The assessment of tomato fruit quality parameters under different sound waves

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dc.authorid0000-0002-6508-7368en_US
dc.contributor.authorAltuntaş, Özlem
dc.contributor.authorÖzkurt, Halil
dc.date.accessioned2021-06-02T08:39:29Z
dc.date.available2021-06-02T08:39:29Z
dc.date.issued2019en_US
dc.departmentMTÖ Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractSound stress is an abiotic stress factor wherein the sound wave form affects the growth and development of plants as an alternative mechanical stress. To explore this, 10-week-old tomato (Solanum lycopersicum) plants were used in this experiment. The tomato plants were exposed to three different frequency values consecutively: 600Hz in the first week, 1240Hz in the second week and 1600Hz in the third week. The decibel (dB) value was adjusted to 90dB in the sound amplifier. At the end of the experiment, lycopene, vitamin C, total sugar, total acid and total phenol levels were analysed and pH and (0)Brix were measured in tomato fruits. As a result, it was determined that as the sound frequency intensity level increased, the concentration of fruit parameters also increased: lycopene, vitamin C, total sugar, total acid and total phenol. The total phenol content, lycopene content and ascorbic acid of the tomato plants that were exposed to sound waves at different frequencies increased at a rate of 70%, 20% and 14%, respectively. According to the results of all measured parameters in tomato fruits, 1600Hz has been determined the best of sound wave frequency value.en_US
dc.identifier.citationAltuntas, O., Ozkurt, H., & SpringerLink (Online service). (2019). The assessment of tomato fruit quality parameters under different sound waves. (Journal of food science and technology.) 56, 4, 2186-2194 https://doi.org/10.1007/s13197-019-03701-0en_US
dc.identifier.doi10.1007/s13197-019-03701-0
dc.identifier.endpage2194en_US
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85063063478en_US
dc.identifier.startpage2186en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03701-0
dc.identifier.urihttps://hdl.handle.net/20.500.12899/173
dc.identifier.volume56en_US
dc.identifier.wosWOS:000463066800050en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorAltuntaş, Özlem
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAbiotic stressen_US
dc.subjectFrequency (Hz)en_US
dc.subjectFruit quality parametersen_US
dc.subjectSolanum lycopersicumen_US
dc.subjectSound wavesen_US
dc.subjectVegetableen_US
dc.titleThe assessment of tomato fruit quality parameters under different sound wavesen_US
dc.typeArticleen_US

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