Çileklerde Meyve Kalite Özellikleri Arasındaki İlişkiler

Abstract

Bu çalışma 2007-2009 yılları arasında Mustafa Kemal Üniversitesi (MKÜ), Ziraat Fakültesi, Bahçe Bitkileri Bölümünde, cam sera, plastik sera ve açık arazi olmak üzere 3 farklı yetiştiricilik sisteminde tüplü fide yöntemiyle birinci yıl 18, ikinci yıl 13 çilek genotipi kullanılarak yapılmıştır. Araştırmada meyve kalite özellikleri; meyve iriliği, suda çözünebilir kuru madde, asitlik, meyve dış renk parlaklığı (L) ve renk doygunluğu (C), sitrik asit, toplam şeker içerikleri, toplam antosiyanin (TA), toplam fenol (TP) ve antioksidan kapasiteleri (FRAP) ve (TEAC) belirlenerek, bu kalite özellikleri arasındaki ilişkiler değerlendirilmiştir. Meyve iriliği ile kalite özellikleri arasında negatif yönde biri ilişki olduğu tespit edilmiştir. Yüksek performans sıvı kromotografisi (HPLC) kullanılarak yapılan sitrik asit ve toplam şeker içerikleri de bu durumu doğrulamıştır. Suda çözünür kuru madde oranı ile asitlik ve şekerler arasında pozitif bir ilişki olduğu saptanmıştır. Meyve dış renk parlaklığı (L) ile antosiyanin içeriği arasında ise negatif yönde orta düzeyde bir ilişki belirlenmiştir. Toplam fenol içeriği ile antosiyanin içeriği ve antioksidan kapasiteleri arasında ise pozitif yönde bir ilişki saptanmıştır. FRAP ve TEAC yöntemleri arasında iki yılda da pozitif yönde korelasyon olduğu belirlenmiştir

Keywords

• Çilek, meyve kalitesi, kimyasal özellik, korelasyon

The Relationship Between Quality Characteristics of Fruit Strawberries

Abstract

This study was conducted during 2007-2009 at MKU, Agriculture Faculty, Horticulture Department

on glasshouse, plastic greenhouse and open field using 18 and 13 cultivars at the first and the second year. In this

study fruit quality characteristic fruit weight, soluble solid content (SSC), acidity, fruit external color brightness (L)

and chroma (C), citric acid and total sugar, total antociyanin (TA), total phenol (TP) and antioxidant capacity (Ferric

Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC)] were investigated.

These relationships between the properties of this quality are discussed. With the fruit of the quality characteristics

of fruit weight was observed that the relationship is one in a negative direction. High-performance liquid chromatography

(HPLC) using citric acid and total sugar content of the confirmation of this. Soluable solids and acidity

(titratable acid and citric acid) and sugars were found to be a positive relationship between. With the anthocyanin

content of fruit external color of L is a moderate negative correlation was determined. Total phenol content and antioxidant

capacity of anthocyanin content and a relationship was found between the positive direction. FRAP and

TEAC methods were positive correlation both first and second years.

Keywords

• Strawberry,fruit quality,chemical properties,correlation

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