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

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridBilenler, Tugca/0000-0001-7831-6337;
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidÖZDEMİR, İbrahim Sani/AAE-8654-2022
dc.authorwosidAydın, Ebru/D-1403-2010
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.authorwosidBilenler, Tugca/ABG-8427-2020
dc.authorwosidŞişlioğlu, Kübra/W-4778-2018
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorGokbulut, Incilay
dc.contributor.authorBilenler, Tugca
dc.contributor.authorSislioglu, Kubra
dc.contributor.authorOzdemir, Ibrahim Sani
dc.contributor.authorBahar, Banu
dc.contributor.authorCelik, Belgin
dc.date.accessioned2024-08-04T20:44:28Z
dc.date.available2024-08-04T20:44:28Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 A degrees Brix), mature (20-24 A degrees Brix) and over-mature (> 24A degrees Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the KabaaAYA +/- were affected to a lesser extent by the maturity level than HacA +/- haliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to KabaaAYA +/-, the concentrations of the volatile compounds were higher in HacA +/- haliloglu regardless of the maturity levels. Among the samples, HacA +/- haliloglu at over-mature level received the highest overall liking score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [112 G 018]en_US
dc.description.sponsorshipThe authors are grateful for the financial support of the Scientific and Technological Research Council of Turkey (TUBITAK Research Project Number 112 G 018).en_US
dc.identifier.doi10.1007/s13197-018-3189-8
dc.identifier.endpage2678en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue7en_US
dc.identifier.pmid30042583en_US
dc.identifier.scopus2-s2.0-85046435692en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2671en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-018-3189-8
dc.identifier.urihttps://hdl.handle.net/11616/98269
dc.identifier.volume55en_US
dc.identifier.wosWOS:000437407700035en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectApricoten_US
dc.subjectMaturityen_US
dc.subjectVolatileen_US
dc.subjectQualityen_US
dc.subjectSensoryen_US
dc.subjectPCAen_US
dc.titleEffect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varietiesen_US
dc.typeArticleen_US

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