Yıl 2018, Cilt 33, Sayı 2, Sayfalar 92 - 104 2018-06-22

Effect of rootstocks on fruit quality and aroma characteristics of watermelon (Citrullus lanatus)
Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi

Onur Karaağaç [1] , Ahmet Balkaya [2] , Nesibe Ebru Yaşa Kafkas [3]

147 198

In recent years, grafted watermelon seedling use has been rapidly increasing due to providing tolerance to stress conditions and positively affecting on yield potential. Fruit quality was varied depending on the rootstock used positively or negatively in grafted vegetables. The number of research is limited in this topic.  The effect of the rootstocks on fruit quality has not been fully revealed in grafted watermelon production. In this study, the using of the inbred lines (one Cucurbita moschata and four Cucurbita maxima) and interspecific cross (five C.  maxima × C. moschata) rootstocks were investigated for fruit quality and aroma characteristics on the watermelon. Non-grafted Crisby F1 watermelon cultivar, one bottle gourd (Argentario F1) and two interspecific rootstock cultivars (Obez F1, Shintosa F1) were used as control commercial cultivars. In all grafted watermelon, the fruit flesh firmness was higher than non-grafted watermelon (10.73 N). According to the rootstock x scion combinations, the fruit firmness was varied between 13.75 N (K6/C) and 22.53 N(M6/C). The rind thickness was changed between 16.05 (K9/C) - 18.24 mm (Argentario/C). In the most of the grafted combinations, the rind thickness increased. Rootstocks did not effect on fruit shape. Higher total soluble solids were determined in all graft combinations than non-grafted watermelon. The highest soluble solids contents were determined in the combination of M6/C (12.87%), M3/C (12.53%) and B1/C (12.50%). The vitamin C contents were significantly affected by rootstocks. These values in grafted watermelons increased by 30.30% (M3/C) and 17.09% (Argentario/C) reduction was observed compared to non-grafted watermelon. The lycopene content of eight combinations were found higher and four of them less than non-grafted watermelon. As a result of degustation panel tests, it was determined that M2/C (4.87), M3/C (4.53), B1/C (4.35) Argentario/C (29.4) and Obez/C (4.14) combinations scores were higher than non-grafted watermelon (4.08). However, they were determined that the majority of combinations (9) have slightly fibrous flesh structure. The use of grafted watermelon was found to be effective on the amount of volatile aroma compounds. M6 / C combination having high (Z,Z)-3,6-nonadien-1-ol (watermelon smell) compound and low (Z)-6-nonen-1-ol (squash smell) compound values was come into prominence. According to evaluated all fruit quality and aroma results; M6 and M2 genotypes were selected as the suitable local rootstock candidates for grafted watermelon production.

Aşılı karpuz fidesi kullanımı, stres koşullarına tolerans sağlaması ve verim potansiyelini olumlu yönde etkilemesi nedeniyle son yıllarda hızla artmaya başlamıştır. Sebzelerde aşılamada, kullanılan anaçlara bağlı olarak, meyve kalitesinde olumlu ya da olumsuz değişimler meydana gelebilmektedir. Bu amaca yönelik olarak yapılan araştırma sayısı ise sınırlı düzeydedir. Aşılı karpuz üretiminde, anacın meyve kalitesi üzerine etkisi tam olarak ortaya konulmamıştır. Bu çalışmada, karpuz anaç ıslah programında yer alan saf hat (bir adet Cucurbita moschata ve dört adet Cucurbita maxima) ve türler arası melez (beş adet C.  maxima × C. moschata)  kabak anaç genotiplerinin karpuzun kalite ve aroma içeriklerine etkisi incelenmiştir. Kontrol olarak aşısız Crisby F1 karpuz çeşidi, bir adet su kabağı anacı (Argentario F1) ve iki adet türler arası ticari hibrit anaç (Obez F1, Shintosa F1) kullanılmıştır. Tüm aşılı karpuzlarda; meyve eti, aşısız karpuza (10.73 N) göre daha sert olarak bulunmuştur. Anaç x kalem kombinasyonlarında meyve eti sertlik değerleri 13.75 N (K6/C) ve 22.53 N(M6/C) ve meyve kabuk kalınlığı değerleri 16.05 (K9/C) - 18.24 mm (Argentario/C) arasında değişim göstermiştir. Aşılı kombinasyonların büyük bir bölümünde meyve kabuk kalınlığı değerleri artmıştır. Kullanılan farklı anaçların, karpuzun meyve şekline etki etmediği tespit edilmiştir. Çalışmada bir anaç kombinasyonu hariç, tüm kombinasyonlarda aşısız karpuza göre daha yüksek suda çözünebilir kuru maddenin (% SÇKM) olduğu belirlenmiştir. En yüksek SÇKM oranı, M6/C (%12.87), M3/C (%12.53) ve B1/C (%12.50) kombinasyonlarında ölçülmüştür. Kullanılan anaca göre, C vitamini değerleri belirgin olarak değişmiştir. Aşılı karpuzlarda bu içerik; aşısız karpuza göre, %30.30 azalış (M3/C) ile %17.09 (Argentario/C) artış göstermiştir. İncelenen anaç/kalem kombinasyonlarının; 8 tanesinin aşısız Crisby F1 karpuz çeşidinden daha yüksek ve 4 tanesinin ise daha düşük likopen içerdiği tespit edilmiştir. Tat analizi sonucunda; M2/C (4.87), M3/C (4.53), B1/C (4.35), Argentario/C (4.29) ve Obez/C (4.14)  kombinasyonlarının aşısız karpuza göre (4.08) daha yüksek puan aldıkları belirlenmiştir. Ancak, incelenen anaç/kalem kombinasyonlarının büyük bir kısmında (9 adet) hafif derecede lifli yapının oluştuğu saptanmıştır. Karpuzda anaç kullanımının, uçucu aroma bileşiklerinin miktarı üzerine etkili olduğu belirlenmiştir. Belirlenen bileşikler arasında (Z,Z)-3,6-nonadien-1-ol (karpuz kokusu) bileşiği yönünden yüksek ve (Z)-6-nonen-1-ol (kabak kokusu) bileşiği yönünden düşük değerlere sahip M6/C kombinasyonu ön plana çıkmıştır. Tüm kalite ve aroma sonuçları birlikte değerlendirildiğinde; M6 ve M2 anaç genotiplerinin aşılı karpuz için en iyi yerli anaç adayları olduğu belirlenmiştir.

