Karpuzun (Citrullus lanatus) Şeker, Organik Asit ve Uçucu Aroma Bileşimi Üzerine Aşılı Fide Kullanımı ve Hasat Zamanının Etkileri

Yıl 2018, , 381 - 386, 31.12.2018

Muharrem Gölükcü Haluk Tokgöz

https://doi.org/10.24323/akademik-gida.505503

Cited By: 4

Öz

Aşılı fide kullanımı, karpuz üretiminde hastalık kontrolünde
uygulanabilir bir seçenek olarak değerlendirilmektedir. Bununla birlikte, bu
işlem meyvenin kalite özelliklerini etkileyebilmektedir. Araştırma, aşılı fide
kullanımı ve hasat zamanının Crisby ve Crimson Tide karpuz çeşitlerinin şeker,
organik asit ve uçucu aroma bileşimleri üzerine etkisini belirlemek amacıyla
yapılmıştır. Çalışmada iki karpuz çeşidi, üç anaç ve iki hasat zamanın etkisi
araştırılmıştır. Araştırma bulguları incelenen kalite parametrelerinin
kullanılan çeşit, anaç ve hasat zamanına göre değiştiğini göstermiştir.
Örneklerin glukoz, fruktoz ve sakkaroz içerikleri sırasıyla %2.31-2.52,%3.71-4.01,%0.70-1.69
aralığında değişim göstermiştir. Örneklerin organik asit kompozisyonu, sitrik,
asetik, malik, tartarik ve okzalik asitlerden oluşmakta ve bu bileşenlerin
miktarı sırasıyla 135.25-195.13 mg/kg, 97.00-124.13 mg/kg, 67.50-151.50 mg/kg,
61.00- 85.38 mg/kg, 22.75-36.25 mg/kg aralığında değişim göstermektedir.
Örneklerin ana uçucu aroma bileşenleri, trans-2-nonenal, cis-6-nonen-1-ol,
nonanal ve 6-metil-5-hepten-2-one olarak tespit edilmiştir.

Anahtar Kelimeler

Karpuz, Citrullus lanatus, Aşılama, Hasat zamanı, Kalite

Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time

Öz

Grafting is used as a viable option for disease control in watermelon
production; however, this process can affect quality parameters of the fruits.
The aim of this study was to determine sugar, organic acid and volatile flavor
compounds of grafted Crisby and Crimson Tide watermelon cultivars at 2 harvest
times. In the study, the effect of two watermelon cultivars, three rootstocks
and two harvesting time on some of the fruit quality characteristics were determined.
Results showed that the quality parameters of samples varied based on the
cultivar, rootstock and harvest time. The ranges for glucose, fructose and sucrose contents of fruits were 2.31-2.52%, 3.71-4.01%, 0.70-1.69%,
respectively. Organic acids of the samples were composed of citric, acetic,
malic, tartaric and oxalic acids and their respective ranges were 135.25-195.13
mg/kg, 97.00-124.13 mg/kg, 67.50-151.50 mg/kg,
61.00-85.38 mg/kg, 22.75-36.25 mg/kg. The main flavor components of samples were trans-2-nonenal, cis-6-nonen-1-ol, nonanal and
6-methyl-5-hepten-2-one.

