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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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/89873</identifier>
  <creators>
    <creator>
      <creatorName>Karabulut, Ihsan</creatorName>
      <givenName>Ihsan</givenName>
      <familyName>Karabulut</familyName>
      <affiliation>Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Gokbulut, Incilay</creatorName>
      <givenName>Incilay</givenName>
      <familyName>Gokbulut</familyName>
      <affiliation>Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bilenler, Tugca</creatorName>
      <givenName>Tugca</givenName>
      <familyName>Bilenler</familyName>
      <affiliation>Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sislioglu, Kubra</creatorName>
      <givenName>Kubra</givenName>
      <familyName>Sislioglu</familyName>
      <affiliation>Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ozdemir, Ibrahim Sani</creatorName>
      <givenName>Ibrahim Sani</givenName>
      <familyName>Ozdemir</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bahar, Banu</creatorName>
      <givenName>Banu</givenName>
      <familyName>Bahar</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Celik, Belgin</creatorName>
      <givenName>Belgin</givenName>
      <familyName>Celik</familyName>
      <affiliation>Apricot Res Inst, TR-44110 Malatya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Seyhan, Ferda</creatorName>
      <givenName>Ferda</givenName>
      <familyName>Seyhan</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effect Of Fruit Maturity Level On Quality, Sensory Properties And Volatile Composition Of Two Common Apricot (Prunus Armeniaca L.) Varieties</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2018</publicationYear>
  <dates>
    <date dateType="Issued">2018-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/89873</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1007/s13197-018-3189-8</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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 (&amp;gt; 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 &amp;lt; 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.</description>
  </descriptions>
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