THE DETERMINATION OF FRUIT COMPOSITION AND STORAGE PERFORMANCES OF DIFFERENT QUINCE VARIETIES AND GENOTYPES
Project no. 966 · Status: Kapanmış · 2016
Summary
The aim of this study was to determine the fruit composition and storage performances of Eşme, Ege 22, Ege 25, Altın 35, Zeybek 35 varieties and together with genotypes called Genotype 1 and Genotype 2 which belong to Aegean Agricultural Research Institute located in Menemen district of İzmir province. Both in two production seasons (2016-2017 and 2018-2019) quince fruits were harvested at commercial stage and kept in cold room at 0°C temperature with %90 relative humidity for 180 days. Quince samples were taken out both before and with 45 days intervals during the storage period. These samples were kept at shelf life (20±1°C temperature and %60-70 relative humidity) for 7 days. After the shelf life, some measurements and analyzes were done in order to determine the quality changes. At the last 2 periods of the storage (135+7 days and 180+7 days), the highest weight loss was found in Genotype 1. The effect of fruit color (L*, a*, b*, C*, h°) on quince varieties and genotypes was found limited and unstable. In general, L* and C* values were found higher in Altın 35 variety. The fruit firmness of Eşme and Ege 25 quince varieties was found the highest, while in Genotype 2 was found the lowest. The TSS value was found the highest in Zeybek 35 variety. In the first season of the study, the TA amount of Genotype 2 fruits was significantly higher, whereas next season this difference was disappeared. In general, total phenol content was found higher in Eşme, Ege 22 and Ege 25 quince varieties, while the highest antioxidant activity was found in Altın 35 variety. Both the lowest total phenol content and antioxidant activity were found in Genotype 2. The highest respiration rate was found in Altın 35 variety, while the lowest rate was found in Zeybek 35 variety. The highest ethylene amount was found in Altın 35 variety. Ethylene secretion was not detected in Eşme, Zeybek 35, Genotype 1 and Genotype 2. The weight loss, L*, a*, b*, C*, pH value and respiration rate of quince varieties and genotypes increased after the shelf life in addition to 180 days of storage, while the h° value, fruit firmness and TA amount decreased. Results showed that quince varieties and genotypes revealed differences in terms of physical and chemical properties. Same results revealed that Eşme, Ege 22, Ege 25 and Zeybek 35 varieties could be successfully stored at 7 days of shelf life in addition to 180 days of storage. Key words: Cydonia oblonga Mill., Storage, Biochemical properties, Quality, Losses