Civan ÇELİK, Selçuk BİNİCİ, Adnan YILDIRIM, Fatma YILDIRIM, Bekir ŞAN, Süleyman BAYRAM

Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi

Dünya’da meyvesi yenen ürünlerin tarımsal üretimi yaygın bir şekilde yapılmaktadır. Bu ürünler içerisinde avokado da yer almaktadır. Avokadonun çoğunlukla meyve eti tüketilmekte ve yan ürünleri (meyve kabuğu, tohumu vb.) israf edilmektedir. Fakat bu ürünlerin kimyasal bileşenler açısından zengin olduğu ve değerlendirilmesi gerektiği sıklıkla vurgulanmaktadır. Özellikle avokado tohumlarının bol miktarda antioksidan madde içerdiği ve son yıllarda çay olarak tüketiminin arttığı gözlenmiştir. Bu nedenle çalışmada, Antalya ilinin Alanya ilçesinde yetiştirilen “Bacon”, “Fuerte”, “Zutano” ve “Hass” avokado çeşitlerinin meyve özelliklerinin ve farklı dokularının (meyve, yaprak ve tohum) biyokimyasal içeriklerinin belirlenmesi amaçlanmıştır. Meyve ağırlığı 253.9 g ile 123.0 g, meyve eni 68.0 mm ile 56.4 mm, meyve boyunun 107.9 mm ile 77.9mm, tohum ağırlığının 39.5 g ile 20.7 g, tohum eninin 31.9 mm ile 26.5 mm, tohum boyunun 51.3 mm ile 31.9 mm ve meyve eti sertliğinin 20.3 N ile 14.1 N arasında değiştiği tespit edilmiştir. Fiziksel görünüş olarak değerlendirildiğinde “Zutano” çeşidine ait meyvelerin diğer çeşitlerden daha parlak olduğu saptanmıştır. “Bacon” ve “Hass” çeşitlerine ait meyvelerin daha mat bir görüntüye sahip olduğu, renk değerlerinin de en düşük sonuçlar verdiği belirlenmiştir. Meyve hasat kriterleri arasında yer alan suda çözünebilir kuru madde, titre edilebilir asitlik ve pH değerleri incelendiğinde tüm çeşitlerin birbirine yakın asitlik değerlerine sahip olduğu saptanmıştır. Araştırma bulgularında meyve özellikleri ve biyokimyasal içerik bakımından “Bacon” çeşidi öne çıkarken diğer çeşitlerin de tüketim için uygun besin kaynağı olduğu belirlenmiştir. Ayrıca araştırma bulgularının konu ile ilgili yapılacak sonraki çalışmalar, tüketim, yetiştiricilik ve sağlık ile ilgili soruların cevabı için de uygun bir kaynak olacağı düşünülmektedir.

Anahtar Kelimeler:

Avokado, Persea americana, Pomolojik özellikler, Antioksidan aktivite, Toplam fenolik madde, Toplam flavonoid madde

Determination of Fruit Characteristics and Some Biochemical Contents of Different Tissues of 4 Avocado (Persea americana Mill.) Cultivarss Grown in Antalya Ecological Conditions

Agricultural production of the products whose fruit is eaten is widely carried out in the world. These products include avocado. Mostly fruit pulp of avocado is consumed and its by-products (fruit peel, seeds, etc.) are wasted. However, it has been frequently emphasized that these products are rich in chemical components and should be evaluated. It has been observed that especially avocado seeds contain plenty of antioxidant contents and their consumption as tea has increased in recent years. Fruit weight 253.9 g to 123.0 g, fruit width 68.0 mm to 56.4 mm, fruit length 107.9 mm to 77.9 mm, seed weight 39.5 g to 20.7 g, seed width 31.9 mm to 26.5 mm, seed length 51.3 mm to 31.9 mm, and fruit firmness of it was determined to vary between 20.3 N and 14.1 N. When evaluated in terms of physical appearance, it was determined that the fruits of the “Zutano” variety were brighter than the other cultivars. It was determined that the fruits of “Bacon” and “Hass” cultivars had a duller appearance and the color values gave the lowest results. When total soluble sugar contents, titratable acidity and pH values, which are among the fruit harvest criteria, were examined, it was determined that all varieties had acidity values close to each other. In the research findings, while the “Bacon” cultivar is out in terms of fruit characteristics and biochemical content, it has been determined that other cultivars are suitable food sources for consumption. In addition, it is thought that the research findings will be a suitable source for future studies on the subject, and answers to questions about consumption, agriculture, and health.

Keywords:

Avocado, Persea americana, Pomological properties, Antioxidant activity, Total phenolic content, Total flavonoid content,

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