1 Ocak 2018 Dergi makalesi Açık Erişim

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

Dublin Core

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Karabulut, Ihsan</dc:creator>
  <dc:creator>Gokbulut, Incilay</dc:creator>
  <dc:creator>Bilenler, Tugca</dc:creator>
  <dc:creator>Sislioglu, Kubra</dc:creator>
  <dc:creator>Ozdemir, Ibrahim Sani</dc:creator>
  <dc:creator>Bahar, Banu</dc:creator>
  <dc:creator>Celik, Belgin</dc:creator>
  <dc:creator>Seyhan, Ferda</dc:creator>
  <dc:date>2018-01-01</dc:date>
  <dc: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 (&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 &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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/89873</dc:identifier>
  <dc:identifier>oai:zenodo.org:89873</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 55(7) 2671-2678</dc:source>
  <dc:title>Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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