THE EFFECTS OF DIFFERENT ROOTSTOCKS ON AROMA VOLATILE CONSTITUENTS IN THE FRUITS OF 'FUJI' APPLES (MALUS DOMESTICA BORKH.)


Gur E.

APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH, cilt.17, ss.11745-11756, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 17 Konu: 5
  • Basım Tarihi: 2019
  • Doi Numarası: 10.15666/aeer/1705_1174511756
  • Dergi Adı: APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH
  • Sayfa Sayıları: ss.11745-11756

Özet

Five-year-old 'Fuji' (Malus domestica Borkh.) apple trees grafted on MM-106, M-9, M-26, and MM-111 in a commercial orchard in Canakkale (Turkey), were used for determination of fruit quality and aroma volatiles. Fruits were sampled at the commercial harvesting stage at the end of September in 2015 and 2016. Fruit quality characteristics and aroma volatiles changed significantly in apples grown on four different rootstocks. The largest fruits (212.2 g) with highest total soluble solids (18.40%) were obtained from the trees on M9 rootstock. According to chromatography analysis, a total of 51 volatiles were detected in 'Fuji' fruits. Ester compounds were a major part of total volatiles in the fruits. The highest total ester content was obtained from the trees on M9 rootstock, whereas the lowest was from MM106 rootstock. 2-Methylbutyl acetate and ethyl 2-methylbutanoate were the main ester compounds in the fruits considering all volatiles. The total ester concentration in the total volatile compounds in the 'Fuji' apples grafted on the M9 rootstock was 95.52%. This rate was 91.28% for the M26 rootstock, 91.04% for the MM111 rootstock and 88.30% for the MM106 rootstock. The study concluded that the M9 rootstock enhances the aroma content of 'Fuji' apples.