Determination of Sugar and Flavor Contents of Some Apricot Varieties

Year 2024, Volume: 53 Issue: Özel Sayı 1, 260 - 265, 16.07.2024

Songul Comlekcioglu , Ebru Kafkas , Aydın Mızrak , Burhanettin İmrak

https://doi.org/10.53471/bahce.1483298

Abstract

In this study, sugar and aroma components were determined and pomological analyzes were made in 4 apricot cultivars (Pincot, Luna, Farbaly, Carmen) for which adaptation studies were carried out. Sugar analysis in fruit juices of the varieties was determined by HPLC technique, according to sucrose 4.71-7.19%, glucose 0.77-1.44%, xylose 0.0-0.07%, fructose 0.65-0.75%, total sugar 6.46-9.42% and total soluble solids (TSS) 5.75-11.75% values. Determination of aroma components and quantitative analysis were performed in GC-MS device. Alcohols 74.69-88.67%, terpenes 2.08-10.45%, ketones 1.99-5.46%, aldehydes 3.79-7.89%, esters 0.43-1.24% and other aroma compounds 0.33-5.26% values. In terms of pomological characteristics, fruit length 45.16-54.06 mm, fruit width 43.94-55.82 mm, fruit height 45.98-53.49 mm, fruit firmness 1.88-2.98 kg.cm⁻², fruit weight 52.11-97.14 g, TSS 10.67-12.33% values. In addition, L*, a* and b* values were read with the Minolta device, and Chroma (C*) and Hue (h°) values were calculated using these values.

Keywords

Apricot, cultivar, adaptation, aroma, sugar

Bazı Kayısı Çeşitlerinin Şeker ve Aroma İçeriklerinin Belirlenmesi

Abstract

Bu araştırmada, adaptasyon çalışması yürütülen 4 kayısı çeşidinde (Pincot, Luna, Farbaly, Carmen) şeker ve aroma bileşenleri belirlenmiş, pomolojik analizler yapılmıştır. Çeşitlere ait meyve sularında şeker analizi HPLC tekniği ile belirlenmiştir, buna göre sükroz %4,71-7,19, glukoz %0,77-1,44, ksiloz %0,0-0,07, fruktoz %0,65-0,75, toplam şeker %6,46-9,42 ve suda çözünebilir kuru madde (SÇKM) %5,75-11,75 değerleri arasında bulunmuştur. Aroma bileşenlerinin tayini ve miktar analizi GC-MS cihazında gerçekleştirilmiştir. Alkoller %74,69-88,67, terpenler %2,08-10,45, ketonlar %1,99-5,46, aldehitler %3,79-7,89, esterler %0,43-1,24 ve diğer aroma bileşenleri %0,33-5,26 değerleri arasında ölçülmüştür. Pomolojik özellikler bakımından, meyve boyu 45.16-54.06 mm, meyve eni 43.94-55.82 mm, meyve yüksekliği 45,98-53,49 mm, meyve eti sertliği 1,88-2,98 kg.cm⁻², meyve ağırlığı 52,11-97,14 g, SÇKM %10,67-12,33 değerleri arasında belirlenmiştir. Ayrıca Minolta cihazı ile L*, a* ve b* değerleri okunmuş, bu değerler kullanılarak Chroma (C*) ve Hue (h°) değerleri de hesaplanmıştır.

Keywords

Kayısı, çeşit, adaptasyon, aroma, şeker

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