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The Effect of Postharvest UV-A And UV-B Treatments on the Quality Criteria of Fruits and Vegetables

Year 2022, Volume: 36 Issue: 2, 461 - 477, 01.12.2022

Öznur Cumhur

https://doi.org/10.20479/bursauludagziraat.1032589

Abstract

In the postharvest storage of fruits and vegetables, various problems such as product and nutrient
losses are reduced by using conventional and new preservation technologies. Ultraviolet (UV) light applications are one of the new technologies used for the protection and improvement of food products. In this study, the effects of UV-A and UV-B light applications as an acceptable abiotic stress on the sensory and nutritional quality criteria of fruits and vegetables were evaluated within the scope of studies. In addition, possible uses of UV technology in the fruit and vegetable industry are presented. Findings from literature data show that environmentally-friendly UV light technology can be used to reduce product losses, to improve nutritional quality and sensory properties, increase antioxidant capacity, and to extend shelf life in various fruits and vegetables.

Keywords

Quality sensory quality ultraviolet postharvest UV-A UV-B

References

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  • Abdipour, M., Sadat Malekhossini, P., Hosseinifarahi, M. and Radi, M. 2020. Integration of UV irradiation and chitosan coating: A powerful treatment for maintaining the postharvest quality of sweet cherry fruit. Scientia Horticulturae, 264, 109197.
  • Aiamla-or, S., Kaewsuksaeng, S., Shigyo, M. and Yamauchi, N. 2010. Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica group) florets. Food Chemistry, 120(3): 645–651.
  • Aiamla-or, S., Shigyo, M., Ito, S. and Yamauchi, N. 2014. Involvement of chloroplast peroxidase on chlorophyll degradation in postharvest broccoli florets and its control by UV-B treatment. Food Chemistry, 165: 224– 231.
  • Aiamla-or, S., Yamauchi, N., Takino, S. and Shigyo, M. 2009. Effect of UV-A and UV-B irradiation on broccoli (Brassica oleracea L. Italica group) floret yellowing during storage. Postharvest Biology and Technology, 54(3): 177–179.
  • Assumpção, C.F., Hermes, V.S., Pagno, C., Castagna, A., Mannucci, A., Sgherri, C., Pinzino, C., Ranieri, A., Flôres, S.H. and Rios, A.O. 2018. Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment. Postharvest Biology and Technology, 138: 37–45.
  • Avena-Bustillos, R.J., Du, W.X., Woods, R., Olson, D., Breksa, A.P. and McHugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture, 92(11): 2341–2348. Aztekin, M.F., Kasım, R. and Kasım, M.U. 2020. Different doses of UV-B treatments increase total soluble phenols and anthocyanin content of Eregli black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) during storage. Alinteri Journal of Agriculture Sciences, 35(2): 14-23.
  • Barka, E.A., Kalantari, S., Makhlouf, J. and Arul, J. 2000. Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit. Journal of Agricultural and Food Chemistry, 48(3): 667–671.
  • Cantos, E., García-Viguera, C., de Pascual-Teresa, S. and Tomás-Barberán, F.A. 2000. Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of Cv. Napoleon table grapes. Journal of Agricultural and Food Chemistry, 48(10): 4606–4612.
  • Castagna, A., Chiavaro, E., Dall'asta, C., Rinaldi, M., Galaverna, G. and Ranieri, A. 2013. Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits. Food Chemistry, 137(1-4): 151-158.
  • Castillejo, N., Martínez-Zamora, L. and Artés-Hernández, F. 2022. Postharvest UV radiation enhanced biosynthesis of flavonoids and carotenes in bell peppers. Postharvest Biology and Technology, 184, 111774.
  • Cisneros-Zevallos, L. 2003. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. Journal of Food Science, 68(5): 1560– 1565. Csepregi, K., Kőrösi, L., Teszlák, P. and Hideg, É. 2019. Postharvest UV-A and UV-B treatments may cause a transient decrease in grape berry skin flavonol-glycoside contents and total antioxidant capacities. Phytochemistry Letters, 31: 63–68.
  • Darré, M., Valerga, L., Ortiz Araque, L.C., Lemoine, M.L., Demkura, P.V., Vicente, A.R. and Concellón, A. 2017. Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets (Brassica oleracea var. Italica). Postharvest Biology and Technology, 128: 76–82.
  • De Ancos, B., Sánchez-Moreno, C. Plaza, L. and Cano M.P. 2010. Nutritional and Health Aspects of Fresh-Cut Vegetables: Advances in Fresh-Cut Fruits and Vegetables Processing. Ed.: Martin-Belloso, O., SolivaFortuny, R. CRC Press, Boca Raton FL, pp: 145-184.
