Farklı Olgunlaşma Aşamalarında Organik Domateslerdeki (Lycopersicon esculentum) Uçucu Bileşenlerin Dağılımı

Bu çalışmada katı faz mikroekstraksiyon tekniği (SPME) kullanılarak, farklı olgunlaşma aşamalarında domateslerdeki ((Lycopersicon esculentum cv. Şereflikoçhisar) uçucu bileşenler belirlenmiştir. Domatesler tarla şartları altında organik olarak yetiştirilmiştir. Yeşil aşamada 41 uçucu bileşen belirlerken, kırmızı aşamada 47 ve aşırı olgun aşamada 33 uçucu bileşen tespit edilmiştir. Bileşenler (Z)-2-hekzen-1-ol, 1-okten-3-ol, (E)-2-okten-1-ol, (E,Z)-3,6-nonadienal, (Z)-3okten-1-ol, 2,6-dimetil-5-heptenal, 2,6,6-trimetil-1-siklohekzen-1-karboksaldehit, (E,Z)-2,6-nonadienal ve (Z)-4-desenal domateslerde ilk kez belirlenmiştir. Yeşil domateslerde başlıca uçucular metilsalisilat, (E)-2-hekzenal, (Z)-3-hekzen-1ol ve hekzanal sırasıyla %29.4, 23.7, 9.0 ve %5.0'lık oranlarda tespit edilmiştir. Kırmızı aşamada ise başlıca uçucular olan 6-metil-5-hepten-2-on, 2-izobütiltiyazol, 1-hekzenal ve (Z)-4-desenal sırasıyla %17.2, 12.9, 10.2 ve 5.0'lık oranlarda bulunmuştur. Aşırı olgunlaşma dönemindeki domateslerde en bol bulunan bileşenler 4-etilfenol (para etil fenol) ve 4-etil-2-metoksifenol (4-etilguaikol) olmuştur. Uçucu bileşenlerin dağılımı ve konsantrasyonu olgunlaşma aşamasına bağlı olarak belirgin bir şekilde değişim göstermiştir.

Distribution of Volatile Compounds in Organic Tomato (Lycopersicon esculentum) at Different Ripening Stages

In this study, volatile compounds of tomatoes (Lycopersicon esculentum cv. Sereflikochisar) at different ripening stages using solid phase micro extraction technique (SPME) were determined. Tomatoes were organically produced under open-field conditions. Forty one volatile compounds at green stage, 47 at the red stage and 33 at the over ripe stage were determined. Compounds (Z)-2-hexen-1-ol, 1-octen-3-ol, (E)-2-octen-1-ol, (E,Z)-3,6-nonadienol, (Z)-3octen-1-ol, 2,6-dimethyl-5-heptenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, (E,Z)- 2-6-nonadienal and (Z)4-decenal were identified for the first time in tomatoes. At the green stage, the main volatiles were found to be methyl salicylate, (E)-2-hexenal, (Z)-3-hexen-1-ol and hexanal in the proportions of 29.4, 23.7, 9.0 and 5.0%, respectively. At red stage, the major volatiles were 6-methyl-5-hepten-2one, 2-isobutylthiazole, 1-hexenol and (Z)-4-decenal in the proportions of 17.2, 12.9, 10.2 and 5%. 4-Ethyl phenol (para ethyl phenol) and 4-ethyl-2-methoxy phenol (4-ethyl guaiacol) were the most plentiful compounds in over-ripe tomato fruits. The distribution and concentrations of volatile compounds were considerably varied depending on the ripening stage.

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