BibTex RIS Kaynak Göster

Effects of Preharvest and Postharvest Treatments on the Storage Life and Quality of Garlic (Turkish with English Abstract)

Yıl 2012, Cilt: 37 Sayı: 4, 227 - 234, 01.08.2012

Öz

Garlic (Allium sativum L.) has been used to treat many diseases as well as a food flavoring for many years. In the last twenty years, consumers' trend for foods which have high nutritional value and therapeutic activity has led to an increase in the studies on nutritional value of garlic worldwide.The importance and necessity of the involvement of garlic in daily nutritional programs is emphasized much more than ever in recent years as a result of its antibiotic, antioxidant and anti-carcinogenic properties. Garlic is a species which can be stored longer than other vegetables. In our country, garlic can only be stored, often without cooling, at 0-5 oC, 60-70 % relative humidity for at least 3-4 months in warehouses. Today, no treatment is made in pre and post storage of garlic in Turkey. Storage of garlic in controlled atmosphere and the modified atmosphere is commonly made with different irradiation, chemicals, and heat treatment in abroad. In this study, results of studies on the effect of pre and postharvest treatments on the storage life and quality of garlic were reviewed.

Kaynakça

  • Benefits Of Garlics. 2012. The many times of garlic www.benefits-of-garlic.com/types-of-garlic. html. (Eriflim tarihi 10.01.2012).
  • FAO. 2011. Top production Quantity. faostat. fao.org/site/339/default.aspx. (Eriflim tarihi 10.12.2011).
  • TÜİK. 2011. Türkiye sarımsak üretim miktarı. www.tuik.gov.tr/bitkiselapp/bitkisel.zul (Eriflim tarihi 01.12.2011).
  • TÜİK. 2011. Türkiye’de iller bazında sarımsak üretimi www.tuikrapor.tuik.gov.tr/reports/ rwservlet/ (Eriflim tarihi 11.12.2011).
  • TÜİK. 2008. Bitkisel Üretim İstatistikleri. www.tuik.gov.tr/bitkiselapp/bitkisel.zul. (Eriflim tarihi 11.12.2008).
  • FAO. 2011. Turkey garlic import and export quantity faostat.fao.org/site/535/DesktopDefault. aspx?PageID=535. (Eriflim tarihi 10.12.2011).
  • Rahman MS. 2007. Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability. Food Properties, 10(2), 245- 268.
  • Harris JC, Cottrell SL, Plummer S, Lloyd D, 2001. Antimicrobial properties of Allium sativum (garlic), Appl Microbiol Biotechnol, 57, 282–286.
  • Ankara Üniversitesi Tıp Fakültesi. 2011. Domates ve sarımsağın beslenme ve insan sağlığındaki yeri. www. medicine.ankara.edu.tr (Eriflim tarihi 16.08.2011).
  • Sermenli M H. 2007. Farklı yöntemlerle elde edilmifl sarımsak (Allium sativum L.) ekstraktlarının antimutagenik etkilerinin arafltırılması. Adnan Menderes Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans tezi, Aydın, Türkiye, 20 s.
  • Ayaz E, Alpsoy HC. 2007. Sarımsak (Allium sativum) ve Geleneksel Tedavide Kullanımı. Türkiye Parazitoloji Dergisi, 31(2): 145-149.
  • Chu Q, Lee DT, Tsao SW, Wang X, Wong YC. 2007. S-allylcysteine, a water-soluble garlic derivative, suppresses the growth of a human androgenindependent prostate cancer xenograft, CWR22R, under in vivo conditions. BJU Int. 99 (4), 925-932.
  • Corzo-Martinez M, Corzo N, Villamiel M. 2007. Biological properties of onions and garlic. Trends in Food Science and Technol,18 (12), 609–625.
  • Song L, Cheng ZH, Meng HW. 2007. Study on inhibitive effects of garlic bulb crude extracts on Fusarium oxysporiumf. niveum Snyder et Heansen. J. Northwest A & F Univ. (Natur. Sci. Edit.) 35, 135–138 (in Chinese).
  • Su Li and Cheng Zhihui. 2009. Allium sativum Extract as a Biopesticide Affecting Pepper Blight. Vegetable Sci,15, 13-23 (in Chinese).
  • Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, Gonzalez-Aguilar GA, Alvarez- Parrilla E, Martin-Belloso O. 2008. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol,226 (5), 1047-1055.
  • Sanwal GG, Pyasi A. 2007. Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit. Food Sci Technol, 42, 303-311.
  • Wills R, McGlasson B, Graham D, Joyce D. 2007. Postharvest-An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals. 5thed. CABI, Wallingford, UK, p.202.
  • Cantwell M. 2012. Garlic: Recommendations for maintaining postharvest quality. http://postharvest.ucdavis.edu/pfvegetable/Garlic (Eriflim tarihi 10.03.2012).
  • Garlic Central. 2012. Storing Garlic www.garlic -central.com/storing.html. (Eriflim tarihi 10.12.2012). 21. Bloem E, Haneklaus S, Schnug E. 2011. Storage Life of Field-Grown Garlic Bulbs (Allium sativum L.) as Influenced by Nitrogen and Sulfur Fertilization. J Agric Food Chem. 59 (9): 4442- 4444.
  • Kashmire FR, Cantwell M. 1992. Postharvest handling systems: underground vegetables (Rotos, tubers and bulbs). Kader A. (ed). Postharvest Technology of Horticultural Crops, Publication 3311. 2nd ed. University of California, Davis CA, USA, 271 p.
  • Brewster JL. 2008. Onions and other vegetable alliums. In: CAB International, University Press, UK. 448p.
  • Miedema P. 1994. Bulb dormancy in onion. The effects of temperature and cultivar on sprouting and rooting. J Hortic Sci. 69: 29-39.
  • Cantwell MI, 2000. Garlic recommendations for maintaining postharvest quality. http:/postharvest. ucdavis.edu/Produce/ProduceFacts. Department of Plant Sciences, University of California, Davis, CA 95616.
