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Determination of some pomological and biochemical quality characteristics of guava (Psidium guajava L.) fruits grown in Yumurtalık-Adana condition

Yıl 2024, Cilt: 6 Sayı: 1, 55 - 62, 12.09.2024

Öz

In this study, it was aimed to determine some pomological and biochemical quality characteristics of guava fruits grown in Yumurtalık-Adana condition. The harvest of the fruits was made when the fruit color turns from green to yellowish. Fruit width and length, fruit weight, fruit flesh firmness, fruit skin and flesh color, total soluble solid (TSS) and titratable acid contents (TA), TSS/TA ratio, fruit juice pH value, total antioxidant activity, total anthocyanin, total phenolic substance, total flavonoid and vitamin C (L-Ascorbic acid) contents were determined. According to our findings, fruit width was 42‒46 mm, length was 42‒45 mm, fruit weight was 45‒48 g, fruit flesh firmness was 2.60‒9.93 kg-k, TSS >10%, TA 0.40%, pH value was >4, TSS/TA ratio was ≥25, fruit skin color was yellow (h°: 96.17°‒100.74°), fruit flesh color was pink (h°: 45.03°‒45, 84°), the content of vitamin C was 48 mg 100 ml-1 and the total antioxidant activity was 14.30 mmol TE L-1 Guava is suitable for open cultivation in Adana ecology. Since all the fruits do not ripen at the same time, harvesting must be done continuously as the fruits ripen, and attention should be paid to mechanical damage during harvest. The rapid decrease in fruit flesh firmness with maturity and weight loss after harvest limit the postharvest period.

