Quality Parameter Levels of Strawberry Fruit in Response to Different Sound Waves at 1000 Hz with Different dB Values (95, 100, 105 dB)

Basit Öğe Kaydı
dc.authoridAltuntas, Ozlem/0000-0002-6508-7368
dc.contributor.authorOzkurt, Halil
dc.contributor.authorAltuntas, Ozlem
dc.date.accessioned2024-08-04T20:47:22Z
dc.date.available2024-08-04T20:47:22Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAll living organisms perceive mechanical signals, regardless of their taxonomic classifications or life habits. Because of their immobility, plants are influenced by a variety of environmental stresses, such as mechanical stress, during their growth and development. Plants develop physiological behaviors to adapt to their environment for long-term development and evolution. Sound-induced stressan abiotic stress factoris an example of mechanical stress and is caused by sound waves generated by different sources. This stress has a negative effect on the development and growth of plants. The strawberry plants evaluated in this study were exposed to three different sound intensity levels (95, 100, 105 dB) at a constant frequency of 1000 Hz. In strawberry plants, stress induced by sound waves is thought to trigger increased production of secondary metabolites as a defense mechanism. To determine the effect of sound applications, the fresh and dry weights of the roots and shoots were measured in strawberry plants, and the pH, total soluble solids (Brix), titratable acidity, vitamin C, total sugar, total acid, and total phenols were analyzed in the fruits. Results show that the sound stress, which was produced at a constant frequency (1000 Hz) and different sound levels (95, 100, 105 dB), affects the growth parameters of the plant and several quality parameters of the fruit.en_US
dc.description.sponsorshipCukurova University Scientific Research Projects Directorateen_US
dc.description.sponsorshipWe thank Cukurova University Scientific Research Projects Directorate for their financial support. And also, we thank to Ebru Kafkas and her laboratory team for strawberry fruits analyses.en_US
dc.identifier.doi10.3390/agronomy8070127
dc.identifier.issn2073-4395
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85085580614en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/agronomy8070127
dc.identifier.urihttps://hdl.handle.net/11616/99318
dc.identifier.volume8en_US
dc.identifier.wosWOS:000440203900031en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofAgronomy-Baselen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectabiotic stressen_US
dc.subjectfruit quality parametersen_US
dc.subjectascorbic aciden_US
dc.subjectbiomassen_US
dc.subjectsound wavesen_US
dc.subjectfrequencyen_US
dc.subjectdBen_US
dc.titleQuality Parameter Levels of Strawberry Fruit in Response to Different Sound Waves at 1000 Hz with Different dB Values (95, 100, 105 dB)en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu