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Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi

Year 2023, Volume: 20 Issue: 1, 134 - 144, 19.01.2023
https://doi.org/10.33462/jotaf.1070629

Abstract

Çalışmada askorbik asit (AA) uygulamasının taze kesilmiş ‘Lincoln’ pırasa çeşidinin soğukta depolama boyunca kalitesi üzerine etkileri incelenmiştir. Optimum dönemde derimi yapılan pırasalar hızlı bir şekilde laboratuvara nakledilmiştir. Pırasalar zorlanmış hava ile (2 °C) 6 saat süreyle ön soğutma işlemine tabi tutulduktan sonra uygulamalar (kontrol, %1 ve %2 AA) için üç gruba ayrılmıştır. Ön soğutma işleminden sonra pırasalar serin ve steril koşullar altında 5-6 °C sıcaklıktaki çeşme suyuna birkaç kez daldırarak bahçe kaynaklı toz ve kalıntılar uzaklaştırılmıştır. Taze kesim işleminden sonra %1 ve %2 AA uygulanmış pırasa örnekleriyle kontrol grubu köpük kâselere yerleştirilerek üzeri streç filmle (16 µ) kaplanmıştır. Ambalajlanmış pırasalar 0±1 °C ve %90±5 oransal nemde 30 gün boyunca depolanmıştır. Depolama boyunca altı gün aralıklarla pırasalarda ağırlık kaybı (%), yalancı gövde sertliği (N), suda çözünebilir kuru madde (%), titre edilebilir asitlik (g 100 ml-1), solunum hızı (ml CO2/kg‐1 h‐1), yalancı gövde rengi ve duyusal özellikler belirlenmiştir. AA uygulamaları kontrole kıyasla taze kesilmiş pırasalarda ağırlık kayıplarını azaltmıştır. Depolama boyunca %2’lik doz daha etkili olmak üzere, AA uygulamaları yalancı gövde sertliğini kontrole göre daha iyi korumuştur. Soğukta depolama boyunca AA uygulamaları taze kesilmiş pırasaların TEA miktarını korumuş ve solunum hızını net bir şekilde baskılamıştır. AA uygulamaları kontrol örneklerine kıyasla depolama süresince pırasaların görsel kalitelerini daha iyi korumuştur. Sonuç olarak, AA uygulanmayan kontrol grubundaki pırasalar 0±1 °C ve % 90±5 oransal nemde 24 gün depolanabilirken, her iki AA (%1ve %2) uygulaması bu süreyi 30 güne kadar uzatmıştır. Ancak farklı doz ve uygulama şekilleri kullanılarak bu konuda daha detaylı çalışmalara ihtiyaç vardır.

