Change of textural properties during fermentation in pickles made from unriped seeds of two domestic apricot cultivars ('Hacihalilo?lu' and 'Kabaaşi') in Malatya

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dc.authorscopusid57219484307
dc.authorscopusid57219487703
dc.authorscopusid36174078500
dc.authorscopusid57219484447
dc.authorscopusid25629332200
dc.authorscopusid57204182988
dc.authorscopusid57204187335
dc.contributor.authorKaplan M.
dc.contributor.authorEskigün S.
dc.contributor.authorLevent O.
dc.contributor.authorTürk Baydir A.
dc.contributor.authorDiraman H.
dc.contributor.authorAtik A.
dc.contributor.authorAtik I.
dc.date.accessioned2024-08-04T19:59:30Z
dc.date.available2024-08-04T19:59:30Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe materials used in pickling were green almonds of 'Hacihalilo?lu' (83%) [HH] and 'Kabaaşi' (12%) [KA] apricot cultivars which are the dominant species in Malatya. The materials were harvested by hand thinning at unriped (green) seeds almond period of these cultivars before hardening of seeds. In this study, it was aimed to provide bigger and having higher quality of apricot fruits agronomically by thinning and to obtain economically new and different product made from unriped (green) seeds wastes for producers. Three different applications were performed to the pickles that obtained, due to citric acid, acetic acid, CaCl2and potassium sorbate ratios used in brine. Texture profile analyses (TPA) were applied in pickles during 2, 3, 4, 5 and 6 months. TA.XT plus texture analyzer was used to perform the texture profile analysis (TPA) (36 mm diameter cylindrical and 100 mm compression platen probes), puncture test (PT) (2 mm diameter punch probe) and knife test (extended craft knife) of the all samples [HH and KA]. Toughness and shear force (shear data [kg mm]) values were decreased during fermentation in unripe (green) seed of apricot fruit samples. Texture profile analysis ([TPA], hardness, springeness, cohesiveness, gumminess, chewiness and resilience) data among samples based on fermentation period and applied methods differed both in two unripe (green) seeds of apricot cultivars (HH and KA). Hardness, gumminess and cohesiveness-chewiness values were increased only in KA sample while chewiness value was decreased in HH sample, during fermentation. Springeness and resilience values in all samples were decreased while adhesiveness values were determined as negative. There was no fracturabilty data for all samples. © 2020 International Society for Horticultural Science. All rights reserved.en_US
dc.identifier.doi10.17660/ACTAHORTIC.2020.1290.36
dc.identifier.endpage211en_US
dc.identifier.issn0567-7572
dc.identifier.scopus2-s2.0-85093099492en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage207en_US
dc.identifier.urihttps://doi.org/10.17660/ACTAHORTIC.2020.1290.36
dc.identifier.urihttps://hdl.handle.net/11616/90676
dc.identifier.volume1290en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInternational Society for Horticultural Scienceen_US
dc.relation.ispartofActa Horticulturaeen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermentationen_US
dc.subjectPickleen_US
dc.subjectTPAen_US
dc.subjectTurkish apricot cultivarsen_US
dc.subjectUnriped seedsen_US
dc.titleChange of textural properties during fermentation in pickles made from unriped seeds of two domestic apricot cultivars ('Hacihalilo?lu' and 'Kabaaşi') in Malatyaen_US
dc.typeBook Chapteren_US

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