Detailed fruit quality contents of ‘Teberze’ and ‘Ağerik’ apricot (Prunus armeniaca L.) cultivars grown in Iğdır province

Year 2021, Volume: 25 Issue: 2, 214 - 224, 23.06.2021

Mehmet Ali Saridas , Erdal Ağcam

https://doi.org/10.29050/harranziraat.911823

Cited By: 1

Abstract

Turkey has taken important place for apricot species in terms of diversity and production amount in the World. This diversity in Turkey is provided selection and propagation of this superior genotype that specifically to that region by time. This diversity, it is shown that there is quite difference in the composition of nutrients content of cultivars whose importance in human nutrition. With this study, antioxidant activity, total phenol, total carotenoid content, as well as individual phenolics and carotenoids, individual sugar and acid amounts which effects the consuming quality were investigated in 'Teberze' and 'Ağerik' apricot cultivars, which are grown significantly higher after the ‘Şalak’ apricot cultivar in Iğdır province. As a result, the genetic structure is quite determinant; the antioxidant activity, total phenol, total carotenoid content, and the individual phenolic and carotenoid contents were found to be significantly higher in ‘Teberze’ cultivar. In both varieties; the dominant carotenoid pigment is β-carotene. On the other hands, while the main phenolic compound was gallic acid for Teberze, catechin was dominant in ‘Ağeriği’. Moreover, the sugar and acid compositions, which affect the taste of the cultivars, were determined significantly different except for malic acid. While the glucose, fructose and sorbitol was significantly higher in ‘Ağerik’, other compounds affecting the taste were found to be significantly higher in the ‘Teberze’ cultivar. As a result, these cultivars, widely grown in Iğdır province, are important genetic resource for cross-breeding researches.

Keywords

Antioxidant activity, Phenolic and carotenoid compounds, Genetic resource, Organic acid, Sugar

Iğdır yöresinde yetiştirilen ‘Teberze’ ve ‘Ağerik’ kayısı (Prunus armeniaca L.) çeşitlerine ait detaylı meyve kalite içerikleri

Abstract

Ülkemiz kayısı türü için dünya içerisinde çeşitlilik ve üretim miktarı bakımından önemli bir konuma sahiptir. Ülkemizdeki bu çeşitlilik, yetiştiricilik yapılan illere özgü genotiplerin zamanla seçilip, çoğaltılmasını sağlamıştır. Bu çeşitlilik insan beslenmesinde önemli besin içeriklerinin çeşit bazında oldukça farklı olduğunu göstermektedir. Bu çalışmada Iğdır ilinde Şalak kayısı çeşidinden sonra önemli düzeyde yetiştiriciliği yapılan ‘Teberze’ ve ‘Ağerik’ kayısı çeşitlerinde meyve kalitesini etkileyen antioksidan aktivitesi, toplam fenol, toplam karotenoid içerikleri yanında bireysel fenolikler ve karotenoidler, tüketim kalitesini etkileyen bireysel şeker ve asit miktarları incelenmiştir. Sonuç olarak genetik yapının oldukça belirleyici olduğu; Teberze çeşidinde antioksidan aktivitesi, toplam fenol, toplam karotenoid içeriği yanında bireysel fenolik ve karotenoid içeriklerinin de önemli ölçüde yüksek olduğu belirlenmiştir. Çalışmada her iki çeşit içinde; temel karotenoid pigmentinin β- karoten, temel fenolik madde ise; Teberze için gallik asit iken, Ağerik’de kateşinin baskın olduğu saptanmıştır. Çeşitlerin tadını etkileyen şeker ve asit bileşenlerinden malik asit dışında diğerlerinin önemli düzeyde farklı olduğu belirlenmiştir. Ağerik çeşidinde glikoz, fruktoz ve sorbitol içeriği önemli ölçüde yüksek iken, tadı etkileyen diğer bileşiklerin Teberze çeşidinde önemli ölçüde yüksek bulunmuştur. Sonuç olarak, Iğdır ilinde yaygın olarak yetiştirilen bu çeşitlerin melezleme çalışmaları için önemli birer gen kaynağı olduğu belirlenmiştir.

Keywords

Antioksidan aktivite, Fenolik ve karotenoid bileşenler, Genetik kaynak, Organik asit, Şeker

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