  • Vázquez-Barrios ME, L pez-Echevarr a G, Mercado-Silva E, Le n-González F. 2006. Study and prediction of quality changes in garlic cv. Perla (Allium sativum L.) stored at different temperatures. Sci Hort. 108: 127-132.
  • Bayat F, Rezvani S. 2010. Effect of Harvesting Time and Curing Temperature on Some Properties of Iranian White Garlic. Proc. 6thInternational Postharvest Symposium Eds.: M. Erkan and U. Aksoy Acta Hort. 877: 869-875.
  • Nei D, Nakamura N, Umehara H, Roy P, Okadome H, Ishikawa Y, Shiina T. 2007. Effect of Temperature and Gas Composition on Quality of Garlic Bulbs National Food Research Institute, Japan. Acta Hort. 746: 77-82.
  • Hughes J, Collin H A, Tregova A, Tomsett A B, Cosstick R, Jones M G. 2006. Effect of low storage temperature on some of the flavour precursors in garlic (Allium Sativum). Plant Foods for Human Nutrition,61 (2), 81–85.
  • Dilley D R. 2010. Controlled Atmosphere Storage-Chronology and Technology. IX thIntl. Contr. Atmos. Res. Conf. Acta Hort. 857: 493-501. 31. Kendra KW. 2010. Modified atmosphere packaging of fresh produce: Current status and future needs. LWT - Food Sci Technol 43: 381-392. 32. Sorrentino A, Gorrasi G, Vittoria V. 2007. Potential perspectives of bionanocomposites for food packaging applications. Trends Food Sci Technol18(2): 84-95.
  • Rojas-Grau MA, Avena-Bustillos RJ, Olsen C, Friedman M, Henika PR, et al. 2007. Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. J Food Eng 81(3): 634-41.
  • Due WX, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. 2008. Antibacterial activity against E. coli O157:H7, physical properties, and storage stability of novel carvacrol-containing edible tomato films. J. Food Sci.73(7): 378-383.
  • Sothornvit R, Rodsamran P. 2008. Effect of a mango film on quality of whole and minimally processed mangoes. Postharvest Biol. Technol. 47(3): 407-17.
  • Azeredo HMC, Mattoso LHC, Wood D, Williams TG, Avena-Bustillos RJ, McHugh TH. 2009. Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. J. Food Sci. 74 (5): 31-35.
  • Bourtoom T. 2008. Factors affecting the properties of edible film prepared from mung bean proteins. Int Food Res J 15 (2):167-80.
  • Cantwell M, Hong G, Kang J, Nie X. 2003. Controlled Atmospheres Retard Sprout Growth Affect Compositional Changes and Maintain Visual Quality Attributes of Garlic Proc 8th Int. CA Conference Eds. J. Osterhaven & H.W. Peppelenbos Acta Hort 600: 791-794.
  • Lia X, Lib L, Wangc X, Zhangd L. 2010. Improved keeping quality of fresh-cut garlic sprouts by atmosphere packaging conditions. 2010 2ndConference on Environmental Science and Information Application Technology. 18: 317-320 (in Chinese).
  • Küflümler A, Özdemir M, Ayyıldız S. 2006. Modified atmosphere packaging of peeled garlic cloves. Proceedings of the 3rdCentral European Congress on Food, 7-9 p.
  • Kang J, Lee S. 1999. Modified atmosphere packaging of peeled garlic cloves. Food Sci. Biotechnol. 8: 68-71.
  • Park Y. 1999. Effects of MA Packaging and shelf temperatures on the quality of garlic cloves during simulated marketing and consumption. Proc.Int.Symp.on Quality of fresh and fermented vegetables Acta Hort. 483: 331-338.
  • Optimal Fresh. 2011. Sydney Postharvest Laboratory & Food Science Australia Detailed Report Page, www.postharvest.com.au/Garlic. pdf, Australia.
  • Paull R, Chen N. 2000. Heat treatment and fruit ripening. Postharvest Biol. Technol. 21: 21-37. 45. Lurie S. 1998. Postharvest heat treatments. Postharvest Biol. Technol.14, 257-269.
  • Schmitke R, Hill J. 2001. Use of electronics in cooling seed garlic. Proc. II IS Edible Alliaceae Ed. J. Armstrong Acta Hort. 555: 165-169.
  • Cantwell M, Kang J, Hong G. 2003. Heat treatments control sprouting and rooting of garlic cloves. Postharvest Biology and Technology 30: 57-65.
  • Verissimo T, Gil L. 2010. Impact of Different Disinfection Treatments on the Quality Retention of Minimally Processed Garlic. Proc. 6thInternational Postharvest Symposium. Acta Hort. 877: 627-633. 49. Bib N, Khattak A, Zeb A, Mehmood Z. 2008. Irradiation and packaging –Food safety aspects and shelf life extension of solar dried garlic (Allium sativum) powder, American Journal of Food Technology,3 (2), 118-126.
  • Dronachari M, Venkatachalapathy K, Rajashekarappa K. 2010. Effect of pretreatments and packaging on shelf life of peeled garlic cloves. J. Dairying. Foods & H.S. 29(2): 130-135.
  • Pellegrini C, Orioli G. 2000. Identification of the method used to inhibit sprouting in garlic. Proc XXV IHC-Part 8. Acta Hort. 518: 55-62.
  • Kaynafl K, Beflirli G, Özelkök S. 1995. Farklı Sıcaklıklarda Depolanan Sarımsakların Sarımsakların Dinlenme Süresi ve Dinlenme Süresince Yumru İçsel Hormon Değiflimlerinin Saptanması. Atatürk Bahçe Kültürleri Merkez Arafltırma Enstitüsü-Yalova, Bilimsel Arafltırma ve İncelemeler Yayın No: 87.
  • El-Mougy NS, El-Gamal NG, Kader A. 2009. Pre-storage application of some essential oils and food preservatives against black mould incidence of garlic cloves during storage. Archives of Phytopathology and Plant Protection November 2009, 42 (11): 1059-1068.

Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi

Yıl 2012, Cilt: 37 Sayı: 4, 227 - 234, 01.08.2012

Öz

Sarımsak (Allium sativum L.), yıllardan beri yemeklere lezzet verici olarak kullanılmasının yanı sıra birçok hastalığı tedavi etmek için de kullanılmaktadır. Son yirmi yıl içinde dünyada tüketicilerin besin değeri ve tedavi edici özellikleri yüksek olan gıdalara yönelmesi, sarımsağın besin değerine yönelik çalışmaları artırmıştır. Bu tür’ün, antibiyotik, antioksidant ve antikanserojenik özelliğinden dolayı pek çok ülkede günlük beslenme programlarında yer almasının önemi ve gerekliliği son yıllarda daha fazla vurgulanmaktadır. Sarımsak, diğer sebzelere kıyasla uzun süre depolanabilecek bir türdür. Ülkemizde genellikle soğutmasız ve adi depolarda saklanan sarımsaklar, genel olarak 0-5 oC sıcaklıkta, % 60-70 nispi nemde en az 3-4 ay muhafaza edilebilir. Günümüzde Türkiye’de sarımsaklarda depolama öncesi ve sonrası herhangi bir uygulama yapılmamaktadır. Yurtdışında ise farklı ışın, kimyasal ve sıcaklık uygulamaları ile birlikte yaygın olarak kontrollü atmosferde ve modifiye atmosferde depolama yapılmaktadır. Bu çalışmada, hasat öncesi ve hasat sonrası yapılan uygulamaların sarımsakta depo ömrü ve kaliteye etkisi konusunda yapılan araştırmaların sonuçları derlenmiştir.

