Farklı sıcaklıklarda muhafaza edilen aşılı karpuzlarda katı faz mikro ekstraksiyon (KFME) tekniği ile uçucu bileşenlerin belirlenmesi
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Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmanın amacı iki adet ticari hibrit su kabağı anacı (Lagenaria siceraria) [Agentario (Syngenta) ve Macis (Nunhems)] ve iki adet Cucurbita maxima x C. moschata melezi olan Ferro ve RS841 anaçları üzerine aşılı Crimson Tide ve Crisby karpuzlarında çeşidin, farklı depolama süresi ve sıcaklığın uçucu bileşenler üzerine etkisini araştırmaktır. Bu amaç için Crimson Tide ve Crisby karpuz çeşitleri 0 ?C'de (7 gün, 14 gün, 21 gün), 7 ?C'de (7 gün, 14 gün, 21 gün), 21 ?C'de (7 gün) ve 27 ?C'de (7 gün) muhafaza edilmiştir. Uçucu bileşenler katı faz mikroekstraksiyon tekniği ile kapiler kolon kullanılarak gaz kromatografisi /kütle spektrometresinde hem derim sonrası hem de farklı sıcaklık ve sürelerde depolanan örneklerde tespit edilmiştir. Muhafaza sıcaklıkları, depolama süresi ve çeşidin uçucu bileşenler üzerine etkisi iki yıl süreyle incelenmiştir.Farklı sıcaklıklarda muhafaza edilen Crimson Tide ve Crisby çeşitlerinde analizler sonucu 20 aldehit, 17 alkol, 7 keton, 4 furan, 4 terpen, 1 alken, 1 epoksit, 1 hidrokarbon ve 1 fenolik bileşik olmak üzere toplam 56 uçucu bileşen tespit edilmiştir. Derim sonrası karpuzlarda en fazla bulunan bileşenler (Z,Z)-3,6-nonadien-1-ol, (Z)-3-nonen-1-ol, (Z)-6-nonen-1-ol, 1-nonanol, (E)-2-nonenal ve 6-metil-5-hepten-2-on olup; onlar da toplam uçucuların yaklaşık % 78'ini oluşturmaktadır. Uçucu bileşenlerden (Z,Z)-3,6-nonadien-1-ol, (Z)-3-nonen-1-ol, (Z)-6-nonen-1-ol, 1-nonanol, (E)-2-nonenal ve 6-metil-5-hepten-2-on miktarları üzerine anaçların, sıcaklıkların ve depolama sürelerinin etkisi istatistiksel olarak önemli (P<0.001) bulunmuştur. Uçucu bileşenler etanol, benzil alkol ve D-limonen aşılı Crisby çeşitlerinde iki aşamalı muhafaza koşullarından önemli düzeyde etkilenerek Crimson Tide meyvelerine kıyasla daha yüksek oranda tespit edilmiştir.Sonuç olarak, kullanılan anaçlardan Argentario, Ferro ve RS841, kontrol meyvelerine özellikle Crimson Tide karpuzuna kıyasla toplam C9 aldehitlerinde bir artışa neden olmuştur. Biyokimyasal süreçler göz önünde bulundurulduğunda anılan anaçlar dokunun daha sert olmasına neden olabilir. Crisby karpuz meyvelerinde Ferro ve RS841 anaçları (Z)-3-nonen-1-ol içeriğinde; Macis ve Argentario ise (Z,Z)-3,6-nonadien-1-ol içeriğinde artışa neden olmuşlardır. Crimson Tide karpuzunda ise Ferro ve RS841 (Z)-3-nonen-1-ol içeriğinde kontrole kıyasla azalmaya sebep olmuştur. Karpuz meyvelerinde kırmızı rengin gelişiminden sorumlu 6-metil-5-hepten-2-on, farklı anaç kombinasyonlu Crisby karpuz meyvelerinde artma göstermiştir. Bu nedenle karpuzlarda tespit edilen başlıca uçucu bileşenler göz önüne alındığında farklı anaç özellikle Ferro ve RS841, Crimson Tide karpuz meyvesine kıyasla Crisby karpuzunda uçucu bileşenler bakımında olumlu değişimlere neden olduğunu ifade edebiliriz.2012, 182 sayfa
The objective of this study was to investigate effects of the cultivar, storage period and keeping temperature on the volatile compounds in two commercial hybrid watermelon cultivar, Crimson Tide and Crisby, grafted on to two bottle gourd rootstocks (Lagenaria siceraria) ( Agentario (Syngenta) and Macis ( Nunhems) ) and two Cucurbita maxima x C. moschata?s hybrids, Ferro and RS841 rootstocks. In accordance with this purpose, the watermelon fruits were kept at 0 ?C (for 7 days, 14 days, 21 days), at 7 ?C (for 7 days, 14 days, 21 days), at 21 ?C (for 7 days) and at 27 ?C (for 7 days). Volatile compounds both after harvest and in samples kept at different temperature and duration were determined on capillary columns of gas cromotography/mass spectrometry using solid phase microextraction technique. Effects of the keeping temperatures, storage duration and the rootstock and scion cultivar to the volatile compounds were investigated during two years.In Crimson Tide and Crisby watermelons stored at different temperatures totally 56 volatile compound determined including 20 aldehyde, 17 alcohol, 7 ketone, 4 furan, 4 terpen, 1 alkene, 1 epoxy, 1 hydrocarbon and 1 phenolic compound. Most abundant volatile compounds determined after harvest were (Z,Z)-3,6-nonadien-1-ol, (Z)-3-nonen-1-ol, (Z)-6-nonen-1-ol, 1-nonanol, (E)-2-nonenal and 6-methyl-5-hepten-2-one and these correspond to the 78 % of the total volatile compounds. Type of rootstock, temperature and storage time were found to have statisticaly significant (P<0.001) effects on the