Comparison of Aroma Compounds and Some Pomological Characteristics of Local Apple Genotype Called ‘Gelin’ and ‘Mondial Gala’ Cultivated in Canakkale

Year 2021, Volume: 18 Issue: 1, 10 - 20, 30.12.2020

Mehmet Ali Gündoğdu , Engin Gür , Murat Şeker

https://doi.org/10.33462/jotaf.630009

Cited By: 4

Abstract

Volatiles directly affect the sensorial quality of fresh fruits and therefore consumer preferences. The types and concentrations of volatile compounds show great variability in different apple types and varieties. In this experiment some pomological characteristics and aroma potential of local apple genotype called ‘Gelin’ or ‘Yazlik Elma’ and commercial standard apple cultivar ‘Mondial Gala’ were evaluated. Fruit length and diameter (mm), fruit weight (g), soluble solid content (% Brix), pH, titratable acidity (malic acid ml 100 ml-1), skin and flesh color (L, hue, chroma) were investigated within scope of pomological characteristics. The identification of volatile constituents was performed by Gas Chromatography/Mass Spectrometer (GC/MS) instrument by liquid–liquid extraction using diethyl ether solvent. The amount of the aroma volatile determined with a gas chromatograph-mass spectrometer (Shimadzu® QP2010 GC/MS) fitted with a DB-WAX column (30 m x 0.25 mm ID, 0.25 μm film thickness; J & W, USA). According to the obtained results, 23 volatile constituents including 9 aldehydes (45.56%), 7 esters (46.78%), 6 alcohols (6.85%), and 1 other compound (0.81%), were detected in ‘Gelin’ genotype; 20 volatile constituents including 6 esters (56.08%), 7 aldehydes (34.76%), 6 alcohols (8.13%) and 1 other compound (1.03%), were detected in ‘Mondial Gala’ cultivar. Aldehydes and esters are main volatiles to fruity and floral aroma especially for apples. Especially, E-2-Hexenal and acetaldehyde for aldehydes and butyl acetate and hexyl acetate for esters are the main volatile compounds detected for the fruits studied. The high contents of these compounds that give pleasant flavor and aroma in fruits play very important part in the preference of fruits by consumers. In addition, the ‘Gelin’ genotype population can represent a novel source of breeding materials for improvement of aroma characteristics of standard cultivars.

Keywords

Malus communis L., aroma compounds, ecotype, Gala cultivar, flavor

Comparison of Aroma Compounds and Some Pomological Characteristics of Local Apple Genotype Called ‘Gelin’ and ‘Mondial Gala’ Cultivated in Canakkale

Abstract

Aroma bileşenleri, taze meyvelerin duyusal kalitesini ve böylelikle müşteri tercihlerini direk etkilemektedir. Ülkemizin farklı ekolojik koşullarında elmalarda uçucu bileşiklerin türü ve konsantrasyonları bakımından büyük varyasyonlar görülmektedir. Bu çalışmada ‘Gelin’ veya ‘Yazlık Elma’ olarak bilinen yerel elma genotipi ile ticari olarak yetiştirilen ‘Mondial Gala’ standart elma çeşidinin aroma potansiyeli ve bazı pomolojik özellikleri değerlendirilmiştir. Pomolojik özellikler kapsamında meyve eni ve boyu (mm), meyve ağırlığı (g), suda çözünen kuru madde miktarı (% Brix), pH, titre edilebilir asitlik (malik asit ml 100 ml-1), meyve kabuk ve et rengi (L, hue, chroma) incelenmiştir. Uçucu bileşenlerin tanımlanması ise gaz kromatografisi kütle spektrometresi cihazı ile dietil eter çözgeni kullanılarak sıvı-sıvı ekstraksiyonuyla gerçekleştirilmiştir. Aroma bileşenlerinin miktarlarının belirlenmesinde Gaz kromatografisi kütle spektrometresi cihazında takılı DB-WAX kolonu (30m x 0.25 mm iç çapı x 0.25 µm film kalınlığı) kullanılmıştır. Elde edilen sonuçlara göre; Gelin genotipinde tespit edilen 23 aroma bileşeninin 9’u aldehit (%45.56), 7’si ester (%46.78), 6’sı alkol (%6.85) ve 1’i (%0.81) diğer bileşendir. Mondial Gala çeşidinde ise 6’sı ester (%56.08), 7’si aldehit (%34.76), 6’sı alkol (%8.13) ve 1’i (%1.03) diğer bileşen olmak üzere 20 adet aroma bileşeni saptanmıştır. Elmalar için özellikle meyvemsi ve çiçeksi kokuyu oluşturan esas bileşenler aldehit ve esterlerdir. Özellikle aldehitler için E-2-Hekzenal ve asetaldehit, esterler için bütil asetat ve heksil asetat incelenen meyvelerde tespit edilen başlıca uçucu bileşiklerdir. Meyvelere hoş koku ve tat veren bu bileşenlerin yüksek oranlarda bulunması tüketicilerin meyve tercihlerinde önemli bir rol oynamaktadır. Bununla birlikte, ‘Gelin’ genotipi popülasyonları, standart çeşitlerin aroma özelliklerinin iyileştirilmesi için yeni ıslah materyalleri kaynağını da oluşturabilir.

Keywords

Malus communis L., aroma bileşenleri, ekotip, Gala çeşidi, lezzet

References

• Acero N., Gradillas A., Beltran M., Garcia A., Mingarro D.M. (2019). Comparison of Phenolic Compounds Profile and Antioxidant Properties of Different Sweet Cherry (Prunus avium L.) Varieties. Food chemistry, 279: 260-271.
• Anonymous (2019). Wikipedia, Farnesene. (Accessed to web: 31.03.2019).
• Anonymous (2020). Turkish Statistical Institute, Crop Production Statistics. (Accessed to web: 28.01.2020).
• Barden C.L., Bramlage W.J. (1994). Relationships of antioxidants in apple peel to changes in α-farnesene and conjugated trienes during storage, and to superficial scald development after storage. Postharvest Biology and Technology, 4: 23–33.
• Bozbuga F. and Pirlak L. (2012). Determination of Phenological and Pomological Characteristics of Some Apple Cultivars in Niğde-Turkey Ecological Conditions. Journal of Animal and Plant Sciences 22(1): 183-187
• Cevallos-Casals B.A., Byrne D., Okie W.R., Cisneros-Zevallos L., (2006). Selecting New Peach and Plum Genotypes Rich in Phenolic Compounds and Enhanced Functional Properties. Food chemistry, 96(2): 273-280
• Coskun S., Askin M.A. (2016). Determination of Pomological and Biochemical Characteristics of Some Local Apple Varieties (In Turkish). Süleyman Demirel Üniversitesi Ziraat Fakültesi Dergisi 11 (1):120-131.
• De Pooter H., Van Acker M.R., Schamp N.M. (1986). Aldehyde metabolism and the aroma quality of stored Golden Delicious apples. Phytochemistry, 26:89–92.
• De Pooter H.L., Montens J.P., Willaert G.A., Dirinck P.J., Schamp N.M. (1983). Treatment of Golden Delicious apples with aldehydes and carboxylic acids: effect on the headspace composition. Journal of Agricultural and Food Chemistry, 31:813–818.
• Dimick P.S., Hoskin J.C., Acree T.E. (1983). Review of apple flavor state of the art. Critical Reviews in Food Science and Nutrition, 18:387–409.
• Dixon J., Hewett E.W. (2010). Factors affecting apple aroma/flavour volatileconcentration: A Review. , New Zealand Journal of Crop and Horticultural Science, 28:3, 155-173.
• Dumanoglu H., Aygun A., Delialioglu R.A., Erdogan V., Serdar U., Kalkisim O., Bastas K., Kocabas Z. (2018). Analyses of fruit attributes by multidimensional scaling method of apple genetic resources from coastal zone of North Eastern Anatolia, Turkey. Scientia Horticulturae 240: 147-154.
• Duran O. (2013). Çanakkale Yöresinde Yetiştirilen Elma Çeşitlerinde Aromatik Maddelerin Belirlenmesi (Master Thesis), Çanakkale Onsekiz Mart University Graduate School of Natural and Applied Sciences, Çanakkale, Turkey.
• Echeverría G., Graell J., Lara I., López M.L. (2008). Physicochemical measurements in ‘Mondial Gala®’ apples stored at different atmospheres: influence on consumer acceptability. Postharvest Biology and Technology, 50:135–144.
• Ekinci N., Şeker M., Gündoğdu M.A. (2016-a). Effects of Post-Harvest Dippings of Calcium Oxide on Aroma Volatile Compound of Pink Lady Apple Cultivar. Proceedings of VII International Scientific Agriculture Symposium, "Agrosym 2016", 6-9 October 2016, Jahorina-Bosnia and Herzegovina, 1325-1331.
• Ekinci N., Şeker M., Aydin F., Gündoğdu M.A. (2016-b). Possible Chemical Mechanism and Determination of Inhibitory Effects of 1-MCP on Superficial Scald of the Granny Smith Apple Variety. Turkish Journal of Agriculture and Forestry, 40: 38-44.
• Espino-Diaz M., Sepulveda D.R., Gonzalez-Aguilar G., Olivas G.I. (2016). Biochemistry of Apple Aroma: A Review. Food Technology and Biotechnology, 54 (4):375–394.
• Gundogdu M., Canan I., Okatan V. (2018). Bioactive Contents and Some Horticultural Characteristics of Local Apple Genotypes from Turkey. JAPS: Journal of Animal & Plant Sciences, 28(3): 865-874.
• Gundogdu M.A. (2018). Bazı Zeytin Çeşitlerinin Farklı Olgunluk Dönemlerinde Pomolojik ve Biyokimyasal Özelliklerindeki Değişim. (Ph. D. Thesis) Çanakkale Onsekiz Mart University Graduate School of Natural and Applied Sciences, Çanakkale, Turkey.
• Iglesias I., Alegre S. (2009). The Effects of Reflective Film on Fruit Color, Quality, Canopy Light Distribution, and Profitability of ‘Mondial Gala’ Apples. HortTechnology, 19(3):488-498.
• Ju Z., Bramlage W.J. (1999). Phenolics and lipid-soluble antioxidants in fruit cuticle of apples and their antioxidant activities in model systems. Postharvest Biology and Technology, 16: 107–118.
• Karaçalı İ (2006). Bahçe Ürünlerinin Muhafazası ve Pazarlanması. Ege Üniversitesi Ziraat Fakültesi Yayınları, No: 494. 120 s.
• Kaynaş K., Ekinci N., Sakaldaş M., Rodoplu N. (2012). Fuji Zhen Aztec Elma Çeşidinde Hasat Sonrası 1- Methylcyclopropane Protabs Uygulamalarının Depolama Süresince Bazı Kalite Özelliklerine Etkileri. V. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, 18-21 Eylül 2102- İzmir.
• Kaynaş K., Şeker M., Gündoğdu M.A., Sakaldaş M., Akçal A., İzmir A. (2009). The Problems of Apple Growing in Çanakkale and Solution Suggestions (In Turkish). Tarım Bilimleri Araştırma Dergisi 2 (1):35-39, 2009.
• Kondo S., Setha S., Rudell D.R., Buchanan D.A., Mattheis J.P. (2005). Aroma volatile biosynthesis in apples affected by 1-MCP and methyl jasmonate. Postharvest Biology and Technology, 36: 61–68.
• Lara I., Echeverría G., Graell J., López M.L. (2007). Volatile Emission After Controlled Atmosphere Storage of Mondial Gala Apples (Malus domestica): Relationship to Some İnvolved Enzyme Activities. Journal of Agricultural and Food Chemistry, 55:6087–6095. Liu M., Nauta A., Francke C., Siezen R.J. (2008). Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria. Applied and Environmental Microbiology, 74:4590–4600.
• Lopez M.L., Lavilla M.T., Riba M., Vendrell M. (1998). Comparison of Volatile Compounds In Two Seasons In Apples: Golden Delicious And Granny Smith. Journal of Food Quality, 21: 155-166.
• Mattheis J.P., Fan X., Argenta L.C. (2005). Interactive responses of Gala apple fruit volatile production to controlled atmosphere storage and chemical inhibition of ethylene action. Journal of Agricultural and Food Chemistry, 53: 4510–4516.
• Mertoglu K., Evrenosoglu Y. (2019). Bazı Elma ve Armut Çeşitlerinde Fitokimyasal Özelliklerin Belirlenmesi. Ziraat Fakültesi Dergisi 14 (1):11-20.
• Oszmianski J., Lachowicz S., Glawdel E., Cebulak T., Ochmian I. (2018). Determination of phytochemical composition and antioxidant capacity of 22 old apple cultivars grown in Polve. European Food Research and Technology, 244(4): 647-662.
• Öztürk B., Uzun S., Bektaş E., Yarılgaç T., Karakaya M., Karakaya O., Gün S., Turga E. (2015). Determination of Yield and Quality Characteristics of Some Apple Cultivars Grafted on M9 Rootstock under Ecological Conditions of Ordu Province (In Turkish). Bahçe Özel Sayı. VII. Ulusal Bahçe Bitkileri Kongresi Bildirileri, 45(1), 492–497.
