Physical and biochemical traits of selected grape varieties cultivated in Tekirdağ, Turkey. (2017)

• Record Type: Journal Article
• Authors: Kök, Demir; Bal, Erdinç; Bahar, Elman
• Is Part Of: International journal of sustainable agricultural management and informatics. Volume 3:Number 3(2017)
• Page Start: 215
• Page End: 223
• Publication Date: 2017
• Subjects: V vinifera L -- table grape -- phenolic content -- anthocyanins -- tannins -- grape quality -- Turkey; Sustainable agriculture -- Management -- Periodicals; Sustainable agriculture -- Data processing -- Periodicals; Agricultural productivity -- Management -- Periodicals; Agricultural productivity -- Data processing -- Periodicals; Agricultural resources -- Data processing -- Periodicals; Agricultural systems -- Management -- Periodicals; Agricultural systems -- Data processing -- Periodicals; 338.1
• Languages: English
• ISSNs: 2054-5819

Abstract

This research was performed during the 2014 growing season for determining some physical and biochemical properties of eight different grape varieties, including Red Globe, Michele Palieri, Balbal, Antep Karası, Alphonse Lavallee, Pembe Gemre, Ozbek, Efes Karası grown in Tekirdağ province of Turkey. In the study, grape length, grape width, grape weight, grape firmness, cluster length, cluster width and cluster weight were measured as physical properties and total soluble solids content, titratable acidity, pH, total phenolic content, total anthocyanin content and total tannin content in the juice of grape varieties were evaluated as the biochemical properties. The study results shown that grape weight means varied from 3.3 (Pembe Gemre variety) to 12.9 g (Red Globe variety), cluster weight ranged from 232 (Balbal variety) to 863.2 g (Red Globe variety) and grape firmness changed from 367.5 (Efes Karasi variety) to 855 g mm –1 (Michele Palieri variety). Research data demonstrated that biochemical properties of grape varieties varied highly among the grape varieties. Total phenolic content means were between 103.62 (Balbal variety) and 314.55 mg GAE 100 g –1 (Alphonse Lavallee variety), total anthocyanin content means were between 19.92 (Ozbek variety) and 91.22 mg 100 g –1 (Efes Karası variety) and total tannin content means were between 10.62 (Balbal variety) and 62 mg 100 g –1 (Alphonse Lavallee variety).