Post harvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey

Basit Öğe Kaydı
dc.contributor.authorHacıseferoğulları, Haydar
dc.contributor.authorGezer, Ibrahim
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorMuratasma, Bayram
dc.date.accessioned2020-03-26T17:17:54Z
dc.date.available2020-03-26T17:17:54Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe physical and chemical characteristics of the six samples of apricot (Prunus armeniaca L.) fruits were presented in this study. These properties are necessary for the design of equipments for harvesting, processing, and transportation, separating and packing. Technological properties such as length and diameter of fruit, mass, volume of fruit, geometric mean diameter, sphericity, bulk density, fruit density, porosity, projected area, static and dynamic coefficient of friction were determined at 83.27% (Zerdali), 77.79% (cataloglu), 82.1% (hacihaliloglu), 79.79% (hasanbey), 82.31% (soganct) and 77.37% (kabaasi) moisture content. The values of length, mass, geometric mean diameter and sphericity of six different apricot fruits were established between 29.26 mm and 46.98 mm, 14.35-41.48 g, 28.99-41.15 mm, 0.876-0.991%, respectively. The dry matter, ash, crude protein, crude fiber, pH, acidity, water soluble extract and mineral contents of completely maturated fruits were investigated. Crude protein, crude oil, crude fiber, ash, water soluble extract, alcohol soluble extract, dry matter, pH and acidity contents of all fruits were established between 2.8% and 4.29%, 0.55-3.12%, 0.77-2.41%, 2.72-5.34%, 48.3-74.7%, 19.9-25.9%, 16.73-22.63%, 4.16-5.23% and 0.17-0.79 (% malic), respectively. Mineral content of apricot fruits cultivated in Turkey were determined by an Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). All fruits contained high amounts of K (20791-33364 ppm), P (1436.49-2643.42 ppm), Ca (843.28-1896.53 ppm), Na (773.95-1129.74 ppm) and Mg (402.82-765.62 ppm). As a result, apricot fruit may be useful for the evaluation of nutritional information. Also, these physical properties attribute for the development of processing equipments. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2006.02.003en_US
dc.identifier.endpage373en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage364en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2006.02.003
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21534
dc.identifier.volume79en_US
dc.identifier.wosWOS:000241415200048en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectapricoten_US
dc.subjectPrunus armeniaca L.en_US
dc.subjectfruiten_US
dc.subjectphysical and chemical propertiesen_US
dc.subjectmineralsen_US
dc.titlePost harvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu