Malazgirt kavununun bazı kalite parametrelerinin ve hasat sonrası dayanımının tespiti

Year 2024, Volume: 4 Issue: 2, 58 - 62, 30.09.2024

Fırat İşlek

https://doi.org/10.59359/maujan.1544183

Abstract

Kavun (Cucumis melo L.), dünya genelinde tropik, sub-tropik ve ılıman iklim bölgelerinde yetiştiriciliği yapılan popüler bir sebzedir. Kavun, yüksek şeker içeriği, yoğun aroması, meyvelerin çekici et rengi ve yapısı nedeniyle ekonomik açıdan oldukça önemlidir. Meyvenin dış ve iç rengi, şekli ve büyüklüğü, tadı ve aroması tüketicinin kavunu tercih etmesinde güçlü etkilere sahiptir. Kavun türü, şekil, boyut, et rengi, tatlılık, sertlik, asitlik, aroma, şeker bileşimi gibi meyve özellikleri açısından son derece yüksek genetik varyasyon göstermektedir. Mevcut çalışmada, yerel bir çeşit olan malazgirt kavunu oda sıcaklığında 90 gün boyunca muhafaza edilmiştir. Örnekler, 45 günde (0., 45. ve 90. günlerde) bir analiz edilmiştir. Muhafaza süresince yapılan analizler; pH, suda çözünür kuru madde (SÇKM), organik asit, uçucu bileşik miktarı tespit edilmiş.

Keywords

Aroma, Kavun, Muhafaza

Determination of some quality parameters and postharvest resistance of Malazgirt melon

Abstract

Melon (Cucumis melo L.) is a popular vegetable cultivated in tropical, sub-tropical and temperate climates worldwide. Melon is economically important due to its high sugar content, intense aroma, attractive flesh colour and structure. The external and internal colour, shape and size, taste and aroma of the fruit have strong influences on the consumer's preference for melon. Melon species show extremely high genetic variation in terms of fruit characteristics such as shape, size, flesh colour, sweetness, firmness, acidity, aroma and sugar composition. In the present study, Malazgirt melon, a local variety, was stored at room temperature for 90 days. Samples were analysed every 45 days (days 0, 45 and 90). The analyses performed during the storage period; pH, water soluble dry matter (TSS), organic acid, volatile compound content were determined.

Keywords

Flavour, Melon, storage

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