Effect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruit

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dc.authorid0000-0002-6473-5909en_US
dc.contributor.authorDursun, Ahmet
dc.contributor.authorÇalışkan, Oğuzhan
dc.contributor.authorGüler, Zehra
dc.contributor.authorBayazıt, Safder
dc.contributor.authorTürkmen, Dilek
dc.contributor.authorGündüz, Kazım
dc.date.accessioned2021-08-22T09:16:09Z
dc.date.available2021-08-22T09:16:09Z
dc.date.issued2021en_US
dc.departmentMTÖ Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.descriptionAhmet Dursuna, Zehra Gülera, and DilekTürkmen Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering, 31034, Hatay, Turkey Oğuzhan Çalışkan, Safder Bayazitb Mustafa Kemal University, Faculty of Agriculture, Department of Horticulture, Hatay, 31034, Turkey Kazım Gündüz Malatya Turgut Ozal University, Faculty of Agriculture, Department of Horticulture, Malatya, 44000, Turkeyen_US
dc.description.abstractThe effect of maturity stage on fruit quality characteristics, sensory attributes and volatile composition was investigated in the most important hawthorn cultivar (Sultan). The fruit skin color was used as the maturity index for the classification of hawthorn considering their maturity stages as immature (green), mature (green-yellow) and over mature (yellow). The volatile organic compounds (VOCs) of hawthorn fruit at each maturity stage were analyzed by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC–MS). The results indicated that the quality traits of the Sultan cultivar were affected by the maturity stage. From immature to over mature stages, firmness and titratable acidity decreased whereas fruit size (weight, diameter and length), edible fruit ratio, pH and esters (butyl and hexyl hexanoates, hexyl and cis-3-hexenyl acetates) increased in Sultan cultivar. The highest amount of esters along with the occurrence of butyl butanoate was observed in over mature fruit in comparison with immature and mature ones. PCA analysis of volatile organic compounds separated successfully hawthorn fruit according to the maturity stages. The results showed that mature and over mature fruit were more preferred by panelists. Those fruit had the highest level of esters being responsible for strong fruit flavor, along with low pH and low fruit firmness compared to immature ones.en_US
dc.identifier.citationDursun, A., Çalışkan, O., Güler, Z., Bayazit, S., Türkmen, D., & Gündüz, K. (2021). Effect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruit. Scientia Horticulturae, 288, 110398.en_US
dc.identifier.doi10.1016/j.scienta.2021.110398
dc.identifier.endpage9en_US
dc.identifier.issn0304-4238en_US
dc.identifier.scopus2-s2.0-85110147779en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2021.110398
dc.identifier.urihttps://hdl.handle.net/20.500.12899/345
dc.identifier.volume288en_US
dc.identifier.wosWOS:000681290700006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGündüz, Kazım
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHawthornen_US
dc.subjectMaturity stageen_US
dc.subjectQualityen_US
dc.subjectSensoryen_US
dc.subjectVolatile profilesen_US
dc.titleEffect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruiten_US
dc.typeArticleen_US

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