The International Journal of Innovative Approaches in Agricultural Research (IJIAAR) / Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi
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Study of the Technological Characteristics of the White Wine Varieties Tamyanka, Slava and Druzhba, Grown in the Kyustendil Region (Bulgaria)
No full textThe study of the technological characteristics of the white varieties Tamyanka, Slava and Druzhba in the Kyustendil region was carried out during four consecutive harvests (2021 – 2024). The climatic factors in the growing region were monitored annually for the period of the study. The grapes were harvested upon reaching optimal maturity for each variety. It was found that the sugar content in the grapes depended on the varietal specifics and the weather conditions of the year. The variety with the best sugar accumulation and the earliest grape harvest was Tamyanka. The lowest sugars and titratable acidity were found in the Druzhba variety. The classical scheme for the production of white dry wines was applied for processing and vinification of the grapes. The obtained experimental wines had a chemical composition without deviations from the normal ranges of the studied indicators. The alcohol concentration was in line with the sugar accumulation in the grapes per variety and harvest. The Tamyanka samples had the highest extract content and titratable acidity. The quantity of phenolic compounds in the wines of the studied varieties was similar. Their sensory characteristics corresponded to the varietal features. In the organoleptic analysis, the samples with the highest tasting ratings were the Tamyanka variety, followed by Slava, and the lowest rated were those of the Druzhba variety
The Impact of Agricultural Mechanisation on Production and Labour in Türkiye%253A 2005–2024
No full textFood supply security in agricultural production is becoming an increasingly important issue for societies. In this context, developed and developing countries are creating stronger investment areas for machinery and equipment used in agricultural activities. Particularly in the last quarter of a century, the increase in the production of these tools, the reduction in their costs, and the provision of their affordability have enabled their acquisition by a greater number of people within the agricultural sector. Recent developments in technologies such as artificial intelligence, robotics, autonomous systems, and unmanned vehicles have also found extensive application in the field of agricultural machinery. This entire mechanisation process is explained by agricultural mechanisation. The aim of this study is to reveal the effects of changes in agricultural mechanisation between 2005 and 2024, covering the last 20 years of data in Türkiye, on agricultural production and labour. To this end, data on agricultural mechanisation, tractors, combine harvesters, and other agricultural tools were converted into a mechanisation index using Principal Component Analysis and analysed using linear regression with agricultural production and labour force data. Agricultural production was analysed using statistics on cereals and other crop products, as well as fruit, beverage, and spice crop production. Labour force data registered under insurance types 4-A and 4-B were also analysed. The study found that agricultural mechanisation has a positive and very strong effect on the production quantities of cereals and other plant products, as well as fruits, beverages, and spice plants, which are indicators of agricultural production. It was determined that it has a very strong and negative effect on the labour force
Investigation of Aroma and Chemical Properties of Matured Kashar Cheese Produced without Using Starter Culture
No full textThis study aimed to investigate the aroma profile, fatty acid composition, and general chemical characteristics of matured Kashar cheese (MKC) produced without starter cultures using mixed raw milk. A specific blend of cow (30%25), goat (25%25), and sheep (45%25) milk was used in the production. Both milk samples and matured cheese were analyzed to determine changes during the ripening process. Texture profile analysis was also performed on cheese samples to evaluate the effects of compositional and processing variables. A total of 65 volatile compounds were identified in MKC, whereas 47, 57, and 58 compounds were found in cow, sheep, and goat milk, respectively. Among these, 19 aroma compounds—particularly 2-pentanol, hexanoic acid ethyl ester, and 2,3-butanediol—were common to both milk and cheese samples, indicating their persistence or transformation during ripening. Notably, 22 fatty acids were detected exclusively in MKC, highlighting microbial and enzymatic activity during maturation. Furthermore, variations in the chemical composition of milk, salt content, and the absence of starter cultures were found to influence the textural characteristics of the cheese. These findings provide insight into the complexity and uniqueness of traditional starter-free cheese production and contribute to the valorization of artisanal dairy practices
Genetic Characterization and Brown Rust Resistance Screening of Gamma Irradiated Bread Wheat M4 Populations by DNA Markers
