In fruits and vegetables, browning occurs due to the oxidation of polyphenols. Oxidative browning is catalysed by polyphenol oxidase (PPO; monophenol, dihydroxyphenyl alanine:oxygen oxidoreductase; EC.1.14.18.1). When fresh products are damaged oxidative browning occurs, and this is an economic problem for producers and consumers. Polyphenoloxidase, which is a copper-containing enzyme, catalyse...

The research carried out to evaluate effects of quince rootstocks [Quince Province BA29 (BA29), Quince A(QA), C (MC)], pear cultivars, and years on fruit quality yield efficiency in the 2020-2021. highest weight was obtained from (196.02 g), lowest MC (158.09 g). In cultivars ‘Abate Fetel’ (210.85 ‘Santa Maria’ (156.73 number fruits (17.06 pieces tree-1), per tree (3.13 kg hectare (5982.8 ha-1)...

This study was carried out to evaluation of the effects on pruning weight (kg plant-1), cumulative per plant and hectare ha-1) 3 quince rootstocks [Quince BA29 (BA29), Quince A (QA), C (MC)] pear clonal (Fox11, OHxF333, Farold 40) seedling grafted with 4 standard cultivars (‘Abate Fetel’, ‘Deveci’, ‘Santa Maria’, ‘Williams’) between 2019-2021 years. Rootstocks, cultivars, research years their i...