UN SDG
Horticultural Studies (HortiS)
2020, Vol 37, Num, 1 (Pages: 1-9)
Effects of gibberellic acid (GA3) on phenolic compounds in black myrtle fruit (Myrtus communis L.)
2 Akdeniz Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü, Antalya Viewed : 1738 - Downloaded : 791 Myrtle (Myrtus communis L.) grows naturally in the Mediterranean climate zone in our country. The fruits of myrtle are used in table consumption and the essential oils of the leaves are used especially in the sectors such as pharmaceutical, cosmetics and pesticide industry. Mytrle fruits are white and black colour. Black myrtle fruits have higher phenolic compounds, anthocyanins and antioxidant activity than white berries. Therefore, demand for fruits of black myrtle has recently increased. The studies were carried out in the orchard of black myrtle cultivar located in Akdeniz University, Faculty of Agriculture. At different flowering stages, GA3 dose of 100 ppm were applied to the whole of the plants. Antioxidant activity analysis was made according to the ABTS/TEAC method. The ratios of phenolic compounds were determined by LC-MS/MS. Some applications significantly increased ratios of phenolic compounds in fruits, reduced the amount of yield and antioxidant activity. As a result of the study, 2.nd GA3 application increased amount of gallic acid from 2.43 to 3.58 (mg 100 g-1), quercetin from 1.48 to 2.74 (mg 100 g-1), kaempferol from 0.48 to 1.10 (mg 100 g-1), rutin from 0.34 to 0.58 (mg 100 g-1), epicatechin from 0.31 to 0.41 (mg 100 g-1), myricetin from 11.21 to 17.90 (mg 100 g-1) and benzoic acid from 0.27 to 0.68 (mg 100 g-1). In addition, 3rd. GA3 application decreased fruit yield from 8265 to 4393`e (g tree-1) and antioxidant activity from 262.86 to 137.18`e (μM trolox g-1). Keywords : Myrtus communis; Black myrtle fruits; Gibberellic acid; Phenolic compounds
