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Year 2018, Volume: 2 Issue: 2, 85 - 94, 28.12.2018

Abstract

References

  • Andevari, G.T. and Rezaei, M., 2011. Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science & Technology, 46(11), pp.2305-2311.Alper, N. and Acar, J., 1998. Yenilebilir film ve kaplamalar. Gıda Mühendisliği Dergisi, 1(4), pp.61-66.Ayana, B. and Turhan, K.N., 2010. Gıda ambalajlamasında antimikrobiyel madde içeren yenilebilir filmler/kaplamalar ve uygulamaları. Gıda Dergisi, 35(2)Aşik, E. and Candoğan, K., 2014. Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of food quality, 37(4), pp.237-246.Ashie, I.N.A., Smith, J.P., Simpson, B.K. and Haard, N.F., 1996. Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science & Nutrition, 36(1-2), pp.87-121.Bilbao-Sáinz, C., Avena-Bustillos, R.J., Wood, D.F., Williams, T.G. and McHugh, T.H., 2010. Composite edible films based on hydroxypropyl methylcellulose reinforced with microcrystalline cellulose nanoparticles. Journal of agricultural and food chemistry, 58(6), pp.3753-3760.Bourtoom, T., 2008. Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), pp.237-248.Campos, C.A., Gerschenson, L.N. and Flores, S.K., 2011. Development of edible films and coatings with antimicrobial activity. Food and bioprocess technology, 4(6), pp.849-875.Cuq, B., Gontard, N. and Guilbert, S., 1998. Proteins as agricultural polymers for packaging production. Cereal chemistry, 75(1), pp.1-9. Chiumarelli, M. and Hubinger, M.D., 2012. Stability, solubility, mechanical and barrier properties of cassava starch–Carnauba wax edible coatings to preserve fresh-cut apples. Food hydrocolloids, 28(1), pp.59-67.Coma, V., Martial‐Gros, A., Garreau, S., Copinet, A., Salin, F. and Deschamps, A., 2002. Edible antimicrobial films based on chitosan matrix. Journal of food science, 67(3), pp.1162-1169.Debeaufort, F., Quezada-Gallo, J.A. and Voilley, A., 1998. Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in Food Science, 38(4), pp.299-313.Dehghani, S., Hosseini, S.V. and Regenstein, J.M., 2018. Edible films and coatings in seafood preservation: A review. Food chemistry, 240, pp.505-513.Dursun, S. and Erkan, N., 2009. Yenilebilir protein filmler ve su ürünlerinde kullanimi. Journal of FisheriesSciences. com, 3(4), p.352.Gennadios, A., Hanna, M.A. and Kurth, L.B., 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30(4), pp.337-350.Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R. and Meybeck, A., 2011. Global Food Losses and Food Waste: Extent, Causes and Prevention, FAO, Rome, Italy. 2016. Available from Internet: http://www. fao. org/docrep/014/mb060e/mb060e00. pdf.Hall, G.M., 2011. Preservation by curing (drying, salting and smoking). In Fish processing sustainability and new opportunities (pp. 51-76). Wiley-Blackwell West Sussex.Hanani, Z.N., Roos, Y.H. and Kerry, J.P., 2014. Use and application of gelatin as potential biodegradable packaging materials for food products. International journal of biological macromolecules, 71, pp.94-102.Işık, H., Dağhan, Ş. and Gökmen, S., 2013. Gıda endüstrisinde kullanılan yenilebilir kaplamalar üzerine bir araştırma. Gıda Teknolojileri Elektronik Dergisi, 8(1), pp.26-35.Janjarasskul, T. and Krochta, J.M., 2010. Edible packaging materials. Annual review of food science and technology, 1, pp.415-448.Jiménez, A., Fabra, M.J., Talens, P. and Chiralt, A., 2012. Edible and biodegradable starch films: a review. Food and Bioprocess Technology, 5(6), pp.2058-2076.Lu, F., Ding, Y., Ye, X. and Liu, D., 2010. Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. LWT-Food Science and Technology, 43(9), pp.1331-1335.LIN, L.S., WANG, B.J. and WENG, Y.M., 2009. PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT‐INCORPORATED ZEIN COATINGS. Journal of food processing and preservation, 33(5), pp.605-617.Matak, K.E., Tahergorabi, R. and Jaczynski, J., 2015. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods. Food Research International, 77, pp.697-703.Mehyar, G.F., Al‐Ismail, K., Han, J.H. and Chee, G.W., 2012. Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. Journal of Food Science, 77(2), pp.E52-E59.Min, S., Harris, L.J. and Krochta, J.M., 2005. Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science, 70(7), pp.m317-m324.Mohan, C.O., Ravishankar, C.N., Lalitha, K.V. and Gopal, T.S., 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1), pp.167-174.Nadia, L., Wirakartakusumah, M.A., Andarwulan, N., Purnomo, E.H., Koaze, H. and Noda, T., 2014. Characterization of physico-chemical and functional properties of starch from five yam (Dioscorea alata) cultivars in Indonesia. International Journal of Chemical Enginering and App, 5(6), pp.489-496.Pavlath, A.E. and Orts, W., 2009. Edible films and coatings: why, what, and how?. In Edible films and coatings for food applications (pp. 1-23). Springer, New York, NY.Phadke, G.G., Pagarkar, A.U., Sehgal, K. and Mohanta, K.N., 2011. Application of edible and biodegradable coatings in enhancing seafood quality and storage life: A review. Ecology, Environment and Conservation, 17, pp.619-623.Popović, S., Peričin, D., Vaštag, Ž., Lazić, V. and Popović, L., 2012. Pumpkin oil cake protein isolate films as potential gas barrier coating. Journal of Food Engineering, 110(3), pp.374-379.Qiu, X., Chen, S., Liu, G. and Yang, Q., 2014. Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 C by chitosan coating incorporated with citric acid or licorice extract. Food chemistry, 162, pp.156-160.Robertson, G.L., 2013. Food Packaging: Principle and Practice. Third Edition, CRC Press, Boca Raton, 703p.Rodrigues, S. and Fernandes, F.A.N., 2012. Advances in fruit processing technologies. CRC Press.Salleh, E., Muhamad, I.I. and Khairuddin, N., 2007, September. Inhibition of Bacillus subtilis and Escherichia coli by antimicrobial starch-based film incorporated with lauric acid and chitosan. In Proceedings of the 3rd CIGR section Vl international symposium on food and agricultural products: processing and innovation. Naples, ltaly. Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E. and Regalado, C., 2014. Antimicrobial edible films and coatings for meat and meat products preservation. The scientific world journal, 201 .Sauvant, D., Perez, J.M. and Tran, G., 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle, sheep, goats, rabbits, horses and fish. Wageningen Academic Publishers.Shahidi, F. and Ambigaipalan, P., 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods, 18, pp.820-897.Sathivel, S., Liu, Q., Huang, J. and Prinyawiwatkul, W., 2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Engineering, 83(3), pp.366-373.Socaciu, M.I., Semeniuc, C. and Vodnar, D., 2018. Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension. Coatings, 8(10), p.366.Šuput, D.Z., Lazić, V.L., Pezo, L.L., Lević, L., Gubić, J.M., Hromiš, N.M. and Šojić, B.V., 2013. Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability. Romanian Biotechnological Letters, 18(2), p.8161.Velickova, E., Winkelhausen, E., Kuzmanova, S., Alves, V.D. and Moldão-Martins, M., 2013. Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Science and Technology, 52(2), pp.80-92.
  • Watterson, A., Little, D., Young, J., Boyd, K., Azim, E. and Murray, F., 2008. Towards integration of environmental and health impact assessments for wild capture fishing and farmed fish with particular reference to public health and occupational health dimensions. International Journal of Environmental Research and Public Health, 5(4), pp.258-277.Wong, Y.C., Ahmad-Mudzaqqir, M.Y. and Wan-Nurdiyana, W.A., 2014. Extraction of essential oil from cinnamon (Cinnamomum zeylanicum). Oriental journal of chemistry, 30(1), pp.37-47.Wong, D.W., Gastineau, F.A., Gregorski, K.S., Tillin, S.J. and Pavlath, A.E., 1992. Chitosan-lipid films: microstructure and surface energy. Journal of Agricultural and Food Chemistry, 40(4), pp.540-544.Gennadios, A., Hanna, M.A. and Kurth, L.B., 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30(4), pp.337-350.Wu, Y., Weller, C.L., Hamouz, F., Cuppett, S. and Schnepf, M., 2001. Moisture loss and lipid oxidation for precooked ground‐beef patties packaged in edible starch‐alginate‐based composite films. Journal of food science, 66(3), pp.486-493.

