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  • Characterization of Alata Horticultural Research Station Tomato Core Collection for

    Quality Parameters

    Dr.Davut KELE

    hsan CANAN C.Aylin OLUK Mustafa NL Atilla ATA Zafer KARAAHN alar EROLU Ebru OKSEVER Seyfeddin FARUK Rasim ARSLAN Prof. Dr. Yksel ZDEMR Alata Bahe Kltrleri Aratrma stasyon Mdrl

  • Mersin

    Adana

    Osmaniye

    Hatay

    Antalya

    Kahramanmara

    Isparta

    Burdur

    1. Responsible Area

  • Fruit Citrus, Subtropical fruits

    Tempereate climate fruits

    Viticulture

    Vegetable

    Ornamentals

    Medicinal and Aromatic plants

    Soil and water resources

    Landscape management

    Climate change

    Apiculture

    Research Topics

  • Genetic Resources

    Gene pools are being formed in order to obtain new varieties.

    Vegetables

    Tomato

    Pepper

    Watermelon

    Summer squash

    Beans

    Lettuce

    Okra

    Calabash

    Vegetable Pure line

    Tomato 850

    Pepper 2000

    Squash 340

    watermelon 190

    Fruit Variety number

    Fruit Variety number

    Orange 257 Apricot 35

    Lemon 71 Olive 34

    Mandarin 200 Ornamental 125

    Grapefruit 43 Almond 40

    Citrus rootstock

    63 Pecan 37

    Citrus relatives

    48 Common fig

    14

    pomegranate 327

    Avocado 19

    total 1313

  • Development from Alata Tomato Core Collection

    Significant variations for cold tolerance among tomato genotypes

    Valuable for breeding cultivars for unheated greenhouses

    It was selected 4 pure lines for use tomoto rootstock breeding

  • 8

  • Disease/Pest/Virus Gene Number

    Verticillium Ve 120 TYLCV Ty-1 91 TYLCV Ty-3 56 Nematod Mi 156 ToMV ToMV 35 F. oxysporum 0 I-1 167 F. oxysporum 1 I-2 111 TSWV Sw-5 75 Ve+Sw-5+I-1+I-2+Mi 21 Ve+Sw-5+I-1+I-2+Mi+Tm2-2 13

    Ty-3+I-1+I-2+Mi+Tm2-2 15

  • Characterization of Alata Horticultural Research Station Tomato Core Collection for Quality Parameters

    AIM:

    1. Changes in consumers preferences

    a- Preservation on the basis of amount and visual quality

    b- Preservation on the basis of nutrition worth

    2. Comparison of hopeful pure line with commercial lines and determining

    bioactive features

    3. Research and development support to Tomato Sector

    10

  • Characterization of Alata Horticultural Research Station Tomato Core Collection for Quality Parameters

    Cooperated Organizations

    University of MERSIN. Department of Food Enginnering METAM : Universtiy of Mersin (Center of Advanced Technology, Education, Research and Aplication) CUKUROVA UNIVERSITY Department of Food Engineering Directorate of Food Control Laboratory MERSIN

    11

    T.C.

    GIDA, TARIM VE HAYVANCILIK BAKANLII

    Bahe Kltrleri Aratrma stasyonu Mdrl

    Alata /MERSN

    PROTOKOL

    leri Islah Programlarnda Deerlendirmek zere Baz Meyve-

    Sebze Trleri ile Saf Hatlarnn Ve eitlerinin Hasat Sonras

    Biyoaktif zelliklerinin Karakterizasyonu

    PROJES

    BRL PROTOKOL

    PROTOKOL domates projesi 12.02.2013.doc

  • MATERIAL

  • Plant

    Character

    Genotype

    Number

    (Red)

    Genotype

    Number

    (Yellow)

    Genotype

    Number

    (Orange)

    Genotype

    Number

    (Brown)

    Cherry

    363.1.2.A

    318.2.2

    370.2

    S4

    K26SA1

    K16 SA3

    T6

    T7

    T2T2

    K28K1

    K34

    S-15-K1

    Truss

    318.3.2

    353.2

    68.1.A

    S1

    K8Sa3

    K12 Sa2

    T1

    T5

    T14-T1

    K1

    K2

    K4

    Beef

    i.26.2.B

    66.2.A.2

    374.10

    K26SA2

    K8Sa2

    K24SA3

    T2

    T3

    T4

    K3

    K5

    S26-K2

    12 varieties ve 36 pure lines

  • RED COMMERCIAL LINES

    HLAL TADIM F1 ELPS MARGOL F1

    YENER

    ALSANCAK F1

    OLGUN F1 AZER F1 ANIT F1

    http://www.yukseltohum.com/hilal_f1-3-9-urun_detay.htmlhttp://www.yukseltohum.com/tadim_f1-4-9-urun_detay.htmlhttp://www.yukseltohum.com/alsancak_rn_f1-20-14-urun_detay.htmlhttp://www.yukseltohum.com/margol_f1-17-13-urun_detay.htmlhttp://www.yukseltohum.com/yeniceri_f1-18-13-urun_detay.htmlhttp://www.yukseltohum.com/elips_f1-91-11-urun_detay.htmlhttp://www.yukseltohum.com/olgun_f1-92-14-urun_detay.htmlhttp://www.yukseltohum.com/azeri_f1-90-14-urun_detay.html

