Bahçe Bitkileri BölümüHorticulturehttp://acikerisim.bingol.edu.tr/handle/20.500.12898/12582024-03-29T09:13:56Z2024-03-29T09:13:56ZFactors influencing differentation of Pinto Bean seed testa yellowish discolorationErgun, MuharremPaparozzi, ENuland, DCoyne, DSmith, Dhttp://acikerisim.bingol.edu.tr/handle/20.500.12898/7902021-03-30T10:38:26Z1998-01-01T00:00:00ZFactors influencing differentation of Pinto Bean seed testa yellowish discoloration
Ergun, Muharrem; Paparozzi, E; Nuland, D; Coyne, D; Smith, D
In 1996, researchers from University of Nebraska, as rain and humidity, that may influence testa color.
University of Wyoming, Colorado State University, and
Kansas State University, conducted trials to observe the
varietal performance of pinto beans under commercial field
conditions. There were 33 trial sites located mainly in
Western Nebraska and Eastern Colorado
1998-01-01T00:00:00ZEffects Of Aloe vera (L) Gel on Cold Storage of Organicaly Grown Tomato Fruit AbstractAk, AyhanErgun, MuharremArpaci, Bekir Bulenthttp://acikerisim.bingol.edu.tr/handle/20.500.12898/7892021-03-30T10:38:25Z2012-01-01T00:00:00ZEffects Of Aloe vera (L) Gel on Cold Storage of Organicaly Grown Tomato Fruit Abstract
Ak, Ayhan; Ergun, Muharrem; Arpaci, Bekir Bulent
his study was carried out to investigate the effects of Aloe vera gel application (% 0, 25, 50 and 75) on fruit of
‘Rio Grande’ tomato variety produced by organic and conventional methods. Aloe vera gel-treated fruit were
stored at 7 °C for 30 days. Weight loss, color changes on fruit skin, total soluble solids, titratable acidity, pH
values and decay were recorded during storage. As a result according to the parameters studied, applications of
different doses of Aloe vera gel did not provide a significant contribution to the cold storage of tomatoes. The
results presented that Aloe vera gel application may notsuitable for bio-storage of tomato fruit
2012-01-01T00:00:00ZBİNGÖL’DE MEYVE FİDANI YETİŞTİRİCİLİĞİNİN GELİŞTİRİLMESİSimsek, MikdatErgun, MuharremOzbay, Nusrethttp://acikerisim.bingol.edu.tr/handle/20.500.12898/7882021-03-30T10:38:25Z2011-01-01T00:00:00ZBİNGÖL’DE MEYVE FİDANI YETİŞTİRİCİLİĞİNİN GELİŞTİRİLMESİ
Simsek, Mikdat; Ergun, Muharrem; Ozbay, Nusret
Nowadays, one ofthe basic conditionsfor the modern cultivation offruit trees is
to grow quality saplings. Yield per unit area can be increased severalfold infruit tree
production started with high quality saplings under appropriate growing conditions.
Until the 1990s in Turkey, while an important part offruit tree saplings are
produced in state-owned enterprises, later the vast majority of them are produced by
private nursery enterprises. The majority of nursery enterprises operate in Marmara,
Aegean and Mediterranean regions. There are veryfew nursery enterprises in Eastern
Anatolia Region. Either planned production offruit trees or sapling production have
not developed enough in Bingöl. Poor quality fruit tree saplings are traded in the
region. In addition, enough care is not being taken during transportation andprotection
ofseedlings broughtfrom different ecological conditions. This situation may lead to the
emergence ofsome problems in establishingfruit tree garden.
The responsibilities of public and private sectors are great to overcome
problems related to nursery and to develop fruit tree sapling production in Bingöl
province. Our goal is to raise issues in terms offruit tree sapling in the province of
Bingöl and attract attention to take measures to solve these problems.
2011-01-01T00:00:00ZEFFECTS OF HOT WATER TREATMENTS ON SHELF LIFE OF FRESHCUT CARROT STICKSErgun, NazanErgun, MuharremOz, Ayse Tulinhttp://acikerisim.bingol.edu.tr/handle/20.500.12898/7872021-03-30T10:38:25Z2008-01-01T00:00:00ZEFFECTS OF HOT WATER TREATMENTS ON SHELF LIFE OF FRESHCUT CARROT STICKS
Ergun, Nazan; Ergun, Muharrem; Oz, Ayse Tulin
Effects of hot water treatments on the shelf life of fresh-cut carrots (Daucus
carota ‘Nantes’) were studied in this research. Carrots were cut into sticks with a
dimension of 9 x 9 x 9 mm3. These sticks later divided into 4 batches, then first
batch was dipped into distilled water (24 ºC), the second batch into distilled water
with the temperature of 50 ºC, the third batch into distilled water with the
temperature of 55 ºC, and the fourth batch into distilled water with the temperature
of 60 ºC for 5 min each. Following the treatments, the sticks were wrapped with a
plastic stretch film and stored at 4 ºC for 10 days. At 2 day intervals, weight loss,
total soluble solids, pH, titratable acidity, color, crispness, bitterness and aroma were
recorded. Results indicated that carrot sticks could be stored at 4 ºC for a long time
without compromising their quality, and however, unlike other horticultural
commodities hot water treatments did not have additional benefits on the shelf life
of carrot stick
2008-01-01T00:00:00Z