Research Article
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Determination of Fruit Characteristics and Some Biochemical Contents of Different Tissues of 4 Avocado (Persea americana Mill.) Cultivarss Grown in Antalya Ecological Conditions

Year 2023, Volume: 38 Issue: 1, 173 - 186, 28.02.2023
https://doi.org/10.7161/omuanajas.1132021

Abstract

Agricultural production of the products whose fruit is eaten is widely carried out in the world. These products include avocado. Mostly fruit pulp of avocado is consumed and its by-products (fruit peel, seeds, etc.) are wasted. However, it has been frequently emphasized that these products are rich in chemical components and should be evaluated. It has been observed that especially avocado seeds contain plenty of antioxidant contents and their consumption as tea has increased in recent years. Fruit weight 253.9 g to 123.0 g, fruit width 68.0 mm to 56.4 mm, fruit length 107.9 mm to 77.9 mm, seed weight 39.5 g to 20.7 g, seed width 31.9 mm to 26.5 mm, seed length 51.3 mm to 31.9 mm, and fruit firmness of it was determined to vary between 20.3 N and 14.1 N. When evaluated in terms of physical appearance, it was determined that the fruits of the “Zutano” variety were brighter than the other cultivars. It was determined that the fruits of “Bacon” and “Hass” cultivars had a duller appearance and the color values gave the lowest results. When total soluble sugar contents, titratable acidity and pH values, which are among the fruit harvest criteria, were examined, it was determined that all varieties had acidity values close to each other. In the research findings, while the “Bacon” cultivar is out in terms of fruit characteristics and biochemical content, it has been determined that other cultivars are suitable food sources for consumption. In addition, it is thought that the research findings will be a suitable source for future studies on the subject, and answers to questions about consumption, agriculture, and health.

References

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Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi

Year 2023, Volume: 38 Issue: 1, 173 - 186, 28.02.2023
https://doi.org/10.7161/omuanajas.1132021

Abstract

Dünya’da meyvesi yenen ürünlerin tarımsal üretimi yaygın bir şekilde yapılmaktadır. Bu ürünler içerisinde avokado da yer almaktadır. Avokadonun çoğunlukla meyve eti tüketilmekte ve yan ürünleri (meyve kabuğu, tohumu vb.) israf edilmektedir. Fakat bu ürünlerin kimyasal bileşenler açısından zengin olduğu ve değerlendirilmesi gerektiği sıklıkla vurgulanmaktadır. Özellikle avokado tohumlarının bol miktarda antioksidan madde içerdiği ve son yıllarda çay olarak tüketiminin arttığı gözlenmiştir. Bu nedenle çalışmada, Antalya ilinin Alanya ilçesinde yetiştirilen “Bacon”, “Fuerte”, “Zutano” ve “Hass” avokado çeşitlerinin meyve özelliklerinin ve farklı dokularının (meyve, yaprak ve tohum) biyokimyasal içeriklerinin belirlenmesi amaçlanmıştır. Meyve ağırlığı 253.9 g ile 123.0 g, meyve eni 68.0 mm ile 56.4 mm, meyve boyunun 107.9 mm ile 77.9mm, tohum ağırlığının 39.5 g ile 20.7 g, tohum eninin 31.9 mm ile 26.5 mm, tohum boyunun 51.3 mm ile 31.9 mm ve meyve eti sertliğinin 20.3 N ile 14.1 N arasında değiştiği tespit edilmiştir. Fiziksel görünüş olarak değerlendirildiğinde “Zutano” çeşidine ait meyvelerin diğer çeşitlerden daha parlak olduğu saptanmıştır. “Bacon” ve “Hass” çeşitlerine ait meyvelerin daha mat bir görüntüye sahip olduğu, renk değerlerinin de en düşük sonuçlar verdiği belirlenmiştir. Meyve hasat kriterleri arasında yer alan suda çözünebilir kuru madde, titre edilebilir asitlik ve pH değerleri incelendiğinde tüm çeşitlerin birbirine yakın asitlik değerlerine sahip olduğu saptanmıştır. Araştırma bulgularında meyve özellikleri ve biyokimyasal içerik bakımından “Bacon” çeşidi öne çıkarken diğer çeşitlerin de tüketim için uygun besin kaynağı olduğu belirlenmiştir. Ayrıca araştırma bulgularının konu ile ilgili yapılacak sonraki çalışmalar, tüketim, yetiştiricilik ve sağlık ile ilgili soruların cevabı için de uygun bir kaynak olacağı düşünülmektedir.