Kaynakça

  • Benefits Of Garlics. 2012. The many times of garlic www.benefits-of-garlic.com/types-of-garlic. html. (Eriflim tarihi 10.01.2012).
  • FAO. 2011. Top production Quantity. faostat. fao.org/site/339/default.aspx. (Eriflim tarihi 10.12.2011).
  • TÜİK. 2011. Türkiye sarımsak üretim miktarı. www.tuik.gov.tr/bitkiselapp/bitkisel.zul (Eriflim tarihi 01.12.2011).
  • TÜİK. 2011. Türkiye’de iller bazında sarımsak üretimi www.tuikrapor.tuik.gov.tr/reports/ rwservlet/ (Eriflim tarihi 11.12.2011).
  • TÜİK. 2008. Bitkisel Üretim İstatistikleri. www.tuik.gov.tr/bitkiselapp/bitkisel.zul. (Eriflim tarihi 11.12.2008).
  • FAO. 2011. Turkey garlic import and export quantity faostat.fao.org/site/535/DesktopDefault. aspx?PageID=535. (Eriflim tarihi 10.12.2011).
  • Rahman MS. 2007. Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability. Food Properties, 10(2), 245- 268.
  • Harris JC, Cottrell SL, Plummer S, Lloyd D, 2001. Antimicrobial properties of Allium sativum (garlic), Appl Microbiol Biotechnol, 57, 282–286.
  • Ankara Üniversitesi Tıp Fakültesi. 2011. Domates ve sarımsağın beslenme ve insan sağlığındaki yeri. www. medicine.ankara.edu.tr (Eriflim tarihi 16.08.2011).
  • Sermenli M H. 2007. Farklı yöntemlerle elde edilmifl sarımsak (Allium sativum L.) ekstraktlarının antimutagenik etkilerinin arafltırılması. Adnan Menderes Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans tezi, Aydın, Türkiye, 20 s.
  • Ayaz E, Alpsoy HC. 2007. Sarımsak (Allium sativum) ve Geleneksel Tedavide Kullanımı. Türkiye Parazitoloji Dergisi, 31(2): 145-149.
  • Chu Q, Lee DT, Tsao SW, Wang X, Wong YC. 2007. S-allylcysteine, a water-soluble garlic derivative, suppresses the growth of a human androgenindependent prostate cancer xenograft, CWR22R, under in vivo conditions. BJU Int. 99 (4), 925-932.
  • Corzo-Martinez M, Corzo N, Villamiel M. 2007. Biological properties of onions and garlic. Trends in Food Science and Technol,18 (12), 609–625.
  • Song L, Cheng ZH, Meng HW. 2007. Study on inhibitive effects of garlic bulb crude extracts on Fusarium oxysporiumf. niveum Snyder et Heansen. J. Northwest A & F Univ. (Natur. Sci. Edit.) 35, 135–138 (in Chinese).
  • Su Li and Cheng Zhihui. 2009. Allium sativum Extract as a Biopesticide Affecting Pepper Blight. Vegetable Sci,15, 13-23 (in Chinese).
  • Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, Gonzalez-Aguilar GA, Alvarez- Parrilla E, Martin-Belloso O. 2008. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol,226 (5), 1047-1055.
  • Sanwal GG, Pyasi A. 2007. Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit. Food Sci Technol, 42, 303-311.
  • Wills R, McGlasson B, Graham D, Joyce D. 2007. Postharvest-An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals. 5thed. CABI, Wallingford, UK, p.202.
  • Cantwell M. 2012. Garlic: Recommendations for maintaining postharvest quality. http://postharvest.ucdavis.edu/pfvegetable/Garlic (Eriflim tarihi 10.03.2012).
  • Garlic Central. 2012. Storing Garlic www.garlic -central.com/storing.html. (Eriflim tarihi 10.12.2012). 21. Bloem E, Haneklaus S, Schnug E. 2011. Storage Life of Field-Grown Garlic Bulbs (Allium sativum L.) as Influenced by Nitrogen and Sulfur Fertilization. J Agric Food Chem. 59 (9): 4442- 4444.
  • Kashmire FR, Cantwell M. 1992. Postharvest handling systems: underground vegetables (Rotos, tubers and bulbs). Kader A. (ed). Postharvest Technology of Horticultural Crops, Publication 3311. 2nd ed. University of California, Davis CA, USA, 271 p.
  • Brewster JL. 2008. Onions and other vegetable alliums. In: CAB International, University Press, UK. 448p.
  • Miedema P. 1994. Bulb dormancy in onion. The effects of temperature and cultivar on sprouting and rooting. J Hortic Sci. 69: 29-39.
  • Cantwell MI, 2000. Garlic recommendations for maintaining postharvest quality. http:/postharvest. ucdavis.edu/Produce/ProduceFacts. Department of Plant Sciences, University of California, Davis, CA 95616.
  • Vázquez-Barrios ME, L pez-Echevarr a G, Mercado-Silva E, Le n-González F. 2006. Study and prediction of quality changes in garlic cv. Perla (Allium sativum L.) stored at different temperatures. Sci Hort. 108: 127-132.
  • Bayat F, Rezvani S. 2010. Effect of Harvesting Time and Curing Temperature on Some Properties of Iranian White Garlic. Proc. 6thInternational Postharvest Symposium Eds.: M. Erkan and U. Aksoy Acta Hort. 877: 869-875.
  • Nei D, Nakamura N, Umehara H, Roy P, Okadome H, Ishikawa Y, Shiina T. 2007. Effect of Temperature and Gas Composition on Quality of Garlic Bulbs National Food Research Institute, Japan. Acta Hort. 746: 77-82.
