Distribution of Volatile Compounds in Organic Tomato Lycopersicon esculentum at Different Ripening Stages

Yıl 2013, Cilt: 11 Sayı: 2, 6 - 13, 01.06.2013

Zehra Güler Yunus Emre Şekerli

Öz

In this study, volatile compounds of tomatoes Lycopersicon esculentum cv. Sereflikochisar at different ripening stages using solid phase micro extraction technique SPME were determined. Tomatoes were organically produced under open-field conditions. Forty one volatile compounds at green stage, 47 at the red stage and 33 at the over ripe stage were determined. Compounds Z -2-hexen-1-ol, 1-octen-3-ol, E -2-octen-1-ol, E,Z -3,6-nonadienol, Z -3octen-1-ol, 2,6-dimethyl-5-heptenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, E,Z - 2-6-nonadienal and Z 4-decenal were identified for the first time in tomatoes. At the green stage, the main volatiles were found to be methyl salicylate, E -2-hexenal, Z -3-hexen-1-ol and hexanal in the proportions of 29.4, 23.7, 9.0 and 5.0%, respectively. At red stage, the major volatiles were 6-methyl-5-hepten-2one, 2-isobutylthiazole, 1-hexenol and Z -4-decenal in the proportions of 17.2, 12.9, 10.2 and 5%. 4-Ethyl phenol para ethyl phenol and 4-ethyl-2-methoxy phenol 4-ethyl guaiacol were the most plentiful compounds in over-ripe tomato fruits. The distribution and concentrations of volatile compounds were considerably varied depending on the ripening stage

Anahtar Kelimeler

Volatile compounds, Organic tomato, Ripening stage

Farklı Olgunlaşma Aşamalarında Organik Domateslerdeki Lycopersicon esculentum Uçucu Bileşenlerin Dağılımı

Öz

Bu çalışmada katı faz mikroekstraksiyon tekniği SPME kullanılarak, farklı olgunlaşma aşamalarında domateslerdeki Lycopersicon esculentum cv. Şereflikoçhisar uçucu bileşenler belirlenmiştir. Domatesler tarla şartları altında organik olarak yetiştirilmiştir. Yeşil aşamada 41 uçucu bileşen belirlerken, kırmızı aşamada 47 ve aşırı olgun aşamada 33 uçucu bileşen tespit edilmiştir. Bileşenler Z -2-hekzen-1-ol, 1-okten-3-ol, E -2-okten-1-ol, E,Z -3,6-nonadienal, Z -3okten-1-ol, 2,6-dimetil-5-heptenal, 2,6,6-trimetil-1-siklohekzen-1-karboksaldehit, E,Z -2,6-nonadienal ve Z -4-desenal domateslerde ilk kez belirlenmiştir. Yeşil domateslerde başlıca uçucular metilsalisilat, E -2-hekzenal, Z -3-hekzen-1ol ve hekzanal sırasıyla %29.4, 23.7, 9.0 ve %5.0’lık oranlarda tespit edilmiştir. Kırmızı aşamada ise başlıca uçucular olan 6-metil-5-hepten-2-on, 2-izobütiltiyazol, 1-hekzenal ve Z -4-desenal sırasıyla %17.2, 12.9, 10.2 ve 5.0’lık oranlarda bulunmuştur. Aşırı olgunlaşma dönemindeki domateslerde en bol bulunan bileşenler 4-etilfenol para etil fenol ve 4-etil-2-metoksifenol 4-etilguaikol olmuştur. Uçucu bileşenlerin dağılımı ve konsantrasyonu olgunlaşma aşamasına bağlı olarak belirgin bir şekilde değişim göstermiştir

Anahtar Kelimeler

Uçucu bileşenler, Organik domates, Olgunlaşma aşaması

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