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    Effect of fruit canopy positions on the properties of apricot (Prunus armeniaca L.) varieties
    (Wiley, 2018) Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Seyhan, Ferda; Ozdemir, Ibrahim Sani; Ozturk, Bulent
    Effect of fruit position in the tree on properties of two commercially important apricot varieties (Hachalilolu and Kabaa) was investigated. Principal component analysis separated apricots based on their variety and canopy position. Hachalilolu variety was distinguished from Kabaa variety by its higher pH, weight, dry matter (DM), soluble solid, citric acid, and catechin content. Major features which contribute to variation of the canopy position were -carotene, malic acid, catechin, ascorbic acid, soluble solid content, DM, malic acid, and neochlorogenic acid. Fruits located on the top of the tree were richer in phenolic compounds and exhibited higher degree of antioxidant activity measured by 2.2-azinobis[3-ethylbenzthiazoline-6-sulphonic acid] (ABTS) method than those located on the bottom of the tree. Except for chlorogenic and neochlorogenic acids, all other forms of phenolic compounds were higher in concentration in the fruits located on the top of the canopy especially for the Hachalilolu variety. Practical applicationsThe results of this study may be of interest for apricot breeders as it provides important information about cultivar specific canopy effect on fruit quality. Furthermore, the results can be used by apricot producers for canopy management and pruning strategies to create of homogenous microclimate in the fruit canopy which would limit quality variation.
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    Effect of hot air drying and sun drying on color values and ?-carotene content of apricot (Prunus armenica L.)
    (Elsevier Science Bv, 2007) Karabulut, Ihsan; Topcu, Ali; Duran, Ayhan; Turan, Sernra; Ozturk, Bulent
    In this study, sulphurated and nonsulphurated Hacihaliloglu apricots (Prunus armenica L.) which is the most widely produced cultivar in Turkey were used to study the effects of different hot air drying temperatures (50, 60, 70, and 80 degrees C) and sun drying on color and beta-carotene content of apricot. The time required to obtain the desired final dry matter in hot air drying was lower than sun drying. Sulphuration also decreased drying time at all drying conditions. Color values and beta-carotene content of hot air dried samples were favorable in comparison to air drying. beta-carotene content in dried apricots at 70 and 80 degrees C was 7.14, 7.17 mg 100 g(-1) dry matter and 6.12, 6.48 mg 100 g(-1) dry matter for sulphurated and nonsulphurated apricots, respectively. A good relationship was found between treatments (drying temperatures and drying times) and beta-carotene content for sulphurated and nonsulphurated apricots (R-2 = 0.9422 and 0.9129, respectively). (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.