The effect on polphenol oxidase activity of chemical and hand fruit thinning applications in some apple cultivars

Year 2019, Volume: 23 Issue: 2, 211 - 217, 18.06.2019

Ersin Gülsoy , Ayşe Türkhan Elif Duygu Kaya

Abstract

In this study, MM 106 clone rootstock grafted on to Golden
Delicious, Granny Smith and Red Chief apple cultivars were applied Naphthalene
Acetic Acid (NAA) (5, 10 ppm) and Benzyladenine (BA) (100, 150 ppm) with hand
and chemical thinning. Apple cultivars collected during harvest according to
applications was determined polyphenol oxidase activity. According to the
results of statistical analysis, the effect of application and variety x
application interaction on polyphenol oxidase activity was found to be
important (P<0.01). According to the results, polyphenol oxidase activity of
Red Chief variety was higher in all applications compared to other varieties.
As the NAA doses increased, while the activity of the polyphenol oxidase enzyme
in the Golden Delicious and Red Chiefs increased, polyphenol oxidase activity
decreased in Granny Smith variety. On the other hand, with the increase in the
dose of BA, polyphenol oxidase activity was decreased in Golden Delicious and
Red Chief, polyphenol oxidase activity increased in Granny Smith variety.

Keywords

Apple, Naphthalene Acetic Acid, Benzyladenin, Polyphenol Oxidase, Thinning

Kimyasal ve elle meyve seyreltme uygulamalarının bazı elma çeşitlerinde polifenol oksidaz aktivitesi üzerine etkisi

Abstract

Bu çalışmada, MM 106 klon anacına aşılı Golden Delicious, Granny Smith ve Red Chief elma
çeşitlerinde Naftalen Asetik Asit (NAA) (5,10 ppm) ve Benzyladenine (BA) (100,
150 ppm) ile kimyasal seyreltme ve elle seyreltme uygulamaları yapılmıştır.
Hasat döneminde toplanan elma çeşitlerinde uygulamalara göre polifenol oksidaz
aktivitesi belirlenmiştir. İstatistiksel analiz sonuçlarına göre çeşit,
uygulama ve çeşit x uygulama interaksiyonun polifenol oksidaz aktivitesi
üzerine etkisi önemli bulunmuştur (P<0.01). Elde edilen sonuçlara göre Red
Chief çeşidinin polifenol oksidaz aktivitesi diğer çeşitlere göre bütün
uygulamalarda daha yüksek kaydedilmiştir. NAA dozları arttıkça Golden Delicious
ve Red Chief çeşinde polifenol oksidaz enzim aktivitesi artmış, Granny Smith
çeşidinde azalmıştır. Buna karşın BA’nin dozundaki artışla birlikte Golden
Delicious ve Red Chief çeşidinde polifenol oksidaz enzim aktivitesi azalmış,
Granny Smith çeşidinde ise artmıştır.

Keywords

Elma, Naftalen Asetik Asit, Benziladenin, Polifenol Oksidaz, Seyreltme

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