Kayısı meyvesinde erken ve geç olgunlaşma üzerine etki eden biyokimyasal faktörlerin araştırılması
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Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalısmada, erken ve geç olgunlasan bes kayısı çesidine ait meyvelerde olgunlasma sürecinde meydana gelen biyokimyasal degisimler incelendi. Erken olgunlasan Canino, Turfanda Eskimalatya ve Hasanbey ile geç olgunlasan Levent ve Ozal çesitlerinde ham, yarı olgun ve olgun olmak üzere üç farklı dönemde alınan meyve örneklerinde; suda çözünür kuru madde (SÇKM), titre edilebilir asitlik, meyve eti sertligi, L a b cinsinden yüzey renk degerleri ve meyve gelisme süreleri analiz edildi. Ayrıca pektin metilesteraz ve poligalakturonaz enzimleri ile total karoten, klorofil a, klorofil b ve total klorofil miktarları çesitlere ve olgunlasma sürecinde baglı degisimleri saptandı. Çalısmada Malatya ve çevresinde yogun olarak yetistirilen Hacıhaliloglu çesidi kontrol olarak yer aldı. Meyve gelisim süresi Turfanda Eskimalatya'da en kısa (84 gün), Ozal ve Levent çesitlerinde ise en uzun (Ozal 172 gün, Levent 188 gün) bulundu. Ham ve olgun dönemde düsük olan suda çözünür kuru madde olgunlasma sürecinde hızlı bir artıs gösterdi. Titre edilebilir asitlik bakımından çesitler ve olgunlasma dönemleri arasında farklılıklar saptandı, en yüksek asitlik yarı olgun dönemde analiz edildi. Asit miktarı meyve hasadına dogru hızla azaldı. Benzer sekilde, ham ve yarı olgun dönemlerde yüksek olan meyve eti sertligi olgunlugun ileriki safhalarında azaldı. Meyve olgunlasma periyoduna baglı olarak ham dönemden olgun döneme dogru pektin metilesteraz ve poligalakturonaz enzimlerinin aktivitelerinde artıs meydana geldigi saptandı. Çesitler arasında en yüksek PME ve PG aktivitesi Hacıhaliloglu çesidinde saptanırken en düsük PME aktivitesi Turfanda Eskimalatya çesidinde en düsük PG aktivitesi ise Özal çesidinde saptanmıstır. Olgunlasmayla birlikte kayısı meyvelerinde klorofil a, klorofil b ve toplam klorofil miktarlarında önemli derecede düsüs oldugu saptanmıstır. Karotenoid oranı olgunlasma periyodu boyunca Levent ve Canino çesitlerinde artarken Hasanbey, Hacıhaliloglu, Özal ve Turfanda Eskimalatya çesitlerinde azalmıstır.
In this study the biochemical changes were researched, which occur in the ripening period of the fruits in the early and late ripening five apricot varieties. In the early ripening varieties Canino, Turfanda-Eskimalatya and Hasanbey and in the late ripening Levent and Özal were taken the unripe, half ripe and ripe fruit samples in three different time periods; and in these sample fruits were analyzed the total soluble solids (TSS), titratable acidity, fruit firmness, the surface values in L a b and the growing periods of the fruits. In addition, the pectin methylesterase and polygalacturonase enzyms and total carotenoid chlorophyll a, chlorophyll b and total chlorophyll amount, their types and their changes in the ripening period were determined. In this study the Hacıhaliloglu variety was taken as testing sample, which is being grown widely in the Malatya-surroundings. The shortest fruit ripening time was found in Turfanda-Eskimalatya (84 days) and the longest in the Özal and Levent varieties (Özal 172 days, Levent 188 days). The total soluble solids showed a rapid increasing in the ripening period whereas it was low in the unripe and half ripe period. In the aspect of the titratable acidity the differences were found among the sorts and their ripening periods, the highest acidity was analyzed in the half ripe period. The acid amount decreased towards the fruit harvest quickly. Similarly the fruit firmness decreased in the late ripening periods which was high in the unripe and half ripe periods. Related to the fruit ripening period it was determined that the activities in the pectin methylesterase and polygalacturonase enzymes increased from the unripe period towards the ripe period. Among the sorts the highest PME and PG activity was found in the Hacıhaliloglu and the lowest PME activity in the Turfanda Eskimalatya and the lowest PG activity was found in Ozal varieties. With the ripening of the apricot fruits it was found that the amounts of chlorophyll a, chlorophyll b and the total chlorophyll were decreased considerably. Carotenoid rate decreased in the sorts of Hacıhaliloglu, Ozal and Turfanda Eskimalatya whereas it increased in the varieties of Levent and Canino during the ripening period.
In this study the biochemical changes were researched, which occur in the ripening period of the fruits in the early and late ripening five apricot varieties. In the early ripening varieties Canino, Turfanda-Eskimalatya and Hasanbey and in the late ripening Levent and Özal were taken the unripe, half ripe and ripe fruit samples in three different time periods; and in these sample fruits were analyzed the total soluble solids (TSS), titratable acidity, fruit firmness, the surface values in L a b and the growing periods of the fruits. In addition, the pectin methylesterase and polygalacturonase enzyms and total carotenoid chlorophyll a, chlorophyll b and total chlorophyll amount, their types and their changes in the ripening period were determined. In this study the Hacıhaliloglu variety was taken as testing sample, which is being grown widely in the Malatya-surroundings. The shortest fruit ripening time was found in Turfanda-Eskimalatya (84 days) and the longest in the Özal and Levent varieties (Özal 172 days, Levent 188 days). The total soluble solids showed a rapid increasing in the ripening period whereas it was low in the unripe and half ripe period. In the aspect of the titratable acidity the differences were found among the sorts and their ripening periods, the highest acidity was analyzed in the half ripe period. The acid amount decreased towards the fruit harvest quickly. Similarly the fruit firmness decreased in the late ripening periods which was high in the unripe and half ripe periods. Related to the fruit ripening period it was determined that the activities in the pectin methylesterase and polygalacturonase enzymes increased from the unripe period towards the ripe period. Among the sorts the highest PME and PG activity was found in the Hacıhaliloglu and the lowest PME activity in the Turfanda Eskimalatya and the lowest PG activity was found in Ozal varieties. With the ripening of the apricot fruits it was found that the amounts of chlorophyll a, chlorophyll b and the total chlorophyll were decreased considerably. Carotenoid rate decreased in the sorts of Hacıhaliloglu, Ozal and Turfanda Eskimalatya whereas it increased in the varieties of Levent and Canino during the ripening period.
Açıklama
Anahtar Kelimeler
Botanik, Botany
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Abacı, Z.T.(2007). Kayısı meyvesinde erken ve geç olgunlaşma üzerine etki eden biyokimyasal faktörlerin araştırılması. Yayımlanmış Yüksek lisans Tezi, İnönü Üniversitesi, Malatya.
