The effect of keeping clusters on vines on berry quality and biochemical properties of Müşküle (V. vinifera L.) grape variety

Alper Dardeniz; Esra Şahin; Harun Çoban; Çağlar Kaya

Makale detayları

The effect of keeping clusters on vines on berry quality and biochemical properties of Müşküle (V. vinifera L.) grape variety

Yazarlar:

Alper Dardeniz | Esra Şahin | Harun Çoban | Çağlar Kaya

Yayıncı:

Harran University

Ana Başlıklar:

Şarapçılık ve Bağcılık

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.74-84

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001342523

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 This research was conducted in the Table Grape Varieties Application and Research Vineyard located in the ÇOMÜ Dardanos Campus, Faculty of Agriculture, Plant Production Research and Application Unitin 2020 and 2021. The aim was to determine the effects of keeping the clusters on the vine in the Müşküle V. vinifera L. grape variety on berry quality and biochemical properties. In this context, sampling was carried out in one-week periods for six weeks, starting from harvest maturity EL38; 23.10.202013.10.2021. According to the twoyear findings; no significant change was detected between weeks in berry width, berry length and pH values. Berry weight followed a slightly fluctuating course but reached the highest value in the 6th week 4.35 g berry1, and skin thickness decreased from 0.250 mm berry1 to 0.180 and 0.160 mm berry1 in the 6th and 5th weeks. It was determined that as the weeks progressed, the skin color of the berries changed from greenishyellow to more yellow tones due to ripening, and the brightness and color vibrancy decreased. The TSS value increased by approximately 0.50 in the 6th week compared to the first weeks, the acidity value gradually decreased as the weeks progressed, and the maturity index gradually increased from 51 to 56. It was determined that total phenolic compound and tannin amounts decreased as maturity progressed, and the lowest values were determined to be 3.09 mg GAE 100 ml1 and 0.557 mg kg1 in the 6th week, respectively. This research reveals that in early autumn years when frosts are not seen in ecologies such as Çanakkale, keeping grape clusters on vines so that they can be offered for sale during a period when their marketing values are high will provide economic advantages.

 This research was conducted in the Table Grape Varieties Application and Research Vineyard located in the ÇOMÜ Dardanos Campus, Faculty of Agriculture, Plant Production Research and Application Unitin 2020 and 2021. The aim was to determine the effects of keeping the clusters on the vine in the Müşküle V. vinifera L. grape variety on berry quality and biochemical properties. In this context, sampling was carried out in one-week periods for six weeks, starting from harvest maturity EL38; 23.10.202013.10.2021. According to the twoyear findings; no significant change was detected between weeks in berry width, berry length and pH values. Berry weight followed a slightly fluctuating course but reached the highest value in the 6th week 4.35 g berry1, and skin thickness decreased from 0.250 mm berry1 to 0.180 and 0.160 mm berry1 in the 6th and 5th weeks. It was determined that as the weeks progressed, the skin color of the berries changed from greenishyellow to more yellow tones due to ripening, and the brightness and color vibrancy decreased. The TSS value increased by approximately 0.50 in the 6th week compared to the first weeks, the acidity value gradually decreased as the weeks progressed, and the maturity index gradually increased from 51 to 56. It was determined that total phenolic compound and tannin amounts decreased as maturity progressed, and the lowest values were determined to be 3.09 mg GAE 100 ml1 and 0.557 mg kg1 in the 6th week, respectively. This research reveals that in early autumn years when frosts are not seen in ecologies such as Çanakkale, keeping grape clusters on vines so that they can be offered for sale during a period when their marketing values are high will provide economic advantages.

