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    Characterization of bioactive content and aroma compounds of geographical indication İspir, Narman, and Hınıs dry beans
    (Tubitak Scientific & Technological Research Council Turkey, 2024) Denk, Erkan; Kul, Raziye; Kafkas, Nesibe Ebru; Unver, Hulya; Okcu, Zuhal; Ergun, Dogan; Alahmadi, Tahani Awad
    This study aimed to define the aroma components, antioxidant activity, total phenol, and sugar contents of three geographically indicated dry beans: & Idot;spir Dry Bean, Narman Sugar Bean, and H & imath;n & imath;s Bean. Significant differences were found among three different dry beans in terms of total phenolic content, total antioxidant capacity (2,2-diphenyl-1-picrylhydrazil test), sugar content, and volatile compounds. The total phenolic content ranged from 14.09 mg gallic acid equivalents per 100 g dry bean sample in Narman to 36.73 mg in H & imath;n & imath;s. The highest total antioxidant activity was observed in & Idot;spir Bean with 8.38%, while the lowest was in Narman Bean with 6.02%. Additionally, the total sugar contents of & Idot;spir, Narman, and H & imath;n & imath;s beans were determined to be 6.46%, 5.60%, and 4.22%, respectively. Forty different aroma volatiles, including 10 alcohols, five terpenes, 11 aldehydes, four esters, six acids and four ketones, were identified in the bean seed samples. Narman Bean had higher levels of total alcohols, total acids, and total esters compared to & Idot;spir and H & imath;n & imath;s beans, while & Idot;spir Bean had higher levels of total terpenes and total ketones and H & imath;n & imath;s Bean had higher levels of total aldehydes. Furthermore, PCA and heatmap analysis revealed that the dry beans were divided into two main groups and that Narman beans were separated from & Idot;spir and H & imath;n & imath;s beans. In conclusion, this study showed that the geographically indicated & Idot;spir, Narman, and H & imath;n & imath;s dry bean varieties differed from each other in terms of flavor and nutritive characteristics, including bioactive and volatile compounds.
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    Determination of volatile aroma composition of some hazelnut varieties grown in Akçakoca conditions
    (C M B Assoc, 2024) Unver, Hulya; Gucer, Yalcin; Haliscelik, Ozan; Sakar, Ebru; Sakar, Zeynep Mujde; Khanahmadi, Masoumeh; Ercisli, Sezai
    Turkiye is leading country for hazelnut production and hazelnut orchards are widely established in Black Sea belt. Akcakoca district belongs to Duzce province is accepted as one of the most important production areas. In this research, volatile aroma components in nuts (kernels) of cakildak, Kara, Sari (Mincane), Tombul and Yomra hazelnut varieties grown in Akcakoca district were determined by SPME/GC-MS. The analysis revealed the presence a total of 55 different volatile aroma components. These analyzes identified the presence of 39 descriptive volatile aroma compounds with significant differences between varieties. cakildak variety differed from the other varieties in terms of Isopentyl alcohol and Ethyl acetate components. At the same time, some volatile aroma compounds are commonly detected among the all varieties. This study has shown that the climate and soil conditions of Akcakoca cause the emergence of unique taste profiles through the effect of hazelnut varieties on volatile aroma components. The findings emphasize that regional diversity and local ecosystem factors play a critical role in determining flavor in hazelnut kernels. This study also emphasizes that variety selection is a critical factor in ensuring sustainability in hazelnut cultivation and that determining volatile aroma components is an important indicator in this selection.
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    Grafting success and quality of hazelnut plants: impact of grafting methods, clones, and binding materials
    (Tubitak Scientific & Technological Research Council Turkey, 2024) Dzankic, Sava; Bijelic, Sandra; Bogdanovic, Borivoje; Jacimovic, Goran; Unver, Hulya
    Despite favorable agroecological conditions, there is a significant gap between the real demand for hazelnut fruits and the state of production in the Republic of Serbia. However, over the past few decades, hazelnut production has been significantly enhanced through establishing orchards with grafted seedlings. As hazelnut grafting has predominantly relied on the whip and tongue (WT) method until recently, there has been a need to explore other grafting methods (GMs) of Corylus avellana L. on generative rootstocks of Corylus colurna L. Hence, the aim of this study was to comparatively investigate the grafting of three clones (CLs) of C. avellana using four GMs, along with the use of two binding materials (BMs) for graft union. Two-year-old C. colurna rootstocks were grafted during April and May. When the plants entered the dormant phase (in November), they were removed from the soil, counted, and the grafting success and plant quality were determined. The results showed that the applied GMs, selected CLs, and BMs achieved varying grafting success rates and plant quality. Both in terms of the grafting success and in most parameters of the plant quality, the best results were obtained using the simple splice and WT GMs. The omega grafting (OG) method exhibited positive results only in terms of the number of roots formed. Therefore, the OG and especially chip budding techniques cannot be recommended as options when determining production technology in commercial nurseries. The examined CLs showed minor differences in most of the analyzed parameters. Only in terms of grafting success did Clone 3 dominate, while AD 17 stood out with the highest number of roots. Significantly higher grafting success was achieved using stretch film, while the application of grafting tape had a better effect on the graft union diameter.