  • Duarte‐Sierra, A., Tiznado‐Hernández, M.E., Jha, D.K., Janmeja, N. and Arul, J. 2020. Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest. Comprehensive Reviews in Food Science and Food Safety, 19: 3659–3682.
  • Dyshlyuk, L., Babich, O., Prosekov, A., Ivanova, S., Pavsky, V. and Chaplygina, T. 2020. The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato. Heliyon, 6(1): e03288.
  • Eichholz, I., Huyskens-Keil, S., Keller, A., Ulrich, D., Kroh L.W. and Rohn, S. 2011. UV-B induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.). Food Chemistry, 126: 60–64.
  • Formica-Oliveira, A.C., Martínez-Hernández, G.B., Díaz-López, V., Artés, F. and Artés-Hernández, F. 2017. Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli by products and edible florets. Innovative Food Science & Emerging Technologies, 43: 77–83.
  • Gallotti, F. and Lavelli V. 2020. The effect of UV irradiation on vitamin D2 content and antioxidant and antiglycation activities of mushrooms. Foods, 9(8): 1087.
  • Garcia, E. and Barrett D.M. 2002. Preservative Treatments for Fresh‐Cut Fruits and Vegetables: Fresh Cut Fruits and Vegetables: Science Technology and Market, Ed.: Lamikanra, O., CRC Press, Boca Raton FL, pp: 276–303.
  • Guo, J., Han, W. and Wang, M. 2008. Ultraviolet and environmental stresses involved in the induction and regulation of anthocyanin biosynthesis: A review. African Journal of Biotechnology, 7(25): 4966-4972.
  • Hagen, S.F., Borge, G.I.A., Bengtsson, G.B., Bilger, W., Berge, A., Haffner, K. and Solhaug, K.A. 2007. Phenolic contents and other health and sensory related properties of apple fruit (Malus domestica Borkh., cv. Aroma): Effect of postharvest UV-B irradiation. Postharvest Biology and Technology, 45(1): 1–10.
  • Harbaum-Piayda, B., Palani, K. and Schwarz, K. 2016. Influence of postharvest UV-B treatment and fermentation on secondary plant compounds in white cabbage leaves. Food Chemistry, 197: 47–56.
  • Hu, J., Fang, H., Wang, J., Yue, X., Su, M., Mao, Z., Zou, Q., Jiang, H., Guo, Z., Yu, L., Feng, T., Lu, L., Peng, Z., Zhang, Z., Wang, N. and Chen, X. 2020. Ultraviolet B-induced MdWRKY72 expression promotes anthocyanin synthesis in apple. Plant Science, 292: 110377.
  • Huang, S.J., Lin, C.P. and Tsai, S.Y. 2015. Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation. Journal of Food Composition and Analysis, 42: 38–45.
  • Interdonato, R., Rosa, M., Nieva, C.B., González, J.A., Hilal, M. and Prado, F.E. 2011. Effects of low UV-B doses on the accumulation of UV-B absorbing compounds and total phenolics and carbohydrate metabolism in the peel of harvested lemons. Environmental and Experimental Botany, 70(2-3): 204–211.
  • Jansen, M.A.K., Hectors, K., O’Brien, N.M., Guisez, Y. and Potters, G. 2008. Plant stress and human health: Do human consumers benefit from UV-B acclimated crops? Plant Science, 175(4): 449–458.
  • Jasinghe, V.J. and Perera, C.O. 2005. Distribution of ergosterol in different tissues of mushrooms and its effect on the conversion of ergosterol to vitamin D2 by UV irradiation. Food Chemistry, 92: 541–546. Kaewsuksaeng, S., Urano, Y., Aiamla-or, S., Shigyo, M. and Yamauchi, N. 2011. Effect of UV-B irradiation on chlorophyll-degrading enzyme activities and postharvest quality in stored lime (Citrus latifolia Tan.) fruit. Postharvest Biology and Technology, 61(2-3): 124–130.
  • Kasim, M.U. and Kasim, R. 2015. Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages. Food Science and Technology, 35(4): 742-749.
  • Kasım, M.U. and Kasım, R. 2017a. The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of capia pepper during postharvest storage. Food Science and Technology, 38(2): 363–368.
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  • Koutchma, T. 2014. Food Plant Safety UV Applications for Food and Nonfood Surfaces. Academic Press, London, 50p.
  • Koutchma, T. 2019. Ultraviolet Light in Food Technology-Principles and Applications. CRC Press, Baco Raton FL, 343p.
  • Lante, A., Tinello, F. and Nicoletto, M. 2016. UV-A light treatment for controlling enzymatic browning of freshcut fruits. Innovative Food Science & Emerging Technologies, 34: 141–147.
  • Liu, C., Han, X., Cai, L., Lu, X., Ying, T. and Jiang, Z. 2011. Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage. Postharvest Biology and Technology, 59(3): 232–237.
  • Liu, C., Jahangir, M.M. and Ying, T. 2012. Alleviation of chilling injury in postharvest tomato fruit by preconditioning with ultraviolet irradiation. Journal of the Science of Food and Agriculture, 92(15): 3016– 3022.
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Hasat Sonrası UV-A ve UV-B Işık Uygulamalarının Meyve ve Sebzelerin Kalite Kriterlerine Etkisi

