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

The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (Hacıhaliloğlu and Kabaaşı). 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.

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.