Effects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage

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dc.contributor.authorEkinci, Neslihan
dc.contributor.authorGündoğdu, Mehmet Ali
dc.contributor.authorŞeker, Murat
dc.date.accessioned2025-01-27T19:22:50Z
dc.date.available2025-01-27T19:22:50Z
dc.date.issued2021
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractObjective: 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.doi10.20289/zfdergi.771770
dc.identifier.endpage313
dc.identifier.issn1018-8851
dc.identifier.issn2548-1207
dc.identifier.issue3
dc.identifier.startpage305
dc.identifier.trdizinid442572
dc.identifier.urihttps://doi.org/10.20289/zfdergi.771770
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/442572
dc.identifier.urihttps://hdl.handle.net/20.500.12428/15254
dc.identifier.volume58
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofEge Üniversitesi Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectKimya
dc.subjectAnalitik
dc.subjectBahçe Bitkileri
dc.subjectSpektroskopi
dc.subjectGıda Bilimi ve Teknolojisi
dc.subjectBitki Bilimleri
dc.titleEffects of different calcium oxide dipping concentrations in aroma profiles of pink lady apple cultivar during cold-storage
dc.typeArticle

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