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Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi

Year 1995, Volume: 8 Issue: 1, 104 - 111, 01.12.1995

Abstract

Güney Amerika orijinli Pepino, ince kabuklu, çekirdek evi sert doku içermeyen, tadı kavunu veya ağaç kavununu andıran bir meyvedir. 1993 yılında Akdeniz Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümüne getirilen pepino'yu tanımaya yönelik yapılan çalışmalardan biri olan bu araştırmada amaç, pepino meyvesinin hangi safhada hasat edilmesi gerektiğini ve ne zaman en iyi yeme olumuna ulaştığını belirlemek için olgunluk kriterlerinin saptanmasıdır.
Pepino meyvesinde büyüme sigmoidal bir model izlemekte ve meyve iriliğindeki artış kış döneminde anthesizten ortalama 123 gün, yaz döneminde ise ortalama 55 gün sonra tamamlanmaktadır. Çalışmada meyve renginin olgunluk için iyi bir kriter olduğu, meyve eti sertliği ve SÇKM miktarının ise olgunluğun değerlendirilmesinde yardımcı kriterler olacağı saptanmıştır.

References

  • 1. Pluda, D.; Rabinowitch, H.D. and Kafkafi, U., Pepino Dulce (Solanum muricatum Ait.) Quality Characteristics Respond to Nitrogen Nutrition and Salinity. J. Amer. Soc. Hort. Sci. 118 (1): 86-91, 1993.
  • 2. El-Zeftawi, B.M.; Brohler, L.; Dooley, L.; Goubran, F.H.; Holmes, R., Some Maturity Indices For Tamarillo and Pepino Fruits. Journal of Horticultural Science 63 (1): 163-169, 1988
  • 3. Wills,R.B.H.; Lım, J.S.K. and Greenfield, H., Composition of Australian Foods. 31.Tropical and sub-tropical fruit. Food technology in Australia, Vol. 38 (3) March, 1986.
  • 4. Heyes, J.A.; Blaikie, F.H.; Downs, C.G. and Sealey, D.F., Textural and physiological changes during pepino (Solanum muricatum Ait.) ripening. Scientia Horticulturae 58:1-15, 1994.
  • 5. Schaffer, A.A.; Rylski, I. and Fogelman, M., Carbohydrate Content and Sucrose Metabolism in Developing Solanum Muricatum Fruits. Phytochemistry, 28 (3):737-739, 1989.
  • 6. Joo, M.K., Kim, B.K. and Cho, C.Y., 1987. Propagation with Cuttings and Enhancing Fruit Set of Pepino (Solanum muricatum Ait.) Korean Journal Crop Science, 32 (1) 34-39.

Determination of Some Maturity Indices for Pepino (Solanum muricatum Ait.)

Year 1995, Volume: 8 Issue: 1, 104 - 111, 01.12.1995

Abstract

Pepino originated South America is a fruit with soft skin and locular tissue. Flavour of pepino fruits resemle to melon or rock melon. Pepino was brought to department of horticulture, University of Akdeniz in 1993. Being introduced to Turkish growers of pepino, a serious of researches was carried out at the department mentioned above. The purpose of this investigation was to determine the maturity indices for harvesting and consuming.
Curve for pepino fruit growth showed a simple sigmoidal pattern. Increase in fruit size was copleted 123 days after anthesis in winter and 55 days in summer period. Although fruit colour was very good index for maturity, firmness and brix level would also be used as a complementary indices.

References

  • 1. Pluda, D.; Rabinowitch, H.D. and Kafkafi, U., Pepino Dulce (Solanum muricatum Ait.) Quality Characteristics Respond to Nitrogen Nutrition and Salinity. J. Amer. Soc. Hort. Sci. 118 (1): 86-91, 1993.
  • 2. El-Zeftawi, B.M.; Brohler, L.; Dooley, L.; Goubran, F.H.; Holmes, R., Some Maturity Indices For Tamarillo and Pepino Fruits. Journal of Horticultural Science 63 (1): 163-169, 1988
  • 3. Wills,R.B.H.; Lım, J.S.K. and Greenfield, H., Composition of Australian Foods. 31.Tropical and sub-tropical fruit. Food technology in Australia, Vol. 38 (3) March, 1986.
  • 4. Heyes, J.A.; Blaikie, F.H.; Downs, C.G. and Sealey, D.F., Textural and physiological changes during pepino (Solanum muricatum Ait.) ripening. Scientia Horticulturae 58:1-15, 1994.
  • 5. Schaffer, A.A.; Rylski, I. and Fogelman, M., Carbohydrate Content and Sucrose Metabolism in Developing Solanum Muricatum Fruits. Phytochemistry, 28 (3):737-739, 1989.
  • 6. Joo, M.K., Kim, B.K. and Cho, C.Y., 1987. Propagation with Cuttings and Enhancing Fruit Set of Pepino (Solanum muricatum Ait.) Korean Journal Crop Science, 32 (1) 34-39.
There are 6 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Articles
Authors

Nurgül Ercan This is me

Ersin Polat This is me

Mustafa Akıllı This is me

Publication Date December 1, 1995
Published in Issue Year 1995 Volume: 8 Issue: 1

Cite

APA Ercan, N., Polat, E., & Akıllı, M. (1995). Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi. Akdeniz University Journal of the Faculty of Agriculture, 8(1), 104-111.
AMA Ercan N, Polat E, Akıllı M. Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi. Akdeniz University Journal of the Faculty of Agriculture. December 1995;8(1):104-111.
Chicago Ercan, Nurgül, Ersin Polat, and Mustafa Akıllı. “Pepinoda (Solanun Muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi”. Akdeniz University Journal of the Faculty of Agriculture 8, no. 1 (December 1995): 104-11.
EndNote Ercan N, Polat E, Akıllı M (December 1, 1995) Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi. Akdeniz University Journal of the Faculty of Agriculture 8 1 104–111.
IEEE N. Ercan, E. Polat, and M. Akıllı, “Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi”, Akdeniz University Journal of the Faculty of Agriculture, vol. 8, no. 1, pp. 104–111, 1995.
ISNAD Ercan, Nurgül et al. “Pepinoda (Solanun Muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi”. Akdeniz University Journal of the Faculty of Agriculture 8/1 (December 1995), 104-111.
JAMA Ercan N, Polat E, Akıllı M. Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi. Akdeniz University Journal of the Faculty of Agriculture. 1995;8:104–111.
MLA Ercan, Nurgül et al. “Pepinoda (Solanun Muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi”. Akdeniz University Journal of the Faculty of Agriculture, vol. 8, no. 1, 1995, pp. 104-11.
Vancouver Ercan N, Polat E, Akıllı M. Pepinoda (Solanun muricatum Ait.) Bazı Olgunluk Kriterlerinin Belirlenmesi. Akdeniz University Journal of the Faculty of Agriculture. 1995;8(1):104-11.