  • Hughes J, Collin H A, Tregova A, Tomsett A B, Cosstick R, Jones M G. 2006. Effect of low storage temperature on some of the flavour precursors in garlic (Allium Sativum). Plant Foods for Human Nutrition,61 (2), 81–85.
  • Dilley D R. 2010. Controlled Atmosphere Storage-Chronology and Technology. IX thIntl. Contr. Atmos. Res. Conf. Acta Hort. 857: 493-501. 31. Kendra KW. 2010. Modified atmosphere packaging of fresh produce: Current status and future needs. LWT - Food Sci Technol 43: 381-392. 32. Sorrentino A, Gorrasi G, Vittoria V. 2007. Potential perspectives of bionanocomposites for food packaging applications. Trends Food Sci Technol18(2): 84-95.
  • Rojas-Grau MA, Avena-Bustillos RJ, Olsen C, Friedman M, Henika PR, et al. 2007. Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. J Food Eng 81(3): 634-41.
  • Due WX, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. 2008. Antibacterial activity against E. coli O157:H7, physical properties, and storage stability of novel carvacrol-containing edible tomato films. J. Food Sci.73(7): 378-383.
  • Sothornvit R, Rodsamran P. 2008. Effect of a mango film on quality of whole and minimally processed mangoes. Postharvest Biol. Technol. 47(3): 407-17.
  • Azeredo HMC, Mattoso LHC, Wood D, Williams TG, Avena-Bustillos RJ, McHugh TH. 2009. Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. J. Food Sci. 74 (5): 31-35.
  • Bourtoom T. 2008. Factors affecting the properties of edible film prepared from mung bean proteins. Int Food Res J 15 (2):167-80.
  • Cantwell M, Hong G, Kang J, Nie X. 2003. Controlled Atmospheres Retard Sprout Growth Affect Compositional Changes and Maintain Visual Quality Attributes of Garlic Proc 8th Int. CA Conference Eds. J. Osterhaven & H.W. Peppelenbos Acta Hort 600: 791-794.
  • Lia X, Lib L, Wangc X, Zhangd L. 2010. Improved keeping quality of fresh-cut garlic sprouts by atmosphere packaging conditions. 2010 2ndConference on Environmental Science and Information Application Technology. 18: 317-320 (in Chinese).
  • Küflümler A, Özdemir M, Ayyıldız S. 2006. Modified atmosphere packaging of peeled garlic cloves. Proceedings of the 3rdCentral European Congress on Food, 7-9 p.
  • Kang J, Lee S. 1999. Modified atmosphere packaging of peeled garlic cloves. Food Sci. Biotechnol. 8: 68-71.
  • Park Y. 1999. Effects of MA Packaging and shelf temperatures on the quality of garlic cloves during simulated marketing and consumption. Proc.Int.Symp.on Quality of fresh and fermented vegetables Acta Hort. 483: 331-338.
  • Optimal Fresh. 2011. Sydney Postharvest Laboratory & Food Science Australia Detailed Report Page, www.postharvest.com.au/Garlic. pdf, Australia.
  • Paull R, Chen N. 2000. Heat treatment and fruit ripening. Postharvest Biol. Technol. 21: 21-37. 45. Lurie S. 1998. Postharvest heat treatments. Postharvest Biol. Technol.14, 257-269.
  • Schmitke R, Hill J. 2001. Use of electronics in cooling seed garlic. Proc. II IS Edible Alliaceae Ed. J. Armstrong Acta Hort. 555: 165-169.
  • Cantwell M, Kang J, Hong G. 2003. Heat treatments control sprouting and rooting of garlic cloves. Postharvest Biology and Technology 30: 57-65.
  • Verissimo T, Gil L. 2010. Impact of Different Disinfection Treatments on the Quality Retention of Minimally Processed Garlic. Proc. 6thInternational Postharvest Symposium. Acta Hort. 877: 627-633. 49. Bib N, Khattak A, Zeb A, Mehmood Z. 2008. Irradiation and packaging –Food safety aspects and shelf life extension of solar dried garlic (Allium sativum) powder, American Journal of Food Technology,3 (2), 118-126.
  • Dronachari M, Venkatachalapathy K, Rajashekarappa K. 2010. Effect of pretreatments and packaging on shelf life of peeled garlic cloves. J. Dairying. Foods & H.S. 29(2): 130-135.
  • Pellegrini C, Orioli G. 2000. Identification of the method used to inhibit sprouting in garlic. Proc XXV IHC-Part 8. Acta Hort. 518: 55-62.
  • Kaynafl K, Beflirli G, Özelkök S. 1995. Farklı Sıcaklıklarda Depolanan Sarımsakların Sarımsakların Dinlenme Süresi ve Dinlenme Süresince Yumru İçsel Hormon Değiflimlerinin Saptanması. Atatürk Bahçe Kültürleri Merkez Arafltırma Enstitüsü-Yalova, Bilimsel Arafltırma ve İncelemeler Yayın No: 87.
  • El-Mougy NS, El-Gamal NG, Kader A. 2009. Pre-storage application of some essential oils and food preservatives against black mould incidence of garlic cloves during storage. Archives of Phytopathology and Plant Protection November 2009, 42 (11): 1059-1068.
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Selen Akan Bu kişi benim