quantities of (Z,Z)-3,6-nonadien-1-ol, (Z)-3-nonen-1-ol, (Z)-6-nonen-1-ol, 1-nonanol, (E)-2-nonenal and 6-methyl-5-hepten-2-one volatile compounds. Ethanol, benzyl alcohol and D-limonene volatile compounds, as significant effect of two stage storage conditions, have been determined to be higher in Crisby watermelons compared to Crimson Tide cultivars.In conclusion, in used rootstocks Argentario, Ferro and RS841, compared to control fruits especially as against Crimson Tide have caused an increase in total C9 aldehyds. When biochemical processes taken into consideration aformentioned rootstocks may cause the tissue to be harder. Ferro and RS841 rootstocks have caused increase in (Z)-3-nonen-1-ol content; Macis and Argentario have caused increase in (Z,Z)-3,6-nonadien-1-ol content in Crisby watermelon cultivars. In case Crimson Tide watermelon cultivars, Ferro and RS841 have caused a decrease in (Z)-3-nonen-1-ol content compared to control fruits. 6-metil-5-hepten-2-on, responsible from the formation of red colour in watermelon fruits, has showed increase in Crisby watermelon fruits with different rootstock combinations. Therefore when the main volatile compounds determined in watermelons take into consideration we can state that, different rootstocks especially Ferro and RS841, cause positive changes in Crisby watermelon compared to Crimson Tide in respect to volatile compounds.2012, 182 pagesKey Words : Watermelon, SPME, GC, volatile compounds
The objective of this study was to investigate effects of the cultivar, storage period and keeping temperature on the volatile compounds in two commercial hybrid watermelon cultivar, Crimson Tide and Crisby, grafted on to two bottle gourd rootstocks (Lagenaria siceraria) ( Agentario (Syngenta) and Macis ( Nunhems) ) and two Cucurbita maxima x C. moschata?s hybrids, Ferro and RS841 rootstocks. In accordance with this purpose, the watermelon fruits were kept at 0 ?C (for 7 days, 14 days, 21 days), at 7 ?C (for 7 days, 14 days, 21 days), at 21 ?C (for 7 days) and at 27 ?C (for 7 days). Volatile compounds both after harvest and in samples kept at different temperature and duration were determined on capillary columns of gas cromotography/mass spectrometry using solid phase microextraction technique. Effects of the keeping temperatures, storage duration and the rootstock and scion cultivar to the volatile compounds were investigated during two years.In Crimson Tide and Crisby watermelons stored at different temperatures totally 56 volatile compound determined including 20 aldehyde, 17 alcohol, 7 ketone, 4 furan, 4 terpen, 1 alkene, 1 epoxy, 1 hydrocarbon and 1 phenolic compound. Most abundant volatile compounds determined after harvest were (Z,Z)-3,6-nonadien-1-ol, (Z)-3-nonen-1-ol, (Z)-6-nonen-1-ol, 1-nonanol, (E)-2-nonenal and 6-methyl-5-hepten-2-one and these correspond to the 78 % of the total volatile compounds. Type of rootstock, temperature and storage time were found to have statisticaly significant (P<0.001) effects on the quantities of (Z,Z)-3,6-nonadien-1-ol, (Z)-3-nonen-1-ol, (Z)-6-nonen-1-ol, 1-nonanol, (E)-2-nonenal and 6-methyl-5-hepten-2-one volatile compounds. Ethanol, benzyl alcohol and D-limonene volatile compounds, as significant effect of two stage storage conditions, have been determined to be higher in Crisby watermelons compared to Crimson Tide cultivars.In conclusion, in used rootstocks Argentario, Ferro and RS841, compared to control fruits especially as against Crimson Tide have caused an increase in total C9 aldehyds. When biochemical processes taken into consideration aformentioned rootstocks may cause the tissue to be harder. Ferro and RS841 rootstocks have caused increase in (Z)-3-nonen-1-ol content; Macis and Argentario have caused increase in (Z,Z)-3,6-nonadien-1-ol content in Crisby watermelon cultivars. In case Crimson Tide watermelon cultivars, Ferro and RS841 have caused a decrease in (Z)-3-nonen-1-ol content compared to control fruits. 6-metil-5-hepten-2-on, responsible from the formation of red colour in watermelon fruits, has showed increase in Crisby watermelon fruits with different rootstock combinations. Therefore when the main volatile compounds determined in watermelons take into consideration we can state that, different rootstocks especially Ferro and RS841, cause positive changes in Crisby watermelon compared to Crimson Tide in respect to volatile compounds.2012, 182 pagesKey Words : Watermelon, SPME, GC, volatile compounds
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Karpuz, KFME, GK, uçucu bileşenler
