OLGUNLAŞMA SÜRECİNDE ALTI KAYISI ÇEŞİDİNİN ENZİM PARAMETRELERİNDEKİ DEĞİŞİMLER

Yıl 2014, Cilt: 29 Sayı: 3, 174 - 178, 30.10.2014

Zehra Abacı Bayram Asma

https://doi.org/10.7161/anajas.2014.29.3.174-178

Cited By: 1

Öz

Bu çalışmada, Malatya bölgesinde yetiştirilen farklı kayısı çeşitlerinin olgunlaşma periyodu boyunca bazı enzimatik ve fiziksel değişimleri incelenmiştir. Ham, yarı olgun ve olgun dönemde hasat edilmiş olan altı kayısı çeşidinin (‘Hasanbey’, ‘Canino’, ‘Turfanda Eskimalatya’, ‘Hacihaliloglu’, ‘Ozal’ ve ‘Levent’) meyvelerinde meyve eti sertliği, poligalakturonaz ve pektin metilesteraz enzim aktiviteleri belirlenmiştir. Poligalakturonaz ve pektin metilesteraz enzim aktiviteleri meyve gelişimi boyunca artarken, meyve eti sertliği azalmıştır. En yüksek enzim aktiviteleri ‘Levent’ kayısı çeşidinde saptanmıştır.

Anahtar Kelimeler

Prunus armeniaca L., pektin metilesteraz, poligalakturonaz, olgunlaşma basamakları

CHANGES IN SOME ENZYMATIC PARAMETERS OF SIX APRICOT CULTIVARS DURING RIPENING

Öz

In this study, some enzymatic and physical changes were investigated during different ripening periods in fruits of some apricot cultivars grown in Malatya province, Turkey. Firmness, polygalacturonase and pectin methylesterase enzyme activities were monitored in fruits of six apricot cultivars (‘Hasanbey’, ‘Canino’, ‘Turfanda Eskimalatya’, ‘Hacihaliloglu’, ‘Ozal’ and ‘Levent’) harvested at unripe (hard green), half ripe (mature green) and ripe stages. The polygalacturonase and pectin methylesterase enzyme activities increased during fruit development while fruit flesh firmness decreased. The highest enzyme activities were found in ‘Levent’ cultivar.

Anahtar Kelimeler

Prunus armeniaca L., flesh firmness, pectin methylesterase, polygalacturonase

Kaynakça

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