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Orcid: 0000-0002-8794-2556
Yazar: Onur Karaağaç (Sorumlu Yazar)
Ülke: Turkey


Yazar: Ahmet Balkaya
Ülke: Turkey


Yazar: Nesibe Ebru Yaşa Kafkas
Ülke: Turkey


Bibtex @araştırma makalesi { omuanajas381414, journal = {Anadolu Tarım Bilimleri Dergisi}, issn = {1308-8750}, eissn = {1308-8769}, address = {Ondokuz Mayıs Üniversitesi}, year = {2018}, volume = {33}, pages = {92 - 104}, doi = {10.7161/omuanajas.381414}, title = {Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi}, key = {cite}, author = {Karaağaç, Onur and Yaşa Kafkas, Nesibe Ebru and Balkaya, Ahmet} }
APA Karaağaç, O , Balkaya, A , Yaşa Kafkas, N . (2018). Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi. Anadolu Tarım Bilimleri Dergisi, 33 (2), 92-104. DOI: 10.7161/omuanajas.381414
MLA Karaağaç, O , Balkaya, A , Yaşa Kafkas, N . "Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi". Anadolu Tarım Bilimleri Dergisi 33 (2018): 92-104 <http://dergipark.gov.tr/omuanajas/issue/37594/381414>
Chicago Karaağaç, O , Balkaya, A , Yaşa Kafkas, N . "Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi". Anadolu Tarım Bilimleri Dergisi 33 (2018): 92-104
RIS TY - JOUR T1 - Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi AU - Onur Karaağaç , Ahmet Balkaya , Nesibe Ebru Yaşa Kafkas Y1 - 2018 PY - 2018 N1 - doi: 10.7161/omuanajas.381414 DO - 10.7161/omuanajas.381414 T2 - Anadolu Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 92 EP - 104 VL - 33 IS - 2 SN - 1308-8750-1308-8769 M3 - doi: 10.7161/omuanajas.381414 UR - http://dx.doi.org/10.7161/omuanajas.381414 Y2 - 2018 ER -
EndNote %0 Anadolu Tarım Bilimleri Dergisi Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi %A Onur Karaağaç , Ahmet Balkaya , Nesibe Ebru Yaşa Kafkas %T Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi %D 2018 %J Anadolu Tarım Bilimleri Dergisi %P 1308-8750-1308-8769 %V 33 %N 2 %R doi: 10.7161/omuanajas.381414 %U 10.7161/omuanajas.381414
ISNAD Karaağaç, Onur , Balkaya, Ahmet , Yaşa Kafkas, Nesibe Ebru . "Karpuzda (Citrullus lanatus) meyve kalitesi ve aroma özellikleri üzerine anaçların etkisi". Anadolu Tarım Bilimleri Dergisi 33 / 2 (Haziran 2018): 92-104. http://dx.doi.org/10.7161/omuanajas.381414