Some Nutritional, Pomological and Physical Properties of Cornelian Cherry (Cornus Mas L.)

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dc.contributor.authorDemir, Fikret
dc.contributor.authorKalyoncu, İsmail Hakkı
dc.date.accessioned2020-03-26T16:46:05Z
dc.date.available2020-03-26T16:46:05Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe nutritional, pomological and physical properties of some selected cornelian cherry fruits (Cornus mas L.) from Konya (Kurucuova) were determined. The fruit characteristics ranged from 1.496 to 4.116 g for fruit weights, 9.108 to 11.967 for flesh/seed ratio, 13.6 to 24.1% for total acidity (as malic acid), 6.371 to 12.61 TSS/acid ratio 6.7 to 9.3% for total sugar and 6.924 to 8.433 for reducing sugar, the average length, width and geometric diameter ranged from 15.95 to 20.77 mm, 10.91 to 16.40 mm and 12.574 to 17.692 mm respectively; the fruit surface area, projected area and volume ranged from 498 to 989 mm(2), 147 to 320 mm(2) and 775 to 2415 mm(3) respectively; the sphericity ranged from 0.749 to 0.854; the 1000 fruit mass ranged from 1446 to 4116 g; fruit and bulk densites ranged from 8860 to 17,568 N/m(3) and 5479 to 6588 N/m(3), respectively; the hardness and elasticity modulus ranged from 1.22 to 2.44 N and 388 to 777 kPa respectively; the static and dynamic coefficients of friction ranged from 0.79 to 0.85 and 0.62 to 0.64 respectively for steel 0.89 and 0.91, 0.67 to 0.68 respectively for plywood and 0.93 to 0.96 and 0.75 to 0.76 respectively for rubber. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.citationDemir, F., Kalyoncu, İ. H., (2003). Some Nutritional, Pomological and Physical Properties of Cornelian Cherry (Cornus Mas L.). Journal of Food Engineering, 60(3), 335-341. Doi: 10.1016/S0260-8774(03)00056-6
dc.identifier.doi10.1016/S0260-8774(03)00056-6en_US
dc.identifier.endpage341en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage335en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0260-8774(03)00056-6
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18564
dc.identifier.volume60en_US
dc.identifier.wosWOS:000184856700015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDemir, Fikret
dc.institutionauthorKalyoncu, İsmail Hakkı
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/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCornelian cherryen_US
dc.subjectCornus mas L.en_US
dc.subjectNutritional propertiesen_US
dc.subjectPhysical propertiesen_US
dc.titleSome Nutritional, Pomological and Physical Properties of Cornelian Cherry (Cornus Mas L.)en_US
dc.typeArticleen_US

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