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International Journal of Innovative Approaches in Science Research 2023, Vol 7(4) 91-100

Quality Characteristics of Pembe Patlıcan; A Local Eggplant (Solanum melongena L.) Genotype from Çanakkale Ezine

Tolga Sarıyer • Murat Şeker
Cite this article
Article Type
Research article
Publication Date
December 31, 2023
Pages
91-100
DOI
10.29329/ijiasr.2023.629.1

Abstract

There are many local eggplant (Solanum melongena L.) genotypes produced by our producers from their own seeds in various regions of our country. These genotypes are an important breeding resource and have been produced for many years due to their unique characteristics such as taste, smell, color and their health benefits. Çanakkale Ezine region has many unique local agricultural products. Evaluating these genotypes in terms of their health effects, some important quality characteristics and external appearance is an important issue for the agricultural development of the region. The 'Pembe Patlıcan' eggplant genotype, grown in significant quantities in the Ezine region, is a local genotype known in the region for its color, taste and nutritional properties. First aim of the study was to determine the Pink Eggplant genotype, which is produced intensively by different producers in Çanakkale Ezine region; in terms of ascorbic acid content, total carotenoid content, total phenolics content, water-soluble dry matter, titratable acidity, color parameters (L, a, b, Hue) and some important flavonoids (luteolin, apigenin, naringin, catechin). Second aim is to contribute to the agriculture of the region by determining the characteristics of this genotype in the samples produced in the region. Third aim is to have preliminary information about the characteristics of this genotype to guide other possible studies on it. It has been observed that the 'Pembe Patlıcan' genotype, in addition to its unique color that evokes red and purple color perceptions, is an eggplant genotype with high levels of ascorbic acid. In terms of flavonoid components, it was determined that the catechin component was the highest and the luteolin component was the lowest.

Keywords: Solanum melongena L. cv. 'Pembe Patlıcan' ascorbic acid total amount of carotenoids total soluble solids luteolin apigenin naringin catechin
Cite this article
Sarıyer, T. & Şeker, M. (2023). Quality Characteristics of Pembe Patlıcan; A Local Eggplant (<em>Solanum melongena</em> L.) Genotype from Çanakkale Ezine. International Journal of Innovative Approaches in Science Research, 7(4), 91-100. https://doi.org/10.29329/ijiasr.2023.629.1

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