Ho Chi Minh City Open University Journal of Science
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Zygmunt Bauman’ın Likit Modernite Yaklaşımıyla Pandemiler Ve Afetler Karşısında Kamu Kurumlarının Esneklik, Belirsizlik Ve İnovasyon Kapasitesinin Değerlendirilmesi
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Sezaryen ile doğum yapan kadınlarda deprem kaygısı, taburculuğa hazır oluşluk ve anne memnuniyet düzeyinin belirlenmesi
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First report of ‘Candidatus Phytoplasma asteris’ strains associated withphyllody of Rudbeckia in Türkiye
No full textComparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs
No full textBackground and Objectives: Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated. Findings: A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking. Conclusion: The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking
From Tradition to Innovation: The Role and Strategic Importance of Mechanical Blossom Thinning in Organic Apple Cultivation
No full textThis study aimed to evaluate the impact of an innovative orchard management technique mechanicalthinning on fruit yield and quality characteristics of apple cultivars grown under organic horticultureconditions. The research was conducted in Karapınar (Konya Province, Türkiye) during the 2020 and2021 growing seasons, using six apple cultivars: ‘Braeburn’, ‘Buckeye Gala’, ‘Fuji’, ‘Granny Smith’,‘Golden Delicious’, and ‘Idared’. Phenological observations, including beginning of flowering, fullbloom, end of flowering, and harvest time, were recorded. In addition, final fruit set rates, yield per tree,yield per trunk cross-sectional area (TCSA), and yield per decare were measured. Fruit quality as wellas skin and flesh color were also assessed. Field observations revealed that flowering began at the endof April and fruit set occurred in the first half of May under the ecological conditions of Karapınar. Theharvest period varied among cultivars, ranging from late August to early October. Results demonstratedthat mechanical thinning (M2+E) effectively reduced biennial bearing across all cultivars, significantlyincreased yield, and improved fruit quality traits.As a result, these findings highlight mechanical thinning as a promising and sustainable innovation inorganic apple production, offering a viable alternative to labor-intensive hand thinning practices. Thetechnique not only optimizes yield and quality but also contributes to reducing labor dependency,enhancing the efficiency and scalability of organic orchard management systems..Keywords: Organic horticulture, apple, mechanical thinning, yield, fruit quality, biennial bearing</p