Effects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage
dc.contributor.author | Ekinci, Neslihan | |
dc.contributor.author | Gündoğdu, Mehmet Ali | |
dc.contributor.author | Şeker, Murat | |
dc.date.accessioned | 2025-01-27T19:22:50Z | |
dc.date.available | 2025-01-27T19:22:50Z | |
dc.date.issued | 2021 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.abstract | Objective: The aim of this research was to assess the profile of volatile compoundschanges during the cold storage in ‘Pink Lady’ apples.Material and Methods: Six-year-old Cripps Pink (Pink Lady) fruits of apple treesgrafted onto M9 rootstock were used as a plant material for this study. The trees werein a commercial orchard in Çanakkale-Turkey. Fruits were carefully picked up by handat the commercial harvesting time. The fruits were dipped into calcium oxide solutions(concentrations of 2 and 4%) during three minutes. Control fruits were exposed todistilled water. Fruits were stored at 0°C and 90% relative humidity for 6 months. Thearoma profiles of apples determined by GC/MS (Gas Chromatography/MassSpectrometry) analysis followed by liquid-liquid extraction. Stored fruits were analyzedfor their volatile contents at the 2nd, 4th and 6th months.Results: Fresh fruits at harvest period contained 15 volatile compounds in total.However, higher levels of aroma volatile compounds were detected in 6 months ofcold storage. According to the chromatography results, control fruits had 24 volatilecompounds, 2% CaO treated fruits had 25 volatiles and 4% CaO treated fruits had 27volatile compounds at the end of the 6 months of cold storage. Apples at the initialstage produced an abundance of hexyl acetate (4.56%), butyl acetate (3.83%), andhexyl hexanoate (1.68%), which confer typical apple aroma characteristics. Mostly,ester production exhibited a fairly broad peak, declining as fruit aged. Isobutyric acid,allyl ester (initial 0.55%) was lower at the beginning of the storage compare to the endof storage (control fruits 0.06%, 2%CaO 0.13%, 4% CaO 0.20%).Conclusion: CaO applications especially 4% concentration had deformation effect onepidermal layer cells on fruit surface. As a result, CaO applications had a significanteffect on aroma enhancement in Pink Lady apples during cold storage. | |
dc.identifier.doi | 10.20289/zfdergi.771770 | |
dc.identifier.endpage | 313 | |
dc.identifier.issn | 1018-8851 | |
dc.identifier.issn | 2548-1207 | |
dc.identifier.issue | 3 | |
dc.identifier.startpage | 305 | |
dc.identifier.trdizinid | 442572 | |
dc.identifier.uri | https://doi.org/10.20289/zfdergi.771770 | |
dc.identifier.uri | https://search.trdizin.gov.tr/tr/yayin/detay/442572 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/15254 | |
dc.identifier.volume | 58 | |
dc.indekslendigikaynak | TR-Dizin | |
dc.language.iso | en | |
dc.relation.ispartof | Ege Üniversitesi Ziraat Fakültesi Dergisi | |
dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.snmz | KA_TRD_20250125 | |
dc.subject | Kimya | |
dc.subject | Analitik | |
dc.subject | Bahçe Bitkileri | |
dc.subject | Spektroskopi | |
dc.subject | Gıda Bilimi ve Teknolojisi | |
dc.subject | Bitki Bilimleri | |
dc.title | Effects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage | |
dc.type | Article |