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Taşova (Amasya) Yöresinde Yetiştirilen ‘Ekmek’ Ayva Çeşidinin Fiziksel ve Biyokimyasal Özellikleri

Year 2021, Volume: 26 Issue: 3, 155 - 162, 31.12.2021
https://doi.org/10.53433/yyufbed.967975

Abstract

Çalışma, Amasya ili Taşova ilçesinde yetiştirilen ‘Ekmek’ ayva çeşidinin fiziksel ve biyokimyasal özelliklerini belirlemek amacıyla yürütülmüştür. Çalışmada meyve ağırlığı 305.43 g, meyve eti sertliği 62.50 N, suda çözünebilir kuru madde miktarı %11.64, titre edilebilir asitlik %0.83, C vitamini içeriği 11.60 mg/100 ml, glikoz içeriği 3.10 g/100 ml, sukroz içeriği 1.87 g/100 ml, fruktoz içeriği 7.62 g/100 ml, toplam fenolik 121.8 mg/100 g, toplam flavonoid 18.4 mg/100 g, antioksidan aktivitesi DPPH testine göre 0.46 mmol/100 g ve FRAP testine göre 2.67 mmol/100 g olarak belirlenmiştir. Sonuç olarak, ‘Ekmek’ ayva çeşidinin insan sağlığına faydalı ve hastalıklara karşı koruyucu bir etkiye sahip olan fenolikler ve antioksidanlar bakımından zengin olduğu belirlenmiştir.

