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Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars

Yıl 2018, Cilt: 23 Sayı: 1, 12 - 23, 11.06.2018

Öz

The
seasonal changes in the some biochemical substances in fruits of ten
persimmon cultivars (PCNA cultivars such as ‘O'Gosho’, ‘Fuyu’, ‘Hana
Fuyu’ and ‘Jiro’, and non-PCNA cultivars such as
‘Vainiglia’, Hachiya’, ‘Kaki Tipo’, ‘Eylül’, ‘Amankaki’ and
‘Harbiye’) were determined in Dörtyol-Hatay (Turkey) in the 12
th and 13th year after planting (YAP). All results were expressed on a fresh weight
basis. The fructose and glucose were the predominant soluble sugar in different
persimmon cultivars, and the amounts of fructose and glucose in persimmon
fruits showed an apparent increase during fruit development. The total
phenolics (TP), total flavonoids (TF) and soluble tannins (ST) concentration in
fruits showed a continuous decrease from July to consumption maturity. The TP,
TF and ST amounts of
non-PCNA group fruits in tree
maturity
were higher more about 3.6, 4.9 and 5.6 fold than
those of the
PCNA group fruits, respectively. In consumption
maturity, t
he
highest TP content of non-PCNA group fruits was found in ‘Eylül’
(131.3 mg/100 g) and ‘Hachiya’ (128.5 mg/100 g) cultivars. The fruits of non-PCNA cultivars had 2.3 and 1.9
fold more total antioxidant capacity (TAC) than those of PCNA cultivars
according to FRAP and TEAC, respectively.
In addition, the results indicated that a good correlation
between the TP content and TAC of persimmon cultivars (r = 0.98, at p
<0.05).