Year 2022, Volume: 36 Issue: 2, 461 - 477, 01.12.2022

Öznur Cumhur

https://doi.org/10.20479/bursauludagziraat.1032589

Abstract

Meyve ve sebzelerde hasat sonrası depolamada geleneksel ve yeni muhafaza teknolojilerinin kullanımıyla ürün ve besin kayıpları gibi çeşitli sorunlarla mücadele edilmektedir. Gıda ürünlerini koruma ve iyileştirme amaçlı kullanılan yeni teknolojilerden bir tanesi de ultraviyole (UV) ışık uygulamalarıdır. Bu çalışmada kabul edilebilir bir abiyotik stres olarak UV-A ve UV-B ışık uygulamalarının meyve ve sebzelerde duyusal ve besinsel kalite kriterleri üzerine etkisi yapılan çalışmalar kapsamında değerlendirilmiştir. Ayrıca UV teknolojisinin meyve ve sebze endüstrisinde olası kullanımına yönelik bilgiler sunulmuştur. Literatür verileri ışığında elde edilen bulgular çevre dostu olan UV ışık teknolojisinin çeşitli meyve ve sebzelerde ürün kayıplarını azaltmak, besin kalitesi ve duyusal özellikleri iyileştirmek, antioksidan kapasitesini arttırmak ve raf ömrünü uzatmak için kullanılabileceğini göstermektedir.

