Aşılı bazı karpuz çeşitlerinin soğukta muhafazasında kalite özelliklerindeki değişimler

Öz

Bu çalışmada, Nun9075 anacı üzerine aşılı ‘Crimson Tide’, ‘Zeugma’ ve ‘Starburst’ karpuz çeşitlerinin soğukta muhafazasında kalite özelliklerindeki değişimler belirlenmiştir. Karpuzlar Tarım ve Orman Bakanlığı Alata Bahçe Kültürleri Araştırma Enstitüsü (Erdemli, Mersin, Türkiye)’nde yetiştirilmiş ve 5 hafta süreyle 4 °C sıcaklık ve %90‒95 oransal nemde depolanmıştır. Karpuzun 6 farklı kısımından meyve örneği alınmıştır. Farklı ortamlarda muhafaza edilen meyve örneklerinde fungal bozulmalar ve fizyolojik değişiklikler çeşitli fiziksel ve kimyasal yöntemler kullanılarak analiz edilmiş ve ortaya çıkan farklılıklar kayıt edilmiştir. Analizler muhafaza süresince haftalık aralıklarla yapılmıştır. Elde edilen bulgulara göre, depolama süresince her üç çeşitte de ağırlık kayıpları çok düşük (<%1) olmuştur. Muhafaza sırasında her üç çeşitte de fungal ve fizyolojik bozulmalar saptanmamıştır. Zeugma’ ve ‘Starburst’ karpuz çeşitlerinin meyvelerinin SÇKM içerikleri ‘Crimson Tide’ karpuz çeşidi meyvelerinden daha yüksek olmuştur. TEA miktarı üzerine çeşitlerin etkisi istatistiksel olarak önemsiz bulunmuştur. En yüksek glikoz ve fruktoz içeriği Zeugma’ çeşidi meyvelerinde saptanmıştır. En yüksek sakaroz, C vitamini, antioksidan kapasite ve toplam fenolik madde içeriği ‘Crimson Tide’ meyvelerinde belirlenmiştir. ‘Starburst’ karpuz çeşitlerinin meyvelerinin meyve et rengi h° değeri diğer çeşitlerden daha yüksek bulunmuştur.

Anahtar Kelimeler

• Karpuz
• Aşılama
• Anaç
• Hasat sonrası
• Soğukta muhafaza
• Kalite

Changes in quality characteristics of grafted some watermelon cultivars in cold storage

Abstract

In this study, changes in the quality characteristics of 'Crimson Tide', 'Zeugma' and 'Starburst' watermelon cultivars grafted on Nun9075 rootstock were determined in cold storage. Watermelons were grown in the Republic of Türkiye Ministry of Agriculture and Forestry Alata Horticultural Research Institute, Erdemli, Mersin, Türkiye and stored at 4 °C and 90‒95% relative humidity for 5 weeks. Fruit samples were taken from 6 different parts of the watermelon. Fungal spoilage and physiological changes in fruit samples stored in different environments were analyzed using various physical and chemical methods and the differences were recorded. Analyzes were made at weekly intervals during storage. According to the findings, weight losses were very low (<1%) in all three cultivars during storage. No fungal or physiological deterioration was detected in all three cultivars during storage. TSS contents of the ‘Zeugma’ and ‘Starburst2 watermelon cultivars were higher than the 'Crimson Tide' watermelon cultivars. The effects of cultivars on TA content were found to be statistically insignificant. The highest glucose and fructose contents were determined in ‘Zeugma' variety fruits. The highest sucrose, vitamin C, antioxidant capacity and total phenolic content were determined in 'Crimson Tide' fruits. The fruit juice color h° value of the 'Starburst' watermelon cultivars was found to be higher than the other cultivars.

Keywords

• Watermelon
• Grafting
• Rootstock
• Postharvest
• Cold storage
• Quality

Kaynakça

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