Scholarlink

<p>‘Zeferan’ peach cultivar, which grows in the Iğdır region of Türkiye, is known for its sweet taste, attractive red color, high yield, and good adaptation to local growing conditions. This study aimed to investigate the physical and chemical changes of the peach cultivar ‘Zeferan’ during the ripening period. The study was conducted from the third week of May to the second week of September, spanning approximately 16&#xa0;weeks, and fruit samples were harvested every 2&#xa0;weeks (total of nine harvests). The color values (L*, a*, b*, C* and h*), physical properties (weight, size, firmness, elasticity), and chemical properties (pH, soluble solids content, organic acids and phenolic compounds) were measured every 2&#xa0;weeks. The results showed that the color parameters of the fruit significantly changed during the ripening process. The fruit weight increased from 9.68 to 136.01 g, the fruit width from 27.36 to 61.90 mm, and the fruit length from 40.28 to 75.80 mm. The firmness of the fruit increased in the first four pickings and then decreased. The soluble solids content increased continuously and reached 12.40% in the last harvest. The concentrations of organic acids and phenolic compounds fluctuated throughout the ripening process. The optimum harvest date for ‘Zeferan’ was around 16&#xa0;weeks after full bloom.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Physico-chemical Changes and Optimal Harvest Determination of ‘Zeferan’ Peach (Prunus Persica L.) Cultivar Throughout the Fruit Ripening Period

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年6月6日

查看全文
  • Ersin Gülsoy,
  • Emrah Kus,
  • Betül Tan,
  • Duried Alwazeer,
  • Kadir Tan

摘要

‘Zeferan’ peach cultivar, which grows in the Iğdır region of Türkiye, is known for its sweet taste, attractive red color, high yield, and good adaptation to local growing conditions. This study aimed to investigate the physical and chemical changes of the peach cultivar ‘Zeferan’ during the ripening period. The study was conducted from the third week of May to the second week of September, spanning approximately 16 weeks, and fruit samples were harvested every 2 weeks (total of nine harvests). The color values (L*, a*, b*, C* and h*), physical properties (weight, size, firmness, elasticity), and chemical properties (pH, soluble solids content, organic acids and phenolic compounds) were measured every 2 weeks. The results showed that the color parameters of the fruit significantly changed during the ripening process. The fruit weight increased from 9.68 to 136.01 g, the fruit width from 27.36 to 61.90 mm, and the fruit length from 40.28 to 75.80 mm. The firmness of the fruit increased in the first four pickings and then decreased. The soluble solids content increased continuously and reached 12.40% in the last harvest. The concentrations of organic acids and phenolic compounds fluctuated throughout the ripening process. The optimum harvest date for ‘Zeferan’ was around 16 weeks after full bloom.