References

  • Bal, E. (2019). Influence of chitosan-based coatings with UV irradiation on quality of strawberry fruit during cold storage. Turkish Journal of Agriculture - Food Science and Technology, 7(2): 275-281.
  • Bal, E., Çelik, S.(2005). Bazı çilek çeşitlerinin meyvesindeki anatomik yapılaşmanın muhafaza süresi üzerine etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 2(3): 260-267.
  • Barzegar, T., Fateh, M., Razavi, F. (2018). Enhancement of postharvest sensory quality and antioxidant capacity of sweet pepper fruits by foliar applying calcium lactate and ascorbic acid. Scientia Horticulturae, 241: 293-303.
  • Bauernfeind, J.C. (1982). Ascorbic acid technology in agricultural, pharmaceutical, food and industrial applications. Ascorbic acid: chemistry, metabolism and uses, Advances in Chemistry Series, 200: 418-423.
  • Beaulieu, J.C., Baldwin, E.A. (2002). Flavor and Aroma of Fresh-cut Fruits and Vegetables. In: Fresh Cut Fruits and Vegetables: Science, Technology and Market. Ed. Lamikanra, O., CRC Press, Washington, D.C., 391-425.
  • Bernaert, N., Clercqb, H.D., Bockstaele, E.V., Loose, M.D., Droogenbroeck, B.V. (2013). Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum). Postharvest Biology and Technology, 86: 8-16.
  • Dilmaçünal, T., Erbaş D., Koyuncu M.A., Onursal, C.E., Kuleaşan, H. (2014). Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus). LWT-Food Science and Technology, 59(2), 1146-1151.
  • Erbaş, D., Koyuncu, M.A. (2016). 1-Metilsiklopropen uygulamasının Angeleno erik çeşidinin depolanma süresi ve kalitesi üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53(1), 43-50.
  • Guerreiro, A.C., Gago, C.M., Faleiro, M.L., Miguel, M.G., Antunes, M.D. (2017). The effect of edible coatings on the nutritional quality of „Bravo de Esmolfe‟ fresh-cut apple through shelf-life. LWT-Food Science and Technology, 75: 210-219.
  • Kader, A.A. (2002). Postharvest Technology of Horticultural Crops. University of California Agriculture and Natural Resources, Publication 3311, 535p. California.
  • Kasım, M.U., Kasım, R. (2016). The effects of calcium chloride and ascorbic acid treatment on ready-to-use carrot shreds. Journal of Life Sciences,10: 7-15.
  • Kasım, R., Kasım, MU. (2017). The Edible Coating Treatments on Color Quality Fresh-Cut Leek During Cold Storage. 3rd International Symposium for Agriculture and Food (ISAF), 18-20 October, P. 29-36. Ohrid, Macedonia.
  • Kasım, M.U. (2021). Taze Kesilmiş Ürünlerde Renk Kalitesi. Taze Kesilmiş Ürün Teknolojisi, (63-93), Ed. Kasım. R., Şanlıbaba, P., Kasım, M.U. Palme Yayınevi, Ankara.
  • Koyuncu M.A., Erbaş, D., Onursal, C.E., Seçmen, T., Güneyli, A., Üzümcü, S.S. (2019). Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage. Journal of Food Science and Technology, 56(1): 350-359.
  • Koyuncu, M.A., Savran H.E. (2002). Yenilebilir kaplamalar ve bahçe ürünlerinde kullanımı. SDÜ. Fen Bilimleri Enstitüsü Dergisi, 6(3): 73-83.
  • Li, X., Jiang, Y., Li, W., Tang, Y., Yun, J. (2012). Effects of ascorbic acid and high oxygenmodified atmosphere packaging during storage of fresh-cut eggplants. Food Science and Technology International, 20:(2) 99-108.
  • Lin, L., Li, Q.P.,Wang, B.G., Cao, J.K., Jiang, W.B. (2007). Inhibition of core browning in ‘Yali’ pear fruit by post-harvest treatment with ascorbic acid. The Journal of Horticultural Science and Biotechnology, 82(3): 392-402.
  • Liu, C.L., Hsu, C.K., Hsu, M.M. (2007). Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging. Packaging Technology Science, 20: 337-343.
  • Liu, X., Ren, J., Zhu, Y., Han, W., Xuan, H., Ge, L. (2016). The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 502: 102-106.
  • Niyaz, Ö.C., Demirbaş, N. (2018). Food safety perceptions of fresh fruits and vegetables consumers. Tekirdağ Ziraat Fakültesi Dergisi, 15(2): 36-44.
  • Ojeda, G.A., Sgroppo, S.C., Martin-Belloso, O., Soliva-Fortun, R. (2019). Chitosan/ tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices. Postharvest Biology. Technology, 156: 110934. https://doi.org/ 10.1016/j.postharvbio.2019.110934.
  • Olivas, G.I., Barbosa-Canovas, G.V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45(7-8), 657-670.
  • Oms-Oliu, G., Soliva-Fortuny, R., Martín-Belloso, O. (2007). Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging. European Food Research and Technology, 225(3-4): 301-311.
  • Oms-Oliu, G., Rojas-Graü, M., Gonzalez, L.A., Varela, P., Soliva-Fortuny, R., Hernando, M.I.H., Martin-Belloso, O. (2010). Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology, 57(3), 139-148.
  • Papandreopoulou, V., Tzoumaki, M.V., Adamidis, T., Zinoviadou, K.G. (2015). Use of salep based edible coating for the preservation of leek. International Journal of Innovative Research and Practice, 2(1), 1-6.
  • Remorini, D., Landi, M., Tardelli, F., Lugani, A., Massai, R., Graziani, G., Fogliano, V., Guidi, L. (2015). Effect of chlorine dioxide and ascorbic acid on enzymatic browning and shelf life of fresh-cut red delicious and granny smith apples. Journal of Food Processing and Preservation, 39: 2925-2934.
  • Saba, M.K., Sogvar, O.B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT-Food Science and Technology, 66: 165-171.
  • Shah, N.S., Nath, N. (2006). Minimally processed fruits and vegetables-freshness with convenience. Journal of Food Science and Technology-Mysore, 43(6): 561-570.
  • Shiri, M.A., Ghasemnezhad, M., Bakhshi, D., Saadatian, M. (2011). Effects of ascorbic acıd on phenolic compounds and antioxidant activity of packaged fresh cut table grapes. Electronic Journal of Environmental, Agricultural & Food Chemistry, 10(7): 2506-2515.
  • Şalk, A., Arın, L., Deveci, M., Polat, S. (2008). Özel Sebzecilik. Namık Kemal Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü, Sevil Cilt Evi ve Matbaası, Tekirdağ. 488 s.
  • Tsouvaltzis, P., Gerasopoulos, D., Siomos, A.S. (2007). Effects of base removal and heat treatment on visual and nutritional quality of minimally processed leeks. Postharvest Biology and Technology, 43: 158-164.
  • TÜİK, (2021). https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2021-37249. (Son erişim tarihi: 03.01.2022).
  • Türk, R., Tuna Güneş, N., Erkan, M., Koyuncu M.A. (2017). Bahçe Ürünlerinin Muhafazası ve Pazara Hazırlanması. SOMTAD Yayınlar Ders Kitabı No: 1, Antalya, Türkiye, 542 s.
  • Vural, H., Eşiyok, D., Duman, İ. (2000). Kültür Sebzeleri (Sebze Yetiştirme). Ege Üniversitesi Basımevi, Bornova İzmir. 440 s.
  • Yan, S., Luo, Y., Zhou, B., Ingram, D.T. (2017). Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples. LWT - Food Science and Technology, 80: 311-320.
  • Zhang, W.L., Zhao, H.D., Zhang, J., Sheng, Z.T., Cao, J.K., Jiang, W.B. (2020). Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism. Food Chemistry, 289: 160–180.
  • Zhou, F., Xu, D., Liu, C., Chen, C., Tian, M., Jiang, A. (2021). Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism. Postharvest Biology and Technology, 181:1-9.

