Changes in Volatile Compounds of ‘Hayward’ Kiwifruit During Storage

Ömer Faruk Bilgin

doi:10.18016/ksutarimdoga.vi.1564516

EN TR

Changes in Volatile Compounds of ‘Hayward’ Kiwifruit During Storage

Abstract

The aim of this study was to compare the aroma profiles of fresh ‘Hayward’ kiwifruit during different cold storage periods, using the SPME method in combination with gas chromatography-mass spectrometry (GC-MS). Cold storage duration significantly influenced the accumulation of volatile and major aroma compounds. After three months, 1-hexanol, a main aroma component, increased by 66.7% before exhibiting a slight decline. The concentration of 2-hexen-1-ol (E) increased by 170% in the third month, then returned to nearly its initial level by the fifth month. Conversely, 2-hexanal steadily declined, decreasing by nearly 81% by the fifth month. Similarly, 3-hexen-1-ol (Z) increased by approximately 100% after three months, but subsequently decreased by 75% in the fifth month. Notably, ethanol and acetic acid ethyl ester, initially undetected, rapidly accumulated during storage, reaching 4.38% in the third month and 22.40% in the fifth month. Total alcohol content increased steadily, rising from 6.99% to 15.85% and further to 48.10%. Total esters showed the most significant increase, rising from 0.99% to 31.49% by month five. In contrast, total aldehyde content decreased from 80.56% (0M) to 28.19% (5M). Ketones and terpenes, initially undetected, emerged during storage, reaching 0.30% and 24.07% by month five, respectively. These results indicate significant alterations in the aroma profiles, potentially impacting the aroma quality of kiwifruits during extended storage.

Keywords

Hayward’ Kivi Çeşidinin Aroma Bileşiklerinde Depolama Sırasında Meydana Gelen Değişimler

Öz

Bu çalışmanın amacı, ‘Hayward’ kivi çeşidi meyvelerinin farklı soğuk depolama süreleri boyunca aroma profillerini karşılaştırmaktır. Çalışmada, GC-MS (Gaz Kromatografisi-Kütle Spektrometresi) ile birlikte SPME yöntemi kullanılmıştır. Soğuk depolama süresi, uçucu bileşiklerin ve temel aroma bileşiklerinin birikimini önemli önemli ölçüde etkilemiştir. Üçüncü aydan sonra, başlıca aroma bileşenlerinden biri olan 1-hexanol, %66,7 oranında artış göstermiş, ardından hafif bir düşüş kaydetmiştir. Benzer şekilde, 2-hexen-1-ol (E) üçüncü ayda %170 oranında artış göstermiş, ancak beşinci ayda başlangıç seviyelerine akın bir düzeye gerilemiştir. Buna karşılık, 2-hexanal beşinci aya kadar sürekli bir düşüş göstermiş ve toplamda %81 oranında azalma kaydetmiştir. Aynı şekilde, 3-hexen-1-ol (Z) üçüncü aydan sonra yaklaşık %100 oranında artmış, ancak beşinci ayda %75 oranında düşüş göstermiştir. Başlangıçta tespit edilemeyen etanol ve etil asetik, depolama sırasında hızla birikmiş ve üçüncü ayda sırasıyla %4.38 ve beşinci ayda %22.40 seviyelerine ulaşmıştır. Toplam alkol içeriği istikrarlı artış göstererek, %6.99’dan üçüncü ayda %15.85’e ve beşinci ayda %48.10’a yükselmiştir. Toplam ester miktarı ise en belirgin artışı göstererek, beşinci ayda %0.99’dan %31.49’a yükselmiştir. Buna karşılık, toplam aldehit miktarı depolama süresince %80.56’dan (0.ay) seviyesinden %28.19’a (5.ay) düşmüştür. Başlangıçta tespit edilemeyen ketonlar ve terpenler, depolama sırasında ortaya çıkmış ve sırasıyla üçüncü ayda %0,30 ve beşinci ayda ise %24,07 seviyelerine ulaşmıştır. Bu sonuçlar, aroma profillerinde önemli değişikliklere işaret etmekte ve kivi meyvelerinin uzun süreli depolama sırasında aroma kalitesini önemli ölçüde etkileyebileceğini ortaya koymuştur.

Anahtar Kelimeler

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Hasat Sonrası Bahçecilik Teknolojileri (Taşımacılık ve Depolama dahil) , Meyve Yetiştirme ve Islahı

Bölüm

Araştırma Makalesi

Yazarlar

Ömer Faruk Bilgin ^*
0000-0002-9300-1867
Türkiye

Erken Görünüm Tarihi

18 Ekim 2025

Yayımlanma Tarihi

1 Ocak 2026

Gönderilme Tarihi

10 Ekim 2024

Kabul Tarihi

31 Mayıs 2025

Yayımlandığı Sayı

Yıl 2026 Cilt: 29 Sayı: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1564516

IZ

https://izlik.org/JA69XY53SR

Kaynak Göster

RIS / Bibtex

APA

Bilgin, Ö. F. (2026). Changes in Volatile Compounds of ‘Hayward’ Kiwifruit During Storage. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 29(1), 51-61. https://doi.org/10.18016/ksutarimdoga.vi.1564516

Changes in Volatile Compounds of ‘Hayward’ Kiwifruit During Storage

Abstract

Keywords

Hayward’ Kivi Çeşidinin Aroma Bileşiklerinde Depolama Sırasında Meydana Gelen Değişimler

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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