among pome fruit trees, quince is the most susceptible tree to fire blight. following selection of several promising quince cultivars, this research aimed at optimization of in vitro propagation protocol of the selected materials. therefore, several experiments were carried out for determination of the best culture medium and plant growth regulators for establishment, proliferation and root ind...

ultrasound-assisted extraction was used to determine the optimum processing conditions and to achieve the maximum extraction yield and viscosity of the gum extracted from quince seed. using response surface methodology (rsm) to design the experiments and adopting the central composite rotatable design (ccrd), the effect of extraction temperature (25-55°c), time (3-10 minutes), and ph (6-8) were...

Yumuşak çekirdekli meyve türleri içerisinde üretimi en yüksek olan 3. tür ayvadır ve artan üretim ile birlikte uygun anaçlara ihtiyaçta artış göstermektedir. Son zamanlarda anaç üretiminde vejetatif yöntemlerin yaygın olarak kullanılmasının yanı sıra bu yöntemdeki bazı dezavantajlardan dolayı generatif yöntemlerinde kullanımı yüksektir. Bu çalışmada, dünyada hem ayva de armut yenidünya için kul...

The phytochemical, physicochemical, and sensory properties of the blended kunun-zaki were determined. fermented sorghum paste was substituted for orange-fleshed sweet potato puree at 0, 5, 10, 15, 20, 25 50% to produce potato-sorghum kunun-zaki. phytochemical composition: carotenoids, flavonoids, vitamin A content increased from 0 28.14 mg/100g, 191.50 mg/100g 0.44 7.74 respectively, while tann...

Latar Belakang: Perkembangan makanan olahan pangan yang begitu beragam mendorong banyak penjual baik sekala kecil maupun besar. Salah satu adalah nugget bisa diolah dari berbagai bahan. Tujuan: untuk menganalisis Daya Terima Konsumen Pada Nugget Rebung Substitusi Puree Kacang Merah Metode: Penelitian ini menggunakan metode eksperimen. Analisis daya terima konsumen pada rebung substitusi puree k...