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Journals / Anadolu Tarım Bilimleri Dergisi / 2014 / Cilt: 29 - Sayı: 3

CHANGES IN SOME ENZYMATIC PARAMETERS OF SIX APRICOT CULTIVARS DURING RIPENING

OLGUNLAŞMA SÜRECİNDE ALTI KAYISI ÇEŞİDİNİN ENZİM PARAMETRELERİNDEKİ DEĞİŞİMLER

Zehra ABACI
Bayram ASMA
Pages
174–178
Publication Date
2014-10-30
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The highest enzyme activities were found in ‘Levent’ cultivar.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, some enzymatic and physical changes were investigated during different ripening periods in fruits of some apricot cultivars grown in Malatya province, Turkey.
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Key Findings & Data:The polygalacturonase and pectin methylesterase enzyme activities increased during fruit development while fruit flesh firmness decreased.
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Conclusion & Impact:The highest enzyme activities were found in ‘Levent’ cultivar.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Prunus armeniaca L. · flesh firmness · pectin methylesterase

Abstract

In this study, some enzymatic and physical changes were investigated during different ripening periods in fruits of some apricot cultivars grown in Malatya province, Turkey. Firmness, polygalacturonase and pectin methylesterase enzyme activities were monitored in fruits of six apricot cultivars (‘Hasanbey’, ‘Canino’, ‘Turfanda Eskimalatya’, ‘Hacihaliloglu’, ‘Ozal’ and ‘Levent’) harvested at unripe (hard green), half ripe (mature green) and ripe stages. The polygalacturonase and pectin methylesterase enzyme activities increased during fruit development while fruit flesh firmness decreased. The highest enzyme activities were found in ‘Levent’ cultivar.

Özet

Bu çalışmada, Malatya bölgesinde yetiştirilen farklı kayısı çeşitlerinin olgunlaşma periyodu boyunca bazı enzimatik ve fiziksel değişimleri incelenmiştir. Ham, yarı olgun ve olgun dönemde hasat edilmiş olan altı kayısı çeşidinin (‘Hasanbey’, ‘Canino’, ‘Turfanda Eskimalatya’, ‘Hacihaliloglu’, ‘Ozal’ ve ‘Levent’) meyvelerinde meyve eti sertliği, poligalakturonaz ve pektin metilesteraz enzim aktiviteleri belirlenmiştir. Poligalakturonaz ve pektin metilesteraz enzim aktiviteleri meyve gelişimi boyunca artarken, meyve eti sertliği azalmıştır. En yüksek enzim aktiviteleri ‘Levent’ kayısı çeşidinde saptanmıştır.

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Cite This Article

ABACI, Z., ASMA, B. (2014). CHANGES IN SOME ENZYMATIC PARAMETERS OF SIX APRICOT CULTIVARS DURING RIPENING. Anadolu Tarım Bilimleri Dergisi, Cilt: 29 - Sayı: 3, 174–178. https://ajindex.com/articles/135660

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