Farklı kalsiyum oksit konsantrasyonlarında daldırma uygulamasının depolama süresince pink lady elma çeşidinde aroma profiline etkisi

Year 2021, , 305 - 313, 05.09.2021

Neslihan Ekinci , Mehmet Ali Gündoğdu , Murat Şeker

https://doi.org/10.20289/zfdergi.771770

Abstract

Amaç: Çanakkale’de yürütülen çalışmada, 6 yaşında, M9 anacı üzerine aşılanmış Cripps Pink (Pink Lady) çeşidi meyveler kullanılmıştır.
Materyal ve Yöntem: Üretici meyve bahçesinden hassas bir şekilde hasat edilen meyveler, %2 ve %4 dozlarında kalsiyum oksit solüsyonuna, 3 dakika süresince daldırılmıştır. Kontrol meyveleri, aynı süre, saf suya daldırılmıştır. Meyveler, 0°C ve %90 oransal nemde 6 ay depolanmıştır. Çalışmanın amacı, kalsiyum oksit uygulamalarının Pink Lady elma çeşidi meyvelerinin depolama süresince, aroma bileşenleri üzerine etkisini belirlemektir. Aroma bileşenleri, GC/MS (Gas Chromatography/Mass Spectrometry) ile sıvı-sıvı ekstraksiyon metoduna göre yapılmıştır. Analizler, depolamanın başlangıç, 2. ay, 4. ay ve 6. ayında yapılmıştır.
Araştırma Bulguları: Taze meyvelerde başlangıçta toplam 15 aroma bileşeni görülürken, 6. ayın sonunda çok daha yüksek bileşen elde edilmiştir. Kontrol meyveleri 24 bileşen, %2 CaO uygulanan meyveler 25, ve %4 CaO uygulaması 27 aroma bileşeni göstermiştir. Depolamanın başlangıcında hekzil asetat (%4.56), bütil asetat (%3.83) ve heksanoik asit heksil ester (%1.68) gibi tipik meyve aromalarını vermiştir. Meyvelerin yaşlanmasıyla, ester üretimi de azalış göstermektedir. Propanoik asit 2-metil-2- propenil asetat (başlangıçta %0.548) yüksek değerdeyken, 6. ayın sonunda dah düşük değerler göstermiştir (kontrol %0.064, %2 CaO %0.127,% 4 CaO %0.203).
Sonuç: CaO uygulamaları, özellikle %4 CaO, epidermal yüzeyde deformasyon meydana getirmektedir. Sonuç olarak CaO uygulamalarının Pink Lady elma çeşidinde aroma gelişimi üzerine etkisi önemli olmuştur.

Keywords

Aroma, Uçucu bileşenler, Kromatografi, Hasat sonrası, Esterler

Effects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage

Abstract

Objective: The aim of this research was to assess the profile of volatile compounds changes during the cold storage in ‘Pink Lady’ apples.
Material and Methods: Six-year-old Cripps Pink (Pink Lady) fruits of apple trees grafted onto M9 rootstock were used as a plant material for this study. The trees were in a commercial orchard in Çanakkale-Turkey. Fruits were carefully picked up by hand at the commercial harvesting time. The fruits were dipped into calcium oxide solutions (concentrations of 2 and 4%) during three minutes. Control fruits were exposed to distilled water. Fruits were stored at 0° C and 90% relative humidity for 6 months. The aroma profiles of apples determined by GC/MS (Gas Chromatography/Mass Spectrometry) analysis followed by liquid-liquid extraction. Stored fruits were analyzed for their volatile contents at the 2nd, 4th and 6th months.
Results: Fresh fruits at harvest period contained 15 volatile compounds in total. However, higher levels of aroma volatile compounds were detected in 6 months of cold storage. According to the chromatography results, control fruits had 24 volatile compounds, 2% CaO treated fruits had 25 volatiles and 4% CaO treated fruits had 27 volatile compounds at the end of the 6 months of cold storage. Apples at the initial stage produced an abundance of hexyl acetate (4.56%), butyl acetate (3.83%), and hexyl hexanoate (1.68%), which confer typical apple aroma characteristics. Mostly, ester production exhibited a fairly broad peak, declining as fruit aged. Isobutyric acid, allyl ester (initial 0.55%) was lower at the beginning of the storage compare to the end of storage (control fruits 0.06%, 2%CaO 0.13%, 4% CaO 0.20%).
Conclusion: CaO applications especially 4% concentration had deformation effect on epidermal layer cells on fruit surface. As a result, CaO applications had a significant effect on aroma enhancement in Pink Lady apples during cold storage.

Keywords

Aroma, Volatile Compounds, Chromatography, Post-Harvest, Esters

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