Edible films in seafood

Year 2018, Volume: 2 Issue: 2, 85 - 94, 28.12.2018

Abstract

Fish and seafood products are highly perishable in nature they losses their freshness shortly after death which occurred through several biochemical reactions such as such as changes in the quality of fish protein, lipids level and development of biogenic amines, hypoxanthine, and microbial spoilage. The changes in fish and seafood muscles lead to decay in the quality (e.g in sensory quality and nutritional content of the nutritional value of fish. Seafood and fish quality maintenance is crucial to hinder the loss of this nutritionally quality of fish. Therefore, seafood and fish-processing industry are currently in search of alternative techniques of preservation that can prolong the shelf-life of fresh fish. Various preservation techniques have been developed in order to prevent spoilage in food and to maintain quality and extend shelf life. Edible film and coating are famous in the food industry because they are economically low, abundantly available. Coating and film are produced from several carbohydrates and protein origin and these coating and film are safely applied for enhancement of seafood quality and to prolong their shelf life. Edible film and coating have several advantages because they function in so many ways as following: they are safe to be consumed and biodegradable; are additives to  the nutritional value of seafood products; enhancement of organoleptic characteristics of food, like appearance, smell, and flavor; lower packaging volume, weight and waste; contain antimicrobial agents and antioxidants; prolong shelf-life and quality enhancement of non-packaged items; guide over inter-component movement of moisture, gases, lipids, and solutes. Food additives have been integrated successfully into edible film and coating, these additives have anti-browning agents, antimicrobials, flavors, colorants, and several functional substances. Techniques of application include Immersion, spraying, and dripping. This article reviews the types of edible film, their importance and application techniques and their effects on the different materials in seafood.



Keywords: Edible films, Seafood quality, Seafood shelf-life.

