THE EFFECTS OF DIFFERENT ROOTSTOCKS ON AROMA VOLATILE CONSTITUENTS IN THE FRUITS OF 'FUJI' APPLES (MALUS DOMESTICA BORKH.)

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dc.contributor.authorGur, E.
dc.date.accessioned2025-01-27T21:19:26Z
dc.date.available2025-01-27T21:19:26Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFive-year-old 'Fuji' (Malus domestica Borkh.) apple trees grafted on MM-106, M-9, M-26, and MM-111 in a commercial orchard in Canakkale (Turkey), were used for determination of fruit quality and aroma volatiles. Fruits were sampled at the commercial harvesting stage at the end of September in 2015 and 2016. Fruit quality characteristics and aroma volatiles changed significantly in apples grown on four different rootstocks. The largest fruits (212.2 g) with highest total soluble solids (18.40%) were obtained from the trees on M9 rootstock. According to chromatography analysis, a total of 51 volatiles were detected in 'Fuji' fruits. Ester compounds were a major part of total volatiles in the fruits. The highest total ester content was obtained from the trees on M9 rootstock, whereas the lowest was from MM106 rootstock. 2-Methylbutyl acetate and ethyl 2-methylbutanoate were the main ester compounds in the fruits considering all volatiles. The total ester concentration in the total volatile compounds in the 'Fuji' apples grafted on the M9 rootstock was 95.52%. This rate was 91.28% for the M26 rootstock, 91.04% for the MM111 rootstock and 88.30% for the MM106 rootstock. The study concluded that the M9 rootstock enhances the aroma content of 'Fuji' apples.
dc.identifier.doi10.15666/aeer/1705_1174511756
dc.identifier.endpage11756
dc.identifier.issn1589-1623
dc.identifier.issn1785-0037
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85073756113
dc.identifier.scopusqualityQ3
dc.identifier.startpage11745
dc.identifier.urihttps://doi.org/10.15666/aeer/1705_1174511756
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28604
dc.identifier.volume17
dc.identifier.wosWOS:000490563900099
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCorvinus Univ Budapest
dc.relation.ispartofApplied Ecology and Environmental Research
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectpomology
dc.subjectquality
dc.subjectchromatography
dc.subjectester compounds
dc.subjectSPME
dc.titleTHE EFFECTS OF DIFFERENT ROOTSTOCKS ON AROMA VOLATILE CONSTITUENTS IN THE FRUITS OF 'FUJI' APPLES (MALUS DOMESTICA BORKH.)
dc.typeArticle

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