Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi

Yıl 2018, Cilt: 33 Sayı: 2, 92 - 104, 22.06.2018

Onur Karaağaç , Ahmet Balkaya , Nesibe Ebru Yaşa Kafkas

https://doi.org/10.7161/omuanajas.381414

Cited By: 7

Öz

Aşılı karpuz fidesi kullanımı, stres koşullarına tolerans
sağlaması ve verim potansiyelini olumlu yönde etkilemesi nedeniyle son yıllarda
hızla artmaya başlamıştır. Sebzelerde aşılamada, kullanılan anaçlara bağlı
olarak, meyve kalitesinde olumlu ya da olumsuz değişimler meydana
gelebilmektedir. Bu amaca yönelik olarak yapılan araştırma sayısı ise sınırlı
düzeydedir. Aşılı karpuz üretiminde, anacın meyve kalitesi üzerine etkisi tam
olarak ortaya konulmamıştır. Bu çalışmada, karpuz anaç ıslah programında yer alan
saf hat (bir adet Cucurbita moschata
ve dört adet Cucurbita maxima) ve
türler arası melez (beş adet C.  maxima × C. moschata)  kabak anaç
genotiplerinin karpuzun kalite ve aroma içeriklerine etkisi incelenmiştir.
Kontrol olarak aşısız Crisby F₁ karpuz çeşidi, bir adet su kabağı
anacı (Argentario F₁) ve iki adet türler arası ticari hibrit anaç
(Obez F₁, Shintosa F₁) kullanılmıştır. Tüm aşılı karpuzlarda; meyve eti, aşısız
karpuza (10.73 N) göre daha sert olarak bulunmuştur. Anaç x kalem
kombinasyonlarında meyve eti sertlik değerleri 13.75 N (K6/C) ve 22.53 N(M6/C) ve meyve kabuk kalınlığı değerleri 16.05 (K9/C)
- 18.24 mm (Argentario/C) arasında değişim göstermiştir. Aşılı kombinasyonların
büyük bir bölümünde meyve kabuk kalınlığı değerleri artmıştır. Kullanılan
farklı anaçların, karpuzun meyve şekline etki etmediği tespit edilmiştir.
Çalışmada bir anaç kombinasyonu hariç, tüm kombinasyonlarda aşısız karpuza göre
daha yüksek suda çözünebilir kuru maddenin (% SÇKM) olduğu belirlenmiştir. En
yüksek SÇKM oranı, M6/C (%12.87), M3/C (%12.53) ve B1/C (%12.50)
kombinasyonlarında ölçülmüştür. Kullanılan anaca göre, C vitamini
değerleri belirgin olarak değişmiştir. Aşılı karpuzlarda bu içerik; aşısız
karpuza göre, %30.30 azalış (M3/C) ile %17.09 (Argentario/C) artış
göstermiştir. İncelenen anaç/kalem
kombinasyonlarının; 8 tanesinin aşısız Crisby F₁ karpuz çeşidinden
daha yüksek ve 4 tanesinin ise daha düşük likopen içerdiği tespit edilmiştir.
Tat analizi sonucunda; M2/C (4.87), M3/C (4.53), B1/C (4.35), Argentario/C
(4.29) ve Obez/C (4.14)  kombinasyonlarının aşısız karpuza göre (4.08)
daha yüksek puan aldıkları belirlenmiştir. Ancak, incelenen anaç/kalem
kombinasyonlarının büyük bir kısmında (9 adet) hafif derecede lifli yapının
oluştuğu saptanmıştır. Karpuzda anaç
kullanımının, uçucu aroma bileşiklerinin miktarı üzerine etkili olduğu
belirlenmiştir. Belirlenen bileşikler arasında (Z,Z)-3,6-nonadien-1-ol (karpuz
kokusu) bileşiği yönünden yüksek ve (Z)-6-nonen-1-ol (kabak kokusu) bileşiği
yönünden düşük değerlere sahip M6/C kombinasyonu ön plana çıkmıştır. Tüm kalite
ve aroma sonuçları birlikte değerlendirildiğinde; M6 ve M2 anaç genotiplerinin aşılı
karpuz için en iyi yerli anaç adayları olduğu belirlenmiştir.

Anahtar Kelimeler

Anaç ıslahı, Kışlık kabak, Meyve kalitesi, Karpuz, Aroma, Headspace, GC/MS

Effect of rootstocks on fruit quality and aroma characteristics of watermelon (Citrullus lanatus)

Öz

In recent years, grafted watermelon seedling use
has been rapidly increasing due to providing tolerance to stress conditions and
positively affecting on yield potential. Fruit quality was varied depending on
the rootstock used positively or negatively in grafted vegetables. The number
of research is limited in this topic. 
The effect of the rootstocks on fruit quality has not been fully
revealed in grafted watermelon production. In this study, the using of the
inbred lines (one Cucurbita moschata
and four Cucurbita maxima) and
interspecific cross (five C.  maxima × C. moschata) rootstocks were investigated for fruit quality and
aroma characteristics on the watermelon. Non-grafted Crisby F₁
watermelon cultivar, one bottle gourd (Argentario F₁) and two
interspecific rootstock cultivars (Obez F₁, Shintosa F₁)
were used as control commercial cultivars. In all grafted watermelon, the fruit
flesh firmness was higher than non-grafted watermelon (10.73 N). According to the rootstock x scion combinations, the fruit firmness was varied between 13.75 N (K6/C) and 22.53 N(M6/C). The rind thickness was changed between 16.05 (K9/C) - 18.24 mm (Argentario/C). In
the most of the grafted combinations, the rind thickness increased. Rootstocks
did not effect on fruit shape. Higher total soluble solids were determined in
all graft combinations than non-grafted watermelon. The highest soluble solids
contents were determined in the combination of M6/C (12.87%), M3/C (12.53%) and
B1/C (12.50%). The vitamin C contents were significantly affected by
rootstocks. These values in grafted watermelons increased by 30.30% (M3/C) and 17.09%
(Argentario/C) reduction was observed compared to non-grafted watermelon. The
lycopene content of eight combinations were found higher and four of them less
than non-grafted watermelon. As a result of degustation panel tests, it was
determined that M2/C (4.87), M3/C (4.53), B1/C (4.35) Argentario/C (29.4) and
Obez/C (4.14) combinations scores were higher than non-grafted watermelon
(4.08). However, they were determined that the majority of combinations (9)
have slightly fibrous flesh structure. The use of grafted watermelon was found
to be effective on the amount of volatile aroma compounds. M6 / C combination
having high (Z,Z)-3,6-nonadien-1-ol (watermelon smell) compound and low
(Z)-6-nonen-1-ol (squash smell) compound values was come into prominence.
According to evaluated all fruit quality and aroma results; M6 and M2 genotypes
were selected as the suitable local rootstock candidates for grafted watermelon
production.

Anahtar Kelimeler

Rootstock breeding, Winter squash, Fruit quality, Watermelon, Aroma, Headspace/GC/MS

Kaynakça

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