Changes of trans-resveratrol and some quality parameters on gilaburu (Viburnum opulus) fruits during different ripening stages, drying process and brine

In this thesis, the physical and chemical changes in the ripening stages of gilaburu (Viburnum opulus) fruits grown in Kayseri region and the physical and chemical changes in the brine prepared with gilaburu fruits in different ripening stages were investigated. At the same time, ripe gilaburu fruits were dried at 50, 60 and 70 ºC by temperature application and appropriate mathematical models were determined and the drying kinetics of the fruit were examined. As a result of these studies, it was observed that the dry matter, ash, water-soluble dry matter contents and 100 grain weight values increased from the green stage to the ripe fruit. Dry matter and ash amounts in brines also increased from green stage to ripe fruit. As a result of the pH analysis of fruits at different ripening stages and their brine, it was observed that the pH value of the fruit decreased as it matured. As a result of the total phenolic substance analysis performed at different ripening stages and brines, it was determined that the lowest total phenolic substance value was in ripe fruits and the highest value was in fruits in the color turning stage. The analysis showed that the antioxidant activity value of gilaburu fruit increased from the green stage to the ripe fruit. The brine process caused a decrease in the AA value of the fruits. When the water-soluble vitamin values of green stage, color turning and ripe forms of gilaburu fruit were examined, it was observed that the dominant vitamin was ascorbic acid in all three stages, and the water-soluble vitamin values decreased with the brine process. It was determined that the dominant organic acid of the ripe fruit was tartaric acid, and trans-resveratrol was found to be the most abundant in the green stage. As a result of the drying process, a decrease was observed in all values and the highest losses were observed in the drying process at 70 ºC. Kinetic modeling studies have shown that the most suitable model for drying processes at 50 and 60 °C is the Parabolic model, and the Page mode for 70 °C.