Abstract
Turkey has rich wild apricot populations and all Turkish apricot cultivars were previously selected among wild apricots. On this background for apricot breeding, six new late flowering dried apricot genotypes were taken under study, along with wide spread cv. 'Hacihaliloglu'; all genotypes were examined in terms of volatile compounds using Headspace-Solid Phase Micro Extraction - Mass Spectrometry (HSSPME/GC/MS) techniques. The most important volatiles of apricot genotypes were aldehydes, alcohols, esters, terpenes, ketones and acids. Among these compounds, ethanol, hexanal, 3-carene, squalene, acetic acid, tetradecaonic acid, pentadecaonic acid, octadecaonic acid, n- hexadecaonic acid and 1-hdroxy-2-propanone were present in all genotypes studied at certain levels. In general, total concentrations of aroma compounds were higher in some promising genotypes under study than within 'Hacihaliloglu' cultivar, except total alcohol compound (53.33%). Volatile compounds, particularly esters, were the major contributors to fruity, floral and pleasant fruit flavours. The highest esters' compound contents were detected in 'N95' (9.2%) and 'N57' (2.18%) genotypes, while 'Hacihaliloglu' had 1.61% ester compounds. Lacton (γ-decalactone) was a key aroma compound of apricot. γ-decalactone was detected ranging between 0.4-1.13% in all genotypes, except cv. 'Hacihaliloglu'. The hereby obtained results showed that the volatile composition depended largely upon the apricot genotypes, moment of harvest, growing conditions and cultural applications that may all affect fruit quality. These results represent valuable starting points for apricot breeding programs.
Highlights
Turkey is a major producer of fresh and dry apricot in the world, with an annual production of 780,000 tons, followed by Iran, Uzbekistan, Algeria and Italy (FAO, 2013)
Most of the fresh apricot cultivars are grown in the Southern and the Western regions (Mediterranean, Aegean and Marmara regions) of Central Anatolia, while the dried cultivars are mainly grown in the Malatya regions (Gokbulut and Karabulut, 2012)
The fruit flesh was homogenized in a food processor and 1 g of the homogenate was diluted with 1 ml of 5M calcium chloride saturated aqueous solution and immediately headspace sampling was conducted on 85 μm fused silica fibers coated with polydimethylsiloxane / divinylbenzene (CAR/PDMS) (Supelco)
Summary
Turkey is a major producer of fresh and dry apricot in the world, with an annual production of 780,000 tons, followed by Iran, Uzbekistan, Algeria and Italy (FAO, 2013). A significant portion of fresh and 90-95% of dried apricots of Turkey are produced in Malatya region (Ercisli, 2009). The significant factor for growing fresh and dried apricot in Turkey is late spring frost. The aim of most breeding programs in Turkey and the other apricot producer countries are focused on developing new cultivars that have late flowering period (high chilling requirements) (Ercisli, 2009; Marek et al., 2013). Flavour occurs due to the different ration mixture of a few different aromatic ingredients. Flavour is one of the most important aspects of fruit quality and helps for the determination of differences among varieties (Solís-Solís et al., 2007; Kaczmarska et al, 2015; Motalebipour et al, 2015)
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