No full textThe rapid increase in the world population has increased the demand for wheat, and breeding studies that enable the development of high-yield varieties resistant to various stress conditions have accelerated to meet this demand. Brown rust disease poses a serious threat to sustainable wheat cultivation. Classical breeding studies are effectively used in variety development in important agricultural plant species, supported by mutation and molecular breeding studies. In recent years, retrotransposon-based molecular markers have been widely used to better understand the variation in genotypes obtained in breeding processes. In this study, 15 retrotransposon based molecular markers, iPBS primers, were used for molecular characterization in M4 bread wheat populations exposed to different doses of gamma radiation. In addition, the presence of 8 Lr genes was examined in order to determine resistance to brown rust disease, which is one of the important causes of yield loss in various wheat varieties. A total of 102 bands belonging to iPBS primers were observed in 35 genotypes belonging to the seven bread wheat varieties analyzed. The average polymorphism rate of the bread wheat populations used in the study was calculated as relatively low (5.88%25). It was observed that the studied wheat varieties had six Lr gene regions (Lr13, Lr19, Lr22a, Lr24, Lr37, and Lr47) except for the Lr14a and Lr34 genes from brown rust resistance genes. The molecular data obtained from the study will provide significant information for using mutation breeding and molecular breeding in classical breeding studies in bread wheat
The Effect of Purple Carrot Powder on the Microbiological and Physicochemical Properties of Vacuum-Packed Meatballs During Storage (4°C)
Get PDFThe aim of this study is to determine the microbiological and physicochemical properties of vacuum-packed meatball samples prepared with aqueous solutions of purple carrot powder (MHT) at two concentrations%253A 5 g (mh5) and 10 g (mh10) in 50 ml, stored at refrigerator temperature (4°C) for 7 days. The total phenolic content of MHT, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and disk diffusion analyses against various pathogens were performed. The total aerobic mesophilic bacteria (TAMB), yeast-mold, and Staphylococcus aureus counts, internal and external color (L*, a*, b*), pH, thiobarbituric acid reactive substances (TBARS), and water holding capacity (WHC) of meatballs with and without PCP were analyzed during storage. No significant effect of PCP on TAMB, yeast-mold, and S. aureus was observed during storage. The total phenolic content of MHT was found to be 602.2±2.33 mg%252F100ml gallic acid equivalent (GAE%252F100ml), and the DPPH activity was 151.43±3.06 mg%252F100ml. On storage days 0, 2, and 7, no significant differences were observed in TBARS values among the groups, whereas on day 4, the TBARS values of the mh5 and mh10 groups were found to be lower compared to the control group (P < 0.05). The L*, a*, and b* values (internal and external), WHC, and pH values (except for day 4 in the mh5 group) showed no significant changes during storage
Evaluation of Spray Drift in Agricultural Spraying Using Unmanned Aerial Vehicles
Get PDFThe use of unmanned aerial vehicles, especially in agricultural pesticide applications, has increased significantly. Under constant conditions of UAV operating parameters such as altitude, velocity, and spray fluid type, droplet drift is mainly affected by meteorological conditions. When spraying applications made from the ground and air are compared, the differences in the drift models revealed that this issue should be examined. In this study, the subject of drift in comprehensive project studies has been emphasised. For this purpose, drifts that occurred in the spraying application with clean water using a DJI Agras MG-1P (RTK) model agricultural spraying drone at different heights (1.5-2.0-2.5 m) and spray rates (10-30 l%252Fha) were evaluated. When the results of drift studies are examined, the effect of the wind created by the propellers increases the drift when the drone approaches the ground. Around the application area (20 m), residue and droplet distributions were detected almost close to the application area (40 droplets%252Fcm2 at 0 m, 35 droplets%252Fcm2 at 20 m around). The droplet size (VMD) was approximately 355 μm at the optimal conditions. Spray droplets have been observed to be carried up to a distance of 40 meters with the effect of the wind. As the height of flight increased in the applications, there were deteriorations in the distribution as the wetting area of the spray expanded. In general, in the application at a height of 2.0 m, the droplet distribution was uniform and the risk of spray drift was low
Effect of Drying and Grinding on Biochemical and Functional Properties of Deglet Nour Date Fruit Powder
Get PDFThe objective of this study was to characterize a date powder from Deglet Nour. For this purpose, the effects of conventional drying and grinding processes were evaluated. Deglet Nour dates powders were obtained through a convective hot air drying (HAD), at a temperature of 70deg%253BC and air flow velocity value of 1.5m s-1. Color coordinates, water activity (aw), moisture, sugar, fat and ash contents, hygroscopicity, wettability, water solubility index (WSI), and total phenolic content of dates powder were determined.
