Fruit quality properties of the local apple varieties of Anatolia

Basit Öğe Kaydı
dc.authorid0000-0002-9375-7365en_US
dc.authorid0000-0003-0249-6065en_US
dc.contributor.authorMacit, İdris
dc.contributor.authorAydın, Erol
dc.contributor.authorTaş, Akgül
dc.contributor.authorGündoğdu, Müttalip
dc.date.accessioned2023-05-30T10:51:55Z
dc.date.available2023-05-30T10:51:55Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Seben İzzet Baysal Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractThe importance of biochemical content of fruits in human health and nutrition is understood more and more day by day. In this study, new local varieties were added to apple genetic resources and the correlation between biochemical contents and agro-morphological properties of fruits belonging to them was revealed. It was observed that the total phenolics amount varied between 20.13 (Bag) mg GAE kg(-1) and 80.59 (Yesil) mg GAE kg(-1). The highest total antioxidant capacity was determined as 90.96% in Yesil variety. Potassium (K) content, which is among the macronutrients, was determined as the highest value in Bag variety (7993.31 mg kg(-1)) and in Zuza variety (7983.31 mg kg(-1)). It was determined that the Fe content (iron) varied between as 14.17 mg kg(-1) (Zuza) and 5.75 mg kg(-1) (Bag) and was higher than other micronutrients. In the light of the results obtained in this study, it was concluded that fruits belonging to new local apple varieties are rich in biochemical contents and these varieties can be used as genetic resources in plant breeding studies.en_US
dc.identifier.citationMacit, İ., Aydın, E., Tas, A., & Gundogdu, M. (2021). Fruit Quality Properties of the Local Apple Varieties of Anatolia. Sustainability, 13(11), 6127. https://doi.org/10.3390/su13116127en_US
dc.identifier.doi10.3390/su13116127
dc.identifier.endpage10en_US
dc.identifier.issn2071-1050
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85107354361en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.3390/su13116127
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10998
dc.identifier.volume13en_US
dc.identifier.wosWOS:000660697300001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTaş, Akgül
dc.institutionauthorGündoğdu, Müttalip
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofSustainabilityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAppleen_US
dc.subjectFruiten_US
dc.subjectAntioxidanten_US
dc.subjectMalus-X-Domesticaen_US
dc.subjectAscorbic-Aciden_US
dc.subjectAntioxidant Capacityen_US
dc.titleFruit quality properties of the local apple varieties of Anatoliaen_US
dc.typeArticleen_US

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