Kaynakça

  • Abdulkasım, P., Songchitsomboon, S., Techagumpuch, M., Balee, N., Swatsitang, P. and Sungpuag, N. (2007). Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition, 58(1): 77-85. https://doi.org/10.1080/09637480601140946
  • Akbulut, M. and Coklar, H. (2015). Effect of Adsorbent and Ion Exchange Resin Applications on Total Phenolic Content and Antioxidant Activity of White and Red Grape Juices. Selcuk Journal of Agriculture and Food Sciences, 29(1): 31-33.
  • Anonymous, (2002). Guava: Recommendations for Maintaining Postharvest Quality. https://postharvest.ucdavis.edu/produce-facts-sheets/guava (Accessed June 10, 2024).
  • Bashir, H.A., and Abu-Goukh, A.B.A. (2003). Compositional changes during guava fruit ripening. Food Chemistry, 80(4): 557‒563. https://doi.org/10.1016/S0308-8146(02)00345-X
  • Bogha, T.T., Sawate, A.R., Kshirsagar, R.B. and Bochare, S.S. (2020). Studies on physical, chemical and mineral evaluation of guava (Psidium Guajava L.). The Pharma Innovation Journal, 9(3): 117-119.
  • Çelik, B. (2019). Bazı guava genotiplerinin karakteristik özelliklerinin belirlenmesi ve melezleme olanaklarının araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, Yüksek Lisans Tezi, Antalya, 48 s.
  • Gill, K.S. (2016). Encyclopedia of Food and Health Book. In: Caballero, B., Finglas, P., Toldra, F. (Eds), Guavas. Academic Press is an Imprint of Elsevier, Oxford, 270-277.ISBN 978-0-120384947
  • Giusti, M.M. and Wrolstad, R.E. (2001). Characterization and measurement of Antocyanins by UV- Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, F1.2.1 - F1.2.13. https://doi.org/10.1002/0471142913.faf0102s00
  • Gübbük, H., Biner, B., Dal, B., Yıldırım, I., Taşkın, D. ve Hübür, L. (2017). Değişik tropik meyve türlerinin Antalya koşullarında adaptasyonu üzerine araştırmalar. Proje sonuç raporu, Antalya, 74 s.
  • Güler, G., Gübbük, H. ve Çelik, B. (2021). Guava (Psidium guajava L.) yetiştiriciliğine genel bir bakış. Meyve Bilimi, 8(2): 23-29. https://doi.org/10.51532/meyve.1024692
  • Irshad, Z., Hanif, M.A., Ayub, M.A., Jilani, M.İ. and Tavallali, V. (2020). Guava. In Medicinal Plants of South Asia (pp. 341-354). Elsevier. https://doi.org/10.1016/B978-0-08-102659-5.00026-4.
  • Kadam, D.M., Kaushik, P. and Kumar, R. (2012). Evaluation of guava products quality. International Journal of Food Science and Nutrition Engineering, 2(1): 7-11. https://doi.org/10.5923/j.food.20120201.02
  • Lim, Y.Y., Lim, T.T. and Tee, J.J. (2006). Antioxidant properties of guava fruit: comparison with some local fruits. Sunway Academic Journal, 3: 9‒20.
  • McGuire, R.G. (1992). Reporting of objective colour measurement. HortScience, 27:(12) 1254‒1255.
  • Mitra, S.K. (1997). Postharvest physiology and storage of Tropical and Subtropical fruits. CABİ Publishing, India. 448 p.
  • Mitra, S.K., Irenaeus, T.K.S., Gurung, M.R. and Pathak, P.K. (2012). Taxonomy and İmportance of Myrtaceae. Acta Horticulturae, 959: 23-34. https://doi.org 10.17660/ActaHortic.2012.959.2.
  • Mitra, S.K.(2021). Guava: botany, production and uses. CAB International. India, 384 p.
  • Morton, J.F. (1987). Fruits of warm climates. 4th Edition, Miami-USA, 505 p. ISBN:0961018410.
  • Naseer, S., Hussain, S., Naeem, N., Pervaiz, M. and Rahman, M. (2018). The phytochemistry and medicinal value of Psidium guajava (guava). Clinical Phytoscience, 4(1): 1‒8. https://doi.org/10.1186/s40816-018-0093-8.
  • Paull, R.E. and Duarte, O. (2012). Tropical Fruit. Wallingford; CAB International, England, 2: 384 p.
  • Rashida, E., El Fadil, E.B. and El Tinay, A.H. (1997). Changes in chemical composition of guava fruits during development and ripening. Food chemistry, 59(3): 395‒399. https://doi.org/10.1016/S0308-8146(96)00271-3
  • Sadler, G.O. (1994). Titratable acidity, Chapter 6 (Ed: Nielsen SS. Introduction to the Chemical Analysis of Foods). Jones and Bartlett Publish., Borton, USA, 81‒91.
  • Sánchez-Moreno, C., Larrauri, J.A. and Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture 76: 270-276. https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270:AID-JSFA945>3.0.CO;2-9
  • SAS, (2019). SAS Users Guide; SAS/STAT, Version 9.4. [Computer software] SAS Institute Inc., Cary, N.C.
  • Şahin, G. (2013). Dondurarak ve acık havada kurutarak muhafazanın kuşburnu meyvesinin bazı kalite özelliklerine etkileri. Gaziosmanpaşa Üniversitesi Yüksek Lisans Tezi, Tokat.
  • Teixeira, G.H.A. (2020). Subtropical fruits: Guavas. In: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce (Editor(s): Gil, M.I., Beaudry, R.). 435-445. https://doi.org/10.1016/B978-0-12-804599-2.00031-4
  • USDA, (2014). National Nutrient Database for Standard. https://www.usda.gov/ Accessed 29 July, 2023.
  • Uzzaman, S., Akanda, K.M., Mehjabin, S. and Parvez, G.M.M., 2018. A short review on a nutritional fruit; Guava, Toxicology and Research, 1 (1):1-8.
  • Yadava, U.L. (1996). Progress in New Crops. İn: Janick, J. (Eds), Guava production in Georgia under cold-protection structure. ASHS Press, United States of America, 451-457p.
  • Zhishen, J., Mengcheng, T. and Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2.

Yumurtalık-Adana koşullarında yetiştirilen guava (Psidium guajava L.) meyvelerinin bazı pomolojik ve biyokimyasal kalite özelliklerinin belirlenmesi