Kaynakça

  • Akagi T, Ikegami A, Suzuki Y, Yoshida J, Yamada M, Sato A, Yonemori K, 2009. Expression balances of structural genes in Shikimate and flavonoid biosynthesis cause a difference in proanthocyanidin accumulation in persimmon (Diospyros kaki Thunb.) Fruit. Planta, 230: 899-915.
  • Awad MA, De Jager A, Van der Plas LHW, Van der Krol AR, 2001. Flavonoid and chlorogenic acid changes in skin of ‘Elstar’ and ‘Jonagold’ apples during development and ripening. Scientia Hort., 90: 69-83.
  • Baltacioglu H, Artik N, 2013. Study of postharvest changes in the chemical composition of persimmon by HPLC. Turk. J. Agric. Forestry, 37: 568-574.
  • Butkhup L, Samappito S, 2011. Changes in physico-chemical properties, polyphenol compounds and antiradical activity during development and ripening of maoluang (Antidesma bunius L. Spreng) fruits. J. Fruit Ornam. Plant Res., 19: 85-99.
  • Candir EE, Ozdemir AE, Kaplankiran M, Toplu C, 2009. Physico-chemical changes during growth of persimmon fruits in the east Mediterranean climate region. Scientia Hort., 121: 42-48.
  • Celik A, Ercisli S, 2008. Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: Some physical, chemical and nutritional properties. Inter. J. Food Sci. Nutrit., 59: 599-606.
  • Chen X, Fan JF, Yue X, Wu XR, Li LT, 2008. Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). J. Food Sci., 73: 24-28.
  • Claessens HA, Van Straten MA, Kirkland JJ, 1996. Effect of buffers on silica-based column stability in reversed-phase high-performance liquid chromatography. J. Chromatog., 728: 259-260.
  • Del-Bubba M, Giordani E, Pippucci L, Cincinelli A, Checchini L, Galvan P, 2009. Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. J. Food Compos. Analy., 22: 668-677.
  • Deshmukh SR, Wadegaonkar VP, Bhagat RP, Wadegaonkar PA, 2011. Tissue specific expression of anthraquinones, flavonoids and phenolics in leaf, fruit and root suspension cultures of Indian mulberry (Morinda citrifola L.). Plant Omics. J., 4: 6-13.
  • Ercisli S, Akbulut M, Ozdemir O, Sengul M, Orhan E, 2008. Phenolic and antioxidant diversity among persimmon (Diospyros kaki L.) genotypes in Turkey. Inter. J. Food Sci. Nutrit., 59: 477-482.
  • Fernandez-Orozco R, Roca M, Gandul-Rojas B, Gallardo-Guerrero L, 2011. DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening. J. Food Compos. Anal., 24: 858-864.
  • Gali HU, Perchellet EM, Klish DS, Johnson JM, Perchellet JP, 1992. Hydrolyzable tannins: Potent inhibitors of hydroperoxide production and tumor promotion in mouse skin treated with 12-O-tetradecanoylphobol-13-acetate in vivo. Inter. J. Cancer, 51: 425-432.
  • George AP, Redpath S, 2008. Health and medicinal benefits of persimmon fruit: A Review. Adv. Hort. Sci. 22: 244-249.
  • Giordani E, Doumett S, Nin S, Del Bubba M, 2011. Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): a review of analytical methods and current knowledge of fruit composition and health benefits. Food Res. Int., 44: 1752–1767.
  • Gorinstein S, Zemser M, Weitz M, Halevy S, Deutsch J, Tilis K, Feintuch D, Guerra N, Fishman M, Bartnikowska E, 1994. Fluorometric analysis of phenolics in persimmons. Biosci. Biotech. Biochem., 58: 1087-1092.
  • Gorinstein S, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Zemser M, Weisz M, Trakhtenberg S, Martin-Belloso, O, 2001. Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. J. Agric. Food Chem., 49: 952-957.
  • Ikegami A, Akagi T, Yonemori K, Yamada M, Kitajima A, 2009. Analysis of differentially expressed genes in astringent fruit using suppression subtractive hybridization. Acta Hort., 833: 151-156.
  • Ito S, 1980. Tropical and Subtropical Fruit - Composition, Properties and Uses. (Eds. S. Nagy and P.E. Shaw), Persimmon. AVI Publishing, USA, 442-468.