• Paillard N.M. (1979). Biosynthesis of Apple Volatiles: Formation of Alcohols and Esters from Fatty Acids. Phytochemistry. 18: 1165–71.
• Polat M., Okatan V., Guclu S.F., Colak A.M. (2018). Determination of Some Chemical Characteristics and Total Antioxidant Capacity in Apple Varieties Grown in Posof/Ardahan Region. International Journal of Agriculture, Environment and Food Sciences, 2(4): 131-134.
• Ramirez-Ambrosi M., Lopez-Marquez D.M., Abad-García B., Dapena E., Berrueta L.A., Gallo B. (2015). Comparative Study of Phenolic Profile of Fruit and Juice Samples of A Progeny of ‘Meana’בFlorina’ from An Asturian Cider Apple Breeding Program. European Food Research and Technology, 241(6): 769- 784.
• Rizzolo A., Polesello A., Teleky-Vamossy G.Y. (1989). CGC/Sensory Analysis of Volatile Compounds Developed from Ripening Apple Fruit. Journal of High Resolution Chromatography 12: 824-827.
• Rowan D.D., Allen J.M., Fielder S., Hunt M.B. (1999). Biosynthesis of straight-chain ester volatiles in Red Delicious and Granny Smith apples using deuterium-labeled precursors. Journal of Agricultural and Food Chemistry, 47:2553–2562.
• Rowan D.D., Lane H.P., Allen J.M., Fielder S., Hunt M.B. (1996). Biosynthesis of 2-methylbutyl, 2-methyl-2-butenyl, and 2-methylbutanoate esters in Red Delicious and Granny Smith apples using deuterium-labeled substrates. Journal of Agricultural and Food Chemistry, 44:3276–3285.
• Rupasinghe H.P.V., Paliyath G., Murr D.P. (1998). Biosynthesis of α-farnesene and Its Relation to Superficial Scald Development in ‘Delicious’ Apples. J. Am. Soc. Hortic. Sci.,123:882–886.
• Sahoo T., Verma M.K., Singh S.K., Thakre M., Sharma R.R., Jaiswal S. (2017). Heterosis and Heterobeltiosis for Morpho-Physical, Phenolics, Flavonoids and Antioxidants in Grape (Vitis vinifera) Hybrids. Indian Journal of Agricultural Sciences, 87(6): 759-764.
• Sakaldaş M. (2013). Elmada Hasat, Muhafaza ve Kalibrasyon, Eds: Kaynaş K., Sakaldaş M.; Elma Yetiştiriciliği El Kitabı, 77-88.
• Salas N.A., Molina-Corral F.J., Gonzalez-Aguilar G.A., Otero A., Sepulveda D.R., Olivas G.I. (2011). Volatile Production by ‘Golden Delicious’ Apples is Affected by Preharvest Application of Aminoethoxyvinylglycine. Sci Hortic (Amsterdam), 130:436–444.
• Song J., Bangerth F. (1996). The effect of harvest date on aroma compound production from ‘Golden Delicious’ apple fruit and relationship to respiration and ethylene production. Postharvest Biology and Technology, 8:259–269.
• Vallat A., Gu H., Dorn S. (2005). How Rainfall, Relative Humidity and Temperature İnfluence Volatile Emissions from Apple Trees in situ. Phytochemistry; 66: 1540–1550.
• Yaşasın A. S., Burak M., Akçay M. E., Türkeli Y. ve Büyükyılmaz M. (2006). Promissing Apple Cultivars For The Marmara Region- V (In Turkish). Bahçe 35, (1-2): 75-82.
• Yazici K., Şahin A. (2016). Characterization of Pomegranate (Punica granatum L.) Hybrids and Their Potential Use in Further Breeding. Turkish Journal of Agriculture and Forestry, 40(6): 813-824.
• Young H., Gilbert J.M., Murray S.H., Ball R.D. (1996). Causal Effects of Aroma Compounds on Royal Gala Apple Flavours. Journal of the Science of Food and Agriculture, 71: 329-336
• Zhang L., Xu Q., You Y., Chen W., Xiao Z., Li P., Ma F. (2018). Characterization of Quercetin and Its Glycoside Derivatives in Malus germplasm. Horticulture, Environment, and Biotechnology, 59(6): 909-917.