Nilgün Halloran Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 4

Kaynak Göster

APA Akan, S. ., & Halloran, N. . (2012). Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi. Gıda, 37(4), 227-234.
AMA Akan S, Halloran N. Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi. GIDA. Ağustos 2012;37(4):227-234.
Chicago Akan, Selen, ve Nilgün Halloran. “Hasat Öncesi Ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü Ve Kaliteye Etkisi”. Gıda 37, sy. 4 (Ağustos 2012): 227-34.
EndNote Akan S, Halloran N (01 Ağustos 2012) Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi. Gıda 37 4 227–234.
IEEE S. . Akan ve N. . Halloran, “Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi”, GIDA, c. 37, sy. 4, ss. 227–234, 2012.
ISNAD Akan, Selen - Halloran, Nilgün. “Hasat Öncesi Ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü Ve Kaliteye Etkisi”. Gıda 37/4 (Ağustos 2012), 227-234.
JAMA Akan S, Halloran N. Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi. GIDA. 2012;37:227–234.
MLA Akan, Selen ve Nilgün Halloran. “Hasat Öncesi Ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü Ve Kaliteye Etkisi”. Gıda, c. 37, sy. 4, 2012, ss. 227-34.
Vancouver Akan S, Halloran N. Hasat Öncesi ve Hasat Sonrasi Uygulamalarin Sarimsakta Depo Ömrü ve Kaliteye Etkisi. GIDA. 2012;37(4):227-34.

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