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Seyda Cavusoglu
Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yil University, Van 65080, Turkey

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Short Biography

Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü

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Journal article
Published: 31 July 2021 in Sustainability
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Various treatments are carried out in order to extend both the shelf life and storage life of fresh fruit and vegetables after harvest and among them non-toxic for humans, environmentally and economically friendly alternative treatments are gained more importance. In the current study, methyl jasmonate (MeJA), cytokinin, and lavender oil which are eco-friendly and safe for human health were applied on apricot fruit. The treated fruit were stored at 0 °C and 90–95% relative humidity for 25 days and catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) enzyme activities and lipid peroxidation of apricots after treatments were studied. According to the findings obtained from the study, it was observed that 5 ppm cytokinin and 1000 ppm lavender oil treatments of apricot fruit gave better APX and CAT enzyme activity, respectively. In addition, better SOD enzyme activity in fruit was obtained with MeJA + lavender oil treatments. As a result, it can be emphasized that the product quality of apricot fruit is preserved as both the eco-friendly application of MeJA, cytokinin, and lavender oil separately from each other and the treatment of combinations between these compounds activate the enzymatic antioxidant defense systems of apricot fruit after harvest.

ACS Style

Seyda Cavusoglu; Nurettin Yilmaz; Firat Islek; Onur Tekin; Halil Sagbas; Sezai Ercisli; Eliška Rampáčková; Tomáš Nečas. Effect of Methyl Jasmonate, Cytokinin, and Lavender Oil on Antioxidant Enzyme System of Apricot Fruit (Prunus armeniaca L.). Sustainability 2021, 13, 8565 .

AMA Style

Seyda Cavusoglu, Nurettin Yilmaz, Firat Islek, Onur Tekin, Halil Sagbas, Sezai Ercisli, Eliška Rampáčková, Tomáš Nečas. Effect of Methyl Jasmonate, Cytokinin, and Lavender Oil on Antioxidant Enzyme System of Apricot Fruit (Prunus armeniaca L.). Sustainability. 2021; 13 (15):8565.

Chicago/Turabian Style

Seyda Cavusoglu; Nurettin Yilmaz; Firat Islek; Onur Tekin; Halil Sagbas; Sezai Ercisli; Eliška Rampáčková; Tomáš Nečas. 2021. "Effect of Methyl Jasmonate, Cytokinin, and Lavender Oil on Antioxidant Enzyme System of Apricot Fruit (Prunus armeniaca L.)." Sustainability 13, no. 15: 8565.

Journal article
Published: 29 July 2021 in Journal of Fungi
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Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p< 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.

ACS Style

Seyda Cavusoglu; Yusuf Uzun; Nurettin Yilmaz; Sezai Ercisli; Erkan Eren; Halina Ekiert; Hosam Elansary; Agnieszka Szopa. Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating. Journal of Fungi 2021, 7, 614 .

AMA Style

Seyda Cavusoglu, Yusuf Uzun, Nurettin Yilmaz, Sezai Ercisli, Erkan Eren, Halina Ekiert, Hosam Elansary, Agnieszka Szopa. Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating. Journal of Fungi. 2021; 7 (8):614.

Chicago/Turabian Style

Seyda Cavusoglu; Yusuf Uzun; Nurettin Yilmaz; Sezai Ercisli; Erkan Eren; Halina Ekiert; Hosam Elansary; Agnieszka Szopa. 2021. "Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating." Journal of Fungi 7, no. 8: 614.