Effect of high hydrostatic pressure on seed germination microbial quality anatomy morphology and physiological characteristics of garden cress Lepidium sativum seedlings
Yazarlar (4)
Prof. Dr. Cemil İşlek Niğde Üniversitesi, Türkiye
Prof. Dr. Ergin Murat ALTUNER Kastamonu Üniversitesi, Türkiye
Prof. Dr. Talip ÇETER Kastamonu Üniversitesi, Türkiye
Prof. Dr. Hami Alpas Orta Doğu Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | High Pressure Research (Q3) | ||
| Dergi ISSN | 0895-7959 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2013 |
| Cilt / Sayı / Sayfa | 33 / 2 / 440–450 | DOI | 10.1080/08957959.2013.808634 |
| Makale Linki | https://hdl.handle.net/11511/48725 | ||
| UAK Araştırma Alanları |
Bitki Morfolojisi ve Anatomisi
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| Özet |
| High hydrostatic pressure is a non-thermal food processing technology that is found to increase the percentage of germination, decrease the germination time and improve the microbial quality of seeds. In this study, pressures of 100–400 MPa for 10 min at 30°C are used to compare the percentage of germination, the microbial quality of seeds, chlorophyll a and b, and total phenolic compounds concentrations in seedlings, and the anatomy–morphology characteristics of garden cress. Enhanced reductions of total aerobic mesophilic bacteria, total and fecal coliforms, and yeast and mould populations in seeds were observed, especially at 300 MPa. In addition, the percentage of germination, chlorophyll content and phenolic compounds concentrations, fresh and dry weights, and hypocotyl lengths of the seedlings are higher than those of all samples, where the percentage of germination is equal to controls but higher … |
| Anahtar Kelimeler |
| anatomy-morphology | garden cress | high hydrostatic pressure processing | Lepidium sativum | microbial quality | seed germination |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 5 |
| Scopus | 5 |
| Google Scholar | 7 |