Bazı Kayısı Çeşitlerinin Şeker ve Aroma İçeriklerinin Belirlenmesi

Yıl 2024, Cilt: 53 Sayı: Özel Sayı 1, 260 – 265, 16.07.2024

Songul Comlekcioglu Ebru Kafkas Aydın Mızrak Burhanettin İmrak

https://doi.org/10.53471/bahce.1483298

Öz

In this study, sugar and aroma components were determined and pomological analyzes were made in 4 apricot cultivars (Pincot, Luna, Farbaly, Carmen) for which adaptation studies were carried out. Sugar analysis in fruit juices of the varieties was determined by HPLC technique, according to sucrose 4.71-7.19%, glucose 0.77-1.44%, xylose 0.0-0.07%, fructose 0.65-0.75%, total sugar 6.46-9.42% and total soluble solids (TSS) 5.75-11.75% values. Determination of aroma components and quantitative analysis were performed in GC-MS device. Alcohols 74.69-88.67%, terpenes 2.08-10.45%, ketones 1.99-5.46%, aldehydes 3.79-7.89%, esters 0.43-1.24% and other aroma compounds 0.33-5.26% values. In terms of pomological characteristics, fruit length 45.16-54.06 mm, fruit width 43.94-55.82 mm, fruit height 45.98-53.49 mm, fruit firmness 1.88-2.98 kg.cm⁻², fruit weight 52.11-97.14 g, TSS 10.67-12.33% values. In addition, L*, a* and b* values were read with the Minolta device, and Chroma (C*) and Hue (h°) values were calculated using these values.

Anahtar Kelimeler

Apricot, cultivar, adaptation, aroma, sugar

Kaynakça

• Rieger, M. 2006. Introduction to fruit crops. The Haworth Press. Inc. New York, pp:65-73. F aust, M., Suranyi, D., Nyujto, F. 1998. Origin and dissemination of apricot. In: Janick. J. (Ed.). Horticultural Reviews. John Wiley & Sons. Inc. pp:225-266.
• Genovese, A., Ugliano, M., Pessina, R., Gambuti, A., Piombino, P., Moio, L. 2004. Comparison of the aroma compounds in apricot (Prunus armeniaca L. cv. Pellecchiella) and apple (Malus pumila L. cv. Annurca) raw distillates. Italian Journal of Food Science 16(2).
• FAO, 2022. www.fao.org/faostat/en/#data/qc.
• Ledbetter, C.A. 2008. J.F. Hancock (ed.). Temperate Fruit Crop Breeding. Chapter 2. Apricot breeding. pp:39-82, Springer Science + Business Media B.V.
• Tang, C.S., Jennings, W.G. 1967. Volatile components of apricot. J. Agric. Food Chem. 15:24-28.
• Tang, C.S., Jennings, W.G. 1968. Lactonic compounds of apricot. J. Agric. Food Chem. 16:252-254.
• Takeoka, G.R., Flath, R.A., Mon, T.R., Teranishi, R., Guentert, M. 1990. Volatile constituents of apricot (Prunus armeniaca). J. Agric. Food Chem. 38:471-477.
• Voi, L.A., Impembo, M., Fasanaro, G., Castaldo, D. 1995.Chemical characterization of apricot puree. J. Food Compos. Anal. 8:78-85.
• Durmaz, G., Cam, M., Kulu, T., Hisil, Y. 2010. Some physical and chemical changes during fruit development of five common apricot (Prunus armeniaca L.) cultivars. Food Sci. Technol. Res. 16:71-78.
• Erdogan, O.I., Kartal, M. 2011. Insights into research on phytochemistry and biological activities of Prunus armeniaca L. apricot. Food Res. Int. 44:1238-1243.
• Ağar, İ.T., Kaşka, N. 1992. Klemantin mandarininin kontrollü atmosferde muhafaza olanakları üzerinde araştırmalar. Türkiye 1. Ulusal Bahçe Bitkileri Kongresi 1(Meyve):409-416.
• Düzgüneş, O. 1963. İstatistik prensipleri ve metotları. Ege Üniversitesi, İzmir, 378s.
• Kraujalytė, V., Leitner, E., Venskutonis, P.R. 2013. Characterization of Aronia melanocarpa volatiles by headspace solid phase micro extraction (HS-SPME), simultaneous distillation/ extraction (SDE) and gas chromatography-olfactometry (GC-O) methods. Journal of Agricultural and Food Chemistry 61(20):4728-4736.
• Miron, D., Schaffer, A.A. 1991. Sucrose Phosphate synthase. sucrose synthase and acid invertase activities in developing fruit of Lycopersicon esculentum Mill. and the sucrose accumulating Lycopersicon hirsutum Humb. and Bonpl. Plant Physiology 95(2):623-627.
• Wills, R., McGlasson, B., Graham, D., Joyce, D. 1998. Postharvest an introduction to the physiology & handling of fruit, vegetables & ornamentals. 4.Edition. UNSW Press. Sydney, Australia.
• Guillot, S., Peytavi, L., Bureau, S., Boulanger, R., Lepoutre, JP., Crouzet, J. 2006. Aroma characterization of various apricot varieties using headspace solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography olfactometry. Food Chemistry 96:147-155.
• El Hadi, M.A.M., Zhang, F.J., Wu, F.F., Zhou, C.H., Tao, J. 2013. Advances in fruit aroma volatile research. Molecules 18(7):8200-8229.
• Seker, M., Gur, E., Ekinci, N., Gundogdu, M.A. 2018. Volatile constituents of different apricot varieties in cool subtropical climate conditions. International Journal of Innovative Approaches in Science Research doi:10.29329/ijiasr.152.3. 2(3): 103-111.
• Witherspoon, J.M., Jackson, J.F. 1995. Analysis of fresh and dried apricot. In: Linskens H.F., Jackson J.F. (eds) Modern methods of plant analysis. Vol.18. Springer-Verlag, Berlin, Germany, pp:111-131.
• Bassi, D., Bartolozzi, F., Muzzi, E. 1996. Patterns and heritability of carboxylic acids and soluble sugars in fruits of apricot (Prunus armeniaca L.). Plant Breeding 115:67-70.

