Sofralık Bazı Kiraz Çeşitlerinin Fizikokimyasal Özellikleri

Araştırma, Yalova Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü koleksiyon bahçesinden 2008 ve 2009 yıllarında hasat edilen 0900 Ziraat, Sweetheart, ve Regina kiraz çeşitlerinde yürütülmüştür. Meyve kalitesinin belirlenmesi amacıyla meyve eti sertliği, saptan kopma direnci, meyve kabuk ve sap rengi, SÇKM, titre edilebilir asitlik, pH, etilen üretim hızı, solunum hızı, toplam fenolik madde miktarı, toplam antioksidan aktivite, toplam antosiyanin, şeker (fruktoz, glikoz, sorbitol) ve sapta klorofil miktarları analiz edilmiştir. Kiraz çeşitlerinin meyve sertliği ve saptan kopma direnci benzer olmuştur. Kabuk rengi açısından Sweetheart en açık renkli iken Regina ve 0900 Ziraat çeşitlerinde kabuk rengi daha koyu olmuştur. Sap rengi açısından ise 0900 Ziraat diğer iki çeşide oranla daha koyu sap rengine sahiptir. Kiraz çeşitlerinin hasattaki solunum hızları karşılaştırıldığında Regina meyvelerinin solunum hızı diğer iki çeşide göre daha düşük olmuştur. Meyve toplam fenolik madde miktarı Regina çeşidi meyvelerinde en yüksek (79,87 mgGE/100g) bulunmuş, bunu 0900 Ziraat (48.56 mgGE/100g) ve Sweetheart (37.37 mgGE/100g) çeşidi takip etmiştir. Bu sonuçlara paralel olarak Regina çeşidi meyveleri en yüksek antioksidan aktiviteyi (520.46 µmol TE/100 g) göstermiştir. Meyvelerde antosiyanin miktarı 0900 Ziraat (215 mg Cyanidin-3-rutinosideED/100g) ve Regina (211.33 mg Cyanidin-3-rutinosideED/100g) çeşitlerinde birbirine yakın değerler almış Sweetheart (197.67 mg Cyanidin-3-rutinosideED/100g) meyvelerinde ise daha düşük olarak belirlenmiştir. Fruktoz, glikoz ve sorbitol miktarı en yüksek Sweetheart çeşidinde bulunmuştur

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Sofralık Bazı Kiraz Çeşitlerinin Fizikokimyasal Özellikleri

The research is carried on 0900 Ziraat, Sweetheart and Regina sweet cherry varieties harvested from collections of Atatürk Central Horticultural Research Institute in Yalova-Turkey in 2008 and 2009. The fruit quality was assessed by analyzing fruit flesh firmness, stem removal force, skin and stem colours, soluble solids and titratable acidity contents, pH, ethylene production rate, respiration rate, total phenolic content, total antioxidant activity, total anthocyanin, sugar (fructose, glucose, and sorbitol) and stem chlorophyll content. The fruit flesh firmness and stem removal force were similar in all three varieties. Sweetheart fruit had lighter skin colour, whereas, Regina and 0900 Ziraat varieties had darker skin colour. 0900 Ziraat variety had a darker stem colour than the other two varieties. A comparison of respiration rates showed that the respiration rate of Regina variety was lower than the other two varieties. Regina variety had the highest phenolic content (79,87 mgGE/100 g); fruits of 0900 Ziraat variety had 48.56 mgGE/100g and Sweetheart 37.37 mgGE/100g. Parallel to these results, the highest antioxidant activity was observed in Regina fruit with 520.46 µmol TE/100 g. Similar antocyanin contents were calculated as 215.00 mgCyanidin-3-rutinosideED/100g and 211.3, respectively for 0900 Ziraat and Regina. The amount was lower in Sweetheart variety with 197.67 mgCyanidin-3-rutinosideED/100g. Sweetheart fruit had the highest fructose, glucose and sorbitol contents, and Regina and 0900 Ziraat had lower levels

Keywords:

Kiraz (Prunus avium L.), antioksidan aktivite, antosiyanin, fenolik madde şeker,

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