The Effect of Ascorbic Acid Treatment on The Quality Changes of Fresh-Cut Leek During Cold Storage

Year 2023, Volume: 20 Issue: 1, 134 - 144, 19.01.2023
https://doi.org/10.33462/jotaf.1070629

Abstract

In the present research, the effects of ascorbic acid (AA) treatments on the quality of fresh-cut leek cv. ‘Lincoln’ during cold storage were investigated. Leek samples, harvested at optimum stage, were immediately transferred to the laboratory. Leek samples were pre-cooled with forced air (2 °C) for 6 hours and divided into three groups for treatments (control, 1% and 2% AA). After pre-cooling, dust and residues on leeks originating from the orchard were removed by dipping into cold tap water (5-6 °C) under cool and sterile conditions. After fresh-cut processes, the AA treated (1% and 2%) and control samples were packaged in polystyrene foam tray covered with stretch film (16 µ). Packaged leeks were stored at 0 ± 1 °C and 90 ± 5% relative humidity (RH) for 30 days. The weight loss (%), pseudo stem firmness (N) total soluble solids (%), titratable acidity (g 100 ml‐1), respiration rate (ml CO2 kg‐1 h‐1), pseudo stem colour and sensory evaluation of leeks were performed at six day intervals during storage. The AA treatments decreased weight loss of fresh-cut leeks compared to control. The AA treatments, especially the 2% dose, preserved the pseudo stem firmness better than the control during storage. The AA treatments clearly suppressed respiration rate and maintained the TA of fresh-cut leek during cold storage. The AA treatments preserved the visual quality of the leeks better than the control samples during storage. As a result, it was determined that control group leeks could be stored for 24 days at 0 ± 1 ° C and 90 ± 5% (RH) but this period could be extended up to 30 days by AA (%1-2%) treatments. However, further detailed research on this topic considering different treatment type and dozes is required.

