1 Ocak 2018 Dergi makalesi Açık Erişim

Karabulut, Ihsan; Gokbulut, Incilay; Bilenler, Tugca; Sislioglu, Kubra; Ozdemir, Ibrahim Sani; Bahar, Banu; Celik, Belgin; Seyhan, Ferda

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{
  "DOI": "10.1007/s13197-018-3189-8", 
  "abstract": "The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 A degrees Brix), mature (20-24 A degrees Brix) and over-mature (> 24A degrees Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the KabaaAYA +/- were affected to a lesser extent by the maturity level than HacA +/- haliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to KabaaAYA +/-, the concentrations of the volatile compounds were higher in HacA +/- haliloglu regardless of the maturity levels. Among the samples, HacA +/- haliloglu at over-mature level received the highest \"overall liking\" score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.", 
  "author": [
    {
      "family": "Karabulut", 
      "given": " Ihsan"
    }, 
    {
      "family": "Gokbulut", 
      "given": " Incilay"
    }, 
    {
      "family": "Bilenler", 
      "given": " Tugca"
    }, 
    {
      "family": "Sislioglu", 
      "given": " Kubra"
    }, 
    {
      "family": "Ozdemir", 
      "given": " Ibrahim Sani"
    }, 
    {
      "family": "Bahar", 
      "given": " Banu"
    }, 
    {
      "family": "Celik", 
      "given": " Belgin"
    }, 
    {
      "family": "Seyhan", 
      "given": " Ferda"
    }
  ], 
  "container_title": "JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE", 
  "id": "89873", 
  "issue": "7", 
  "issued": {
    "date-parts": [
      [
        2018, 
        1, 
        1
      ]
    ]
  }, 
  "page": "2671-2678", 
  "title": "Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties", 
  "type": "article-journal", 
  "volume": "55"
}