 This research was conducted in the Table Grape Varieties Application and Research Vineyard located in the ÇOMÜ Dardanos Campus, Faculty of Agriculture, Plant Production Research and Application Unitin 2020 and 2021. The aim was to determine the effects of keeping the clusters on the vine in the Müşküle V. vinifera L. grape variety on berry quality and biochemical properties. In this context, sampling was carried out in one-week periods for six weeks, starting from harvest maturity EL38; 23.10.202013.10.2021. According to the twoyear findings; no significant change was detected between weeks in berry width, berry length and pH values. Berry weight followed a slightly fluctuating course but reached the highest value in the 6th week 4.35 g berry1, and skin thickness decreased from 0.250 mm berry1 to 0.180 and 0.160 mm berry1 in the 6th and 5th weeks. It was determined that as the weeks progressed, the skin color of the berries changed from greenishyellow to more yellow tones due to ripening, and the brightness and color vibrancy decreased. The TSS value increased by approximately 0.50 in the 6th week compared to the first weeks, the acidity value gradually decreased as the weeks progressed, and the maturity index gradually increased from 51 to 56. It was determined that total phenolic compound and tannin amounts decreased as maturity progressed, and the lowest values were determined to be 3.09 mg GAE 100 ml1 and 0.557 mg kg1 in the 6th week, respectively. This research reveals that in early autumn years when frosts are not seen in ecologies such as Çanakkale, keeping grape clusters on vines so that they can be offered for sale during a period when their marketing values are high will provide economic advantages.

 Bu araştırma, ÇOMÜ Dardanos Yerleşkesi Ziraat Fakültesi Bitkisel Üretim Araştırma ve Uygulama Biriminde yer alan Sofralık Üzüm Çeşitleri Uygulama ve Araştırma Bağında, 2020 ve 2021 yıllarında yürütülmüştür. Araştırmada, Müşküle V. vinifera L. üzüm çeşidinde salkımların omca üzerinde bekletilmesinin tane kalitesi ile biyokimyasal özelliklere etkilerinin belirlenmesi amaçlanmıştır. Bu kapsamda, hasat olgunluğundan EL38; 23.10.202013.10.2021 itibaren altı hafta boyunca, birer haftalık periyotlarla örnekleme yapılmıştır. İki yıllık bulgulara göre; tane eni, tane boyu ve pH değerlerinde haftalar arasında önemli bir değişiklik tespit edilememiştir. Tane ağırlığı hafif dalgalı seyir izlemiş ancak 6. haftada 4.35 g tane1 en yüksek değere ulaşmış, kabuk kalınlığı 0.250 mm tane1den, 6. ve 5. haftalarda 0.180 ve 0.160 mm tane1ye düşmüştür. Haftalar ilerledikçe olgunlaşmaya bağlı olarak tanelerde kabuk renginin yeşilimsisarıdan daha sarı tonlara doğru değiştiği, parlaklığın ve renk canlılığının azaldığı tespit edilmiştir. SÇKM değeri ilk haftalara kıyasla 6. haftada yaklaşık 0.50 artış göstermiş, asitlik değeri haftalar ilerledikçe giderek azalmış, olgunluk indisi ise giderek artış göstererek 51den 56ye yükselmiştir. Toplam fenolik bileşik ve tanen miktarlarında olgunluk ilerledikçe azalmaların meydana geldiği belirlenerek, en düşük değerlerin 6. haftada sırasıyla 3.09 mg GAE 100 ml1 ve 0.557mg kg1 olduğu tespit edilmiştir. Bu araştırma, erken sonbahar donlarının görülmediği yıllarda Çanakkale gibi ekolojilerde, üzüm salkımlarının pazarlama değerinin yüksek olduğu bir dönemde satışa sunulabilmesi için omcalar üzerinde bekletilmesinin ekonomik avantajlar sağlayacağını ortaya koymaktadır.

Makale detayları

The effect of keeping clusters on vines on berry quality and biochemical properties of Müşküle (V. vinifera L.) grape variety

Yazarlar:

Alper Dardeniz | Esra Şahin | Harun Çoban | Çağlar Kaya

Yayıncı:

Harran University

Ana Başlıklar:

Şarapçılık ve Bağcılık

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.74-84

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001342523

pISSN:

2587-1358

Phenolic compound

quality

Müşküle

maturity

V. vinifera L.Fenolik bileşik

kalite

Müşküle

olgunluk

V. vinifera L.

Sayı

Makale detayları

Yazarlar: Alper Dardeniz | Esra Şahin | Harun Çoban | Çağlar Kaya

Yayıncı: Harran University

Ana Başlıklar: Şarapçılık ve Bağcılık

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.74-84

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001342523

pISSN: 2587-1358

Sayı

Yazarlar:

Alper Dardeniz | Esra Şahin | Harun Çoban | Çağlar Kaya

Yayıncı:

Harran University

Ana Başlıklar:

Şarapçılık ve Bağcılık

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.74-84

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001342523

pISSN:

2587-1358