Yöresel olarak yetiştirilen kayısı çeşitlerine ait meyvelerdeki yapısal değişmelerin incelenmesi
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Dosyalar
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
ÖZET Yüksek Lisans Tezi YÖRESEL OLARAK YETISTIRILEN KAYISI ÇESITLERINE AIT MEYVELERDEKI YAPISAL DEGISMELERIN INCELENMESI Tuncay KAN Inönü Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dali 79 + viii sayfa 2005 Danisman: Yrd. Doç. Dr. Bayram Murat ASMA Bu çalismada kayisida küçük meyve döneminden olgunlasincaya kadar geçen sürede renk, suda çözünebilir kuru madde miktari (SÇKM) ve nem düzeylerinde meydana gelen degismeler incelendi. Kayisi kalitesine çesitli parametrelerin etkisi arastirildi. Ayrica yas kayisilarin kurutulmasi sirasinda meydana gelen kararmaya sebep olan parametreler tespit edildi. Kükürtleme ve sonrasindaki kayisinin bilesiminde meydana gelen degismeler tespit edildi. Ayrica bu çalisma kapsaminda Malatya'da yetistirilen kayisi çesitlerine ait vitamin degerleri büyüme dönemlerine bagli olarak saptandi. Yas meyvenin gelismesi sirasinda renk, asitlik, boyut, nem ve seker düzeyleri belirlenmis ve kayisi çesitlerine bagli olarak yorumlanmistir. Bu parametrelerin kurutma esnasindaki degisimleri Malatya'da en çok uygulanan kurutma yöntemlerine göre belirlenmistir. Güneste kurutma ve kükürtleme etkileri incelenirken, kükürt miktarinin meyve üzerine etkileri yorumlandi. Yüksek basinçli sivi kromotografisi HPLC, Termal analiz teknikleri Diferansiyel Teramali kalorimetre (DSC), Diferansiyel Termal Analiz (DTA), Termogravimetri (TGA) cihazlari, vitamin ve olgunlasma düzeylerinde meydana gelen degisimleri incelemek için kullanilmistir. ANAHTAR KELIMELER: Kayisi, kükürtleme, vitamin, HPLC, DSC, pomolojik özellikler, fenolojik özellikler.
ABSTRACT MSc. Thesis AN INVESTIGATION OF STRUCTURAL CHANGES OF LOCALLY GROWN VARIETIES OF APRICOT FRUITS Tuncay KAN Inonu University Graduate School of Natural and Applied Sciences Departmant of Biology 79 + viii pages 2005 Supervisor: Asst. Prof. Dr. Bayram Murat ASMA In this work the grown period of apricot from the beginning of the ripeness to the mature level was investigated in terms of the brix content ( water soluble solid content), and the change in moisture level. The results were rationalized with the quality of apricot and the parameters that would affect the quality were discussed. The effect of browning in apricots during the drying period was classified. The change in the ingredients during and after sulfurization was optimized. The vitamin content of apricot harvested from different region of Malatya was measured and correlated with the ripeness period and in terms of sulfurization. In the concept of the thesis, thermal analytical techniques such as differential scanning calorimeter (DSC), thermogravimetric analysis (TGA), differential thermal analysis (DTA) and liquid Chromotography (HPLC) were used to follow the changes in terms of sulfurization , sulfur content and the vitamin level respectively. And also during the ripeness period the color, acidity, size, and sugar level were determined and discussed in terms of apricot varieties. The classical methodology applied by common apricot growers was chosen in order to optimize the effect of sun drying, the effect of sulfur in the content of the fruit, and the change in the ingredient. Key Words: Apricot, sulfurization, vitamin, HPLC, DSC, pomological properties, phenological properties.
ABSTRACT MSc. Thesis AN INVESTIGATION OF STRUCTURAL CHANGES OF LOCALLY GROWN VARIETIES OF APRICOT FRUITS Tuncay KAN Inonu University Graduate School of Natural and Applied Sciences Departmant of Biology 79 + viii pages 2005 Supervisor: Asst. Prof. Dr. Bayram Murat ASMA In this work the grown period of apricot from the beginning of the ripeness to the mature level was investigated in terms of the brix content ( water soluble solid content), and the change in moisture level. The results were rationalized with the quality of apricot and the parameters that would affect the quality were discussed. The effect of browning in apricots during the drying period was classified. The change in the ingredients during and after sulfurization was optimized. The vitamin content of apricot harvested from different region of Malatya was measured and correlated with the ripeness period and in terms of sulfurization. In the concept of the thesis, thermal analytical techniques such as differential scanning calorimeter (DSC), thermogravimetric analysis (TGA), differential thermal analysis (DTA) and liquid Chromotography (HPLC) were used to follow the changes in terms of sulfurization , sulfur content and the vitamin level respectively. And also during the ripeness period the color, acidity, size, and sugar level were determined and discussed in terms of apricot varieties. The classical methodology applied by common apricot growers was chosen in order to optimize the effect of sun drying, the effect of sulfur in the content of the fruit, and the change in the ingredient. Key Words: Apricot, sulfurization, vitamin, HPLC, DSC, pomological properties, phenological properties.
Açıklama
Anahtar Kelimeler
Biyoloji, Biology, Botanik, Botany
Kaynak
WoS Q Değeri
Scopus Q Değeri
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Künye
Kan, T. (2005). Yöresel olarak yetiştirilen kayısı çeşitlerine ait meyvelerdeki yapısal değişmelerin incelenmesi .Yayımlanmış Yüksek lisans Tezi, İnönü Üniversitesi, Malatya