Bazı Kayısı Çeşitlerinin Şeker ve Aroma İçeriklerinin Belirlenmesi

Yıl 2024, Cilt: 53 Sayı: Özel Sayı 1, 260 – 265, 16.07.2024

Songul Comlekcioglu Ebru Kafkas Aydın Mızrak Burhanettin İmrak

https://doi.org/10.53471/bahce.1483298

Öz

Bu araştırmada, adaptasyon çalışması yürütülen 4 kayısı çeşidinde (Pincot, Luna, Farbaly, Carmen) şeker ve aroma bileşenleri belirlenmiş, pomolojik analizler yapılmıştır. Çeşitlere ait meyve sularında şeker analizi HPLC tekniği ile belirlenmiştir, buna göre sükroz %4,71-7,19, glukoz %0,77-1,44, ksiloz %0,0-0,07, fruktoz %0,65-0,75, toplam şeker %6,46-9,42 ve suda çözünebilir kuru madde (SÇKM) %5,75-11,75 değerleri arasında bulunmuştur. Aroma bileşenlerinin tayini ve miktar analizi GC-MS cihazında gerçekleştirilmiştir. Alkoller %74,69-88,67, terpenler %2,08-10,45, ketonlar %1,99-5,46, aldehitler %3,79-7,89, esterler %0,43-1,24 ve diğer aroma bileşenleri %0,33-5,26 değerleri arasında ölçülmüştür. Pomolojik özellikler bakımından, meyve boyu 45.16-54.06 mm, meyve eni 43.94-55.82 mm, meyve yüksekliği 45,98-53,49 mm, meyve eti sertliği 1,88-2,98 kg.cm⁻², meyve ağırlığı 52,11-97,14 g, SÇKM %10,67-12,33 değerleri arasında belirlenmiştir. Ayrıca Minolta cihazı ile L*, a* ve b* değerleri okunmuş, bu değerler kullanılarak Chroma (C*) ve Hue (h°) değerleri de hesaplanmıştır.

