Effects of different rootstocks on aroma volatile constituents in the fruits of peach (Prunus persica L. Batsch cv. Cresthaven')

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dc.contributor.authorSeker, M.
dc.contributor.authorEkinci, N.
dc.contributor.authorGur, E.
dc.date.accessioned2025-01-27T20:50:14Z
dc.date.available2025-01-27T20:50:14Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe consumption of peaches is dependent on fruit quality. Aromatic compounds directly affect the sensorial quality and consumer acceptance of peaches. This study evaluated the fruit quality and aroma volatile constituents of the peach cultivar Cresthaven' grafted on to five different rootstocks in 2012 and 2013. The rootstocks used were Uzunoglu Seedling' (Prunus persica), GF677' (P. persicaxP. dulcis), Nemaguard' (P. persicaxP. davidiana), Cadaman' (P. persicaxP. davidiana) and St. Julien GF 655/2' (P. insititia). Fruits were sampled at the commercial maturity stage around mid-August. Fruit quality characteristics and aroma volatiles differed significantly in peaches grown on different rootstocks. The largest fruits and highest titratable acidity were obtained from Cadaman'. The major volatile constituents of Cresthaven' fruits were acetaldehyde, hexanal, benzaldehyde, ethanol, 1-hexanol, (Z)-3-hexenol, (E)-2-hexen-1-ol, linalool, ethyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-hexenyl acetate, 6-methyl-5-hepten-2-one, (E)--ionone, -decalactone and limonene. The type and concentration of volatile compounds showed great variability in Cresthaven' peach grafted on to different rootstocks. A total of 91 volatile compounds were detected and the highest volatile content was found in GF677'.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [TUBITAK-110O109]
dc.description.sponsorshipThe authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) for financial support of this research (Project No. TUBITAK-110O109).
dc.identifier.doi10.1080/01140671.2016.1223148
dc.identifier.endpage13
dc.identifier.issn0114-0671
dc.identifier.issn1175-8783
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84984701745
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1080/01140671.2016.1223148
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25448
dc.identifier.volume45
dc.identifier.wosWOS:000395779600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofNew Zealand Journal of Crop and Horticultural Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAldehyde
dc.subjectaroma
dc.subjectester
dc.subjectfruit quality
dc.subjectGC-MS
dc.subjectHS-SPME
dc.subjectlactone
dc.titleEffects of different rootstocks on aroma volatile constituents in the fruits of peach (Prunus persica L. Batsch cv. Cresthaven')
dc.typeArticle

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