Determination of fruit characteristics of some mahaleb (Prunus mahaleb L.) types

The aim of this study was to determine physical, chemical and biochemical properties of the different types of mahalep fruits'. 23 different types of mahalep fruits are harvested at the fully ripe stage from the experimental field of Ege University Faculty of Agriculture in Bornova campus. Mahalep fruits diameter, length and weight showed difference as between 7.63 mm - 9.20 mm, 7.82 mm - 9.36 mm and 7.20 g - 16.87 g/25 fruit respectively. Yellow mahalep types, Type 1, 6, 9, 10 and 21, showed higher L*, b*, C* and h° values than the black types. It is determined that yellow types fruit skin colours are brighter, light-coloured and vividerğ than the black types fruit skin colour. The total soluble solid content of the most of the mahalep types are determined between %13.60 - %15.60 and they differed from %11.70 to %18.20. Titratable acidity content and pH values of the different mahalep types were showed significant differences between 0.41 - 1.14 g malic acid/100 mL and 4.86 - 5.43 respectively. The total phenolic of the mahalep fruits varied as 130.37 mg – 104.62 mg GAE/100 g fresh weight. The antioxidant activity of theirs varied as 7.32 - 20.84 µmol TE/g fresh weight.