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The Effects of Various Types of Press Wheels Mounted on Pneumatic Precise Drilling Machine on the Quality Criteria of Black Carrot

Year 2017, Volume: 4 Issue: 3, Special Issue 1, 125 - 133, 25.11.2017
https://doi.org/10.21448/ijsm.364185

Abstract

Black carrots are consumed as fresh vegetables in Turkey and are preferred in the form of fermented beverages in large quantities. Black carrots are cultivated in different regions of Turkey. The black carrot is cultivated heavily in the Eregli region. In this region, the highest yields for black carrots are obtained by planting on the ridge at narrow interval range with triplet drilling. In this study, the effects of front and rear stainless steel press wheel (BT1), front and rear rubber press wheel (BT2) and front and rear rubber press wheel and triple narrow intermediate rubber wheels (BT3) on black carrot quality criteria in field conditions were investigated. According to results, yield, single carrot mass, diameter and length varied between, 15.11 and 41.61 t ha-1, 76.96 and 226.43 g, 33.61 and 53.14 mm, and 193.65 and 237.33 mm respectively. It was found that total phenolic varied between 349.80 and 745.37 mg gallic acid equivalent (100 ml)-1 and the antioxidant activity value, determined by DPPH, varied between 26.71% and 54.80%.

References

  • Canbaş, A., & Deryaoğlu, A., (1993). Şalgam Suyunun Üretim Tekniği ve Bileşimi Üzerinde Bir Araştırma. Doğa, 17, 119-129.
  • Miisoğlu, D., (2004). Effect of enzyme application on the yield and quality during 'şalgam suyu' beverage production. Harran University Graduate School of Natural Sciences Department of Food Engineering, MS Thesis, Şanliurfa (in Turkish).
  • Kirca, A., Ozkan, M., & Cemeroglu, B., (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97(4), 598-605.
  • Bridle, P., & Timberlake, C.F., (1997). Anthocyanins as natural food colours–selected aspects. Food Chemistry, 58, 103-109.
  • Giusti, M.M., & Wrolstad, R.E., (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14, 217- 225.
  • Kong, J.M., Chia, L.S., Goh, N.K., Chia, T.F., & Brouillard, R., (2003). Analysis and biological activities of anthocyanins. Phytochemistry, 64, 923- 933.
  • Wrolstad, R.E. (2004). Anthocyanin pigments-Bioactivity and coloring properties. Journal of Food Science, 69(5), 423-428.
  • Khandare, V., Walia, S., Singh, M., & Kaur, C., (2011). Black carrot (Daucus carota ssp. sativus) juice: processing effects on antioxidant composition and color. Food and Bioproducts Processing, 89(4), 482-486.
  • Önal, İ., (2011). Ekim, Bakım ve Gübreleme Makinaları. Ege Üniversitesi Ziraat Fakültesi Yayınları, No: 490, İzmir.
  • Turkish State Meteorological Service (2015). Meteorological data for Eregli.
  • TSE, (2007). Havuç Türk Standartları. TS 1193/Aralık 2007, TSE, Ankara.
  • Abdulkasim, P., Songchitsomboon, S., Techagumpuch, M., Balee, N., Swatsitang, P., & Sungpuag, N. (2007). Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition, 58(1), 77-85.
  • Ozdemir, A.N. (2001). Researches on the Production of Pomegranate Juices. Hacettepe University Graduate School of Natural Sciences Department of Food Engineering, PhD Thesis, Ankara (in Turkish).
  • Brand-Williams, W., Cuvelier, M.E., & Berset, C., (1995). Use of A Free Radical Method to Evaluate Antioxidant Activity. Lebensm-Wiss.U.- Technol., 28, 25-30.
  • Sarı, T. & Paksoy, M., (2004). The quality of some Carrot cultivars sown at different sowing times in Konya province, Selcuk University The journal of Agricultural Faculty, 18 (33), 17-22 (in Turkish).
  • Özkan, M., (2009). Siyah Havuç Suyu Konsantresi Üretimi ve Depolanması Sürecinde Fenolik Maddeler ve Antosiyaninlerdeki Değişimler ve Bu Değişimlerin Antioksidan Aktivite ile İlişkisi. Ankara Üniversitesi Bilimsel Araştırma Projesi Kesin Raporu, Proje numarası: 07B4343002.
  • Algarra, M., Fernandes, A., Mateus, N., de Freitas, V., Da Silva, J. C. E., & Casado, J., (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Baja., Spain, Journal of Food Composition and Analysis,33(1), 71-76.
  • Ekici, L., Ozturk, I., Karaman, S., Caliskan, O., Tornuk, F., Sagdic, O., & Yetim, H., (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT-Food Science and Technology, 62(1), 718-726.

