Hasat Öncesi Giberellik Asit ve Oksalik Asit Uygulamalarının ‘Kosiu’ ve ‘Hakko’ Asya Armut Çeşitlerinde Meyve Kalitesi Üzerine Etkileri

Abstract

Bu çalışma hasat öncesi oksalik asit (OA) ve giberellik asit (GA3) uygulamalarının ‘Hakko’ ve ‘Kosiu’ asya armut (Pyrus prifolia) çeşitlerinde meyve kalitesi üzerine etkilerinin belirlenmesi amacıyla yürütülmüştür. Her iki çeşitte de meyveler tam olgunlukta hasat edilmiş ve meyve eni, meyve boyu, meyve ağırlığı, meyve eti sertliği, meyve rengi, suda çözünür kuru madde (SÇKM), titre edilebilir asitlik (TEA) ve toplam fenolik madde (TFM) içeriği yönünden değerlendirilmiştir. Gerek GA3 ve gerekse OA uygulamalarının meyve eni, meyve boyu, meyve ağırlığı, meyve eti sertliği, TEA ve SÇKM üzerine etkisi istatistiki olarak önemsiz bulunmuştur. OA ve GA3 uygulamalarının L*, a* ve b* değerlerini ‘Hakko’ çeşidinde etkilediği, ‘Kosiu’ çeşidinde ise etkilemediği tespit edilmiştir. ‘Hakko’ çeşidinde en yüksek L* değeri (64.64) 2 mM OA uygulamasından, en yüksek a* ve b* değerleri (sırasıyla, -0.16 ve 41.69) ise 4 mM OA uygulamasından elde edilmiştir. TFM içeriği ‘Kosiu’ çeşidinde en yüksek 1 ve 2 mM OA uygulamalarından (sırasıyla, 1738 ve 1717 mg GAE/L), ‘Hakko’ çeşidinde ise 4 mM OA uygulamasından (1942 mg GAE/L) elde edilmiştir. Çalışmada, OA uygulamalarının asya armutlarında özellikle TFM içeriği üzerine önemli etkiye sahip olduğu belirlenmiştir.

Keywords

• Armut,giberellik asit,meyve kalitesi,oksalik asit

Effects of Pre-Harvest Applications of Gibberellic Acid and Oxalic Acid on Fruit Quality in Asian Pear (Pyrus pyrifolia) Cultivars ‘Kosiu’ and ‘Hakko’

Abstract

This study was conducted to determine the effects of pre-harvest gibberellic acid (GA3) and oxalic acid (OA) applications on fruit quality of ‘Hakko’ and ‘Kosiu’ pear (Pyrus pyrifolia) cultivars. Mature fruits of both cultivars were harvested at their maturity and evaluated right after harvest in terms of fruit width, fruit height, fruit weight, fruit firmness, fruit color, total soluble solids (TSS), titretable acidity (TA) and total phenolic (TP) content. Both GA3 and OA applications did not caused any significant differences on fruith width, fruit height, fruith weight, fruit firmness, TSS and TA. It has been determined that GA3 and OA applications significantly affect L*, a* and b* values in ‘Hakko’ cultivar and not in the ‘Kosiu’ cultivar. The highest L* value (64.64) in the Hakko cultivar was obtained from 2 mM OA application and the highest a* and b* values (-0.16 and 41.69, respectively) were obtained from 4 mM OA application. In terms of TP content, the highest values were obtained from 1 and 2 mM OA applications (1738 and 1717 mg GAE/L, respectively) in ‘Kosiu’ cultivar and from 4 mM OA application (1942 mg GAE/L) in ‘Hakko’ cultivar. In the study, it was determined that OA applications have a significant effect on the especially TP content in asian pear cultivars.

Keywords

• Pear,gibberellic acid,fruit quality,oxalic acid

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