Akademik Veri Yönetim Sistemi
3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, Trabzon, Türkiye, 16 - 18 Nisan 2019, ss.1021
Our country has an important position in the world in terms of plant diversity. In addition to
naturally growing plants, there are many plants grown by cultivation. One of the plants mostly
growing in natural conditions and partly cultivated is cornelian cherry. Cornelian cherry
(Cornus mas L.) is a stone fruit belonging to the Cornaceae family of Umbelliferae kind. Its
fruits ripen at the end of summer and early autumn. Fruit is red, yellow and pinkish colored,
and oval shaped, rich in aromatic and olive size. In our country, cornelian cherry generally
grow in wild form in the mountainous areas of Black Sea, Marmara, Aegean and
Mediterranean regions. Bolu, Kütahya, Balıkesir, Bursa, Adana, Mersin, Antalya, Artvin,
Giresun, Kastamonu, Sinop, Amasya, Tokat and Malatya are the important cities where the
cornelian cherry are grown. Malatya, Bursa and Yalova are important cities where cornelian
cherry are cultivated in culture form. Cornelian cherry fruit is generally consumed and
evaluated as jam, marmalade, syrup, jelly, compote, fruit pulp, tarhana, mustard and fresh
fruit. In addition, its fruit, leaves, roots and bark are used in the traditional treatment as
antipyretic, diarrhea preventive and kidney stone lowering. The therapeutic use of this fruit is
limited to the regions where the plant is grown and the source of the this information are
generally the ancestors. In order to direct correctly the interest towards herbal treatment
approach against the cancer, obesity, diabetes and cardiovascular diseases which are
considered as diseases of the modern age, researches are carried out to reveal the therapeutic
properties of plants, and from this aspect, cornelian cherry gets attention. In this study, which
was conducted in Malatya in 2018, pomological characteristics of fruits belonging to 7
genotypes grown under the same conditions were determined, and also the sugar composition
and vitamin C of the fruits was determined by HPLC device. The vitamin in the fruit samples
was within the range of 1.511 – 4.161 ppm, fructose 1.849 – 3.217 g/100 mL, glucose 3.033 –
3.866 g/100 mL, TSS 11.7– 17.6% and pH 2.71 – 3.29.