Determination of the effects of ecological differences on volatile compounds in 'Bayramic Beyazi' nectarine


GÜNDOĞDU M. A., SAKALDAŞ M., KAYNAŞ K., ŞEKER M.

Acta Horticulturae, vol.1297, pp.285-292, 2020 (Scopus) identifier

  • Publication Type: Article / Abstract
  • Volume: 1297
  • Publication Date: 2020
  • Doi Number: 10.17660/actahortic.2020.1297.39
  • Journal Name: Acta Horticulturae
  • Journal Indexes: Scopus, CAB Abstracts, Veterinary Science Database
  • Page Numbers: pp.285-292
  • Keywords: Canakkale, Flavor, Prunus persica, Volatiles, White nectarine
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

White nectarine fruits, which are registered with the name of 'Bayramic Beyazi', are the novel stone fruit genotype grown in Canakkale. The fruits have a favorable and rich flavor for customer acceptance. White nectarines with high quality are the original material for improvement of new stone fruit varieties. The aim of present study was to determine the effect of ecological differences on volatile compounds in 'Bayramic Beyazi' white nectarine, which is widely grown in Canakkale Province in Turkey. Fruits of 'Bayramic Beyazi' white nectarine were harvested from 4 different commercial orchards in Canakkale and Balikesir provinces. These orchards cultivated in Bayramic and Pinarbasi counties in Canakkale province (2 plantations), Havran and Edremit counties in Balikesir province in 2017 season. Volatile component contents of ripe fruits of 'Bayramic Beyazi' were extracted by using diethyl ether solvent for liquid-liquid extractions. The amounts and identifications of the volatile compounds of extracted samples determined with a gas chromatography-mass spectrometer. According to the obtained results, a total of 30 volatile compounds were detected in total white nectarine fruits aroma profiles in different regions. Those were 10 esters, 6 C6 compounds, 5 terpenes, 5 aldehydes and 4 lactones. Hexanal, 2-hexanal, γ-decalactone, Z-3-hexyl acetate and ethyl acetate were found as important major volatiles in all 'Bayramic Beyazi' fruits. Although C6 compounds and lactones were determined higher ratio in Bayramic location; fruits in Ezine location were found to have higher esters, aldehydes and terpenes.