Anahtar Kelimeler

Kayısı, çeşit, adaptasyon, aroma, şeker

Kaynakça

• Rieger, M. 2006. Introduction to fruit crops. The Haworth Press. Inc. New York, pp:65-73. F aust, M., Suranyi, D., Nyujto, F. 1998. Origin and dissemination of apricot. In: Janick. J. (Ed.). Horticultural Reviews. John Wiley & Sons. Inc. pp:225-266.
• Genovese, A., Ugliano, M., Pessina, R., Gambuti, A., Piombino, P., Moio, L. 2004. Comparison of the aroma compounds in apricot (Prunus armeniaca L. cv. Pellecchiella) and apple (Malus pumila L. cv. Annurca) raw distillates. Italian Journal of Food Science 16(2).
• FAO, 2022. www.fao.org/faostat/en/#data/qc.
• Ledbetter, C.A. 2008. J.F. Hancock (ed.). Temperate Fruit Crop Breeding. Chapter 2. Apricot breeding. pp:39-82, Springer Science + Business Media B.V.
• Tang, C.S., Jennings, W.G. 1967. Volatile components of apricot. J. Agric. Food Chem. 15:24-28.
• Tang, C.S., Jennings, W.G. 1968. Lactonic compounds of apricot. J. Agric. Food Chem. 16:252-254.
• Takeoka, G.R., Flath, R.A., Mon, T.R., Teranishi, R., Guentert, M. 1990. Volatile constituents of apricot (Prunus armeniaca). J. Agric. Food Chem. 38:471-477.
• Voi, L.A., Impembo, M., Fasanaro, G., Castaldo, D. 1995.Chemical characterization of apricot puree. J. Food Compos. Anal. 8:78-85.
• Durmaz, G., Cam, M., Kulu, T., Hisil, Y. 2010. Some physical and chemical changes during fruit development of five common apricot (Prunus armeniaca L.) cultivars. Food Sci. Technol. Res. 16:71-78.
• Erdogan, O.I., Kartal, M. 2011. Insights into research on phytochemistry and biological activities of Prunus armeniaca L. apricot. Food Res. Int. 44:1238-1243.
• Ağar, İ.T., Kaşka, N. 1992. Klemantin mandarininin kontrollü atmosferde muhafaza olanakları üzerinde araştırmalar. Türkiye 1. Ulusal Bahçe Bitkileri Kongresi 1(Meyve):409-416.
• Düzgüneş, O. 1963. İstatistik prensipleri ve metotları. Ege Üniversitesi, İzmir, 378s.
• Kraujalytė, V., Leitner, E., Venskutonis, P.R. 2013. Characterization of Aronia melanocarpa volatiles by headspace solid phase micro extraction (HS-SPME), simultaneous distillation/ extraction (SDE) and gas chromatography-olfactometry (GC-O) methods. Journal of Agricultural and Food Chemistry 61(20):4728-4736.
• Miron, D., Schaffer, A.A. 1991. Sucrose Phosphate synthase. sucrose synthase and acid invertase activities in developing fruit of Lycopersicon esculentum Mill. and the sucrose accumulating Lycopersicon hirsutum Humb. and Bonpl. Plant Physiology 95(2):623-627.
• Wills, R., McGlasson, B., Graham, D., Joyce, D. 1998. Postharvest an introduction to the physiology & handling of fruit, vegetables & ornamentals. 4.Edition. UNSW Press. Sydney, Australia.
• Guillot, S., Peytavi, L., Bureau, S., Boulanger, R., Lepoutre, JP., Crouzet, J. 2006. Aroma characterization of various apricot varieties using headspace solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography olfactometry. Food Chemistry 96:147-155.
• El Hadi, M.A.M., Zhang, F.J., Wu, F.F., Zhou, C.H., Tao, J. 2013. Advances in fruit aroma volatile research. Molecules 18(7):8200-8229.
• Seker, M., Gur, E., Ekinci, N., Gundogdu, M.A. 2018. Volatile constituents of different apricot varieties in cool subtropical climate conditions. International Journal of Innovative Approaches in Science Research doi:10.29329/ijiasr.152.3. 2(3): 103-111.
• Witherspoon, J.M., Jackson, J.F. 1995. Analysis of fresh and dried apricot. In: Linskens H.F., Jackson J.F. (eds) Modern methods of plant analysis. Vol.18. Springer-Verlag, Berlin, Germany, pp:111-131.
• Bassi, D., Bartolozzi, F., Muzzi, E. 1996. Patterns and heritability of carboxylic acids and soluble sugars in fruits of apricot (Prunus armeniaca L.). Plant Breeding 115:67-70.

Toplam 20 adet kaynakça vardır.

Ayrıntılar

Kaynak Göster

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