| Yazarlar |
Prof. Dr. Ergin Murat ALTUNER
Kastamonu Üniversitesi, Türkiye |
Prof. Dr. Talip ÇETER
Kastamonu Üniversitesi, Türkiye |
Hami Alpas
Orta Doğu Teknik Üniversitesi, Türkiye |
| 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 than other samples, and radicula length is lower than controls but higher than others. © 2013 Copyright Taylor and Francis Group, LLC. |
| Anahtar Kelimeler |
| anatomy-morphology | garden cress | high hydrostatic pressure processing | Lepidium sativum | microbial quality | seed germination |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | HIGH PRESSURE RESEARCH |
| Dergi ISSN | 0895-7959 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2013 |
| Cilt No | 33 |
| Sayı | 2 |
| Sayfalar | 440 / 450 |
| Doi Numarası | 10.1080/08957959.2013.808634 |
| Atıf Sayıları | |
| WoS | 4 |
| SCOPUS | 4 |
| Google Scholar | 6 |
