Effects of Different Maturity Stages and Fruit Parts on Quality Traits of Plum (Prunus domestica) Fruits
Yazarlar (2)
Berna Ergun Çetin Kilis 7 Aralik Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Erwerbs Obstbau (Q3) | ||
| Dergi ISSN | 0014-0309 Dergi Bilgileri (2023) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2023 |
| Kabul Tarihi | 14-11-2022 | Yayınlanma Tarihi | 29-12-2022 |
| Cilt / Sayı / Sayfa | 65 / 4 / 1069–1077 | DOI | 10.1007/s10341-022-00795-3 |
| Makale Linki | http://dx.doi.org/10.1007/s10341-022-00795-3 | ||
| UAK Araştırma Alanları |
Meyve Yetiştirme ve Islahı
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| Özet |
| In this study, the effects of different maturity stages and different fruit parts on some quality parameters of two plum cultivars were investigated. For this purpose, ‘Stanley’ and ‘Sugar Plum’ cultivars, which are extensively cultivated, were used, and the fruits were harvested in three different periods. Firstly, width, length and weight as well as flesh firmness measurements were performed on fruits harvested. Later on, samples were taken separately from the flesh and peel of the fruits collected at three different maturity stages and color, chemical properties (total soluble solids [TSS], titratable acidity [TA]) and phytochemical properties (total phenolics, total anthocyanins and antioxidant activity) of these parts were determined. Height and weight increased, while firmness values decreased with the progress of maturity. Fruit color development increased with the progress of maturity and the fruits gained a brighter … |
| Anahtar Kelimeler |
| Anthocyanins | Antioxidant | Fruit characteristics | Maturity | Phenolics |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 3 |
| Web of Science | 13 |
| Scopus | 14 |
| Google Scholar | 19 |