References

  • Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
  • Beyhan, Ö., Elmastaş, M., & Gedikli, F. (2010). Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae). Journal of Medicinal Plant Research, 4, 1065-1072. https://doi.org/10.5897/JMPR10.008
  • Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200. https://doi.org/10.1038/1811199a0
  • Bolat, İ., & İkinci, A. (2015). Eşme ayva (Cydonia oblonga Miller) çeşidinin GAP Bölgesindeki performansı. Harran Tarım ve Gıda Bilimleri Dergisi, 19(1), 16-23.
  • Carvalho, M., Silva, B. M., Silva, R., Valentao, P., Andrade, P. B., & Bastos, M. L. (2010). First report on Cydonia oblonga Miller anticancer potential: differential antiproliferative effect against human kidney and colon cancer cells. Journal of Agricultural and food Chemistry, 58(6), 3366-3370. https://doi.org/10.1021/jf903836k
  • Dehbi, F., Hasib, A., Ouatmane, A., Elbatal, H., & Jaouad, A. (2014). Physicochemical characteristics of Moroccan prickly pear juice (Opuntia ficus indica L.). International Journal of Emerging Technology and Advanced Engineering, 4(4), 300-6.
  • Ercişli, S., Güleryüz, M., & Eşitken, A. (1999). Oltu ilçesinde yetiştirilen ayva çeşitlerinin meyve özellikleri üzerinde bir araştırma. Anadolu Dergisi, 9(2), 32-40.
  • Essafi-Benkhadir, K., Refai, A., Riahi, I., Fattouch, S., Karoui, H., & Essafi, M. (2012). Quince (Cydonia oblonga Miller) peel polyphenols modulate LPS-induced inflammation in human THP-1-derived macrophages through NF-κB, p38MAPK and Akt inhibition. Biochemical and Biophysical Research Communications, 418(1), 180-185. https://doi.org/10.1016/j.bbrc.2012.01.003
  • FAO, (2020). Food and Agriculture Organization of the United Nations. www.fao.org/faostat/en/#data/QC Erişim tarihi: 17.02.2021.
  • Fattouch, S., Caboni, P., Coroneo, V., Tuberoso, C. I., Angioni, A., Dessi, S., Marzouki, N., & Cabras, P. (2007). Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry, 55(3), 963-969. https://doi.org/10.1021/jf062614e
  • Gerçekcioğlu, R., Gencer, S., & Atasever, Ö. Ö. (2014). Tokat ekolojisinde yetiştirilen “Eşme” ve “Limon” ayva (Cydonia vulgaris L.) çeşitlerinin bitkisel ve pomolojik özellikleri. International Journal of Agricultural and Natural Sciences, 7(1), 01-05.
  • Grygorieva, O., Klymenko, S., Vergun, O., Mňahončáková, E., Brindza, J., Terentjeva, M., & Ivanišová, E. (2020). Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensis Schneid.) fruit. Acta Scientiarum Polonorum Technologia Alimentaria, 19(1), 25-36. http://dx.doi.org/10.17306/J.AFS.2020.0738
  • Hricovsky, I., Reznícek, V., & Sus, J. (2003). Jablone a hrusne, kdoulone, mispule. Príroda, Bratislava, 12, 53-54.
  • Karadeniz, F., Burdurlu, H. S., Koca, N., & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29(4), 297-303.
  • Koyuncu, F., Yılmaz, H., & Koyuncu, M. (1999). Ekmek ayvasının Van ekolojik koşullarında bazı ağaç ve meyve özelliklerinin belirlenmesi üzerine bir araştırma. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 9(1), 37-40.
  • Legua, P., Serrano, M., Melgarejo, P., Valero, D., Martínez, J. J., Martínez, R., & Hernández, F. (2013). Quality parameters, biocompounds and antioxidant activity in fruits of nine quince (Cydonia oblonga Miller) accessions. Scientia Horticulturae, 154, 61-65. https://doi.org/10.1016/j.scienta.2013.02.017
  • Leonel, M., Leonel, S., Tecchio, M. A., Mischan, M. M., Moura, M. F., & Xavier, D. (2016). Characteristics of quince fruits cultivars' (Cydonia oblonga Mill.) grown in Brazil. Australian Journal of Crop Science, 10(5), 711. https://doi/abs/10.3316/informit.203321426595075
  • Oliveira, A. P., Pereira, J. A., Andrade, P. B., Valentão, P., Seabra, R. M., & Silva, B. M. (2007). Phenolic profile of Cydonia oblonga Miller leaves. Journal of Agricultural and Food Chemistry, 55(19), 7926-7930. https://doi.org/10.1021/jf0711237
