Karpuzun (Citrullus lanatus) Şeker, Organik Asit ve Uçucu Aroma Bileşimi Üzerine Aşılı Fide Kullanımı ve Hasat Zamanının Etkileri

Year 2018, Volume: 16 Issue: 4, 381 - 386, 31.12.2018

Muharrem Gölükcü Haluk Tokgöz

https://doi.org/10.24323/akademik-gida.505503

Cited By: 4

Abstract

Aşılı fide kullanımı, karpuz üretiminde hastalık kontrolünde
uygulanabilir bir seçenek olarak değerlendirilmektedir. Bununla birlikte, bu
işlem meyvenin kalite özelliklerini etkileyebilmektedir. Araştırma, aşılı fide
kullanımı ve hasat zamanının Crisby ve Crimson Tide karpuz çeşitlerinin şeker,
organik asit ve uçucu aroma bileşimleri üzerine etkisini belirlemek amacıyla
yapılmıştır. Çalışmada iki karpuz çeşidi, üç anaç ve iki hasat zamanın etkisi
araştırılmıştır. Araştırma bulguları incelenen kalite parametrelerinin
kullanılan çeşit, anaç ve hasat zamanına göre değiştiğini göstermiştir.
Örneklerin glukoz, fruktoz ve sakkaroz içerikleri sırasıyla %2.31-2.52,%3.71-4.01,%0.70-1.69
aralığında değişim göstermiştir. Örneklerin organik asit kompozisyonu, sitrik,
asetik, malik, tartarik ve okzalik asitlerden oluşmakta ve bu bileşenlerin
miktarı sırasıyla 135.25-195.13 mg/kg, 97.00-124.13 mg/kg, 67.50-151.50 mg/kg,
61.00- 85.38 mg/kg, 22.75-36.25 mg/kg aralığında değişim göstermektedir.
Örneklerin ana uçucu aroma bileşenleri, trans-2-nonenal, cis-6-nonen-1-ol,
nonanal ve 6-metil-5-hepten-2-one olarak tespit edilmiştir.

Keywords

Karpuz, Citrullus lanatus, Aşılama, Hasat zamanı, Kalite

Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time

Abstract

Grafting is used as a viable option for disease control in watermelon
production; however, this process can affect quality parameters of the fruits.
The aim of this study was to determine sugar, organic acid and volatile flavor
compounds of grafted Crisby and Crimson Tide watermelon cultivars at 2 harvest
times. In the study, the effect of two watermelon cultivars, three rootstocks
and two harvesting time on some of the fruit quality characteristics were determined.
Results showed that the quality parameters of samples varied based on the
cultivar, rootstock and harvest time. The ranges for glucose, fructose and sucrose contents of fruits were 2.31-2.52%, 3.71-4.01%, 0.70-1.69%,
respectively. Organic acids of the samples were composed of citric, acetic,
malic, tartaric and oxalic acids and their respective ranges were 135.25-195.13
mg/kg, 97.00-124.13 mg/kg, 67.50-151.50 mg/kg,
61.00-85.38 mg/kg, 22.75-36.25 mg/kg. The main flavor components of samples were trans-2-nonenal, cis-6-nonen-1-ol, nonanal and
6-methyl-5-hepten-2-one.

Keywords

Watermelon, Citrullus lanatus, Grafting, Harvesting time, Quality

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