Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots

Zehra Tuğba Abacı; Bayram Murat Asma

doi:doi:10.11648/j.jps.20130101.12

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Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots

Zehra Tuğba Abacı, Bayram Murat Asma

Published in Journal of Plant Sciences (Volume 1, Issue 1)

Received: 13 June 2013 Published: 30 June 2013

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Abstract

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’.

Published in	Journal of Plant Sciences (Volume 1, Issue 1)
DOI	10.11648/j.jps.20130101.12
Page(s)	6-10
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Apricot, Ripening, 0Brix, Acidity, Chlorophyll

References

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APA Style

Zehra Tuğba Abacı, Bayram Murat Asma. (2013). Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots. Journal of Plant Sciences, 1(1), 6-10. https://doi.org/10.11648/j.jps.20130101.12

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ACS Style

Zehra Tuğba Abacı; Bayram Murat Asma. Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots. J. Plant Sci. 2013, 1(1), 6-10. doi: 10.11648/j.jps.20130101.12

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AMA Style

Zehra Tuğba Abacı, Bayram Murat Asma. Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots. J Plant Sci. 2013;1(1):6-10. doi: 10.11648/j.jps.20130101.12

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@article{10.11648/j.jps.20130101.12,
  author = {Zehra Tuğba Abacı and Bayram Murat Asma},
  title = {Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots},
  journal = {Journal of Plant Sciences},
  volume = {1},
  number = {1},
  pages = {6-10},
  doi = {10.11648/j.jps.20130101.12},
  url = {https://doi.org/10.11648/j.jps.20130101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20130101.12},
  abstract = {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’.},
 year = {2013}
}

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TY  - JOUR
T1  - Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots
AU  - Zehra Tuğba Abacı
AU  - Bayram Murat Asma
Y1  - 2013/06/30
PY  - 2013
N1  - https://doi.org/10.11648/j.jps.20130101.12
DO  - 10.11648/j.jps.20130101.12
T2  - Journal of Plant Sciences
JF  - Journal of Plant Sciences
JO  - Journal of Plant Sciences
SP  - 6
EP  - 10
PB  - Science Publishing Group
SN  - 2331-0731
UR  - https://doi.org/10.11648/j.jps.20130101.12
AB  - 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’.
VL  - 1
IS  - 1
ER  -

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Author Information

Zehra Tuğba Abacı
Bayram Murat Asma

Inonu University Faculty of Science and Literature, Biology Department, 44069 Malatya-Turkey

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APA Style

Zehra Tuğba Abacı, Bayram Murat Asma. (2013). Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots. Journal of Plant Sciences, 1(1), 6-10. https://doi.org/10.11648/j.jps.20130101.12

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ACS Style

Zehra Tuğba Abacı; Bayram Murat Asma. Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots. J. Plant Sci. 2013, 1(1), 6-10. doi: 10.11648/j.jps.20130101.12

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AMA Style

Zehra Tuğba Abacı, Bayram Murat Asma. Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots. J Plant Sci. 2013;1(1):6-10. doi: 10.11648/j.jps.20130101.12

Copy | Download

@article{10.11648/j.jps.20130101.12,
  author = {Zehra Tuğba Abacı and Bayram Murat Asma},
  title = {Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots},
  journal = {Journal of Plant Sciences},
  volume = {1},
  number = {1},
  pages = {6-10},
  doi = {10.11648/j.jps.20130101.12},
  url = {https://doi.org/10.11648/j.jps.20130101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20130101.12},
  abstract = {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’.},
 year = {2013}
}

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TY  - JOUR
T1  - Examination of Some Physiological and Biochemical Changes based on Ripening in Fruits of Different Types of Apricots
AU  - Zehra Tuğba Abacı
AU  - Bayram Murat Asma
Y1  - 2013/06/30
PY  - 2013
N1  - https://doi.org/10.11648/j.jps.20130101.12
DO  - 10.11648/j.jps.20130101.12
T2  - Journal of Plant Sciences
JF  - Journal of Plant Sciences
JO  - Journal of Plant Sciences
SP  - 6
EP  - 10
PB  - Science Publishing Group
SN  - 2331-0731
UR  - https://doi.org/10.11648/j.jps.20130101.12
AB  - 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’.
VL  - 1
IS  - 1
ER  -

Copy | Download