Ersin GÜLSOY, Ayşe TÜRKHAN, Elif Duygu KAYA

Kimyasal ve elle meyve seyreltme uygulamalarının bazı elma çeşitlerinde polifenol oksidaz aktivitesi üzerine etkisi

Bu çalışmada, MM 106 klon anacına aşılı Golden Delicious, Granny Smith ve Red Chief elma çeşitlerinde Naftalen Asetik Asit (NAA) (5,10 ppm) ve Benzyladenine (BA) (100, 150 ppm) ile kimyasal seyreltme ve elle seyreltme uygulamaları yapılmıştır. Hasat döneminde toplanan elma çeşitlerinde uygulamalara göre polifenol oksidaz aktivitesi belirlenmiştir. İstatistiksel analiz sonuçlarına göre çeşit, uygulama ve çeşit x uygulama interaksiyonun polifenol oksidaz aktivitesi üzerine etkisi önemli bulunmuştur (P<0.01). Elde edilen sonuçlara göre Red Chief çeşidinin polifenol oksidaz aktivitesi diğer çeşitlere göre bütün uygulamalarda daha yüksek kaydedilmiştir. NAA dozları arttıkça Golden Delicious ve Red Chief çeşinde polifenol oksidaz enzim aktivitesi artmış, Granny Smith çeşidinde azalmıştır. Buna karşın BA’nin dozundaki artışla birlikte Golden Delicious ve Red Chief çeşidinde polifenol oksidaz enzim aktivitesi azalmış, Granny Smith çeşidinde ise artmıştır.

Anahtar Kelimeler:

Elma, Naftalen Asetik Asit, Benziladenin, Polifenol Oksidaz, Seyreltme

The effect on polphenol oxidase activity of chemical and hand fruit thinning applications in some apple cultivars

In this study, MM 106 clone rootstock grafted on to Golden Delicious, Granny Smith and Red Chief apple cultivars were applied Naphthalene Acetic Acid (NAA) (5, 10 ppm) and Benzyladenine (BA) (100, 150 ppm) with hand and chemical thinning. Apple cultivars collected during harvest according to applications was determined polyphenol oxidase activity. According to the results of statistical analysis, the effect of application and variety x application interaction on polyphenol oxidase activity was found to be important (P<0.01). According to the results, polyphenol oxidase activity of Red Chief variety was higher in all applications compared to other varieties. As the NAA doses increased, while the activity of the polyphenol oxidase enzyme in the Golden Delicious and Red Chiefs increased, polyphenol oxidase activity decreased in Granny Smith variety. On the other hand, with the increase in the dose of BA, polyphenol oxidase activity was decreased in Golden Delicious and Red Chief, polyphenol oxidase activity increased in Granny Smith variety.

Keywords:

Apple, Naphthalene Acetic Acid, Benzyladenin, Polyphenol Oxidase, Thinning,

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