Determination of some pomological and biochemical quality characteristics of guava (Psidium guajava L.) fruits grown in Yumurtalık-Adana condition

Year 2024, Volume: 6 Issue: 1, 55 - 62, 12.09.2024

Derya Kılıç , Ahmet Erhan Özdemir , Özge Kaya Demirkeser , Zafer Karaşahin

Abstract

In this study, it was aimed to determine some pomological and biochemical quality characteristics of guava fruits grown in Yumurtalık-Adana condition. The harvest of the fruits was made when the fruit color turns from green to yellowish. Fruit width and length, fruit weight, fruit flesh firmness, fruit skin and flesh color, total soluble solid (TSS) and titratable acid contents (TA), TSS/TA ratio, fruit juice pH value, total antioxidant activity, total anthocyanin, total phenolic substance, total flavonoid and vitamin C (L-Ascorbic acid) contents were determined. According to our findings, fruit width was 42‒46 mm, length was 42‒45 mm, fruit weight was 45‒48 g, fruit flesh firmness was 2.60‒9.93 kg-k, TSS >10%, TA 0.40%, pH value was >4, TSS/TA ratio was ≥25, fruit skin color was yellow (h°: 96.17°‒100.74°), fruit flesh color was pink (h°: 45.03°‒45, 84°), the content of vitamin C was 48 mg 100 ml-1 and the total antioxidant activity was 14.30 mmol TE L-1 Guava is suitable for open cultivation in Adana ecology. Since all the fruits do not ripen at the same time, harvesting must be done continuously as the fruits ripen, and attention should be paid to mechanical damage during harvest. The rapid decrease in fruit flesh firmness with maturity and weight loss after harvest limit the postharvest period.

Keywords

Guava, fruit, quality, biochemical, vitamin C

Yumurtalık-Adana koşullarında yetiştirilen guava (Psidium guajava L.) meyvelerinin bazı pomolojik ve biyokimyasal kalite özelliklerinin belirlenmesi

Abstract

Bu çalışmada, Adana ili Yumurtalık ilçesinde yetiştirilen guava meyvelerinin bazı pomolojik ve biyokimyasal kalite özelliklerinin belirlenmesi amaçlanmıştır. Tropiklerin elması olan Guava meyvelerinin derimi meyve rengi yeşilden sarımsı renge dönünce yapılmıştır. Meyvelerin meyve eni ve boyu, meyve ağırlığı, meyve kabuk ve et rengi ile et sertliği, suda çözünebilir toplam kuru madde (SÇKM) ve titre edilebilir asit miktarları (TEA), SÇKM/TEA oranı, meyve suyu pH değeri, toplam antioksidan aktivitesi, toplam antosiyanin, toplam fenolik madde, toplam flavonoid ve C vitamini miktarları belirlenmiştir. Bulgularımıza göre, meyve boyu 42‒45 mm ve eni 42‒46 mm, meyve ağırlığı 45‒48 g, meyve eti sertliği 2.60‒2.93 kg-k, SÇKM >%10, TEA %0.40, pH değeri >4, SÇKM/TEA oranı ≥25, meyve kabuk rengi sarı (h°: 96.17°‒100.74°), meyve et rengi pembe (h°: 45.03°‒45.84°), C vitamini miktarı 48 mg 100 ml-1 ve toplam antioksidan aktivitesi 14.30 mmol TE L-1 olmuştur. Guava Adana ekolojisinde açıkta yetiştiriciliğe uygundur. Meyvelerin hepsi aynı anda olgunlaşmadığından derimin meyveler olgunlaştıkça sürekli yapılması, derim sırasında mekanik zararlanmalara dikkat edilmesi gereklidir. Meyve eti sertliğinin olgunlukla ile hızlı düşmesi derimden sonra ağırlık kayıplarıyla birlikte derim sonrasını sınırlandırmaktadır.

Keywords

Guava, meyve, kalite, biyokimyasal, C vitamini

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