‘Deveci’ Armudunun Şeker ve Organik Asit İçeriği Üzerine Anaçların Etkileri

Year 2017, Volume: 3 Issue: 2, 49 - 53, 20.12.2017

Ahmet Öztürk , Burhan Öztürk , Osman Gül

https://doi.org/10.24180/ijaws.338673

Cited By: 1

Abstract

The aim of
present study was to determine the effects of three rootstocks [quince BA 29
and EMC (Cydonia oblonga), and
seedling of P. communis] on sugars
and organic acid contents in ‘Deveci’ pear (Pyrus
communis L.) cultivar during 2011-2015 years. In the study, oxalic,
tartaric, malic, ascorbic, acetic, citric, fumaric and propionic acid as
organic acids and fructose, sucrose, glucose and total sugar as sugars in the
fruit samples were investigated in terms of rootstocks. Major organic acids for
‘Deveci’ pear were malic, ascorbic and propionic acids. Malic and ascorbic acid
in BA 29 rootstock were higher than EMC and seedling rootstocks. Contrarily,
propionic acid was higher in seedling rootstock. In terms of malic acid, BA 29
had the highest malic acid content (3425.3 mg 100 g^-1) while
seedling rootstock had the lowest amount (2976.5 mg 100 g^-1). Significant
differences were observed between rootstocks for tartaric, ascorbic, acetic, citric
and fumaric acids. Tartaric, ascorbic, citric and fumaric acids in BA 29 and
EMC rootstock were higher than the content of seedling rootstock. The most
abundant sugars in ‘Deveci’ pear were fructose (32.4, 39.27 and 42.4 g kg^-1
fw, respectively) and glucose (18.7, 22.3 and 26.7 g kg^-1 fw) for BA
29, EMC and seedling rootstocks. The total sugar content of the seedling
rootstock (74.0 g kg^-1 fw) was higher than BA 29 (53.0 g kg^-1
fw) and EMC (65.8 g kg^-1 fw).

Keywords

Ascorbic acid, Pyrus communis, fructose, malic acid, total sugar

Effects of Rootstocks on Sugar and Organic Acid Contents of ‘Deveci’ Pear

Abstract

Bu çalışmanın amacı 2011-2015 yılları
arasında ‘Deveci’ armudunun (Pyrus communis L.) şeker ve organik asit içeriği üzerine 3 farklı
anacın [BA 29 ve EMC (Cydonia oblonga)
ayva ve armut çöğürü (P. communis)]
etkilerini belirlemektir. Araştırmada anaçlar bakımından meyve örneklerinde
organik asit olarak; okzalik asit, tartaric asit, malik asit, askorbik asit,
asetik asit, sitrik asit, fumarik asit ve propiyonik asit, şekerler olarak ta;
fruktoz, sukroz, glikoz ve toplam şeker incelenmiştir. ‘Deveci’ armudunda
malik, askorbik ve propiyonik asit baskın organik asitler olarak
belirlenmiştir. Malik ve askorbik asit içeriği BA 29 anacından elde edilen
meyvelerde, EMC ve çöğür anacından daha yüksek bulunurken propiyonik asit içeriği
çöğürde daha yüksek bulunmuştur. Malik asit içeriği BA 29 anacında en yüksek
(3425.3 mg 100 g^-1), çöğür de ise en düşük (2976.5 mg 100 g^-1)
miktarda bulunmuştur. Tartarik, askorbik, asetik, sitrik ve fumarik asit
bakımından anaçlar arasında önemli farklılıklar belirlenmiştir. Tartarik,
askorbik, sitrik ve fumarik asit içeriği BA 29 ve EMC anacında çöğür
anacındakinden daha yüksek belirlenmiştir. BA 29, EMC ve çöğür anacı üzerine
aşılanan ‘Deveci’ armudunda fruktoz (sırasıyla, 32.4, 39.27 ve 42.4 g kg^-1
taze ağırlık) ve glikoz (sırasıyla, 18.7, 22.3 ve 26.7 g kg^-1 kuru
ağırlık) en fazla miktarda bulunan şekerler olmuştur. Çöğür anacı üzerine aşılı
bitkilerden elde edilen meyvelerin toplam şeker içeriği (74.0 g kg^-1
taze ağırlık) BA 29 (53.0 g kg^-1 taze ağırlık) ve EMC (65.8 g kg^-1
taze ağırlık) anacındakinden daha yüksek belirlenmiştir.  

Keywords

Askorbik asit, Pyrus communis, fruktoz, malik asit, toplam şeker

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