Ebubekir ALTUNTAŞ, BURHAN ÖZTÜRK, Onur SARAÇOĞLU

Metil Jasmonat Uygulamaları ve Hasat Dönemlerinin Erik Meyvelerinin Fiziksel, Mekanik ve Kimyasal Özellikleri Üzerine Etkisi

Bu çalışma, hasat öncesi erik (Prunus domestica) meyvelerine farklı konsantrasyonlarda (1120 ve 2240 mg L-1) püskürtülen metil jasmonat (MeJA) ve farklı hasat zamanlarının, meyvelerin fiziksel, mekanik ve kimyasal özellikleri üzerine olan etkilerini belirlemek için yürütülmüştür. Geometrik ortalama çap, küresellik ve yüzey alanı bakımından en düşük değerler 1120 mg L-1 MeJA uygulamasında görülmüştür. Geometrik ortalama çap, küresellik, yüzey alanı, meyve kütlesi, meyve hacmi, meyve hacim ağırlığı ve yığın hacim ağırlığı değerleri, 4 Eylül hasat döneminde diğer hasat dönemlerine göre daha yüksek sonuç vermiştir. MeJA uygulamalarının b* ve C* renk özellikleri hasat dönemine bağlı olarak artış gösterirken, h° renk özelliği ise azalış göstermiştir. Meyve sap kopma direnci, MeJA dozları artışıyla azalma eğilimi gösterirken, meyve sap kopma kuvveti, meyve sertliği değerleri ile M/FRF değerleri, MeJA 2240 mg L-1‘de, diğer MeJA dozlarına göre daha yüksek bulunmuştur. MeJA uygulamaları ve hasat dönemlerine bakıldığında, kauçuk ve laminant sürtünme yüzeyleri sırasıyla maksimum ve minimum sürtünme katsayısı değerleri vermiştir. pH ve TA değerleri, MeJA uygulamaları ile beraber suda çözünebilir kuru madde (SÇKM) değerleri ise genel olarak artış göstermiştir. Bu yüzden erik meyvesinin taşıma, işleme, depolama ve paketleme sistemleri gibi hasat sonrası teknolojik uygulamaları için, fiziksel, mekanik ve kimyasal özellikleri göz önünde bulundurularak tasarlanmalıdır.

Anahtar Kelimeler:

Erik, fizikomekanik özellik, kroma, metil jasmonat, pH

Effects of Methyl Jasmonate Treatments and Harvest Times on the Physical, Mechanical and Chemical Properties of Plum Fruit

This study was conducted to determine the effects of different harvest times and methyl jasmonate (MeJA) sprayed in different concentrations (1120 ve 2240 mg L-1) at preharvest on physical, mechanical and chemical properties of plum (Prunus domestica) fruit. Geometric mean diameter, sphericity and surface area values were the lowest in 1120 mg L-1 MeJA treatment. Geometric mean diameter, sphericity, surface area, fruit mass, fruit volume, fruit density and bulk density values were higher on 4 September harvest times than other harvest periods. While the b* and C* color properties of MeJA treatments increased due to the change in harvest period, h° color characteristic decreased. Fruit removal force decreased with increasing MeJA doses, while fruit removal force, fruit hardness and M/FRF ratio were higher in MeJA 2240 mg L-1 than other MeJA treatments. Rubber and laminate friction surfaces gave maximum and minimum friction coefficient values, according to the MeJA treatments and harvest periods, respectively. The pH and titratable acidity (TA) values increased with the MeJA treatments, and also, pH and solids soluble content (SSC) values increased according to the harvest periods. For this reason, transporting, processing, storing and packaging systems in post-harvest technological applications of the plum fruit must be designed taking these criteria into consideration such as physico-mechanical and chemical properties.

Keywords:

Plum, pyhsicomechanical property, chroma, methyl jasmonate, pH,

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