Ultraviyole Işık ve Çevresel Stres Şartlarında Meyve ve Sebzelerde Antosiyaninlerin Oluşumu ve Değişimi

Yıl 2017, Cilt: 2 - Özel Sayı (Sempozyum), 0 - 0, 04.10.2017

Rezzan Kasım

Öz

Antosiyaninler, flavonoidler içerisinde yer alan suda çözünür pigmentler olup, pH’ya bağlı olarak değişik renkler oluşturmaktadır. Antosiyaninler bitkiler aleminde epidermal ve mezofil hücrelerinin vakuollerinde bulunmakta, değişik stres şartlarına karşı bitkinin savunma mekanizmasının oluşturduğu ikincil metabolitler olarak da bilinmektedir. Antosiyaninler, özellikle tozlayıcı böceklerin dikkatinin çekilmesinin yanı sıra; ultraviyole radyasyon, otoburlar, kuraklık ve soğuk gibi çevresel streslere karşı savunma amaçlı olarak da bitkide biriktirilmektedir. Antosiyaninler yaygın olarak meyve, çiçek, sebze ve diğer bitki doku ve organlarında bulunmakta, çoğunlukla meyve ve çiçeklerde biriktirilmekle birlikte, aynı zamanda yaprak, gövde ve depo organlarında da bulunmaktadır. Antosiyaninler, böğürtlen, kırmızı ve siyah ahududu, maviyemiş, yaban mersini, kiraz, Frenk üzümü, kan portakalı, mürver, üzüm gibi meyveler ile kırmızı soğan, turp, kırmızı lahana, rezene, kırmızı marul, patlıcan, kırmızı kabuklu patates ve mor tatlı patates gibi sebzelerin kırmızı, mavi ve mor renklerini oluşturmaktadır. Bitkilerde bulunan antosiyanin miktarı; bitki genleri ışık, sıcaklık ve tarımsal faktörler tarafından etkilendiği için, farklı bitkiler ve hatta aynı bitkinin çeşitleri arasında dikkate değer oranda farklıdır. Bu çalışmada bitkilerdeki antosiyanin oluşumu ve biriktirilmesi üzerine ultraviyole radyasyon ve çevresel faktörlerinin etkisi incelenmiştir. 

Anahtar Kelimeler: Flavonoid, antosiyanin, meyve, sebze, stres. 

Kaynakça

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