinde gözlenirken en yüksek çekirdek eni, çekirdek ağırlığı değerleri Ayvalık zeytin çeşidinde gözlenmiştir

Beyaz Nektarin Tiplerinin Prunus Cinsine Giren Önemli Türlerle Melezlenmesi

Beyaz nektarinler Çanakkale ilinde yetiştirilen endemik bir genotip olup, çok zengin ve beğenilen bir aroma yapısına sahiptir. Son yıllarda iç pazarlarda gerçekleşen tanınma ve tüketici tercihi nedeniyle üretiminde önemli artışlar kaydedilmiştir. Beyaz nektarinler yüksek kalite özelliklerine sahip, yeni sert çekirdekli meyve çeşitlerinin geliştirilmesi için özgün bir materyaldir. Bu çalışmada beyaz nektarin ile erik, şeftali, badem, kayısı çeşitleri arasında melezlemeler yapılmıştır. Melezleme sonuçlarına göre elde edilen meyvelerde tutum oranı incelenmiştir. Bu amaçla 2008-2011 yılları arasında 94 kombinasyonda toplam 19046 çiçekte melezleme yapılmış olup

Possible chemical mechanism and determination of inhibitory effects of 1-MCP on superficial scald of the Granny Smith apple variety

The effects of postharvest 1-methylcyclopropene (1-MCP) treatments on α-farnesene content, incidence of scald, and ethylene content of the Granny Smith apple were evaluated in this study. Harvested apples were treated with 1-MCP at concentrations of 312.5, 625, and 1250 ppb. The 625 and 1250 ppb doses were found to be the most effective in terms of quality protection during storage. For untreated fruits, symptoms of scald development appeared after 8 weeks in cold storage, whereas 1-MCP doses of 625 and 1250 ppb were effective in decreasing superficial scald in fruit after 24 weeks of cold storage. 1-MCP can inhibit oxidation of α-farnesene, which synthesizes during storage. This induces reactive oxygen species metabolism. 1-MCP introduces competitive behavior by breaking the balance between α-farnesene production and the antioxidative defense system, due to the Schenck ene reaction