References

  • Andevari, G.T. and Rezaei, M., 2011. Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science & Technology, 46(11), pp.2305-2311.Alper, N. and Acar, J., 1998. Yenilebilir film ve kaplamalar. Gıda Mühendisliği Dergisi, 1(4), pp.61-66.Ayana, B. and Turhan, K.N., 2010. Gıda ambalajlamasında antimikrobiyel madde içeren yenilebilir filmler/kaplamalar ve uygulamaları. Gıda Dergisi, 35(2)Aşik, E. and Candoğan, K., 2014. Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of food quality, 37(4), pp.237-246.Ashie, I.N.A., Smith, J.P., Simpson, B.K. and Haard, N.F., 1996. Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science & Nutrition, 36(1-2), pp.87-121.Bilbao-Sáinz, C., Avena-Bustillos, R.J., Wood, D.F., Williams, T.G. and McHugh, T.H., 2010. Composite edible films based on hydroxypropyl methylcellulose reinforced with microcrystalline cellulose nanoparticles. Journal of agricultural and food chemistry, 58(6), pp.3753-3760.Bourtoom, T., 2008. Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), pp.237-248.Campos, C.A., Gerschenson, L.N. and Flores, S.K., 2011. Development of edible films and coatings with antimicrobial activity. Food and bioprocess technology, 4(6), pp.849-875.Cuq, B., Gontard, N. and Guilbert, S., 1998. Proteins as agricultural polymers for packaging production. Cereal chemistry, 75(1), pp.1-9. Chiumarelli, M. and Hubinger, M.D., 2012. Stability, solubility, mechanical and barrier properties of cassava starch–Carnauba wax edible coatings to preserve fresh-cut apples. Food hydrocolloids, 28(1), pp.59-67.Coma, V., Martial‐Gros, A., Garreau, S., Copinet, A., Salin, F. and Deschamps, A., 2002. Edible antimicrobial films based on chitosan matrix. Journal of food science, 67(3), pp.1162-1169.Debeaufort, F., Quezada-Gallo, J.A. and Voilley, A., 1998. Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in Food Science, 38(4), pp.299-313.Dehghani, S., Hosseini, S.V. and Regenstein, J.M., 2018. Edible films and coatings in seafood preservation: A review. Food chemistry, 240, pp.505-513.Dursun, S. and Erkan, N., 2009. Yenilebilir protein filmler ve su ürünlerinde kullanimi. Journal of FisheriesSciences. com, 3(4), p.352.Gennadios, A., Hanna, M.A. and Kurth, L.B., 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30(4), pp.337-350.Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R. and Meybeck, A., 2011. Global Food Losses and Food Waste: Extent, Causes and Prevention, FAO, Rome, Italy. 2016. Available from Internet: http://www. fao. org/docrep/014/mb060e/mb060e00. pdf.Hall, G.M., 2011. Preservation by curing (drying, salting and smoking). In Fish processing sustainability and new opportunities (pp. 51-76). Wiley-Blackwell West Sussex.Hanani, Z.N., Roos, Y.H. and Kerry, J.P., 2014. Use and application of gelatin as potential biodegradable packaging materials for food products. International journal of biological macromolecules, 71, pp.94-102.Işık, H., Dağhan, Ş. and Gökmen, S., 2013. Gıda endüstrisinde kullanılan yenilebilir kaplamalar üzerine bir araştırma. Gıda Teknolojileri Elektronik Dergisi, 8(1), pp.26-35.Janjarasskul, T. and Krochta, J.M., 2010. Edible packaging materials. Annual review of food science and technology, 1, pp.415-448.Jiménez, A., Fabra, M.J., Talens, P. and Chiralt, A., 2012. Edible and biodegradable starch films: a review. Food and Bioprocess Technology, 5(6), pp.2058-2076.Lu, F., Ding, Y., Ye, X. and Liu, D., 2010. Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. LWT-Food Science and Technology, 43(9), pp.1331-1335.LIN, L.S., WANG, B.J. and WENG, Y.M., 2009. PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT‐INCORPORATED ZEIN COATINGS. Journal of food processing and preservation, 33(5), pp.605-617.Matak, K.E., Tahergorabi, R. and Jaczynski, J., 2015. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods. Food Research International, 77, pp.697-703.Mehyar, G.F., Al‐Ismail, K., Han, J.H. and Chee, G.W., 2012. Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. Journal of Food Science, 77(2), pp.E52-E59.Min, S., Harris, L.J. and Krochta, J.M., 2005. Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science, 70(7), pp.m317-m324.Mohan, C.O., Ravishankar, C.N., Lalitha, K.V. and Gopal, T.S., 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1), pp.167-174.Nadia, L., Wirakartakusumah, M.A., Andarwulan, N., Purnomo, E.H., Koaze, H. and Noda, T., 2014. Characterization of physico-chemical and functional properties of starch from five yam (Dioscorea alata) cultivars in Indonesia. International Journal of Chemical Enginering and App, 5(6), pp.489-496.Pavlath, A.E. and Orts, W., 2009. Edible films and coatings: why, what, and how?. In Edible films and coatings for food applications (pp. 1-23). Springer, New York, NY.Phadke, G.G., Pagarkar, A.U., Sehgal, K. and Mohanta, K.N., 2011. Application of edible and biodegradable coatings in enhancing seafood quality and storage life: A review. Ecology, Environment and Conservation, 17, pp.619-623.Popović, S., Peričin, D., Vaštag, Ž., Lazić, V. and Popović, L., 2012. Pumpkin oil cake protein isolate films as potential gas barrier coating. Journal of Food Engineering, 110(3), pp.374-379.Qiu, X., Chen, S., Liu, G. and Yang, Q., 2014. Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 C by chitosan coating incorporated with citric acid or licorice extract. Food chemistry, 162, pp.156-160.Robertson, G.L., 2013. Food Packaging: Principle and Practice. Third Edition, CRC Press, Boca Raton, 703p.Rodrigues, S. and Fernandes, F.A.N., 2012. Advances in fruit processing technologies. CRC Press.Salleh, E., Muhamad, I.I. and Khairuddin, N., 2007, September. Inhibition of Bacillus subtilis and Escherichia coli by antimicrobial starch-based film incorporated with lauric acid and chitosan. In Proceedings of the 3rd CIGR section Vl international symposium on food and agricultural products: processing and innovation. Naples, ltaly. Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E. and Regalado, C., 2014. Antimicrobial edible films and coatings for meat and meat products preservation. The scientific world journal, 201 .Sauvant, D., Perez, J.M. and Tran, G., 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle, sheep, goats, rabbits, horses and fish. Wageningen Academic Publishers.Shahidi, F. and Ambigaipalan, P., 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods, 18, pp.820-897.Sathivel, S., Liu, Q., Huang, J. and Prinyawiwatkul, W., 2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Engineering, 83(3), pp.366-373.Socaciu, M.I., Semeniuc, C. and Vodnar, D., 2018. Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension. Coatings, 8(10), p.366.Šuput, D.Z., Lazić, V.L., Pezo, L.L., Lević, L., Gubić, J.M., Hromiš, N.M. and Šojić, B.V., 2013. Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability. Romanian Biotechnological Letters, 18(2), p.8161.Velickova, E., Winkelhausen, E., Kuzmanova, S., Alves, V.D. and Moldão-Martins, M., 2013. Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Science and Technology, 52(2), pp.80-92.
  • Watterson, A., Little, D., Young, J., Boyd, K., Azim, E. and Murray, F., 2008. Towards integration of environmental and health impact assessments for wild capture fishing and farmed fish with particular reference to public health and occupational health dimensions. International Journal of Environmental Research and Public Health, 5(4), pp.258-277.Wong, Y.C., Ahmad-Mudzaqqir, M.Y. and Wan-Nurdiyana, W.A., 2014. Extraction of essential oil from cinnamon (Cinnamomum zeylanicum). Oriental journal of chemistry, 30(1), pp.37-47.Wong, D.W., Gastineau, F.A., Gregorski, K.S., Tillin, S.J. and Pavlath, A.E., 1992. Chitosan-lipid films: microstructure and surface energy. Journal of Agricultural and Food Chemistry, 40(4), pp.540-544.Gennadios, A., Hanna, M.A. and Kurth, L.B., 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30(4), pp.337-350.Wu, Y., Weller, C.L., Hamouz, F., Cuppett, S. and Schnepf, M., 2001. Moisture loss and lipid oxidation for precooked ground‐beef patties packaged in edible starch‐alginate‐based composite films. Journal of food science, 66(3), pp.486-493.
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Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Articles
Authors

