Bazı Elma Çeşitlerinde Pektin Esteraz Aktivitesi ile Meyve Eti Sertliği Arasındaki İlişkiler Üzerinde Bir Araştırma

Abstract

Bu araştırmada Starking Delicious, Golden Delicious ve Hüryemez elma çeşitlerinde soğukta muhafazası sırasında meyve eti sertliği ve PE aktivitesi arasındaki ilişkiler araştırılmıştır. Elde olunan bulgulara göre depolama süresince meyve eti sertliğinde görülen azalmalara paralel olarak PE aktivitesi de azalmıştır. Ayrıca muhafaza süresi uzun olan elma çeşitlerinde PE aktivitesi daha düşük, muhafaza süresi kısa olan çeşitlerde ise PE aktivitesi daha yüksek olarak belirlenmiştir.

Keywords

• Elma
• Pektin Esteraz Aktivitesi
• Meyve Eti Sertliği

Investigations on The Relationship Between PE Activity and Fruit Flesh Firmness in Apple Varieties

Abstract

This study investigated the relationships between flesh firmness and PE activity in Starking Delicious, Golden Delicious, and Hüryemez apple varieties during cold storage. Findings indicated that PE activity decreased in parallel with the decrease in flesh firmness during storage. Furthermore, PE activity was lower in apple varieties with longer storage times and higher in varieties with shorter storage times.

Keywords

• Apple
• Pectin Esterase Activity
• Fruit Flesh Firmness

References

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