The relationship between fruit color and fruit quality of sweet cherry (Prunus avium L. cv. ‘0900 Ziraat’)

Year 2019, Volume: 1 Issue: 1, 1 - 5, 30.06.2019

Erdal Aglar , Onur Saracoglu , Orhan Karakaya , Burhan Ozturk , Sefa Gun

Abstract

The study was carried out to determine the
relationship between fruit color on the fruit quality and bioactive compounds
of sweet cherry. The highest mass, width and length of fruit were obtained when
harvested in CTIFL 2,  whereas the lowest
values were recorded in CTIFL 6. With the increase in color intensity, the
softening in fruit occurred. The firmness of CTIFL 6 was about half of the
CTIFL 2. With the darkening of the color, SSC significantly increased in fruit.
The highest SSC value was determined in CTIFL 6, but the lowest SSC was
recorded in CTIFL 2. The fruit of CTIFL 3, had significantly higher vitamin C
than the other fruit. The lowest vitamin C was measured in CTIFL 2. The fruit
of CTIFL 4-6 had higher total phenolics and total flavonoids content than other
color levels. In both DPPH and FRAP assays, the highest antioxidant activity
was measured in CTIFL 6, whereas the lowest was determined in CTIFL 2. The
effect on color levels of phenolic compounds was  significant. 
Catechin and chlorogenic acid were major phenolic acids in fruit. As a
result, it was revealed that color levels had significant effect on bioactive
compounds of sweet cherry. 

Keywords

Antioxidant activity, bioactive compounds, firmness, vitamin C

Supporting Institution

Scientific Research Project Fund of Cumhuriyet University

Project Number

STKMYO-005

Thanks

This work is supported by the Scientific Research Project Fund of Cumhuriyet University under the Project number STKMYO-005

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