References

  • Bal, E. (2019). Influence of chitosan-based coatings with UV irradiation on quality of strawberry fruit during cold storage. Turkish Journal of Agriculture - Food Science and Technology, 7(2): 275-281.
  • Bal, E., Çelik, S.(2005). Bazı çilek çeşitlerinin meyvesindeki anatomik yapılaşmanın muhafaza süresi üzerine etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 2(3): 260-267.
  • Barzegar, T., Fateh, M., Razavi, F. (2018). Enhancement of postharvest sensory quality and antioxidant capacity of sweet pepper fruits by foliar applying calcium lactate and ascorbic acid. Scientia Horticulturae, 241: 293-303.
  • Bauernfeind, J.C. (1982). Ascorbic acid technology in agricultural, pharmaceutical, food and industrial applications. Ascorbic acid: chemistry, metabolism and uses, Advances in Chemistry Series, 200: 418-423.
  • Beaulieu, J.C., Baldwin, E.A. (2002). Flavor and Aroma of Fresh-cut Fruits and Vegetables. In: Fresh Cut Fruits and Vegetables: Science, Technology and Market. Ed. Lamikanra, O., CRC Press, Washington, D.C., 391-425.
  • Bernaert, N., Clercqb, H.D., Bockstaele, E.V., Loose, M.D., Droogenbroeck, B.V. (2013). Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum). Postharvest Biology and Technology, 86: 8-16.
  • Dilmaçünal, T., Erbaş D., Koyuncu M.A., Onursal, C.E., Kuleaşan, H. (2014). Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus). LWT-Food Science and Technology, 59(2), 1146-1151.
  • Erbaş, D., Koyuncu, M.A. (2016). 1-Metilsiklopropen uygulamasının Angeleno erik çeşidinin depolanma süresi ve kalitesi üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53(1), 43-50.
  • Guerreiro, A.C., Gago, C.M., Faleiro, M.L., Miguel, M.G., Antunes, M.D. (2017). The effect of edible coatings on the nutritional quality of „Bravo de Esmolfe‟ fresh-cut apple through shelf-life. LWT-Food Science and Technology, 75: 210-219.
  • Kader, A.A. (2002). Postharvest Technology of Horticultural Crops. University of California Agriculture and Natural Resources, Publication 3311, 535p. California.
  • Kasım, M.U., Kasım, R. (2016). The effects of calcium chloride and ascorbic acid treatment on ready-to-use carrot shreds. Journal of Life Sciences,10: 7-15.
  • Kasım, R., Kasım, MU. (2017). The Edible Coating Treatments on Color Quality Fresh-Cut Leek During Cold Storage. 3rd International Symposium for Agriculture and Food (ISAF), 18-20 October, P. 29-36. Ohrid, Macedonia.
  • Kasım, M.U. (2021). Taze Kesilmiş Ürünlerde Renk Kalitesi. Taze Kesilmiş Ürün Teknolojisi, (63-93), Ed. Kasım. R., Şanlıbaba, P., Kasım, M.U. Palme Yayınevi, Ankara.
  • Koyuncu M.A., Erbaş, D., Onursal, C.E., Seçmen, T., Güneyli, A., Üzümcü, S.S. (2019). Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage. Journal of Food Science and Technology, 56(1): 350-359.
  • Koyuncu, M.A., Savran H.E. (2002). Yenilebilir kaplamalar ve bahçe ürünlerinde kullanımı. SDÜ. Fen Bilimleri Enstitüsü Dergisi, 6(3): 73-83.
  • Li, X., Jiang, Y., Li, W., Tang, Y., Yun, J. (2012). Effects of ascorbic acid and high oxygenmodified atmosphere packaging during storage of fresh-cut eggplants. Food Science and Technology International, 20:(2) 99-108.
  • Lin, L., Li, Q.P.,Wang, B.G., Cao, J.K., Jiang, W.B. (2007). Inhibition of core browning in ‘Yali’ pear fruit by post-harvest treatment with ascorbic acid. The Journal of Horticultural Science and Biotechnology, 82(3): 392-402.
  • Liu, C.L., Hsu, C.K., Hsu, M.M. (2007). Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging. Packaging Technology Science, 20: 337-343.
  • Liu, X., Ren, J., Zhu, Y., Han, W., Xuan, H., Ge, L. (2016). The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 502: 102-106.
  • Niyaz, Ö.C., Demirbaş, N. (2018). Food safety perceptions of fresh fruits and vegetables consumers. Tekirdağ Ziraat Fakültesi Dergisi, 15(2): 36-44.
  • Ojeda, G.A., Sgroppo, S.C., Martin-Belloso, O., Soliva-Fortun, R. (2019). Chitosan/ tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices. Postharvest Biology. Technology, 156: 110934. https://doi.org/ 10.1016/j.postharvbio.2019.110934.
  • Olivas, G.I., Barbosa-Canovas, G.V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45(7-8), 657-670.
  • Oms-Oliu, G., Soliva-Fortuny, R., Martín-Belloso, O. (2007). Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging. European Food Research and Technology, 225(3-4): 301-311.
  • Oms-Oliu, G., Rojas-Graü, M., Gonzalez, L.A., Varela, P., Soliva-Fortuny, R., Hernando, M.I.H., Martin-Belloso, O. (2010). Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology, 57(3), 139-148.
  • Papandreopoulou, V., Tzoumaki, M.V., Adamidis, T., Zinoviadou, K.G. (2015). Use of salep based edible coating for the preservation of leek. International Journal of Innovative Research and Practice, 2(1), 1-6.
  • Remorini, D., Landi, M., Tardelli, F., Lugani, A., Massai, R., Graziani, G., Fogliano, V., Guidi, L. (2015). Effect of chlorine dioxide and ascorbic acid on enzymatic browning and shelf life of fresh-cut red delicious and granny smith apples. Journal of Food Processing and Preservation, 39: 2925-2934.
  • Saba, M.K., Sogvar, O.B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT-Food Science and Technology, 66: 165-171.
  • Shah, N.S., Nath, N. (2006). Minimally processed fruits and vegetables-freshness with convenience. Journal of Food Science and Technology-Mysore, 43(6): 561-570.
  • Shiri, M.A., Ghasemnezhad, M., Bakhshi, D., Saadatian, M. (2011). Effects of ascorbic acıd on phenolic compounds and antioxidant activity of packaged fresh cut table grapes. Electronic Journal of Environmental, Agricultural & Food Chemistry, 10(7): 2506-2515.
  • Şalk, A., Arın, L., Deveci, M., Polat, S. (2008). Özel Sebzecilik. Namık Kemal Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü, Sevil Cilt Evi ve Matbaası, Tekirdağ. 488 s.
  • Tsouvaltzis, P., Gerasopoulos, D., Siomos, A.S. (2007). Effects of base removal and heat treatment on visual and nutritional quality of minimally processed leeks. Postharvest Biology and Technology, 43: 158-164.
  • TÜİK, (2021). https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2021-37249. (Son erişim tarihi: 03.01.2022).
  • Türk, R., Tuna Güneş, N., Erkan, M., Koyuncu M.A. (2017). Bahçe Ürünlerinin Muhafazası ve Pazara Hazırlanması. SOMTAD Yayınlar Ders Kitabı No: 1, Antalya, Türkiye, 542 s.
  • Vural, H., Eşiyok, D., Duman, İ. (2000). Kültür Sebzeleri (Sebze Yetiştirme). Ege Üniversitesi Basımevi, Bornova İzmir. 440 s.
  • Yan, S., Luo, Y., Zhou, B., Ingram, D.T. (2017). Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples. LWT - Food Science and Technology, 80: 311-320.
  • Zhang, W.L., Zhao, H.D., Zhang, J., Sheng, Z.T., Cao, J.K., Jiang, W.B. (2020). Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism. Food Chemistry, 289: 160–180.
  • Zhou, F., Xu, D., Liu, C., Chen, C., Tian, M., Jiang, A. (2021). Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism. Postharvest Biology and Technology, 181:1-9.
There are 37 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Bekir Gülal 0000-0002-7126-2695