  • BROWN COMMERCIAL LINES

    KAPLAN F1 KO

    http://www.yukseltohum.com/kaplan__f1_-8-11-urun_detay.htmlhttp://www.yukseltohum.com/ciko_f1_-9-11-urun_detay.html

  • METHOD

  • 17

    1. Antioxidant Capasity Analysis 2. Total Caratenoid Analysis 3. Caretenoid Compound Analysis 4. Ascorbic Asit Analysis (Vit C) 5. Invert Sugar Analysis 6. Total Fenolic Compound Analysis 7. Pectin methlyesterase (PME) Activity Analysis 8. Polygalacturonase (PG) Activity Analysis 9. Polyfenoloxidase (PFO) Activity Analysis 10. Peroxidase (POX) Activity Analysis 11. Chitinase Activity Analysis 12. Total Soluble Solids (%TSS) 13. Titration Acidity (%) 14. Pulp Color Measurement: L*, a*, b* (Minolta CR 300) 15. Loss of Weight (%) 16. Volatile Compounds 17. Sensory Analysis

    An

    alys

    is

  • RESULTS

  • Red Lines

    The least loss of weight in chery tomato lines during shelf life

    Better TSS and acidity values in chery lines

    Less changes in acidity in truss lines

    Better color features in chery 370-2 line

    Higher caretonoid content and hue value in 370-2, 318-3-2 and 374-10 lines

  • In Yellow Lines,

    The least loss of weight in truss lines during shelf life

    Better TSS and acidity in cherry lines

    More changes of acidity in truss lines

    Truss K8Sa line is better in term of colour features

  • In Orange-Cloured Lines

    The least loss of weight in cherry lines during shelf life

    Better TSS and Acidity in cluster lines

    Kiraz T7 ve Beef T4 lines are better in term of color features

  • In Brown Lines,

    The least loss of weight in beef lines

    Better TSS and Acidity in cherrry lines but better shelf life quality in cluster lines. kiraz K28K1 line is better in term of color features

  • Volatile Compounds

    There are 20 prominent volatile compounds in tomato varieties and lines 3 hexenol was the most found compound

    Hexenal was higher in other line

    The lines of red cherrry 318-2-2 and brown beef K3 scored mostly on the subject of typical tomato flovour in sensory Analysis had 1-Hexenol. But, more 1-Hexenol in red truss 353-2 line

  • PECTN METHLYESTERASE ACTIVITY (U/mL)

    More in beef lines and less in cluster lines.

    The least PME activity was in yellow cluster lines.

    The least PME was in red line 318-3-2

    POLYGALACTURONASE (PG) ACTVTY (U/mL)

    More in red lines except cluster lines. Less in beef line.

    More in Yellow Truss lines , less in orange cloured beef lines.

    The least was in yellow beef K26Sa2

  • POLYFENOLOXDASE (PFO) ACTVTY(U/mL) More in all brown cloured lines , less in truss lines except orange

    colured lines. The least was in orange colured beef lines PEROXDASE (POX) ACTVTY (U/mL) The least in red and yellow lines, the most was in brown colured

    lines The least in yellow beef K26Sa2 lines CHITINASE ACTIVITY (U/mL) More in red and brown truss lines, More in orange colured and yellow beef lines. The most in red truss 318-3-2

  • The BESTs:

    Cherry lines in terms of Total Phenol Content

    Red- Brown truss and Orange- yellow in terms of ascorbic acid

    Red- Brown truss in terms of antioxidant capacity

    Red brown truss in terms of total carotenoid, -caroten, and licopen

    Red cherry lines and other colours in truss in terms of Fructose content

    Red cherry lines and brown and yellow beef lines in terms of Glucose content

  • Red Lines

    363-1-A-2 cherry: In terms of Total Phenol, fructose, glucose contents and acidity

    318-2-2 cherry: In terms of chitinase activity, 1.-hexenol volatile compound content and most favoured in sensory analysis

    370-2 cherry; The least loss of weight, best hue angle value, the best total carotenoid and licopen value

  • Red Lines

    318-3-2 cherry: The most ascorbic acid value and PME activity

    353-2 cherry: High Hexenal Volatile content and the most favourable one in all cluster lines in terms of sensory analysis

    68-1-A: The least peroxsidase enzyme activity value.

  • Red Lines

    -26-2-B beef: The least changes in TSS during shelf life.

    The least PPO and PG activity.

    The best C* colour value

  • Yellow Lines

    K26 Sa1 cherry: High TSS value, the least in quality during shelf life and the least PG activity K16 SA3 cherry: The highest antioxidant activity, ascorbic acid, total carotenoid and -caroten content. S1 truss: The most in acidity and in total phenol activity.

  • Yellow Lines

    K8 Sa3 truss: The least loss of weight during shelflife. The best hue angle value. The least PME activity value and mostly favoured line in sensory analyis K12 Sa2 truss: High Hexanal volatile content, highest fructose and glucose value and mostly favoured in sensory analysis, K26SA2 beef: The best in PG and POX activity. K8Sa2 beef: The least chitinase activity,

  • Orang