TY  - JOUR
T1  - Changes in Volatile Compounds of ‘Hayward’ Kiwifruit During Storage
TT  - Hayward’ Kivi Çeşidinin Aroma Bileşiklerinde Depolama Sırasında Meydana Gelen Değişimler
AU  - Bilgin, Ömer Faruk
PY  - 2026
DA  - January
Y2  - 2025
DO  - 10.18016/ksutarimdoga.vi.1564516
JF  - Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
JO  - KSU J. Agric Nat.
PB  - Kahramanmaras Sutcu Imam University
WT  - DergiPark
SN  - 2619-9149
SP  - 51
EP  - 61
VL  - 29
IS  - 1
LA  - en
AB  - The aim of this study was to compare the aroma profiles of fresh ‘Hayward’ kiwifruit during different cold storage periods, using the SPME method in combination with gas chromatography-mass spectrometry (GC-MS). Cold storage duration significantly influenced the accumulation of volatile and major aroma compounds. After three months, 1-hexanol, a main aroma component, increased by 66.7% before exhibiting a slight decline. The concentration of 2-hexen-1-ol (E) increased by 170% in the third month, then returned to nearly its initial level by the fifth month. Conversely, 2-hexanal steadily declined, decreasing by nearly 81% by the fifth month. Similarly, 3-hexen-1-ol (Z) increased by approximately 100% after three months, but subsequently decreased by 75% in the fifth month. Notably, ethanol and acetic acid ethyl ester, initially undetected, rapidly accumulated during storage, reaching 4.38% in the third month and 22.40% in the fifth month.  Total alcohol content increased steadily, rising from 6.99% to 15.85% and further to 48.10%.  Total esters showed the most significant increase, rising from 0.99% to 31.49% by month five. In contrast, total aldehyde content decreased from 80.56% (0M) to 28.19% (5M). Ketones and terpenes, initially undetected, emerged during storage, reaching 0.30% and 24.07% by month five, respectively. These results indicate significant alterations in the aroma profiles, potentially impacting the aroma quality of kiwifruits during extended storage.
KW  - Volatile compounds
KW  - SPME
KW  - Kiwi
KW  - Storage Durations
KW  - GC-MS
N2  - Bu çalışmanın amacı, ‘Hayward’ kivi çeşidi meyvelerinin farklı soğuk depolama süreleri boyunca aroma profillerini karşılaştırmaktır. Çalışmada, GC-MS (Gaz Kromatografisi-Kütle Spektrometresi) ile birlikte SPME yöntemi kullanılmıştır. Soğuk depolama süresi, uçucu bileşiklerin ve temel aroma bileşiklerinin birikimini önemli önemli ölçüde etkilemiştir. Üçüncü aydan sonra, başlıca aroma bileşenlerinden biri olan 1-hexanol, %66,7 oranında artış göstermiş, ardından hafif bir düşüş kaydetmiştir. Benzer şekilde, 2-hexen-1-ol (E) üçüncü ayda %170 oranında artış göstermiş, ancak beşinci ayda başlangıç seviyelerine akın bir düzeye gerilemiştir. Buna karşılık, 2-hexanal beşinci aya kadar sürekli bir düşüş göstermiş ve toplamda %81 oranında azalma kaydetmiştir. Aynı şekilde, 3-hexen-1-ol (Z) üçüncü aydan sonra yaklaşık %100 oranında artmış, ancak beşinci ayda %75 oranında düşüş göstermiştir. Başlangıçta tespit edilemeyen etanol ve etil asetik, depolama sırasında hızla birikmiş ve üçüncü ayda sırasıyla %4.38 ve beşinci ayda %22.40 seviyelerine ulaşmıştır. Toplam alkol içeriği istikrarlı artış göstererek, %6.99’dan üçüncü ayda %15.85’e ve beşinci ayda %48.10’a yükselmiştir. Toplam ester miktarı ise en belirgin artışı göstererek, beşinci ayda %0.99’dan %31.49’a yükselmiştir. Buna karşılık, toplam aldehit miktarı depolama süresince %80.56’dan (0.ay) seviyesinden %28.19’a (5.ay) düşmüştür. Başlangıçta tespit edilemeyen ketonlar ve terpenler, depolama sırasında ortaya çıkmış ve sırasıyla üçüncü ayda %0,30 ve beşinci ayda ise %24,07 seviyelerine ulaşmıştır. Bu sonuçlar, aroma profillerinde önemli değişikliklere işaret etmekte ve kivi meyvelerinin uzun süreli depolama sırasında aroma kalitesini önemli ölçüde etkileyebileceğini ortaya koymuştur.
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UR  - https://doi.org/10.18016/ksutarimdoga.vi.1564516
L1  - https://dergipark.org.tr/en/download/article-file/4276916
ER  -