Bazı Yerli Zeytin Çeşitlerinin Edremit Körfezi Ekolojik Koşullarında Olgunluk Süresince Uçucu Bileşiklerindeki Değişimlerin Belirlenmesi

Öz

Bu araştırma; Türkiye’de önemli düzeyde yetiştiriciliği yapılan 2 önemli (Ayvalık ve Gemlik), zeytin çeşidinin Edremit Körfezi ekolojik koşullarında olgunluk süresince uçucu bileşenlerindeki değişimlerin tespit edilmesi amacıyla gerçekleştirilmiştir. Bu kapsamda, 2 yıl süresince (2014 ve 2015 yıllarında) Edremit Zeytincilik Üretme İstasyonu Müdürlüğü Gömeç Koleksiyon Bahçesi’nden 15.09.2014-21.12.2015 tarihleri arasında 10 gün arayla 10 defa hasat yapılmıştır. Her hasat döneminde her çeşitten 300 adet zeytin meyvesi alınmış ve hasat edilen meyve örnekleri Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü laboratuvarlarına getirilmiştir. Örneklerin her hasat döneminde olgunluk indeksi belirlenmiş ardından uçucu bileşenlerinin tanımlanması amacıyla ekstraksiyon işlemine tabi tutulmuştur. Çalışma sonucunda her iki zeytin çeşidinde de olgunluk ilerledikçe aldehit oranlarının azaldığı; alkol, ester, hidrokarbon ve keton oranlarının arttığı tespit edilmiştir. Ayrıca her iki çeşidin tüm dönemlerinde en yüksek oranda belirlenen uçucu bileşenlerin ise aldehitler grubundan E-2-hekzenal ve hekzanal bileşikleri olduğu saptanmıştır

Anahtar Kelimeler

• Olea europaea L.
• aroma
• olgunluk indeksi
• Ayvalık
• Gemlik

Determination of Changes in Volatile Compounds of Some Domestic Olive Varieties during Maturity in Edremit Gulf Ecological Conditions

Öz

This research was carried out to determine the changes in the volatile compounds of 2 important olive cultivars (Ayvalık and Gemlik), cultivated at an important ratio in Turkey, during maturity under the ecological conditions of Edremit Gulf. Within this scope, harvests were made 10 times from Edremit Olive Cultivation Station Gomec Collection Orchard between 15.09.2014 and 21.12.2015 at 10 days intervals in 2014 and 2015. Samples were collected of 300 fruits in each period for each cultivar. The collected fruit samples were brought to the laboratory of Canakkale Onsekiz Mart University Faculty of Agriculture Department of Horticulture. The maturity index of the samples was determined in each harvest period and then subjected to extraction process in order to identify the volatile components. As a result of the study, it was determined that aldehyde ratios decreased as ripeness progressed in both olive cultivars; alcohol, ester, hydrocarbon and ketone ratios increased. In addition, it was determined that the volatile components determined at the highest rate in all periods of both varieties were E-2-hexenal and hexanal compounds from the aldehydes group.

Anahtar Kelimeler

• Olea europaea L.
• aroma
• maturity index
• Ayvalik
• Gemlik

Kaynakça

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