  • Jang IC, Oh, WG, Ahn GH, Lee JH, Lee SC, 2011. Antioxidant activity of 4 cultivars of persimmon fruit. Food Sci. Biotechnol., 20: 71–77.
  • Jowkar MM, Rahmanian AR, Zakerin A, 2006. Artificial ripening of ‘Shiraz’ persimmon (Diospyros kaki Thunb. cv. ‘Shiraz’) prior to marketing. Inter. J. Fruit Sci., 6: 13-24.
  • Jung ST, Park YS, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Katrich E, Trakhtenberg S, Gorinsten S, 2005. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. Inter. J. Fruit Sci. Nutrit., 56: 105-113.
  • Kadioglu A, Yavru I, 1998. Changes in the chemical content and polyphenol oxidase activity during development and ripening of cherry laurel. Phyton (Horn, Austria), 37: 241-251.
  • Li PM, Du GR, Ma FW, 2011. Phenolics concentration and antioxidant capacity of different fruit tissues of astringent versus non-astringent persimmons. Sci. Hortic. Amsterdam, 129: 710-714.
  • Meng J, Fang Y, Zhang A, Chen S, Xu T, Ren Z, Han G, Liu J, Li H, Zhang Z, Wang H, 2011. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang province. Food Res. Int., 44: 2830–2836.
  • Miletić N, Popović B, Mitrović O, Kandić M, 2012. Phenolic content and antioxidant capacity of fruits of plum cv. ‘Stanley’ (Prunus domestica L.) as influenced by maturity stage and on-tree ripening. Austr. J. Crop Sci., 6: 681-687.
  • Novillo P, Salvador A, Crisosto C, Besada C, 2016. Influence of persimmon astringency type on physico-chemical changes from the green stage to commercial harvest. Science Hort., 206: 7-14.
  • Ozgen M, Reese RN, Tulio AZ, Scheerens JC, Miller AR, 2006. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (abts) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. J. Agric. Food Chem., 54: 1151-1157.
  • Palmer-Wright K, Kader AA, 1997. Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Post. Biol. Technol., 10: 89-97.
  • Pu F, Ren XL, Zhang XP, 2013. Phenolic compounds and antioxidant activity in fruits of six Diospyros kaki genotypes. Eur. Food Res. Technol., 237: 923–932.
  • Shin YJ, Liu RH, Nock JF, Holliday D, Watkins CB, 2007. Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Post. Biol. Technol., 45: 349-357.
  • Slinkard K, Singleton VL, 1977. Total phenol analysis: Automation and comparison with manual methods. Amer. J. Enol. Vitic., 28: 49-55.
  • Stoclet JC, Chataigneau T, Ndiaye M, Oak MH, El Bedoui J, Chataigneau M, Schini-Kerth VB, 2004. Vascular protection by dietary polyphenols. Eur. J. Pharm., 500: 299-313.
  • Suzuki T, Someya S, Hu F, Tanokura M, 2005. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chem., 93: 149-152.
  • Taira S, Matsumoto N, Ono M, 1998. Accumulation of soluble and insoluble tannins during fruit development in nonastringent and astringent persimmon. J. Japan. Soc. Hort. Sci., 67: 572-576.
  • Temple NJ, 2000. Antioxidants and disease: More questions than answers. Nutr. Res., 20: 449-459.
  • Tomas-Barberan FA, Espin JC, 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric., 81: 853-876.
  • Veberic R, Jurhar J, Mikulic-Petkovsek M, Stampar F, Schmitzer V, 2010. Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chem., 119: 477-483.
  • Vidrih R, Simcic M, Hribar J, Plestenjak A, 1994. Astringency removal by high CO2 treatment in persimmon fruit (Diospyros kaki). Acta Hort., 368: 652-656.
  • Yonemori K, Sugiura A, Yamada M, 2000. Persimmon genetics and breeding. Plant Breed. Rev., 19: 191-225.
  • Zhang YH, Guan JF, Yang JM, Zhao ST, 2004. Study on the changes of contents of pigments, total phenolics, sugars and polyphenol oxidase (PPO) activity in the fruit skin of plum cultivars during fruit development. J. Fruit Sci., 21: 17-20.
Yıl 2018, Cilt: 23 Sayı: 1, 12 - 23, 11.06.2018