The obtained powder has great degree of hygroscopicity, and this is due to its low moisture lt%253B8 g g-1 H2O) and its low water activity (0.443) which increased the water concentration gradient between the product and surrounding air. Thus, it has higher capacity to absorb moisture from environment. On the other hand, both solubility index and sugar content were affected for date powder after drying and grinding processes. Our findings ascertained that intensification of both processes should be applied to overcome these negative impact
Diagnosis of Actors and Relational Flows of Camel Meat Value Chain in the Western South of Tunisia
Get PDFThe current study aimed to analyze the camel meat sector in the western south of Tunisia (Kebili)%253B and to determine the different actors in the camel meat value chain and the interweaving interactions between them. The survey used in this study involved a sample of breeders (18), butchers (7), slaughterhouses (2) and consumers (58). A mind map was drawn to position the actors and identify the relational flows between them in the camel meat value chain. The results showed that camel farming is organized in herds of varying size, and two herd groups were thus defined%253A one group of large-sized herds with an average of 94 plusmn%253B 27 heads and a second group of medium-sized herds with an average of 34 plusmn%253B 27 heads. The percentage of breeders managing large-sized herds was 56%25, while those of medium-sized herds were 44%25. Besides, the butchers are always the ones who slaughter the camels. The survey showed the presence of another influential actor in the camel meat value chain, the trader, whose role is highlighted through the establishment of the mind map, which revealed that the trader has a strong dependency relationship with the breeder and the butcher. Indeed, in order to have the raw material that is necessary for his business, the latter may purchase camels either from the trader or directly from the breeder in the livestock market. The mind map also showed a weak relationship between the official services and the breeder, the butcher, or even the absence of the trader.Moreover, two marketing channels have been identified using the mind map%253A a short channel (traditional) involving the breeder, butcher, and consumer, and a long channel (integrated) involving an additional actor, the trader, who might contribute to the increase of the meat price. In conclusion, this study showed that the value of the meat camel chain remains marginalized because of the multiplicity of stakeholders. This marginalization points to the fact that the intervention of the official services is diluted, in particular in the long channel, leading to clandestine trafficking and the marketing of uncontrolled camel meat
Influence of Effective Microorganisms and Mineral Fertilizers on Soil Biogenicity Parameters and Soybean Yield
Get PDFThe research aimed to determine the effect of the application of effective microorganisms (EM) on the basic microbiological parameters of soil biogenicity and the height of soybean yield. The research was conducted in the period from 2016-2018. Factor A is the years 2016-2018%253B factor B soybean genotype Galina, Sava, Rubin and factor C application of EM%253A variant 1 - control, variant 2 - EM in the soil 20 lha-1 and foliar treatment in the phase of plant development from three to four trefoils and the budonization phase, (5 lha- 1)%253B variant 3 - NPK fertilizer (8%253A15%253A15), 300 kgha-1, and variant 4 - EM in the soil 20 lha-1 and foliar treatments in the stage of plant development from three to four trefoils and the budonization stage %2B NPK of 300 kgha- 1. During full flowering, the basic parameters of soil biogenicity, the total number of microorganisms (TNB), the number of azotobacter (AZB) and actinomycetes (ACT) were determined. At the end of the growing season, the grain yield was measured. The results showed that factor A had a very significant influence on all the examined traits. Application of EM had a significant impact on all investigated parameters. The parameters of soil biogenicity in Variant 4 EM%2BNPK were statistically significantly (plt%253B0.01) higher than the control and Variant 3. Variant 2 had a greater number plt%253B0.01 compared to the control, while in relation to the long varieties, the significance was plt%253B0.05. Factor C significantly influenced the examined parameters. The highest number of all tested parameters was determined in the Rubin genotype%252339%253Bs rhizosphere. The obtained results were compatible with the yield level. The variety Rubin had the highest grain yield of 4105.03 kgha-1. Variant 2 with EM increased the yield by 13.29%25 compared to the control, which was at the level (plt%253B0.05), and with the application of EM%2BNPK variant 4, the yield was higher by 15.95%25, which was at the (plt%253B0.01) level of significance
Physical and Flowability Properties of Commercial Tomato Cream and Tarhana Soup Powders
Get PDFThis study investigated the physical properties of commercial tomato soup powders and tomato soups with tarhana noodles. Three samples of tomato cream soup without noodles and three samples of tomato soup with tarhana noodles were analysed for different physical properties (density, viscosity, granulation, bulk density, tapped density, angle of repose, adhesiveness, foaming capacity, hygroscopicity and rehydration ratio). Flowability was assessed from the values of the angle of repose, Hausner ratio, and Carr index. Thermophysical properties were estimated from moisture content. Results showed that tomato soup powders with tarhana noodles had lower viscosity, higher bulk and tapped densities, lower adhesiveness, and lower repose angle than cream soups. Considering values of the Hausner ratio and angle of repose, it can be concluded that tomato soups with tarhana noodles had better flowability and lower cohesiveness than tomato cream soups without noodles. Values of the angle of repose indicated that tarhana soup powders had moderate%252Ffair flowability, while tomato cream soup powder had very poor flowability. Samples with higher noodle content had lower angles of repose, higher flowability, higher density, and lower dispersibility. Kinematic viscosity ranged between 15.73 and 176.80 mm2%252Fs. Thermophysical properties increased by increasing water content