Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties.

The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (Hacihaliloglu and Kabaasi). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 °Brix), mature (20-24 °Brix) and over-mature (> 24°Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the Kabaasi were affected to a lesser extent by the maturity level than Hacihaliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to Kabaasi, the concentrations of the volatile compounds were higher in Hacihaliloglu regardless of the maturity levels. Among the samples, Hacihaliloglu at over-mature level received the highest "overall liking" score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.

Antibacterial and mechanical properties of propolis added to glass ionomer cement.

OBJECTIVE: To investigate whether adding ethanolic extracts of propolis (EEP) might influence the antibacterial and mechanical (shear-peel band strength [SPBS]) properties of conventional glass ionomer cement (GIC) used in orthodontic band cementation. MATERIALS AND METHODS: The cement was divided into four groups: one using the original composition and three with 10%, 25%, and 50% EEP added to the liquid and then manipulated. An antimicrobial assay, broth-dilution method was used to determine the antibacterial capacity of the GIC containing EEP. Eighty teeth were used for the mechanical assay, and an Instron testing machine was used to evaluate the SPBS. Kolmogorov-Smirnov and Kruskal-Wallis tests were used for statistical analyses. RESULTS: GIC with the addition of 25% and 50% EEP activated inhibition of Streptococcus mutans (ATCC 25175) growth, but this effect did not occur in the group to which 10% EEP was added or in the control GIC group. There was no significant difference between the groups in terms of SPBS (P > .05). CONCLUSIONS: The addition of EEP may increase antibacterial properties without negatively modifying the mechanical properties of conventional GIC.