Yıl 2024, Cilt: 6 Sayı: 1, 55 - 62, 12.09.2024

Öz

Bu çalışmada, Adana ili Yumurtalık ilçesinde yetiştirilen guava meyvelerinin bazı pomolojik ve biyokimyasal kalite özelliklerinin belirlenmesi amaçlanmıştır. Tropiklerin elması olan Guava meyvelerinin derimi meyve rengi yeşilden sarımsı renge dönünce yapılmıştır. Meyvelerin meyve eni ve boyu, meyve ağırlığı, meyve kabuk ve et rengi ile et sertliği, suda çözünebilir toplam kuru madde (SÇKM) ve titre edilebilir asit miktarları (TEA), SÇKM/TEA oranı, meyve suyu pH değeri, toplam antioksidan aktivitesi, toplam antosiyanin, toplam fenolik madde, toplam flavonoid ve C vitamini miktarları belirlenmiştir. Bulgularımıza göre, meyve boyu 42‒45 mm ve eni 42‒46 mm, meyve ağırlığı 45‒48 g, meyve eti sertliği 2.60‒2.93 kg-k, SÇKM >%10, TEA %0.40, pH değeri >4, SÇKM/TEA oranı ≥25, meyve kabuk rengi sarı (h°: 96.17°‒100.74°), meyve et rengi pembe (h°: 45.03°‒45.84°), C vitamini miktarı 48 mg 100 ml-1 ve toplam antioksidan aktivitesi 14.30 mmol TE L-1 olmuştur. Guava Adana ekolojisinde açıkta yetiştiriciliğe uygundur. Meyvelerin hepsi aynı anda olgunlaşmadığından derimin meyveler olgunlaştıkça sürekli yapılması, derim sırasında mekanik zararlanmalara dikkat edilmesi gereklidir. Meyve eti sertliğinin olgunlukla ile hızlı düşmesi derimden sonra ağırlık kayıplarıyla birlikte derim sonrasını sınırlandırmaktadır.