Öz

Kaynakça

  • Akagi T, Ikegami A, Suzuki Y, Yoshida J, Yamada M, Sato A, Yonemori K, 2009. Expression balances of structural genes in Shikimate and flavonoid biosynthesis cause a difference in proanthocyanidin accumulation in persimmon (Diospyros kaki Thunb.) Fruit. Planta, 230: 899-915.
  • Awad MA, De Jager A, Van der Plas LHW, Van der Krol AR, 2001. Flavonoid and chlorogenic acid changes in skin of ‘Elstar’ and ‘Jonagold’ apples during development and ripening. Scientia Hort., 90: 69-83.
  • Baltacioglu H, Artik N, 2013. Study of postharvest changes in the chemical composition of persimmon by HPLC. Turk. J. Agric. Forestry, 37: 568-574.
  • Butkhup L, Samappito S, 2011. Changes in physico-chemical properties, polyphenol compounds and antiradical activity during development and ripening of maoluang (Antidesma bunius L. Spreng) fruits. J. Fruit Ornam. Plant Res., 19: 85-99.
  • Candir EE, Ozdemir AE, Kaplankiran M, Toplu C, 2009. Physico-chemical changes during growth of persimmon fruits in the east Mediterranean climate region. Scientia Hort., 121: 42-48.
  • Celik A, Ercisli S, 2008. Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: Some physical, chemical and nutritional properties. Inter. J. Food Sci. Nutrit., 59: 599-606.
  • Chen X, Fan JF, Yue X, Wu XR, Li LT, 2008. Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). J. Food Sci., 73: 24-28.
  • Claessens HA, Van Straten MA, Kirkland JJ, 1996. Effect of buffers on silica-based column stability in reversed-phase high-performance liquid chromatography. J. Chromatog., 728: 259-260.
  • Del-Bubba M, Giordani E, Pippucci L, Cincinelli A, Checchini L, Galvan P, 2009. Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. J. Food Compos. Analy., 22: 668-677.
  • Deshmukh SR, Wadegaonkar VP, Bhagat RP, Wadegaonkar PA, 2011. Tissue specific expression of anthraquinones, flavonoids and phenolics in leaf, fruit and root suspension cultures of Indian mulberry (Morinda citrifola L.). Plant Omics. J., 4: 6-13.
  • Ercisli S, Akbulut M, Ozdemir O, Sengul M, Orhan E, 2008. Phenolic and antioxidant diversity among persimmon (Diospyros kaki L.) genotypes in Turkey. Inter. J. Food Sci. Nutrit., 59: 477-482.
  • Fernandez-Orozco R, Roca M, Gandul-Rojas B, Gallardo-Guerrero L, 2011. DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening. J. Food Compos. Anal., 24: 858-864.
  • Gali HU, Perchellet EM, Klish DS, Johnson JM, Perchellet JP, 1992. Hydrolyzable tannins: Potent inhibitors of hydroperoxide production and tumor promotion in mouse skin treated with 12-O-tetradecanoylphobol-13-acetate in vivo. Inter. J. Cancer, 51: 425-432.
  • George AP, Redpath S, 2008. Health and medicinal benefits of persimmon fruit: A Review. Adv. Hort. Sci. 22: 244-249.
  • Giordani E, Doumett S, Nin S, Del Bubba M, 2011. Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): a review of analytical methods and current knowledge of fruit composition and health benefits. Food Res. Int., 44: 1752–1767.
  • Gorinstein S, Zemser M, Weitz M, Halevy S, Deutsch J, Tilis K, Feintuch D, Guerra N, Fishman M, Bartnikowska E, 1994. Fluorometric analysis of phenolics in persimmons. Biosci. Biotech. Biochem., 58: 1087-1092.
  • Gorinstein S, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Zemser M, Weisz M, Trakhtenberg S, Martin-Belloso, O, 2001. Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. J. Agric. Food Chem., 49: 952-957.
  • Ikegami A, Akagi T, Yonemori K, Yamada M, Kitajima A, 2009. Analysis of differentially expressed genes in astringent fruit using suppression subtractive hybridization. Acta Hort., 833: 151-156.
  • Ito S, 1980. Tropical and Subtropical Fruit - Composition, Properties and Uses. (Eds. S. Nagy and P.E. Shaw), Persimmon. AVI Publishing, USA, 442-468.
  • Jang IC, Oh, WG, Ahn GH, Lee JH, Lee SC, 2011. Antioxidant activity of 4 cultivars of persimmon fruit. Food Sci. Biotechnol., 20: 71–77.
  • Jowkar MM, Rahmanian AR, Zakerin A, 2006. Artificial ripening of ‘Shiraz’ persimmon (Diospyros kaki Thunb. cv. ‘Shiraz’) prior to marketing. Inter. J. Fruit Sci., 6: 13-24.
  • Jung ST, Park YS, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Katrich E, Trakhtenberg S, Gorinsten S, 2005. Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. Inter. J. Fruit Sci. Nutrit., 56: 105-113.
  • Kadioglu A, Yavru I, 1998. Changes in the chemical content and polyphenol oxidase activity during development and ripening of cherry laurel. Phyton (Horn, Austria), 37: 241-251.
  • Li PM, Du GR, Ma FW, 2011. Phenolics concentration and antioxidant capacity of different fruit tissues of astringent versus non-astringent persimmons. Sci. Hortic. Amsterdam, 129: 710-714.
  • Meng J, Fang Y, Zhang A, Chen S, Xu T, Ren Z, Han G, Liu J, Li H, Zhang Z, Wang H, 2011. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang province. Food Res. Int., 44: 2830–2836.
  • Miletić N, Popović B, Mitrović O, Kandić M, 2012. Phenolic content and antioxidant capacity of fruits of plum cv. ‘Stanley’ (Prunus domestica L.) as influenced by maturity stage and on-tree ripening. Austr. J. Crop Sci., 6: 681-687.
  • Novillo P, Salvador A, Crisosto C, Besada C, 2016. Influence of persimmon astringency type on physico-chemical changes from the green stage to commercial harvest. Science Hort., 206: 7-14.
  • Ozgen M, Reese RN, Tulio AZ, Scheerens JC, Miller AR, 2006. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (abts) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. J. Agric. Food Chem., 54: 1151-1157.
  • Palmer-Wright K, Kader AA, 1997. Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Post. Biol. Technol., 10: 89-97.
  • Pu F, Ren XL, Zhang XP, 2013. Phenolic compounds and antioxidant activity in fruits of six Diospyros kaki genotypes. Eur. Food Res. Technol., 237: 923–932.
  • Shin YJ, Liu RH, Nock JF, Holliday D, Watkins CB, 2007. Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Post. Biol. Technol., 45: 349-357.
  • Slinkard K, Singleton VL, 1977. Total phenol analysis: Automation and comparison with manual methods. Amer. J. Enol. Vitic., 28: 49-55.
  • Stoclet JC, Chataigneau T, Ndiaye M, Oak MH, El Bedoui J, Chataigneau M, Schini-Kerth VB, 2004. Vascular protection by dietary polyphenols. Eur. J. Pharm., 500: 299-313.
  • Suzuki T, Someya S, Hu F, Tanokura M, 2005. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chem., 93: 149-152.
  • Taira S, Matsumoto N, Ono M, 1998. Accumulation of soluble and insoluble tannins during fruit development in nonastringent and astringent persimmon. J. Japan. Soc. Hort. Sci., 67: 572-576.
  • Temple NJ, 2000. Antioxidants and disease: More questions than answers. Nutr. Res., 20: 449-459.
  • Tomas-Barberan FA, Espin JC, 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric., 81: 853-876.
  • Veberic R, Jurhar J, Mikulic-Petkovsek M, Stampar F, Schmitzer V, 2010. Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chem., 119: 477-483.
  • Vidrih R, Simcic M, Hribar J, Plestenjak A, 1994. Astringency removal by high CO2 treatment in persimmon fruit (Diospyros kaki). Acta Hort., 368: 652-656.
  • Yonemori K, Sugiura A, Yamada M, 2000. Persimmon genetics and breeding. Plant Breed. Rev., 19: 191-225.
  • Zhang YH, Guan JF, Yang JM, Zhao ST, 2004. Study on the changes of contents of pigments, total phenolics, sugars and polyphenol oxidase (PPO) activity in the fruit skin of plum cultivars during fruit development. J. Fruit Sci., 21: 17-20.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Bölüm Araştırma Makalesi
Yazarlar

