Physical and pomological changes in some rose hip species fruit during ripening
The physical and pomological characteristics of some rose hips (Rosa sp) belonging to different Rosa species were investigated during the ripening period. Rosehip fruits were harvested in 6 different periods from July to September depending on the ripening of the species. In the determination of the first four times of the harvest, the color convention of the fruits and in the determination of the last two times, the status of the flesh fruit softening was based. The fruit characteristics such as the fruit weight, the soluble solid matter, the dry matter, the percentage of fruit flesh, the fruit firmness, the pH, the titratable acidity, and fruit color changes were determined.
As a result, the fruit weight of the genotypes reflected a steady trend from the first harvest to last one. The soluble solid and dry matters, the percentage of fruit flesh, and the titratable acidity increased during ripening. The pH changed as the acidic and fruit firmness decreased. While the fruit lightness (L) and yellowness (b) decreased, the redness (a) increased. A positive correlation was found between the soluble solid matter and the titratable acidity. Also, the same correlation was recorded between both the pH and the titratable acidity.
Flesh, firmness, harvest time, Rosa, soluble solid