References

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  • Bayram, S., Aşkın, M.A., 2006. Bazı avokado çeşitlerinde harvest zamanının belirlenmesinde yağ ve kuru ağırlık parametrelerinin kullanımı. Süleyman Demirel Üniversitesi Ziraat Fakültesi Dergisi, 1(2): 38-48.
  • Bayram, S., Demirkol, A., 2003. Antalya koşullarında yetiştirilen bazı avokado çeşitlerinin meyve özelliklerinin saptanması üzerine araştırmalar. Türkiye IV. Ulusal Bahçe Bitkileri Kongresi, 95, 98.
  • Bayram, S., Tepe, S., Toker, R., 2016. Determination of some physical and chemical changes in fruits of “Hass” avocado cultivar during harvesting time. Derim, 33 (1): 14-26. https://doi.org/110.16882/derim.2016.11216
  • Braca, A., De Tommasi, N., Di Bari, L., Pizza, C., Politi, M., Morelli, I., 2001. Antioxidant principles from bauhinia t arapotensis. Journal of natural products, 64(7), 892-895. https://doi.org/10.1021/np0100845
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  • Butar, S. 2013., AVG (aminoethoxyvinilglycine)'nin Jersey Mac elma çeşidinde hasat önü meyve dökümü, hasat zamanı ve meyve kalitesi üzerine etkileri. Adnan Menderes Üniversitesi Fen Bilimleri Enstitüsü, 74s, Aydın.
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  • Doğan, A., Kurubaş, M.S., Erkan, M., 2017. The effects of different doses of 1-Methylcyclopropene (1-MCP) on postharvest quality of ‘“Hass”’ avocado fruit. Mediterranean Agricultural Sciences, 30(2): 71-78.
  • Domínguez-Avila, J.A., Wall-Medrano, A., Velderrain-Rodríguez, G.R., Chen, C.O., Salazar-L´opez, N.J., Robles-S´anchez, M., Gonz´alez-Aguilar, G.A., 2017. Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds. Food Function, 25(8): 15–38. https://doi.org/10.1039/c6fo01475e.
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  • Figueroa, J.G., Borr´as-Linares, I., Lozano-S´anchez, J., Segura-Carretero, A., 2018. Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF. Food Chemistry, 245(2017): 707–716. https://doi.org/10.1016/j.foodchem.2017.1 2.011.
  • Fitriani Abubaka, A.N., Setiati Achmadi, S., Herawati Suparto, I., 2017. Triterpenoid of avocado (Persea americana) seed and its cytotoxic activity toward breast MCF-7 and liver HepG2 cancer cells. Asian Pacific Journal of Tropical Biomedicine, 7(5), 397–400. https://doi.org/10.1016/j.apjtb.2017.01.010.
  • Gómez, F.S., Sánchez, SP., Iradi, M.G.G., Azman, N.A.M. ve Almajano, M.P., 2014. Avocado seeds: extraction optimization and possible use as antioxidant in food. Antioxidants 3(2): 439–54. https://doi.org/10.3390/antiox3020439
  • Gomez-Flores, R., Arzate-Quintana, C., Quintanilla-Licea, R., Tamez-Guerra, P., Tamez-Guerra, R., Monreal-Cuevas, E., Rodríguez-Padilla, C., 2008. Antimicrobial activity of Persea americana Mill (Lauraceae)(Avocado) and Gymnosperma glutinosum (Spreng.) Less (Asteraceae) leaf extracts and active fractions against Mycobacterium tuberculosis. American-Eurasian Journal of Scientific Research, 3(2): 188-194.
  • Jimenez, P., Garcia, P., Quitral, V., Vasquez, K., Parra-Ruiz, C., Reyes-Farias, M., Soto-Covasich, J., 2021. Pulp, leaf, peel and seed of avocado fruit: a review of bioactive compounds and healthy benefits. Food Reviews International, 37(6), 619-655. https://doi.org/10.1080/87559129.2020.1717520
  • Kaplankıran, M., Tuzcu, Ö., 1994. Bazı avokado çeşitlerinin adana koşullarında gösterdikleri özellikler. Çukurova Üniversitesi Ziraat Fakültesi Dergisi, 9(2): 103-112.
  • Kumar, B., Cumbal, L., 2016. UV-Vis, FTIR and antioxidant study of Persea americana (Avocado) leaf and fruit: a comparison. Revista de la Facultad de Ciencias Químicas, (14): 13-20.
  • Kumar, S., Pandey, A.K., 2013. Chemistry and biological activities of flavonoids: An overview. The Scientific World Journal, 2013, 1–16. https://doi.org/10.1155/2013/162750
  • Lee, J., Koo, N., Min, D.B., 2004. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Food Safety, 3(1): 21-33. https://doi.org/10.1111/j.1541-4337.2004.tb00058.x
  • Martínez-Hernández, G.B, Artés-Hernández, F, Gómez, P.A, Artés, F., 2013. Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life. LWT- Food Science and Technology, 50(1): 298-305. https://doi.org/10.1016/j.lwt.2012.05.010
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There are 52 citations in total.