Mehmet Ali Koyuncu 0000-0003-4449-6709

Publication Date January 19, 2023
Submission Date February 9, 2022
Acceptance Date September 12, 2022
Published in Issue Year 2023 Volume: 20 Issue: 1

Cite

APA Gülal, B., & Koyuncu, M. A. (2023). Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 20(1), 134-144. https://doi.org/10.33462/jotaf.1070629
AMA Gülal B, Koyuncu MA. Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi. JOTAF. January 2023;20(1):134-144. doi:10.33462/jotaf.1070629
Chicago Gülal, Bekir, and Mehmet Ali Koyuncu. “Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi 20, no. 1 (January 2023): 134-44. https://doi.org/10.33462/jotaf.1070629.
EndNote Gülal B, Koyuncu MA (January 1, 2023) Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi. Tekirdağ Ziraat Fakültesi Dergisi 20 1 134–144.
IEEE B. Gülal and M. A. Koyuncu, “Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi”, JOTAF, vol. 20, no. 1, pp. 134–144, 2023, doi: 10.33462/jotaf.1070629.
ISNAD Gülal, Bekir - Koyuncu, Mehmet Ali. “Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi 20/1 (January 2023), 134-144. https://doi.org/10.33462/jotaf.1070629.
JAMA Gülal B, Koyuncu MA. Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi. JOTAF. 2023;20:134–144.
MLA Gülal, Bekir and Mehmet Ali Koyuncu. “Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi”. Tekirdağ Ziraat Fakültesi Dergisi, vol. 20, no. 1, 2023, pp. 134-4, doi:10.33462/jotaf.1070629.
Vancouver Gülal B, Koyuncu MA. Taze Kesilmiş Pırasada Askorbik Asit Uygulamasının Soğukta Depolama Boyunca Kalite Değişimine Etkisi. JOTAF. 2023;20(1):134-4.