Keywords

Kalite duyusal kalite ultraviyole hasat sonrası UV-A UV-B

References

  • Abdipour, M., Hosseinifarahi, M. and Naseri, N. 2019. Combination method of UV-B and UV-C prevents postharvest decay and improves organoleptic quality of peach fruit. Scientia Horticulturae, 256, 108564.
  • Abdipour, M., Sadat Malekhossini, P., Hosseinifarahi, M. and Radi, M. 2020. Integration of UV irradiation and chitosan coating: A powerful treatment for maintaining the postharvest quality of sweet cherry fruit. Scientia Horticulturae, 264, 109197.
  • Aiamla-or, S., Kaewsuksaeng, S., Shigyo, M. and Yamauchi, N. 2010. Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica group) florets. Food Chemistry, 120(3): 645–651.
  • Aiamla-or, S., Shigyo, M., Ito, S. and Yamauchi, N. 2014. Involvement of chloroplast peroxidase on chlorophyll degradation in postharvest broccoli florets and its control by UV-B treatment. Food Chemistry, 165: 224– 231.
  • Aiamla-or, S., Yamauchi, N., Takino, S. and Shigyo, M. 2009. Effect of UV-A and UV-B irradiation on broccoli (Brassica oleracea L. Italica group) floret yellowing during storage. Postharvest Biology and Technology, 54(3): 177–179.
  • Assumpção, C.F., Hermes, V.S., Pagno, C., Castagna, A., Mannucci, A., Sgherri, C., Pinzino, C., Ranieri, A., Flôres, S.H. and Rios, A.O. 2018. Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment. Postharvest Biology and Technology, 138: 37–45.
  • Avena-Bustillos, R.J., Du, W.X., Woods, R., Olson, D., Breksa, A.P. and McHugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture, 92(11): 2341–2348. Aztekin, M.F., Kasım, R. and Kasım, M.U. 2020. Different doses of UV-B treatments increase total soluble phenols and anthocyanin content of Eregli black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) during storage. Alinteri Journal of Agriculture Sciences, 35(2): 14-23.
  • Barka, E.A., Kalantari, S., Makhlouf, J. and Arul, J. 2000. Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit. Journal of Agricultural and Food Chemistry, 48(3): 667–671.
  • Cantos, E., García-Viguera, C., de Pascual-Teresa, S. and Tomás-Barberán, F.A. 2000. Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of Cv. Napoleon table grapes. Journal of Agricultural and Food Chemistry, 48(10): 4606–4612.
  • Castagna, A., Chiavaro, E., Dall'asta, C., Rinaldi, M., Galaverna, G. and Ranieri, A. 2013. Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits. Food Chemistry, 137(1-4): 151-158.
  • Castillejo, N., Martínez-Zamora, L. and Artés-Hernández, F. 2022. Postharvest UV radiation enhanced biosynthesis of flavonoids and carotenes in bell peppers. Postharvest Biology and Technology, 184, 111774.
  • Cisneros-Zevallos, L. 2003. The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. Journal of Food Science, 68(5): 1560– 1565. Csepregi, K., Kőrösi, L., Teszlák, P. and Hideg, É. 2019. Postharvest UV-A and UV-B treatments may cause a transient decrease in grape berry skin flavonol-glycoside contents and total antioxidant capacities. Phytochemistry Letters, 31: 63–68.
  • Darré, M., Valerga, L., Ortiz Araque, L.C., Lemoine, M.L., Demkura, P.V., Vicente, A.R. and Concellón, A. 2017. Role of UV-B irradiation dose and intensity on color retention and antioxidant elicitation in broccoli florets (Brassica oleracea var. Italica). Postharvest Biology and Technology, 128: 76–82.
  • De Ancos, B., Sánchez-Moreno, C. Plaza, L. and Cano M.P. 2010. Nutritional and Health Aspects of Fresh-Cut Vegetables: Advances in Fresh-Cut Fruits and Vegetables Processing. Ed.: Martin-Belloso, O., SolivaFortuny, R. CRC Press, Boca Raton FL, pp: 145-184.
  • Duarte‐Sierra, A., Tiznado‐Hernández, M.E., Jha, D.K., Janmeja, N. and Arul, J. 2020. Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest. Comprehensive Reviews in Food Science and Food Safety, 19: 3659–3682.
  • Dyshlyuk, L., Babich, O., Prosekov, A., Ivanova, S., Pavsky, V. and Chaplygina, T. 2020. The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato. Heliyon, 6(1): e03288.
  • Eichholz, I., Huyskens-Keil, S., Keller, A., Ulrich, D., Kroh L.W. and Rohn, S. 2011. UV-B induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.). Food Chemistry, 126: 60–64.
  • Formica-Oliveira, A.C., Martínez-Hernández, G.B., Díaz-López, V., Artés, F. and Artés-Hernández, F. 2017. Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli by products and edible florets. Innovative Food Science & Emerging Technologies, 43: 77–83.
  • Gallotti, F. and Lavelli V. 2020. The effect of UV irradiation on vitamin D2 content and antioxidant and antiglycation activities of mushrooms. Foods, 9(8): 1087.
  • Garcia, E. and Barrett D.M. 2002. Preservative Treatments for Fresh‐Cut Fruits and Vegetables: Fresh Cut Fruits and Vegetables: Science Technology and Market, Ed.: Lamikanra, O., CRC Press, Boca Raton FL, pp: 276–303.
  • Guo, J., Han, W. and Wang, M. 2008. Ultraviolet and environmental stresses involved in the induction and regulation of anthocyanin biosynthesis: A review. African Journal of Biotechnology, 7(25): 4966-4972.
  • Hagen, S.F., Borge, G.I.A., Bengtsson, G.B., Bilger, W., Berge, A., Haffner, K. and Solhaug, K.A. 2007. Phenolic contents and other health and sensory related properties of apple fruit (Malus domestica Borkh., cv. Aroma): Effect of postharvest UV-B irradiation. Postharvest Biology and Technology, 45(1): 1–10.
  • Harbaum-Piayda, B., Palani, K. and Schwarz, K. 2016. Influence of postharvest UV-B treatment and fermentation on secondary plant compounds in white cabbage leaves. Food Chemistry, 197: 47–56.
  • Hu, J., Fang, H., Wang, J., Yue, X., Su, M., Mao, Z., Zou, Q., Jiang, H., Guo, Z., Yu, L., Feng, T., Lu, L., Peng, Z., Zhang, Z., Wang, N. and Chen, X. 2020. Ultraviolet B-induced MdWRKY72 expression promotes anthocyanin synthesis in apple. Plant Science, 292: 110377.
  • Huang, S.J., Lin, C.P. and Tsai, S.Y. 2015. Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation. Journal of Food Composition and Analysis, 42: 38–45.
  • Interdonato, R., Rosa, M., Nieva, C.B., González, J.A., Hilal, M. and Prado, F.E. 2011. Effects of low UV-B doses on the accumulation of UV-B absorbing compounds and total phenolics and carbohydrate metabolism in the peel of harvested lemons. Environmental and Experimental Botany, 70(2-3): 204–211.
  • Jansen, M.A.K., Hectors, K., O’Brien, N.M., Guisez, Y. and Potters, G. 2008. Plant stress and human health: Do human consumers benefit from UV-B acclimated crops? Plant Science, 175(4): 449–458.
  • Jasinghe, V.J. and Perera, C.O. 2005. Distribution of ergosterol in different tissues of mushrooms and its effect on the conversion of ergosterol to vitamin D2 by UV irradiation. Food Chemistry, 92: 541–546. Kaewsuksaeng, S., Urano, Y., Aiamla-or, S., Shigyo, M. and Yamauchi, N. 2011. Effect of UV-B irradiation on chlorophyll-degrading enzyme activities and postharvest quality in stored lime (Citrus latifolia Tan.) fruit. Postharvest Biology and Technology, 61(2-3): 124–130.
  • Kasim, M.U. and Kasim, R. 2015. Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages. Food Science and Technology, 35(4): 742-749.
  • Kasım, M.U. and Kasım, R. 2017a. The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of capia pepper during postharvest storage. Food Science and Technology, 38(2): 363–368.
  • Kasım, M.U. and Kasım, R. 2017b. Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications. Information Processing in Agriculture, 4(3): 214–219.
  • Ko, J.A., Lee, B.H., Lee, J.S. and Park, H.J. 2008. Effect of UV-B exposure on the concentration of vitamin D2 in sliced Shiitake mushroom (Lentinus edodes) and white button mushroom (Agaricus bisporus). Journal of Agricultural and Food Chemistry, 56(10): 3671–3674.
  • Koutchma, T. 2009. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food and Bioprocess Technology, 2(2): 138-155.
  • Koutchma, T. 2014. Food Plant Safety UV Applications for Food and Nonfood Surfaces. Academic Press, London, 50p.
  • Koutchma, T. 2019. Ultraviolet Light in Food Technology-Principles and Applications. CRC Press, Baco Raton FL, 343p.
  • Lante, A., Tinello, F. and Nicoletto, M. 2016. UV-A light treatment for controlling enzymatic browning of freshcut fruits. Innovative Food Science & Emerging Technologies, 34: 141–147.
  • Liu, C., Han, X., Cai, L., Lu, X., Ying, T. and Jiang, Z. 2011. Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage. Postharvest Biology and Technology, 59(3): 232–237.
  • Liu, C., Jahangir, M.M. and Ying, T. 2012. Alleviation of chilling injury in postharvest tomato fruit by preconditioning with ultraviolet irradiation. Journal of the Science of Food and Agriculture, 92(15): 3016– 3022.
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review
Authors