  • Özbek, S. (1978). Özel Meyvecilik. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, Adana, Türkiye.
  • Özçağıran, R., Ünal, A., Özeker, E., & İsfendiyaroğlu, M. (2014). Ilıman İklim Meyve Türleri Yumuşak Çekirdekli Meyveler. Cilt-III, Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir, Türkiye.
  • Papp, N., Szabó, T., Szabó, Z., Nyéki, J., & Hegedűs, A. (2013). Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit. International Journal of Horticultural Science, (3-4), 33-35.
  • Rasheed, M., Hussain, I., Rafiq, S., Hayat, I., Qayyum, A., Ishaq, S., & Awan, M. S. (2018). Chemical composition and antioxidant activity of quince fruit pulp collected from different locations. International Journal of Food Properties, 21(1), 2320-2327. https://doi.org/10.1080/10942912.2018.1514631
  • Rodríguez-Guisado, I., Hernández, F., Melgarejo, P., Legua, P., Martínez, R., & Martínez, J. J. (2009). Chemical, morphological and organoleptical characterisation of five Spanish quince tree clones (Cydonia oblonga Miller). Scientia Horticulturae, 122(3), 491-496. https://doi.org/10.1016/j.scienta.2009.06.004
  • Rop, O., Balik, J., Řezníček, V., Juríková, T., Škardová, P., Salaš, P., Sochor, J., Mlcek, J., & Kramářová, D. (2011). Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars. Czech Journal of Food Sciences, 29(1), 65-73. https://doi.org/10.17221/212/2009-CJFS
  • Rubinskiene, M., Viškelis, P., Viškelis, J., Bobinaite, R., Shalkevich, M., Pigul, M., & Urbonaviciene, D. (2014). Biochemical composition and antioxidant activity of Japanese quince (Chaenomeles japonica) fruit, their syrup and candied fruit slices. Sodininkystė ir Daržininkystė, 33(1-2), 45-52.
  • Sharma, R., Joshi, V. K., & Rana, J. C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources, 2(3), 354-357.
  • Shaida, B., Singh, N. B., & Singh, K. (2020). In-Vitro Evaluation of Anti-Inflammatory and Anti-Microbial Properties of Ethanolic Extract of Cydonia Oblonga Seeds. Journal of Scientific & Industrial Research, 79(1), 49-52.
  • Silva, B. M., Andrade, P. B., Gonçalves, A. C., Seabra, R. M., Oliveira, M. B., & Ferreira, M. A. (2004). Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology, 218(4), 385-389. https://doi.org/10.1007/s00217-003-0845-6
  • Silva, B. M., Andrade, P. B., Martins, R. C., Seabra, R. M., & Ferreira, M. A. (2006). Principal component analysis as tool of characterization of quince (Cydonia oblonga Miller) jam. Food Chemistry, 94(4), 504-512. https://doi.org/10.1016/j.foodchem.2004.11.045
  • Soylu, A. (1997). Ilıman İklim Meyveleri-II. Uludağ Üniversitesi Ders Notları, Bursa, Türkiye.
  • Stojanović, B. T., Mitić, S. S., Stojanović, G. S., Mitić, M. N., Kostić, D. A., Paunović, D. Ɖ., Arsic, B. B., & Pavlović, A. N. (2017). Phenolic profiles and metal ions analyses of pulp and peel of fruits and seeds of quince (Cydonia oblonga Mill.). Food Chemistry, 232, 466-475. https://doi.org/10.1016/j.foodchem.2017.04.041
  • Szychowski, P. J., Munera-Picazo, S., Szumny, A., Carbonell-Barrachina, Á. A., & Hernández, F. (2014). Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae, 165, 163-170. https://doi.org/10.1016/j.scienta.2013.11.028
  • Şen, S. M., Karadeniz, T., & Balta, F. (1993). Tirebolu (Harkköyü) yöresinde yetiştirilen önemli mahalli ayva çeşitleri üzerinde morfolojik ve pomolojik çalışmalar. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Dergisi, 3(1-2), 205-219.
  • TUİK, (2020). Türkiye İstatistik Kurumu. https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Erişim tarihi: 12.10.2021.
  • Tuna-Gunes, N., & Koksal, A. I. (2005). Ethylene biosynthesis of quince during storage. Acta Horticulturae, 682(1), 177. 10.17660/ActaHortic.2005.682.17
  • Wojdylo, A., Oszmianski, J., & Bielicki, P. (2013). Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry, 61(11), 2762-2772. https://doi.org/10.1021/jf304969b
  • Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2

