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TrAgLor - Turkish Agricultural Learning Objects Repository
Object Details
Prevention of Diseases and Aflatoxin Contamination with Appropriate Cultural Techniques and Disease Management Practices in Peanut Farming -1
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GENERAL
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ANNOTATION
CLASSIFICATION
Identifier :
Catalog
: URI
Entry
: http://traglor.cu.edu.tr/objects/objectFile/dkPozhd9-6122014-45.pdf
Title :
Yerfıstığı Tarımında Uygun Kültürel İşlemler ve Hastalık Yönetim Pratikleri ile Hastalık ve Aflatoksin Oluşumunun Önlenmesi -1
Prevention of Diseases and Aflatoxin Contamination with Appropriate Cultural Techniques and Disease Management Practices in Peanut Farming -1
Language :
Turkish
Descriptions :
Aflatoksin bulaşıklıkları yerfıstığı ve ürünlerinde rastlanan önemli sorunlardan biridir. Bu çalışmada Osmaniye ilinde 28 farklı yerfıstığı deposundan alınan yerfıstığı tanelerinin nem ve aflatoksin içerikleri belirlenmiştir. Örneklerdeki fungal floranın tanımlanması klasik tür teşhis anahtarı kullanılarak yapılmıştır. Toplam aflatoksin oluşumları CD-ELISA yöntemi ile belirlenmiştir. Depolardan alınan 28 örnekte 0.80–19.9 ppb seviyelerinde aftoksin bulaşıklığı ve %8.3–14.8 arasında nem içerikleri tespit edilmiştir. Osmaniye ilinde çeşitli yerfıstığı depolarından alınan yerfıstığı örneklerinin nem içerikleri %8’den daha yüksek, 5 örnekte 10 ppb’nin üzerinde aflatoksin olduğu belirlenmiştir. Aflatoksin ve nem düzeylerinin depo döneminde yüksek olduğu saptanmıştır.
Aflatoxin contimination is one of the important problems on peanuts and its products. In this study, 28 different peanut storage stores in Osmaniye grains of moisture and aflatoxin content of groundnuts were taken. Mycroflora is determined by using classical identification key of species on samples. Total aflatoxin formation on peanuts were analysed by CD-ELISA. 28 samples from the storage stores 0.80-19.9 ppb and %8.3-14.8 of aflatoxin contimination and moisture contents were determined. Moisture content of peanut samples were higher than %8, 5 samples were over the 10 ppb of aflatoxin taken from several peanut stores in Osmaniye.
Keywords :
Aspergillus
CD-ELISA
CD-ELISA
toplam aflatoksin
total aflatoxin
nem
humidity
yerfıstığı
peanut
Aspergillus
Coverage :
World
Structure :
Atomic
Aggregation Level :
Level 1
Version :
Ç.Ü Fen ve Mühendislik Bilimleri Dergisi Yıl:2013 Cilt:29-3
Status :
Final
Contribute :
Role :
Author
Date :
2013-12-06
name :
Işılay Lavkor
e-mail :
organization :
Çukurova University
name :
Mehmet Biçici
e-mail :
organization :
Çukurova University
name :
Zülküf Kaya
e-mail :
organization :
Çukurova University
Identifier :
Catalog
: URI
Entry
: http://traglor.cu.edu.tr/common/object_xml.aspx?id=1939
Contribute :
Role :
Undefined
Date :
2014-12-06
name :
Zeynel Cebeci
e-mail :
cebeciz@gmail.com
organization :
Çukurova Üniversitesi Ziraat Fakültesi Biyometri ve Genetik Anabilim Dalı
Metadata Schema :
TrAgLor LOM AP
Language :
Format :
Text
Requirements :
Operating System: Multios
Min ver :
Max ver :
Browser: Any
Min ver :
Max ver :
Installation Remarks :
Other Platform Requirements :
Duration :
Year :
0
Month :
0
Day :
0
Hour :
0
Minutes :
0
Size :
334668 bytes
Location :
http://traglor.cu.edu.tr/objects/objectFile/dkPozhd9-6122014-45.pdf
Interactivity Type :
Expositive
Learning Resource Type :
Research
Interactivity Level :
Low
Semantic Density :
High
Intended End User Role :
Learner
Context :
University Second Cycle
Typical Age Range :
18Ü
Difficulty Level :
Difficult
Duration :
Year :
0
Month :
0
Day :
0
Hour :
0
Minutes :
0
Description :
Cost :
No
Copyright and Other Restrictions :
Yes
Description :
This resource is licensed under the license(CC-BY-NC-ND)
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported
Kind :
IsVersionOf
Resource :
Catalog
: URI
Entry
: http://fbe.cu.edu.tr/tr/makaleler/cilt29sayi3-34-44.pdf
Description :
Ç.Ü Fen ve Mühendislik Bilimleri Dergisi Yıl:2013 Cilt:29-3
Entity :
name :
e-mail :
organization :
Date :
Description :
Purpose :
Discipline
Source :
AGRICOLA
Entry :
Food Composition and Quality
Description :
Keywords :
aflatoksin
aflatoxin
yerfıstığı
peanut
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