Ebru Kurt- Cukurova University
Ebru Kurt
- Cukurova University
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Publications (10)
Bu çalışmada Dünyada ve ülkemizde üretimi, tüketimi aynı zamanda ticareti hızlı bir şekilde artan üzümsü meyve grubu içi yer alan Vaccinium cinsine ait maviyemiş türlerinin süs bitkisi potansiyeli araştırılmıştır. Bu cinse giren türlerin çoğu çiçeklenme dönemindeki ilgi çekici görüntüleri, çiçeklerinin hoş kokusu, meyve rengi, habitüs özellikleri,...
The hazelnut, which is known to be among the homelands of Anatolia, has been grown in our country for centuries. Hazelnut cultivation in Turkey dates back to ancient times. In the province of Ordu, the hazelnut varieties Çakıldak, Palaz and Tombul are mainly cultivated but other varieties are also grown. This study was carried out between 2022-2023...
The hazelnut, which is known to be among the homelands of Anatolia, has been grown in our country for centuries. Hazelnut cultivation in Turkey dates back to ancient times. In the province of Ordu, the hazelnut varieties Çakıldak, Palaz and Tombul are mainly cultivated but other varieties are also grown. This study was carried out between 2022-2023...
Nar (Punica granatum L.), tropik ve subtropik iklim kuşağında yayılış gösteren, olumsuz koşullara dayanıklı bir bitki türüdür ayrıca sahip olduğu meyvelerin metabolit kompozisyonu oldukça yüksektir. Meyvelerin içerdiği değerli fitokimyasallar bu meyveye olan tüketici talebini arttırmaktadır. Son yıllarda besin içeriği zengin gıdalara olan ilginin a...
In this study, the effects of chemical substances applications of Control, Imazalil + Wax, Imazalil, Imazalil + Scholar and Imazalil + Scholar + Propi on preservation and quality characteristics of lemon cultivar ‘Kütdiken’ were investigated. After application in the study, the lemons were kept at 10°C for 6 months under 90% relative humidity condi...
The effect of 1-methylcyclopropene (1-MCP) on the quality of fresh cut kiwifruitslices during storage was investigated. 1-MCP treated fruit were kept at 2°C and 90%relative humidity for 4 months. Fruit were processed every 2 months, packaged, andkept at 4°C for 14 days. Physical and chemical changes such as weight loss, (%), fleshfirmness (shore),...
