Volume 1, Issue 1, June 2013, Page: 6-10
Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots
Zehra Tuğba Abacı, Ardahan University Faculty of engineering, Food Engineering Department, 75000 Ardahan-Turkey
Bayram Murat Asma, Inonu University Faculty of Science and Literature, Biology Department, 44069 Malatya-Turkey
Received: Jun. 13, 2013;       Published: Jun. 30, 2013
DOI: 10.11648/j.jps.20130101.12      View  3263      Downloads  212
This study was performed to determine the some physiological and biochemical changes occurred during ripening period in fruits of different types of apricots. In the fruits of six types of apricots (Hasanbey, Canino, Turfanda Eskimalatya, Hacihaliloglu, Özal, Levent) collected during green, mature green and ripe periods, amounts of TSS (Brixo), titratable acidity, chlorophyll a, chlorophyll b and total chlorophylls were determined. During ripening, the highest and lowest increase in TSS occurred in apricot types called ‘Hacihaliloglu’ and ‘Turfanda Eskimalatya’, respectively. In all three ripening periods, it was found that ‘Hacihaliloglu’ had the lowest acid content. During ripening, decreases in amounts of chlorophyll a, chlorophyll b and total chlorophylls were observed. Differences between apricot types in terms of decrease in chlorophyll amounts was detected and the highest difference occurred in apricot type called ‘Turfanda Eskimalatya’.
Apricot, Ripening, 0Brix, Acidity, Chlorophyll
To cite this article
Zehra Tuğba Abacı, Bayram Murat Asma, Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots, Journal of Plant Sciences. Vol. 1, No. 1, 2013, pp. 6-10. doi: 10.11648/j.jps.20130101.12
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