CHEMICAL COMPOSITION AND SENSORY EVALUATION OF PLUM FRUITS

Yıl 2014, Cilt: 15 Sayı: 1, 31 - 35, 01.08.2015

Valentina Bozhkova

Öz

Plum fruits (Prunus domestica L.) have long been known as food for people since ancient times. They are consumed fresh, dried or processed. The increasing consumers’ demand for quality of fruit is a relevant reason to present information about the differences in the chemical composition and the sensory characteristics between the widely spread and newly studied plum cultivars. The present study was carried out in the period 2009 - 2012 at the Fruit-Growing Institute – Plovdiv, Bulgaria on 12 plum cultivars. The results of chemical composition analysis showed that the fruits of ‘Jojo’, ‘Topking’, ‘Topfive’ and ‘Mirabelle de Nancy’ have a total soluble solid above 20 0Brix. The highest sugar content was found in the fruits of ‘Jojo’. Fruits of ‘Pacific’ have the highest titratable acids content (1.28%) compared to the other cultivars. The highest vitamin C content (11.92 mg/100 g) was determined in the fruits of ‘Stanley’ cultivar. According to the sensory data, fruits of the cultivars ‘Bellamira’, ‘President’ and ‘Tuleu Timpuriu’ were grouped as the most delicious fruits and were regarded as suitable for fresh consumption. The general sensory evaluation showed that the fruits of ‘Bellamira’, ‘Haganta’, ‘President’ and ‘Tuleu Timpuriu’ are excellent in quality and they could be recommended to consumers and traders.

Anahtar Kelimeler

Prunus domestica L., chemical composition, fruit sensory evaluation

Erik Meyvelerinin Kimyasal Kompozisyonu ve Duyusal Değerlendirilmesi

Öz

Erik meyvelerinin antik zamanlardan bu yana insanlar tarafından bir besin olarak kullanıldığı bilinmektedir. Erik taze kurutulmuş ya da işlenmiş olarak tüketilmektedir. Tüketicilerin kaliteli meyve konusundaki artan talepleri geniş kitlelerce bilinen ve üzerinde yeni yeni çalışmalar yapılmakta olan erik çeşitlerinin kimyasal kompozisyonları ve duyusal özelliklerinin belirlenmesindeki etkili bir role sahiptir. Bu çalışma 2009-2012 yılları arasında Plovdiv Meyve Yetiştirme Enstitüsü’nde 12 erik çeşidi üzerinde gerçekleştirilmiştir. Kimyasal kompozisyon analizlerinin sonuçları ‘Jojo’, ‘Topking’, ‘Topfive’ ve ‘Mirabelle de Nancy’ çeşitlerinin 20 0Brix üzerinde bir toplam çözünebilir katı maddeye sahip olduklarını göstermiştir. En yüksek şeker oranı ‘Jojo’ meyvelerinde bulunurken, ‘Pacific’ meyvelerinin en yüksek titre edilebilir asitlik değerine (%1.28) sahip olduğu tespit edilmiştir. En yüksek vitamin C içeriği ise (11.92 mg/100 g) ‘Stanley’ çeşidinin meyvelerinde bulunmuştur. Duyusal değerlendirme verilen göre, ‘Bellamira’, ‘President’ ve ‘Tuleu Timpuriu’ çeşitleri en lezzetliler olarak gruplandırılmışlar ve taze tütekime uygun olarak ele alınmışlardır. Genel duyusal değerlendirmeler de ‘Bellamira’, ‘Haganta’, ‘President’ ve ‘Tuleu Timpuriu’ meyvelerinin çok iyi kalitede olduklarını göstermiştir ve tüketicilere ve tüccarlara önerilebilirler

Anahtar Kelimeler

Prunus domestica L., kimyasal kompozisyon, meyve duyusal değerlendirmesi

Kaynakça

• Bozhkova, V. 2012. Chemical composition and sensory evaluation of apricot fruits. Proceeding of Ninth scientific technical conference with international participation. Ecology and Health 2012, 57-62 (in Bulgarian).
• Blazek, J. & Pistekova, I. 2009. Preliminary evaluation results of new plum cultivars in a dense planting. Horticultural Science (Prague), 36(2): 45-54.
• Commission Regulation (EC) №1518/2007.
• Iliev, I., Vitanov, M., Yoncheva, M. & Belyakov, V. 1977. Plum.Plovdiv, 190-198 (in Bulgarian).
• Milosevic, T. & Milosevic, N. 2012. Main physical and chemical traits of fresh fruits of promising plum hybrids (Prunus domestica L.) from Cacak (Western Serbia). Romanian Biotechnological Letters, Vol. 17, No. 3:7358-7365.
• Pangelova, Y. 1969. Chemical composition of fruits of some plum cultivars. Ovoshtarstvo, 11: 50-54 (in Bulgar-ian).
• Ramming D.W. & Cociu, V. 1991. Genetic resources of temperate fruit and nut crops. Plum (Prunus). Acta Hor-ticulturae, 290: 235-287.
• Steel R.G.D. & Torrie, J.H. 1980. Principles and Proce-dures of Statistics, Second Edition, New York: McGraw-Hill Book Co, 512pp.
• Vangdal, E., Flatland, S. & Nordbo, R. 2007. Fruit qual-ity changes during marketing of new plumcultivars (Prunus domestica L.). Horticultural Science (Prague), 34(3): 91-95.
• Voca, S., Galic, A., Šindrak, Z., Dobričevic, N., Pliestic, S. & Družic, J. 2009. Chemical Composition and Anti-oxidant Capacity of Th ree Plum Cultivars. Agriculturae Conspectus Scientificus,Vol. 74(3): 273-276.
• Walkowiak-Tomczak, D. 2008. Characteristic of plums as a raw material with valuable nutritive and dietary properties – a review. Polish Journal Food and Nutria-tion Sciences, 58(4): 401-405.
• Zhivondov, A. & Malchev, S. 2009. Chemical composi-tion and sensory profile of peach fruits. Proceeding of Third international symposium “Ecological approaches towards the production of safety food”, 117-122 (in Bul-garian).