Physical and Biochemical Properties of ‘Ekmek’ Quince Cultivar Grown in Taşova (Amasya) District

Year 2021, Volume: 26 Issue: 3, 155 - 162, 31.12.2021
https://doi.org/10.53433/yyufbed.967975

Abstract

The study was conducted to determine physical and biochemical properties of ‘Ekmek’ quince cultivar grown in Taşova (Amasya) district. Fruit weight, fruit flesh firmness, soluble solids content, titratable acidity, vitamin C, glucose, sucrose, fructose, total sugar, total phenolic, total flavonoid, antioxidant activity (according to DPPH and FRAP assays) in the study were determined as 305.43 g, 62.50 N, %11.64, %0.83, 11.60 mg/100 g, 3.10 g/100 ml, 1.87 g/100 ml, 7.62 g/100 ml, 121.8 mg/100 g, 18.4 mg/100 g, 0.46 mmol/100 g and 2.67 mmol/100 g, respectively. As a result, it was determined that 'Ekmek' quince cultivar is rich in terms of phenolics and antioxidants that beneficial human health, protective effect against diseases.

References

  • Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
  • Beyhan, Ö., Elmastaş, M., & Gedikli, F. (2010). Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae). Journal of Medicinal Plant Research, 4, 1065-1072. https://doi.org/10.5897/JMPR10.008
  • Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200. https://doi.org/10.1038/1811199a0
  • Bolat, İ., & İkinci, A. (2015). Eşme ayva (Cydonia oblonga Miller) çeşidinin GAP Bölgesindeki performansı. Harran Tarım ve Gıda Bilimleri Dergisi, 19(1), 16-23.
  • Carvalho, M., Silva, B. M., Silva, R., Valentao, P., Andrade, P. B., & Bastos, M. L. (2010). First report on Cydonia oblonga Miller anticancer potential: differential antiproliferative effect against human kidney and colon cancer cells. Journal of Agricultural and food Chemistry, 58(6), 3366-3370. https://doi.org/10.1021/jf903836k
  • Dehbi, F., Hasib, A., Ouatmane, A., Elbatal, H., & Jaouad, A. (2014). Physicochemical characteristics of Moroccan prickly pear juice (Opuntia ficus indica L.). International Journal of Emerging Technology and Advanced Engineering, 4(4), 300-6.
  • Ercişli, S., Güleryüz, M., & Eşitken, A. (1999). Oltu ilçesinde yetiştirilen ayva çeşitlerinin meyve özellikleri üzerinde bir araştırma. Anadolu Dergisi, 9(2), 32-40.
  • Essafi-Benkhadir, K., Refai, A., Riahi, I., Fattouch, S., Karoui, H., & Essafi, M. (2012). Quince (Cydonia oblonga Miller) peel polyphenols modulate LPS-induced inflammation in human THP-1-derived macrophages through NF-κB, p38MAPK and Akt inhibition. Biochemical and Biophysical Research Communications, 418(1), 180-185. https://doi.org/10.1016/j.bbrc.2012.01.003
  • FAO, (2020). Food and Agriculture Organization of the United Nations. www.fao.org/faostat/en/#data/QC Erişim tarihi: 17.02.2021.
  • Fattouch, S., Caboni, P., Coroneo, V., Tuberoso, C. I., Angioni, A., Dessi, S., Marzouki, N., & Cabras, P. (2007). Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry, 55(3), 963-969. https://doi.org/10.1021/jf062614e
  • Gerçekcioğlu, R., Gencer, S., & Atasever, Ö. Ö. (2014). Tokat ekolojisinde yetiştirilen “Eşme” ve “Limon” ayva (Cydonia vulgaris L.) çeşitlerinin bitkisel ve pomolojik özellikleri. International Journal of Agricultural and Natural Sciences, 7(1), 01-05.
  • Grygorieva, O., Klymenko, S., Vergun, O., Mňahončáková, E., Brindza, J., Terentjeva, M., & Ivanišová, E. (2020). Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensis Schneid.) fruit. Acta Scientiarum Polonorum Technologia Alimentaria, 19(1), 25-36. http://dx.doi.org/10.17306/J.AFS.2020.0738
  • Hricovsky, I., Reznícek, V., & Sus, J. (2003). Jablone a hrusne, kdoulone, mispule. Príroda, Bratislava, 12, 53-54.
  • Karadeniz, F., Burdurlu, H. S., Koca, N., & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29(4), 297-303.
  • Koyuncu, F., Yılmaz, H., & Koyuncu, M. (1999). Ekmek ayvasının Van ekolojik koşullarında bazı ağaç ve meyve özelliklerinin belirlenmesi üzerine bir araştırma. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 9(1), 37-40.
  • Legua, P., Serrano, M., Melgarejo, P., Valero, D., Martínez, J. J., Martínez, R., & Hernández, F. (2013). Quality parameters, biocompounds and antioxidant activity in fruits of nine quince (Cydonia oblonga Miller) accessions. Scientia Horticulturae, 154, 61-65. https://doi.org/10.1016/j.scienta.2013.02.017
  • Leonel, M., Leonel, S., Tecchio, M. A., Mischan, M. M., Moura, M. F., & Xavier, D. (2016). Characteristics of quince fruits cultivars' (Cydonia oblonga Mill.) grown in Brazil. Australian Journal of Crop Science, 10(5), 711. https://doi/abs/10.3316/informit.203321426595075
  • Oliveira, A. P., Pereira, J. A., Andrade, P. B., Valentão, P., Seabra, R. M., & Silva, B. M. (2007). Phenolic profile of Cydonia oblonga Miller leaves. Journal of Agricultural and Food Chemistry, 55(19), 7926-7930. https://doi.org/10.1021/jf0711237