The Effects of Various Types of Press Wheels Mounted on Pneumatic Precise Drilling Machine on the Quality Criteria of Black Carrot

Year 2017, Volume: 4 Issue: 3, Special Issue 1, 125 - 133, 25.11.2017
https://doi.org/10.21448/ijsm.364185

Abstract

Black
carrots are consumed as fresh vegetables in Turkey and are preferred in the
form of fermented beverages in large quantities. Black carrots are cultivated
in different regions of Turkey. The black carrot is cultivated heavily in the
Eregli region. In this region, the highest yields for black carrots are
obtained by planting on the ridge at narrow interval range with triplet
drilling. In this study, the effects of front and rear stainless steel press
wheel (BT1), front and rear rubber press wheel (BT2) and
front and rear rubber press wheel and triple narrow intermediate rubber wheels
(BT3) on black carrot quality criteria in field conditions were
investigated. According to results, yield, single carrot mass, diameter and
length varied between, 15.11 and 41.61 t ha-1, 76.96 and 226.43 g,
33.61 and 53.14 mm, and 193.65 and 237.33 mm respectively. It was found that
total phenolic varied between 349.80 and 745.37 mg gallic acid equivalent (100
ml)-1 and the antioxidant activity value, determined by DPPH, varied
between 26.71% and 54.80%.

References

  • Canbaş, A., & Deryaoğlu, A., (1993). Şalgam Suyunun Üretim Tekniği ve Bileşimi Üzerinde Bir Araştırma. Doğa, 17, 119-129.
  • Miisoğlu, D., (2004). Effect of enzyme application on the yield and quality during 'şalgam suyu' beverage production. Harran University Graduate School of Natural Sciences Department of Food Engineering, MS Thesis, Şanliurfa (in Turkish).
  • Kirca, A., Ozkan, M., & Cemeroglu, B., (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97(4), 598-605.
  • Bridle, P., & Timberlake, C.F., (1997). Anthocyanins as natural food colours–selected aspects. Food Chemistry, 58, 103-109.
  • Giusti, M.M., & Wrolstad, R.E., (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14, 217- 225.
  • Kong, J.M., Chia, L.S., Goh, N.K., Chia, T.F., & Brouillard, R., (2003). Analysis and biological activities of anthocyanins. Phytochemistry, 64, 923- 933.
  • Wrolstad, R.E. (2004). Anthocyanin pigments-Bioactivity and coloring properties. Journal of Food Science, 69(5), 423-428.
  • Khandare, V., Walia, S., Singh, M., & Kaur, C., (2011). Black carrot (Daucus carota ssp. sativus) juice: processing effects on antioxidant composition and color. Food and Bioproducts Processing, 89(4), 482-486.
  • Önal, İ., (2011). Ekim, Bakım ve Gübreleme Makinaları. Ege Üniversitesi Ziraat Fakültesi Yayınları, No: 490, İzmir.
  • Turkish State Meteorological Service (2015). Meteorological data for Eregli.
  • TSE, (2007). Havuç Türk Standartları. TS 1193/Aralık 2007, TSE, Ankara.
  • Abdulkasim, P., Songchitsomboon, S., Techagumpuch, M., Balee, N., Swatsitang, P., & Sungpuag, N. (2007). Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition, 58(1), 77-85.
  • Ozdemir, A.N. (2001). Researches on the Production of Pomegranate Juices. Hacettepe University Graduate School of Natural Sciences Department of Food Engineering, PhD Thesis, Ankara (in Turkish).
  • Brand-Williams, W., Cuvelier, M.E., & Berset, C., (1995). Use of A Free Radical Method to Evaluate Antioxidant Activity. Lebensm-Wiss.U.- Technol., 28, 25-30.
  • Sarı, T. & Paksoy, M., (2004). The quality of some Carrot cultivars sown at different sowing times in Konya province, Selcuk University The journal of Agricultural Faculty, 18 (33), 17-22 (in Turkish).
  • Özkan, M., (2009). Siyah Havuç Suyu Konsantresi Üretimi ve Depolanması Sürecinde Fenolik Maddeler ve Antosiyaninlerdeki Değişimler ve Bu Değişimlerin Antioksidan Aktivite ile İlişkisi. Ankara Üniversitesi Bilimsel Araştırma Projesi Kesin Raporu, Proje numarası: 07B4343002.
  • Algarra, M., Fernandes, A., Mateus, N., de Freitas, V., Da Silva, J. C. E., & Casado, J., (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Baja., Spain, Journal of Food Composition and Analysis,33(1), 71-76.
  • Ekici, L., Ozturk, I., Karaman, S., Caliskan, O., Tornuk, F., Sagdic, O., & Yetim, H., (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT-Food Science and Technology, 62(1), 718-726.
There are 18 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Articles
Authors

Hüseyin Bülbül This is me

Haydar Hacıseferoğulları

Publication Date November 25, 2017
Submission Date April 28, 2017
Published in Issue Year 2017 Volume: 4 Issue: 3, Special Issue 1

Cite

APA Bülbül, H., & Hacıseferoğulları, H. (2017). The Effects of Various Types of Press Wheels Mounted on Pneumatic Precise Drilling Machine on the Quality Criteria of Black Carrot. International Journal of Secondary Metabolite, 4(3, Special Issue 1), 125-133. https://doi.org/10.21448/ijsm.364185
International Journal of Secondary Metabolite

e-ISSN: 2148-6905