Ercan Yıldız

Mustafa Kaplankıran

Yayımlanma Tarihi 11 Haziran 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 23 Sayı: 1

Kaynak Göster

APA Yıldız, E., & Kaplankıran, M. (2018). Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 23(1), 12-23.
AMA Yıldız E, Kaplankıran M. Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi. Haziran 2018;23(1):12-23.
Chicago Yıldız, Ercan, ve Mustafa Kaplankıran. “Changes in Sugars Content and Some Biochemical Substances During Fruit Development in Different Persimmon Cultivars”. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 23, sy. 1 (Haziran 2018): 12-23.
EndNote Yıldız E, Kaplankıran M (01 Haziran 2018) Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 23 1 12–23.
IEEE E. Yıldız ve M. Kaplankıran, “Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars”, Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, c. 23, sy. 1, ss. 12–23, 2018.
ISNAD Yıldız, Ercan - Kaplankıran, Mustafa. “Changes in Sugars Content and Some Biochemical Substances During Fruit Development in Different Persimmon Cultivars”. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 23/1 (Haziran 2018), 12-23.
JAMA Yıldız E, Kaplankıran M. Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi. 2018;23:12–23.
MLA Yıldız, Ercan ve Mustafa Kaplankıran. “Changes in Sugars Content and Some Biochemical Substances During Fruit Development in Different Persimmon Cultivars”. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, c. 23, sy. 1, 2018, ss. 12-23.
Vancouver Yıldız E, Kaplankıran M. Changes in Sugars Content and Some Biochemical Substances during Fruit Development in Different Persimmon Cultivars. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi. 2018;23(1):12-23.