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

OLGUNLAŞMA SÜRECİNDE ALTI KAYISI ÇEŞİDİNİN ENZİM PARAMETRELERİNDEKİ DEĞİŞİMLER

CHANGES IN SOME ENZYMATIC PARAMETERS OF SIX APRICOT CULTIVARS DURING RIPENING

Bayram Murat ASMA
Zehra Tuğba ABACI
Pages
174–178
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

Keywords: Prunus armeniaca L., flesh firmness, pectin methylesterase, polygalacturonase

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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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:Keywords: Prunus armeniaca L., flesh firmness, pectin methylesterase, polygalacturonase
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

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 inLevent cultivar. Keywords: Prunus armeniaca L., flesh firmness, pectin methylesterase, polygalacturonase

Özet

ÖZET: Bu çalşmada, Malatya bölgesinde yetiştirilen farkl kays çeşitlerinin olgunlaşma periyodu boyunca baz enzimatik ve fiziksel değişimleri incelenmiştir. Ham, yar olgun ve olgun dönemde hasat edilmiş olan alt kays 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 azalmştr. En yüksek enzim aktiviteleri Levent kays çeşidinde saptanmştr. Anahtar Sözcükler: Prunus armeniaca L., pektin metilesteraz, poligalakturonaz, olgunlaşma basamaklar

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Cite This Article

ASMA, B. M., ABACI, Z. T. (2022). OLGUNLAŞMA SÜRECİNDE ALTI KAYISI ÇEŞİDİNİN ENZİM PARAMETRELERİNDEKİ DEĞİŞİMLER. Anadolu Tarım Bilimleri Dergisi, Cilt: 29 - Sayı: 3, 174–178. https://ajindex.com/articles/437958

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