Oluwatosin Ogunkalu 0000-0002-9188-7473

Rowida Khalily

Publication Date December 28, 2018
Published in Issue Year 2018 Volume: 2 Issue: 2

Cite

APA Ogunkalu, O., & Khalily, R. (2018). Edible films in seafood. Eurasian Journal of Agricultural Research, 2(2), 85-94.
AMA Ogunkalu O, Khalily R. Edible films in seafood. EJAR. December 2018;2(2):85-94.
Chicago Ogunkalu, Oluwatosin, and Rowida Khalily. “Edible Films in Seafood”. Eurasian Journal of Agricultural Research 2, no. 2 (December 2018): 85-94.
EndNote Ogunkalu O, Khalily R (December 1, 2018) Edible films in seafood. Eurasian Journal of Agricultural Research 2 2 85–94.
IEEE O. Ogunkalu and R. Khalily, “Edible films in seafood”, EJAR, vol. 2, no. 2, pp. 85–94, 2018.
ISNAD Ogunkalu, Oluwatosin - Khalily, Rowida. “Edible Films in Seafood”. Eurasian Journal of Agricultural Research 2/2 (December 2018), 85-94.
JAMA Ogunkalu O, Khalily R. Edible films in seafood. EJAR. 2018;2:85–94.
MLA Ogunkalu, Oluwatosin and Rowida Khalily. “Edible Films in Seafood”. Eurasian Journal of Agricultural Research, vol. 2, no. 2, 2018, pp. 85-94.
Vancouver Ogunkalu O, Khalily R. Edible films in seafood. EJAR. 2018;2(2):85-94.
Eurasian Journal of Agricultural Research (EJAR)   ISSN: 2636-8226   Web: https://dergipark.org.tr/en/pub/ejar   e-mail: agriculturalresearchjournal@gmail.com