Kaynakça

  • Abdulkasım, P., Songchitsomboon, S., Techagumpuch, M., Balee, N., Swatsitang, P. and Sungpuag, N. (2007). Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition, 58(1): 77-85. https://doi.org/10.1080/09637480601140946
  • Akbulut, M. and Coklar, H. (2015). Effect of Adsorbent and Ion Exchange Resin Applications on Total Phenolic Content and Antioxidant Activity of White and Red Grape Juices. Selcuk Journal of Agriculture and Food Sciences, 29(1): 31-33.
  • Anonymous, (2002). Guava: Recommendations for Maintaining Postharvest Quality. https://postharvest.ucdavis.edu/produce-facts-sheets/guava (Accessed June 10, 2024).
  • Bashir, H.A., and Abu-Goukh, A.B.A. (2003). Compositional changes during guava fruit ripening. Food Chemistry, 80(4): 557‒563. https://doi.org/10.1016/S0308-8146(02)00345-X
  • Bogha, T.T., Sawate, A.R., Kshirsagar, R.B. and Bochare, S.S. (2020). Studies on physical, chemical and mineral evaluation of guava (Psidium Guajava L.). The Pharma Innovation Journal, 9(3): 117-119.
  • Çelik, B. (2019). Bazı guava genotiplerinin karakteristik özelliklerinin belirlenmesi ve melezleme olanaklarının araştırılması. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, Yüksek Lisans Tezi, Antalya, 48 s.
  • Gill, K.S. (2016). Encyclopedia of Food and Health Book. In: Caballero, B., Finglas, P., Toldra, F. (Eds), Guavas. Academic Press is an Imprint of Elsevier, Oxford, 270-277.ISBN 978-0-120384947
  • Giusti, M.M. and Wrolstad, R.E. (2001). Characterization and measurement of Antocyanins by UV- Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, F1.2.1 - F1.2.13. https://doi.org/10.1002/0471142913.faf0102s00
  • Gübbük, H., Biner, B., Dal, B., Yıldırım, I., Taşkın, D. ve Hübür, L. (2017). Değişik tropik meyve türlerinin Antalya koşullarında adaptasyonu üzerine araştırmalar. Proje sonuç raporu, Antalya, 74 s.
  • Güler, G., Gübbük, H. ve Çelik, B. (2021). Guava (Psidium guajava L.) yetiştiriciliğine genel bir bakış. Meyve Bilimi, 8(2): 23-29. https://doi.org/10.51532/meyve.1024692
  • Irshad, Z., Hanif, M.A., Ayub, M.A., Jilani, M.İ. and Tavallali, V. (2020). Guava. In Medicinal Plants of South Asia (pp. 341-354). Elsevier. https://doi.org/10.1016/B978-0-08-102659-5.00026-4.
  • Kadam, D.M., Kaushik, P. and Kumar, R. (2012). Evaluation of guava products quality. International Journal of Food Science and Nutrition Engineering, 2(1): 7-11. https://doi.org/10.5923/j.food.20120201.02
  • Lim, Y.Y., Lim, T.T. and Tee, J.J. (2006). Antioxidant properties of guava fruit: comparison with some local fruits. Sunway Academic Journal, 3: 9‒20.
  • McGuire, R.G. (1992). Reporting of objective colour measurement. HortScience, 27:(12) 1254‒1255.
  • Mitra, S.K. (1997). Postharvest physiology and storage of Tropical and Subtropical fruits. CABİ Publishing, India. 448 p.
  • Mitra, S.K., Irenaeus, T.K.S., Gurung, M.R. and Pathak, P.K. (2012). Taxonomy and İmportance of Myrtaceae. Acta Horticulturae, 959: 23-34. https://doi.org 10.17660/ActaHortic.2012.959.2.
  • Mitra, S.K.(2021). Guava: botany, production and uses. CAB International. India, 384 p.
  • Morton, J.F. (1987). Fruits of warm climates. 4th Edition, Miami-USA, 505 p. ISBN:0961018410.
  • Naseer, S., Hussain, S., Naeem, N., Pervaiz, M. and Rahman, M. (2018). The phytochemistry and medicinal value of Psidium guajava (guava). Clinical Phytoscience, 4(1): 1‒8. https://doi.org/10.1186/s40816-018-0093-8.
  • Paull, R.E. and Duarte, O. (2012). Tropical Fruit. Wallingford; CAB International, England, 2: 384 p.
  • Rashida, E., El Fadil, E.B. and El Tinay, A.H. (1997). Changes in chemical composition of guava fruits during development and ripening. Food chemistry, 59(3): 395‒399. https://doi.org/10.1016/S0308-8146(96)00271-3
  • Sadler, G.O. (1994). Titratable acidity, Chapter 6 (Ed: Nielsen SS. Introduction to the Chemical Analysis of Foods). Jones and Bartlett Publish., Borton, USA, 81‒91.
  • Sánchez-Moreno, C., Larrauri, J.A. and Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture 76: 270-276. https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270:AID-JSFA945>3.0.CO;2-9
  • SAS, (2019). SAS Users Guide; SAS/STAT, Version 9.4. [Computer software] SAS Institute Inc., Cary, N.C.
  • Şahin, G. (2013). Dondurarak ve acık havada kurutarak muhafazanın kuşburnu meyvesinin bazı kalite özelliklerine etkileri. Gaziosmanpaşa Üniversitesi Yüksek Lisans Tezi, Tokat.
  • Teixeira, G.H.A. (2020). Subtropical fruits: Guavas. In: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce (Editor(s): Gil, M.I., Beaudry, R.). 435-445. https://doi.org/10.1016/B978-0-12-804599-2.00031-4
  • USDA, (2014). National Nutrient Database for Standard. https://www.usda.gov/ Accessed 29 July, 2023.
  • Uzzaman, S., Akanda, K.M., Mehjabin, S. and Parvez, G.M.M., 2018. A short review on a nutritional fruit; Guava, Toxicology and Research, 1 (1):1-8.
  • Yadava, U.L. (1996). Progress in New Crops. İn: Janick, J. (Eds), Guava production in Georgia under cold-protection structure. ASHS Press, United States of America, 451-457p.
  • Zhishen, J., Mengcheng, T. and Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil)
Bölüm Araştırma Makaleleri
Yazarlar

Derya Kılıç 0000-0002-4076-7594

Ahmet Erhan Özdemir 0000-0001-7114-5715

Özge Kaya Demirkeser 0000-0001-6799-5995

Zafer Karaşahin 0000-0002-5960-6694

Erken Görünüm Tarihi 8 Eylül 2024
Yayımlanma Tarihi 12 Eylül 2024
Gönderilme Tarihi 16 Ocak 2024
Kabul Tarihi 11 Haziran 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 6 Sayı: 1

Kaynak Göster

APA Kılıç, D., Özdemir, A. E., Kaya Demirkeser, Ö., Karaşahin, Z. (2024). Yumurtalık-Adana koşullarında yetiştirilen guava (Psidium guajava L.) meyvelerinin bazı pomolojik ve biyokimyasal kalite özelliklerinin belirlenmesi. AgriTR Science, 6(1), 55-62.