Ö. Dündar’s scientific contributions

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 conditions. Fruit samples were taken at intervals of 3 months during the preservation period. Some physical and chemical changes in weight loss (%), soluble solids (%), titratable acidity (%), fruit juice (%), fruit peel color (h°), fruit peel thickness (mm), and decay rate (%) were determined. Lemons treated with Imazalil, Imazalil + Scholar and Imazalil + Scholar + Propi were found to be of better quality at the end of 6 months storage and better protected compared with other applications and Control groups.

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), total soluble solids (%), titratable acidity (%), pH, flesh color (h°),and appearance were determined in kiwifruit samples taken at intervals of 7 daysduring shelf life. Results showed that 1-MCP application had a positive effect onfirmeness and overall quality parameters of kiwifruit slices.