Hakkari Üniversitesi Akademik Veri Yönetim Sistemi
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Essential oil compounds and their impact on grape (Vitis vinifera L. cv. Narince) physiology under Botrytis cinerea infection
No full textFungal infections, particularly those caused by Botrytis cinerea, pose significant challenges to grape production worldwide, leading to substantial economic losses and reduced fruit quality. While conventional fungicides remain widely used, growing concerns about environmental impact and fungicide resistance have intensified the search for natural alternatives. Essential oil compounds (EOCs) have emerged as promising candidates for sustainable disease management. This study investigated the protective effects of thymol, eugenol, and 1,8-cineole on “Narince” grapes challenged by B. cinerea infection. The study revealed that essential oil combinations significantly reduced oxidative stress in B. cinerea-infected “Narince” grapes, with MDA (Malondialdehyde) levels decreasing up to 41.3 % compared to the control group. The TOS (Thymol + Eugenol+1.8-Cineole) combination demonstrated a remarkable 467 % increase in CAT (catalase) enzyme activity, while the Thymol (T) and 1,8-cineole (S) combination effectively mitigated oxidative stress by reducing POD (peroxidase) activity by approximately 26 % and regulating SOD (superoxide dismutase), MDA activity. The treatments effectively restored mineral content (particularly Potassium (K), Phosphorus (P), Nitrogen (N), Calcium (Ca) that was depleted by fungal infection. Moreover, EOCs applications led to substantial increases in anthocyanin content, especially malvidin-3-O-glucoside and petunidin-3-O-glucoside, along with elevated levels of phenolic compounds including gallic, vanillic, and trans-p-coumaric acid. These findings reveal that EOCs strengthen grape defense mechanisms against B. cinerea through multiple pathways: reducing oxidative stress, preserving mineral content, and enhancing beneficial compound accumulation. Our study provides valuable insights into the development of sustainable disease management strategies in viticulture, offering a promising alternative to conventional fungicides. The demonstrated efficacy of these natural compounds in protecting grape quality and health suggests their potential for integration into modern vineyard management practices, particularly in regions where fungicide resistance or environmental concerns are paramount
BİLSEM RESİM VE MÜZİK BİRİMİ ÖĞRENCİLERİNİN YAPAY ZEKAYA İLİŞKİN METAFORİK ALGILARININ İNCELENMESİ
No full textRoald Dahl’ın Eserlerinde Çocuk Düşmanlığı: Matilda, Bay ve Bayan Kılve Cadılar Üzerine Bir İnceleme
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Modulation of Biochemical Traits in Cold-Stored ‘Karaerik’ Grapes by Different Edible Coatings
No full textUnderstanding the effects of edible coatings on postharvest quality and shelf life of ‘Karaerik’ grapes is crucial for improving storage outcomes and reducing losses. However, limited information exists regarding the effectiveness of different coating materials on this regionally significant variety. In this study, ‘Karaerik’ grapes were treated with carboxymethyl cellulose (CMC) and locust bean gum (KB) coatings and stored under cold conditions (0 ± 0.5 °C, 90–95% relative humidity) for 0, 25, 45, and 60 days. Storage duration and coating treatments significantly affected most physical, physiological, and biochemical parameters. During storage, grape weight loss progressively increased, reaching 9.60% in the control by day 60. Coatings slightly reduced this loss, with KB showing the lowest (5.11%) compared to the control (5.69%). Respiration initially declined but surged again at day 60, especially in the control (96.4 μmol CO2/kg·hour), while coatings helped mitigate this rise. Ethylene release remained unchanged. A slight pH decline (~4.6%) was observed in the control, while KB-treated grapes maintained higher pH and lower acidity. Soluble solids remained stable across treatments. Color changed notably during storage: a* nearly doubled (more redness), b* increased (less blue), and chroma (C*) declined by ~25%, especially in uncoated grapes. Total sugar dropped by ~43% in KB-treated grapes, with the control retaining the most. Tartaric acid decreased by ~55%, notably in KB samples. Antioxidant activity and total phenolics declined significantly (~66%) in the control. CMC coating better-preserved antioxidant capacity, while the control showed the highest phenolic levels overall. Ferulic, gallic, and chlorogenic acids increased toward the end of storage, particularly in coated grapes. In contrast, rutin and vanillic acid peaked mid-storage and were better preserved in the control. The heatmap showed significant metabolite changes in fruit samples across 0D, 25D, 45D, and 60D storage periods under CMC, CNT, and KB treatments, with distinct clustering patterns revealing treatment-specific biochemical responses. The correlation matrix revealed strong positive relationships (r > 0.70) between total sugar, glucose, and fructose levels, while ethylene showed significant negative correlations (−0.65 to −0.85) with maturity index, pH, and total soluble solids, indicating interconnected metabolic pathways during fruit ripening and storage. We conclude that edible coating selection significantly influences grape biochemical stability during cold storage, with CMC emerging as a superior choice for maintaining certain quality parameters
