TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7149

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Start date: 2010WoS Q: search.filters.wosQuartile.Q1

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  • Article
    Citation - WoS: 9
    Citation - Scopus: 13
    Quantitative Trait Loci (qtl) Analysis for Antioxidant and Agronomically Important Traits in Tomato (lycopersicon Esculentum)
    (Türkiye Klinikleri Journal of Medical Sciences, 2011) Ökmen, Bilal; Şığva, Hasan Özgür; Gürbüz, Nergiz; Ülger, Mehmet; Frary, Anne; Doğanlar, Sami
    Tomato is one of the most widely produced and consumed vegetable crops worldwide. Plant breeders have usually focused on improvement of horticulturally important traits such as yield, fruit size, shape and colour. With increased attention on human health, however, plant breeders also consider the improvement of health-related traits of fruits and vegetables such as antioxidant characters. In the present study, genes controlling both health-related and horticulturally important traits were mapped in the tomato genome using 152 Lycopersicon hirsutum BC2F2 individuals. For this aim, all plants were phenotypically and genotypically characterised and a total of 75 QTLs were identified for all traits. Of the 75 QTLs, 28 were identified for 5 antioxidant traits including total water soluble antioxidant capacity, vitamin C, total phenolics, total flavonoids, and lycopene contents, and 47 QTLs were identified for 8 agronomic traits including fruit weight, external and internal fruit colour, fruit firmness, fruit shape, stem scar size, locule number, and wall thickness. Markers linked with these QTLs can be used in marker assisted selection (MAS) for improvement of elite tomato lines. © TÜBİTAK.
  • Article
    Citation - WoS: 8
    Citation - Scopus: 7
    Commercially Suitable Pectin Methylesterase From Valencia Orange Peels
    (Türkiye Klinikleri Journal of Medical Sciences, 2010) Şimşek, Şebnem; Yemenicioğlu, Ahmet
    A simple and effective procedure was developed to extract pectin methylesterase (PME) from Valencia orange peels. Orange peels contain 25-34 μmol of COOH min-1 g-1 of peel PME activity. The enzyme was ionically bound to cell walls and could not be extracted with water. This enables removal of water soluble pectic substances and oils from peels via homogenization and washing with water before enzyme extraction. Enzyme extraction can be conducted simply by addition of suitable amounts of NaCl (optimum: 10 g of NaCl 100 g-1 of extraction mixture) to peel homogenate and stirring (optimum: 30 min at 200 rpm). The PME extracted from orange peels contains almost the same amount of heat-stable and heat-labile fraction, and the enzymes cannot be activated by mild heating. A slight activation of enzyme (almost 20%) was achieved by adding 1 mM CaCl2 to enzyme extracts, but this agent was inhibitory at higher concentrations. The extracts stabilized by Na-benzoate and K-sorbate maintained more than 90% of their PME activity at 4 °C for at least 5 months. The obtained PME was successfully used to prepare low-methoxyl citrus pectin used in edible film formation in the presence of CaCl2. This study shows the potential of using Valencia orange peels as a source of commercial PME. © TÜBİTAK.