Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1391
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dc.contributor.authorErdem, Halil-
dc.contributor.authorKarakaya, Orhan-
dc.contributor.authorKucuker, Emine-
dc.contributor.authorOzkan, Yakup-
dc.contributor.authorOzturk, Burhan-
dc.contributor.authorYildiz, Kenan-
dc.date.accessioned2022-08-15T11:19:16Z-
dc.date.available2022-08-15T11:19:16Z-
dc.date.issued2019-
dc.identifier.urihttp://doi.org/10.1007/s10341-019-00442-4-
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs10341-019-00442-4-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1391-
dc.description.abstractIn this research, the effects of pre-harvest 0.25% iron treatments on yield, some fruit quality parameters, biochemical properties and micronutrient content of 'Santa Maria', 'Deveci' and 'Akca' pear cultivars were investigated. Effects of iron treatments on yield were found to be significant. While fruit firmness decreased with iron treatments in 'Santa Maria' and 'Akca' pears, the value increased in 'Deveci' cultivar. Besides, total phenolic compounds and antioxidant activity also decreased with iron treatments. Effects of iron treatments on individual phenolics were not found to be significant. It was concluded that foliar iron treatments had positive effects in all cultivars.en_US
dc.language.isoengen_US
dc.publisherSPRINGER, ONE NEW YORK PLAZA, SUITE 4600, NEW YORK, NY, UNITED STATESen_US
dc.relation.isversionof10.1007/s10341-019-00442-4en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant; Color; Fruit firmness; Micro-macro elements; Rutin; Yielden_US
dc.titleThe Effects of Foliar Iron Treatments ( plus Fe) on Fruit Quality of Different Pear Cultivarsen_US
dc.typearticleen_US
dc.relation.journalERWERBS-OBSTBAUen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0867-3942en_US
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