Some fruit attributes of quince (Cydonia oblonga) based on genotypes during the pre-harvest period

TUNA GÜNEŞ N., DUMANOĞLU H.

NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE, cilt.33, sa.3, ss.211-217, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 3
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1080/01140671.2005.9514352
  • Dergi Adı: NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.211-217
  • Anahtar Kelimeler: colour, Cydonia oblonga, firmness, quince, respiration, soluble solids content, titratable acidity, DELICIOUS APPLES, MATURATION, SENESCENCE, STORAGE
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, changes in respiration rate (RR), flesh firmness (FF), Soluble solid content (SSC), titratable acidity (TA), fruit colour (FC), and the optimum harvest dates of fruits were investigated in six different quince (Cydonia oblonga) genotypes over 3 years (1996, 1997, 1998). Also, accumulated heat unit (degree-days) (AHU) above 10 degrees C daily mean and number of days after full bloom (DAFB) to the optimum harvest date of each genotype were also calculated. Although these parameters varied based on genotype and years, generally RR changed between 1.80 and 6.83 ml CO2 kg(-1) h(-1), FF between 56.8 and 91.4 N, SSC between 13.0% and 15.9%, TA between 0.78 and 1.61 g/100 ml, FC values between 96.2 and 110.6 degrees, DAFB between 124 and 162 days, and AHU between 1340 and 1757 degree-days. Generally the ripening period of quince fruits for all genotypes was between 11 September and 2 October. Otherwise the fruits of 'Yerkoy' and 'Ekmek' genotypes ripened 7-10 days earlier than the others.