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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{
  "@context": "https://schema.org/", 
  "@id": 89873, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
      "name": "Karabulut, Ihsan"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
      "name": "Gokbulut, Incilay"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
      "name": "Bilenler, Tugca"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Inonu Univ, Dept Food Engn, TR-44280 Malatya, Turkey", 
      "name": "Sislioglu, Kubra"
    }, 
    {
      "@type": "Person", 
      "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey", 
      "name": "Ozdemir, Ibrahim Sani"
    }, 
    {
      "@type": "Person", 
      "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey", 
      "name": "Bahar, Banu"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Apricot Res Inst, TR-44110 Malatya, Turkey", 
      "name": "Celik, Belgin"
    }, 
    {
      "@type": "Person", 
      "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Kocaeli, Turkey", 
      "name": "Seyhan, Ferda"
    }
  ], 
  "datePublished": "2018-01-01", 
  "description": "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.", 
  "headline": "Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties", 
  "identifier": 89873, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties", 
  "url": "https://aperta.ulakbim.gov.tr/record/89873"
}