Şeftalide Farklı Dozlarda Putresin Uygulamasının Depolamada Meyve Kalitesi ve Biyokimyasal Bileşikler Üzerine Etkisi

Yıl 2024, Cilt: 10 Sayı: 1, 23 - 38, 29.04.2024

Emine Küçüker , Erdal Ağlar

https://doi.org/10.24180/ijaws.1385187

Öz

Klimakterik bir meyve türü olan ve hasattan sonra meyve hızlı bir şekilde bozulan şeftalide raf ömrü kısa ve hasat sonrası kayıplar yüksektir. Bu nedenle şeftalide hasat sonrası kaybı azaltmak ve raf ömrünü uzatmak temel hedeflerden birisidir. Bu amaç doğrultusunda yapılmış çalışmada, 2005 yılında Tokat Merkez Kemalpaşa köyünde şeftali çöğür anacı üzerine aşılı Monreo şeftali çeşidine ait ağaçlar ile kurulmuş bahçeden hasat edilen meyvelere hasat sonrası farklı dozlarda (0.0, 0.5, 1.0, 2.0 ve 4.0 mM) uygulanan putresinin depolama süresince meyve kalite özellikleri ve biyokimyasal içerik üzerine etkisi belirlenmiştir. Depolama süresinin uzaması ile birlikte artan ağırlık kaybı ve çürüme oranı putresin uygulanmış meyvelerde daha düşük bulunmuş ve uygulama konsantrasyonuna bağlı olarak değişmiştir. Putresin uygulaması meyvede et sertliğinin korunmasında etkili olmuştur, ancak uygulama konsantrasyonunun etkisi olmamıştır. Depolamada suda çözünür kuru madde miktarında (SÇKM) oranında artış, titreedilebilir asitlik (TA) oranında ise azalma meydana gelmiştir ve SÇKM ve TA oranlarında meydana gelen değişimler putresin uygulaması ile daha düşük bulunmuştur. Genel olarak, organik asitlerin, fenolik bileşikler, flavonoidler gibi polyphenol bileşiklerin konsantrasyonun ve antioxidant kapasitenin muhafaza edilmesinde putresin uygulamasının etkili olmuştur, ancak bu etki konsantrasyona ve bileşiğe bağlı olarak değişmiştir. Çalışma ile putresin uygulamasının şeftalide hasat sonu kalitenin muhafaza edilmesinde kullanılabileceği ortaya konulmuştur.

Anahtar Kelimeler

Ağırlık kaybı, fenolik bileşik, meyve eti sertliği, organik asit

The Effect of Different Doses of Putrescine on Fruit Quality and Biochemical Compounds at cold Storage in Peach

Öz

In peach, which is a climacteric fruit species and the fruit spoils quickly after harvest, the shelf life is short and post-harvest losses are high. Therefore, the reducing post-harvest loss and extending the shelf life of peaches is one of the main goals. In the study carried out for this purpose, putrescine was applied at different doses (0.0, 0.5, 1.0, 2.0 and 4.0 mM) after harvest to the fruits harvested from the orchard established with trees of the Monreo peach cultivar grafted on peach seedling rootstock in Tokat Merkez Kemalpaşa village in 2005, and its effect on biochemical content and fruit quality during cold storage were determined. The weight loss and decay rate, which increased with the extension of the cold storage time, were lower in putrescine-treated fruit and varied depending on the application concentration. Putrescine application was effective in maintaining flesh firmness in fruit, but application concentration had no effect. During cold storage, there was an increase in soluble solids content (SSC) and a decrease in the titratable acidity (TA) ratio, and the changes in the SSC and TA rates were lower with the application of putrescine.In general, putrescine application was effective in maintaining the concentration and antioxidant capacity of polyphenol compounds such as organic acids, phenolic compounds, flavonoids, but this effect varied depending

Anahtar Kelimeler

Weight loss, phenolic compounds, fruit flesh firmness, organic acids

Kaynakça

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