  • Özbek, S. (1978). Özel Meyvecilik. Çukurova Üniversitesi Ziraat Fakültesi Yayınları, Adana, Türkiye.
  • Özçağıran, R., Ünal, A., Özeker, E., & İsfendiyaroğlu, M. (2014). Ilıman İklim Meyve Türleri Yumuşak Çekirdekli Meyveler. Cilt-III, Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir, Türkiye.
  • Papp, N., Szabó, T., Szabó, Z., Nyéki, J., & Hegedűs, A. (2013). Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit. International Journal of Horticultural Science, (3-4), 33-35.
  • Rasheed, M., Hussain, I., Rafiq, S., Hayat, I., Qayyum, A., Ishaq, S., & Awan, M. S. (2018). Chemical composition and antioxidant activity of quince fruit pulp collected from different locations. International Journal of Food Properties, 21(1), 2320-2327. https://doi.org/10.1080/10942912.2018.1514631
  • Rodríguez-Guisado, I., Hernández, F., Melgarejo, P., Legua, P., Martínez, R., & Martínez, J. J. (2009). Chemical, morphological and organoleptical characterisation of five Spanish quince tree clones (Cydonia oblonga Miller). Scientia Horticulturae, 122(3), 491-496. https://doi.org/10.1016/j.scienta.2009.06.004
  • Rop, O., Balik, J., Řezníček, V., Juríková, T., Škardová, P., Salaš, P., Sochor, J., Mlcek, J., & Kramářová, D. (2011). Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars. Czech Journal of Food Sciences, 29(1), 65-73. https://doi.org/10.17221/212/2009-CJFS
  • Rubinskiene, M., Viškelis, P., Viškelis, J., Bobinaite, R., Shalkevich, M., Pigul, M., & Urbonaviciene, D. (2014). Biochemical composition and antioxidant activity of Japanese quince (Chaenomeles japonica) fruit, their syrup and candied fruit slices. Sodininkystė ir Daržininkystė, 33(1-2), 45-52.
  • Sharma, R., Joshi, V. K., & Rana, J. C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources, 2(3), 354-357.
  • Shaida, B., Singh, N. B., & Singh, K. (2020). In-Vitro Evaluation of Anti-Inflammatory and Anti-Microbial Properties of Ethanolic Extract of Cydonia Oblonga Seeds. Journal of Scientific & Industrial Research, 79(1), 49-52.
  • Silva, B. M., Andrade, P. B., Gonçalves, A. C., Seabra, R. M., Oliveira, M. B., & Ferreira, M. A. (2004). Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology, 218(4), 385-389. https://doi.org/10.1007/s00217-003-0845-6
  • Silva, B. M., Andrade, P. B., Martins, R. C., Seabra, R. M., & Ferreira, M. A. (2006). Principal component analysis as tool of characterization of quince (Cydonia oblonga Miller) jam. Food Chemistry, 94(4), 504-512. https://doi.org/10.1016/j.foodchem.2004.11.045
  • Soylu, A. (1997). Ilıman İklim Meyveleri-II. Uludağ Üniversitesi Ders Notları, Bursa, Türkiye.
  • Stojanović, B. T., Mitić, S. S., Stojanović, G. S., Mitić, M. N., Kostić, D. A., Paunović, D. Ɖ., Arsic, B. B., & Pavlović, A. N. (2017). Phenolic profiles and metal ions analyses of pulp and peel of fruits and seeds of quince (Cydonia oblonga Mill.). Food Chemistry, 232, 466-475. https://doi.org/10.1016/j.foodchem.2017.04.041
  • Szychowski, P. J., Munera-Picazo, S., Szumny, A., Carbonell-Barrachina, Á. A., & Hernández, F. (2014). Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae, 165, 163-170. https://doi.org/10.1016/j.scienta.2013.11.028
  • Şen, S. M., Karadeniz, T., & Balta, F. (1993). Tirebolu (Harkköyü) yöresinde yetiştirilen önemli mahalli ayva çeşitleri üzerinde morfolojik ve pomolojik çalışmalar. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Dergisi, 3(1-2), 205-219.
  • TUİK, (2020). Türkiye İstatistik Kurumu. https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Erişim tarihi: 12.10.2021.
  • Tuna-Gunes, N., & Koksal, A. I. (2005). Ethylene biosynthesis of quince during storage. Acta Horticulturae, 682(1), 177. 10.17660/ActaHortic.2005.682.17
  • Wojdylo, A., Oszmianski, J., & Bielicki, P. (2013). Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry, 61(11), 2762-2772. https://doi.org/10.1021/jf304969b
  • Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
There are 37 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section Articles
Authors

Mehmet Fikret Balta 0000-0002-3859-6490

Orhan Karakaya 0000-0003-0783-3120

İzzet Yaman 0000-0002-2576-7721

Serkan Uzun 0000-0002-3857-6561

Hüseyın Kırkaya 0000-0001-8371-5324

Publication Date December 31, 2021
Submission Date July 9, 2021
Published in Issue Year 2021 Volume: 26 Issue: 3

Cite

APA Balta, M. F., Karakaya, O., Yaman, İ., Uzun, S., et al. (2021). Taşova (Amasya) Yöresinde Yetiştirilen ‘Ekmek’ Ayva Çeşidinin Fiziksel ve Biyokimyasal Özellikleri. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 26(3), 155-162. https://doi.org/10.53433/yyufbed.967975