Details

Primary Language Turkish
Journal Section Anadolu Tarım Bilimleri Dergisi
Authors

Civan Çelik 0000-0002-1696-5902

Selçuk Binici 0000-0002-2373-3990

Adnan Yıldırım 0000-0003-2526-040X

Fatma Yıldırım 0000-0001-7304-9647

Bekir Şan 0000-0001-6483-8433

Süleyman Bayram 0000-0001-8476-6553

Publication Date February 28, 2023
Acceptance Date December 13, 2022
Published in Issue Year 2023 Volume: 38 Issue: 1

Cite

APA Çelik, C., Binici, S., Yıldırım, A., Yıldırım, F., et al. (2023). Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi. Anadolu Tarım Bilimleri Dergisi, 38(1), 173-186. https://doi.org/10.7161/omuanajas.1132021
AMA Çelik C, Binici S, Yıldırım A, Yıldırım F, Şan B, Bayram S. Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi. ANAJAS. February 2023;38(1):173-186. doi:10.7161/omuanajas.1132021
Chicago Çelik, Civan, Selçuk Binici, Adnan Yıldırım, Fatma Yıldırım, Bekir Şan, and Süleyman Bayram. “Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea Americana Mill.) Çeşidinin Meyve Özellikleri Ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi”. Anadolu Tarım Bilimleri Dergisi 38, no. 1 (February 2023): 173-86. https://doi.org/10.7161/omuanajas.1132021.
EndNote Çelik C, Binici S, Yıldırım A, Yıldırım F, Şan B, Bayram S (February 1, 2023) Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi. Anadolu Tarım Bilimleri Dergisi 38 1 173–186.
IEEE C. Çelik, S. Binici, A. Yıldırım, F. Yıldırım, B. Şan, and S. Bayram, “Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi”, ANAJAS, vol. 38, no. 1, pp. 173–186, 2023, doi: 10.7161/omuanajas.1132021.
ISNAD Çelik, Civan et al. “Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea Americana Mill.) Çeşidinin Meyve Özellikleri Ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi”. Anadolu Tarım Bilimleri Dergisi 38/1 (February 2023), 173-186. https://doi.org/10.7161/omuanajas.1132021.
JAMA Çelik C, Binici S, Yıldırım A, Yıldırım F, Şan B, Bayram S. Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi. ANAJAS. 2023;38:173–186.
MLA Çelik, Civan et al. “Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea Americana Mill.) Çeşidinin Meyve Özellikleri Ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi”. Anadolu Tarım Bilimleri Dergisi, vol. 38, no. 1, 2023, pp. 173-86, doi:10.7161/omuanajas.1132021.
Vancouver Çelik C, Binici S, Yıldırım A, Yıldırım F, Şan B, Bayram S. Antalya Ekolojik Koşullarında Yetiştirilen 4 Avokado (Persea americana Mill.) Çeşidinin Meyve Özellikleri ile Farklı Dokularının Bazı Biyokimyasal İçeriklerinin Belirlenmesi. ANAJAS. 2023;38(1):173-86.
Online ISSN: 1308-8769