Öznur Cumhur 0000-0003-4486-2959

Publication Date December 1, 2022
Submission Date December 4, 2021
Published in Issue Year 2022 Volume: 36 Issue: 2

Cite

APA Cumhur, Ö. (2022). Hasat Sonrası UV-A ve UV-B Işık Uygulamalarının Meyve ve Sebzelerin Kalite Kriterlerine Etkisi. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 36(2), 461-477. https://doi.org/10.20479/bursauludagziraat.1032589
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TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.

Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.



Makale başvurusunda;

(1) Tam metin makale, Dergi yazım kurallarına uygun olmalı, Makalenin ilk sayfasında ve teşekkür bilgi notu kısmında Araştırma ve Yayın Etiğine uyulduğuna ve Etik kurul izni gerektirmediğine dair ifadeye yer verilmelidir. Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmeli ve sisteme belgenin yüklenmesi gerekmektedir. (Dergiye gönderilen makalelerde; konu ile ilgili olarak derginin daha önceki sayılarında yayımlanan en az bir yayına atıf yapılması önem arz etmektedir. Dergiye yapılan atıflarda “Bursa Uludag Üniv. Ziraat Fak. Derg.” kısaltması kullanılmalıdır.)

(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),

(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)

(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,

(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.

Belgelerin elektronik formatta DergiPark sistemine https://dergipark.org.tr/tr/login adresinden kayıt olunarak başvuru sırasında yüklenmesi mümkündür. 


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