Effects of hot water, calcium chloride and 1-MCP on the activity of cell wall degrading enzymes in sweet cherry (Prunus avium)

Yıl 2022, , 422 - 431, 26.12.2022

Civan Çelik , Yaşar Karakurt , Adnan Yıldırım

https://doi.org/10.29050/harranziraat.1168172

Öz

The objective of the study was to determine the changes in the activities of the enzymes degrading the cell wall in response to hot water, calcium chloride (CaCl2) and 1-methlylcyclopropene (1-MCP) treatments during post-harvest storage in the sweet cherries. For this purpose, 0.5, 1, and 5 μl L-1 1-MCP, 1% and 2% CaCl2 and 45, 50, and 55 oC hot waters were applied to the sweet cherries. As a result of the study conducted with the enzymes degrading the cell wall, it was observed that very significant increases occured during the storage in the activities of polygalacturonase, pectin methyl esterase, xyloglucanase, beta 1-4 endoglucanase and alpha and beta galactosidases. Therefore, it seems that these enzymes make a significant contribution to the softening observed during the storage after harvesting in sweet cherries. The changes observed in the activities of the enzymes degrading the cell wall have been significantly reduced by the treatments. As a result, 1-MCP, CaCl2 and hot water treatmens can be used to prolong the postharvest life in sweet cherries by delaying the softening and preventing the quality losses observed after harvesting in the cherries.

Anahtar Kelimeler

1-MCP, CaCl2, Polygalacturonase, Pectin methyl esterase, Xyloglucanase

Sıcak su, kalsiyum klorür ve 1-MCP’ nin kirazda (Prunus avium) hücre duvarını parçalayıcı enzimlerinin aktiviteleri üzerindeki etkileri

Öz

Çalışmada, kirazda hasat sonrası depolama sırasında sıcak su, CaCl2 ve 1-MCP uygulamalarına cevaben hücre duvarını parçalayıcı enzimlerin aktivitelerindeki değişimlerin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda kiraz meyvelerine, 0.5, 1, ve 5 μl L-1 konsantrasyonlarında 1-MCP, % 1 ve % 2’lik CaCl2 ve 45, 50, ve 55oC sıcak su uygulamaları yapılmıştır. Hücre duvarını parçalayıcı enzimler ile yapılan çalışma sonucunda poligalakturonazlar, pektin metil esterazlar, ksiloglukanazlar, beta 1-4 endoglukanazlar ve alfa ve beta galaktosidazların aktivitelerinde depolama sırasında çok önemli artışların gerçekleştiği görülmektedir. Dolayısıyla bu enzimlerin kirazda hasattan sonra depolama sırasında görülen yumuşamaya önemli katkılarda bulundukları görülmektedir. Hücre duvarını parçalayıcı enzimlerin aktivitelerinde görülen değişimler yapılan uygulamalarla önemli ölçüde azaltılmıştır. Sonuç olarak kirazlarda 1-MCP, CaCl2 ve sıcak su uygulamaları kirazda yumuşamayı geciktirmek suretiyle hasat sonu ömrün uzatılması ve hasattan sonra görülen kalite kayıplarının önüne geçilmesi amacıyla kullanılabilir.

Anahtar Kelimeler

1-MCP, CaCl2, Poligalaktronaz, Pektin metil esteraz, Ksiloglukanaz

Kaynakça

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