Anahtar Kelimeler

Watermelon, Citrullus lanatus, Grafting, Harvesting time, Quality

Kaynakça

• [1] Dauda, S.N., Ajayi, F.A., Ndor, E. (2008). Growth and yield of watermelon (Citrullus lanatus) as affected by poultry manure application. Journal of Agriculture and Social Science, 4, 121-124.
• [2] Oda, M. (1999). Grafting of vegetable to improve greenhouse production. Food & Fertilizer Technology Center, Taipei city, Republic of China on Taiwan, Extension Bulletin, 480, 1–11.
• [3] Mohamed, F.H., Abd El-Hamed, K.E., Elwan, M.W.M., Hussien. M.N.E. (2014). Evaluation of different grafting methods and rootstocks in watermelon grown in Egypt. Scientia Horticulturae, 168, 145-150.
• [4] Fallik, E. Ilic, Z. (2014). Grafting vegetables - The influence of rootstock scion on postharvest quality. Folia Horticulturae, 26, 79-90.
• [5] Yetişir, H. Sari, N. (2003). Effect of different rootstock on plant growth, yield and quality of watermelon. Australian Journal of Experimental Agriculture, 43, 1269-1274.
• [6] Alan, Ö., N. Özdemir, Günen, Y. (2007). Effect of grafting on watermelon plant growth, yield and quality. Journal of Agronomy, 6, 362-365.
• [7] Çandır, E., Yetişir, H., Karaca, F., Üstün, D. (2013). Phytochemical characteristics of grafted watermelon on different bottle gourds (Lageneria siceraria) collected from the Mediterranean region of Turkey. Turkish Journal of Agriculture and Forestry, 37, 443-456.
• [8] Yajima, I., Sakakibara, H., Ide, J., Yanai, T., Kazuo, H. (1985). Volatile flavor components of watermelon (Citrullus vulgaris). Agricultural and Biological Chemistry, 49, 3145-3150.
• [9] Pino, J.A., Marbot, R., Aguero, J. (2003). Volatile components of watermelon (Citrullus Ianatus [Thunb.] Matsum. et Nakai) fruit. Journal of Essential Oil Research, 15, 379-380.
• [10] Beaulieu, J.C., Lea, J.M. (2006). Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction. Journal of Agricultural and Food Chemistry, 54, 7789-7793.
• [11] Saftner, R., Luo, Y., McEvoy, J., Abbott, J.A., Vinyard, B. (2007). Quality characteristics of fresh-cut watermelon slices from non-treated and 1-methylcyclopropene- and/or ethylene-treated whole fruit. Postharvest Biology and Technology, 44, 71-79.
• [12] Genthner, E.R. (2010). Identification of key odorants in fresh-cut watermelon aroma and structure-odor relationships of cis,cis-3,6-nonadienal and ester analogs with cis,cis-3,6-nonadiene, cis-3-nonene and cis-6-nonene backbone structures. MS thesis, Food Science and Human Nutrition in the Graduate College, University of Illinois, Champaign-Urbana, IL, USA.
• [13] Dima G., Tripodi, G., Condurso, C., Verzera, A. (2014). Volatile constituents of mini-watermelon fruits. Journal of Essential Oil Research, 26, 323-327.
• [14] Toker, R., Gölükcü, M., Tokgöz, H., Tepe, S. (2013). Organic acids and sugar compositions of some loquat cultivars (Eriobotrya japonica L.) grown in Turkey. Tarım Bilimleri Dergisi, 19, 121-128.
• [15] Marsili, R.T., Miller, N. (2000). Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry detection. Journal of Chromatographic Science, 38, 307-314.
• [16] Lozano, J.E. (2006). Fruit manufacturing: Scientific basis, engineering properties and deteriorative reactions of technological importance. Springer, New York, USA.
• [17] Kader, A.A. (2008). Flavor quality of fruits and vegetables. J. Sci. Food Agric. 88, 1863-1868.
• [18] Yau, E.W., Rosnah, S., Noraziah, M., Chin, N.L., Osman, H. (2010). Physico-chemical compositions of the red seedless watermelons (Citrullus lanatus). International Food Research Journal, 17(2), 327-334.
• [19] Liu, C., Zhang, H., Dai, Z., Liu, X., Liu, Y., Deng, X., Chen, F., Xu, J. (2012). Volatile chemical and carotenoid in watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors. Food Science and Biotechnology, 21, 531-541.
• [20] Soteriou, G.A., Kyriacou, M.C., Siomos, A.S., Gerasopoulos, D. (2014). Evolution of watermelon fruit physicochemical and phytochemical composition during ripening as affected by grafting. Food Chemistry, 165, 282-289.
• [21] Yoo, K.S., Bang, H., Lee, E.J., Crosby, K., Patil, B.S. (2012). Variation of carotenoid, sugar, and ascorbic acid concentrations in watermelon genotypes and genetic analysis. Horticulture, Environment, and Biotechnology, 53, 552-560.
• [22] Mahmood, T., Anwar, F., Abbas, M., Boyce, M.C., Saari. N. (2012). Compositional variation in sugars and organic acids at different maturity stages in selected small fruits from Pakistan. International Journal of Molecular Sciences, 13, 1380-1392.
• [23] Christensen, L.P., Edelenbos, M., Kreutzmann, S. (2007). Fruits and vegetables of moderate climate, pp. 135-187. In: Berger, R.G. (ed.). Flavours and fragrances chemistry, bioprocessing and sustainability. Springer-Verlag, Berlin, Germany.