Neslihan EKİNCİ, Mehmet Ali GÜNDOĞDU, Murat ŞEKER

Farklı kalsiyum oksit konsantrasyonlarında daldırma uygulamasının depolama süresince pink lady elma çeşidinde aroma profiline etkisi

Amaç: Çanakkale’de yürütülen çalışmada, 6 yaşında, M9 anacı üzerine aşılanmış Cripps Pink (Pink Lady) çeşidi meyveler kullanılmıştır. Materyal ve Yöntem: Üretici meyve bahçesinden hassas bir şekilde hasat edilen meyveler, %2 ve %4 dozlarında kalsiyum oksit solüsyonuna, 3 dakika süresince daldırılmıştır. Kontrol meyveleri, aynı süre, saf suya daldırılmıştır. Meyveler, 0°C ve %90 oransal nemde 6 ay depolanmıştır. Çalışmanın amacı, kalsiyum oksit uygulamalarının Pink Lady elma çeşidi meyvelerinin depolama süresince, aroma bileşenleri üzerine etkisini belirlemektir. Aroma bileşenleri, GC/MS (Gas Chromatography/Mass Spectrometry) ile sıvı-sıvı ekstraksiyon metoduna göre yapılmıştır. Analizler, depolamanın başlangıç, 2. ay, 4. ay ve 6. ayında yapılmıştır. Araştırma Bulguları: Taze meyvelerde başlangıçta toplam 15 aroma bileşeni görülürken, 6. ayın sonunda çok daha yüksek bileşen elde edilmiştir. Kontrol meyveleri 24 bileşen, %2 CaO uygulanan meyveler 25, ve %4 CaO uygulaması 27 aroma bileşeni göstermiştir. Depolamanın başlangıcında hekzil asetat (%4.56), bütil asetat (%3.83) ve heksanoik asit heksil ester (%1.68) gibi tipik meyve aromalarını vermiştir. Meyvelerin yaşlanmasıyla, ester üretimi de azalış göstermektedir. Propanoik asit 2-metil-2- propenil asetat (başlangıçta %0.548) yüksek değerdeyken, 6. ayın sonunda dah düşük değerler göstermiştir (kontrol %0.064, %2 CaO %0.127,% 4 CaO %0.203). Sonuç: CaO uygulamaları, özellikle %4 CaO, epidermal yüzeyde deformasyon meydana getirmektedir. Sonuç olarak CaO uygulamalarının Pink Lady elma çeşidinde aroma gelişimi üzerine etkisi önemli olmuştur.

Anahtar Kelimeler:

Aroma, Uçucu bileşenler, Kromatografi, Hasat sonrası, Esterler

Effects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage

Objective: The aim of this research was to assess the profile of volatile compounds changes during the cold storage in ‘Pink Lady’ apples. Material and Methods: Six-year-old Cripps Pink (Pink Lady) fruits of apple trees grafted onto M9 rootstock were used as a plant material for this study. The trees were in a commercial orchard in Çanakkale-Turkey. Fruits were carefully picked up by hand at the commercial harvesting time. The fruits were dipped into calcium oxide solutions (concentrations of 2 and 4%) during three minutes. Control fruits were exposed to distilled water. Fruits were stored at 0° C and 90% relative humidity for 6 months. The aroma profiles of apples determined by GC/MS (Gas Chromatography/Mass Spectrometry) analysis followed by liquid-liquid extraction. Stored fruits were analyzed for their volatile contents at the 2nd, 4th and 6th months. Results: Fresh fruits at harvest period contained 15 volatile compounds in total. However, higher levels of aroma volatile compounds were detected in 6 months of cold storage. According to the chromatography results, control fruits had 24 volatile compounds, 2% CaO treated fruits had 25 volatiles and 4% CaO treated fruits had 27 volatile compounds at the end of the 6 months of cold storage. Apples at the initial stage produced an abundance of hexyl acetate (4.56%), butyl acetate (3.83%), and hexyl hexanoate (1.68%), which confer typical apple aroma characteristics. Mostly, ester production exhibited a fairly broad peak, declining as fruit aged. Isobutyric acid, allyl ester (initial 0.55%) was lower at the beginning of the storage compare to the end of storage (control fruits 0.06%, 2%CaO 0.13%, 4% CaO 0.20%). Conclusion: CaO applications especially 4% concentration had deformation effect on epidermal layer cells on fruit surface. As a result, CaO applications had a significant effect on aroma enhancement in Pink Lady apples during cold storage.

Keywords:

Aroma, Volatile Compounds, Chromatography, Post-Harvest, Esters,

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