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Journals / Turkish Journal of Food and Agriculture Sciences / 2019 / Cilt: 1 - Sayı: 1

The relationship between fruit color and fruit quality of sweet cherry (Prunus avium L. cv. ‘0900 Ziraat’)

Erdal AGLAR
Onur SARACOGLU
Orhan KARAKAYA
Burhan OZTURK
Sefa GUN
Pages
1–5
Publication Date
2019-06-30
DOI
—
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AI Summary & Key Takeaways

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

As a result, it was revealed that color levels had significant effect on bioactive compounds of sweet cherry.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The study was carried out to determine the relationship between fruit color on the fruit quality and bioactive compounds of sweet cherry.
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Key Findings & Data:The highest mass, width and length of fruit were obtained when harvested in CTIFL 2, whereas the lowest values were recorded in CTIFL 6.
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Conclusion & Impact:As a result, it was revealed that color levels had significant effect on bioactive compounds of sweet cherry.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antioxidant activity · bioactive compounds · firmness

Abstract

The study was carried out to determine the relationship between fruit color on the fruit quality and bioactive compounds of sweet cherry. The highest mass, width and length of fruit were obtained when harvested in CTIFL 2, whereas the lowest values were recorded in CTIFL 6. With the increase in color intensity, the softening in fruit occurred. The firmness of CTIFL 6 was about half of the CTIFL 2. With the darkening of the color, SSC significantly increased in fruit. The highest SSC value was determined in CTIFL 6, but the lowest SSC was recorded in CTIFL 2. The fruit of CTIFL 3, had significantly higher vitamin C than the other fruit. The lowest vitamin C was measured in CTIFL 2. The fruit of CTIFL 4-6 had higher total phenolics and total flavonoids content than other color levels. In both DPPH and FRAP assays, the highest antioxidant activity was measured in CTIFL 6, whereas the lowest was determined in CTIFL 2. The effect on color levels of phenolic compounds was significant. Catechin and chlorogenic acid were major phenolic acids in fruit. As a result, it was revealed that color levels had significant effect on bioactive compounds of sweet cherry.

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Cite This Article

AGLAR, E., SARACOGLU, O., KARAKAYA, O., OZTURK, B., GUN, S. (2019). The relationship between fruit color and fruit quality of sweet cherry (Prunus avium L. cv. ‘0900 Ziraat’). Turkish Journal of Food and Agriculture Sciences, Cilt: 1 - Sayı: 1, 1–5. https://ajindex.com/articles/808759

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