| dc.creator |
DOLGUN, OĞUZ |
|
| dc.creator |
Ertan, Birgul |
|
| dc.creator |
Erbay, Buket |
|
| dc.date |
2011-08-18T00:00:00Z |
|
| dc.date.accessioned |
2021-12-03T11:32:33Z |
|
| dc.date.available |
2021-12-03T11:32:33Z |
|
| dc.identifier |
97b33942-3397-415c-8f2e-44d5ba083960 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/97b33942-3397-415c-8f2e-44d5ba083960/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/93481 |
|
| dc.description |
The aim of this research was to determine the differences between organic and conventional grown figs during storage for total sugar content, internal and surface color characteristics and sensorial properties. Total sugar contents of the treatments were significantly different (P < 0.05) at the end of the storage time. It was determined that organic grown figs have higher sugar content than conventionals after 4 months. Whereas, this situations could not be detected by sensory analysis because taste differences between organic and conventional food sometimes could not be detected by sensory evaluation. Some color properties, especially surface characteristics, were considerably different than that at the beginning of the storage. The other noticeable differences between organic and conventional figs are hardness value. According to the results of the sensory analysis, organic figs have much more hardness values in beginning and also the end of the storage. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Sensorial and chemical differences between organic and conventional grown figs (Ficus carica L. cv. Sarilop) |
|
| dc.type |
info:eu-repo/semantics/article |
|