Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars

Adem Yağcı; Seda Sucu; Mahfuz Elmastaş

doi:10.35193/bseufbd.614490

Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars

Abstract

The present study was conducted to determine some quality attributes (cluster and berry weight, soluble solid content, pH and acidity), saturated and unsaturated fatty acid (stearic, palmitic, oleic, linoleic and linolenic acid) contents of different table and wine-stum grape (Vitis vinifera L.) cultivars in 2011 and 2012. In experiments, 4 table grape cultivars (Alphonse L., Cardinal, Atasarısı and Italia) and 7 wine-stum grape (Narince, Hacıveli, Karaüzüm, Kargayüreği, Kızılüzüm, Turşuluk and Şiredenlik) cultivars were used (a total of 11 cultivars). In table grapes, average cluster weight was 521 g; berry weight was 6.1 g; soluble solid content was 17.1% and acidity was 4.95 g·L^-1. In wine-stum cultivars, average cluster weight was 203 g, berry weight 2.5 g, soluble solid content was 19.1% and acidity was 5.68 g L^-1. Total oil content in 100 g dry seeds was 15.9 g in table grapes and 15.0 g in wine-stum grapes. As the average of two years and 11 cultivars, palmitic acid contents varied between 5.9-10.1%, stearic acid contents between 1.9-5.2%, oleic acid contents between 9.5-18.2%, linoleic acid contents between 70.9-78.4% and linolenic acid contents between 0.3-0.8%. There was a positive correlation between berry weight and stearic acid (0.9040). The dominant linoleic acid of grape seeds negatively correlated with oleic acid (-0.8556) and stearic acid (-0.4937). It was concluded that oleic and linoleic acid contents could be used as an indicator of adaptation capability of white wine grape cultivars.

Keywords

Grape seed oil,correlation,berry weight

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Adem Yağcı This is me
0000-0002-3650-4679
Türkiye

Seda Sucu ^*
0000-0002-5187-5048
Türkiye

Mahfuz Elmastaş
0000-0002-7149-7427
Türkiye

Publication Date

December 26, 2019

Submission Date

September 2, 2019

Acceptance Date

November 7, 2019

Published in Issue

Year 2019 Volume: 6 Number: 2

DOI

https://doi.org/10.35193/bseufbd.614490

IZ

https://izlik.org/JA44HD63KA

Cite

RIS / Bibtex

APA

Yağcı, A., Sucu, S., & Elmastaş, M. (2019). Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 6(2), 404-414. https://doi.org/10.35193/bseufbd.614490

AMA

1.Yağcı A, Sucu S, Elmastaş M. Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi. 2019;6(2):404-414. doi:10.35193/bseufbd.614490

Chicago

Yağcı, Adem, Seda Sucu, and Mahfuz Elmastaş. 2019. “Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars”. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi 6 (2): 404-14. https://doi.org/10.35193/bseufbd.614490.

EndNote

Yağcı A, Sucu S, Elmastaş M (December 1, 2019) Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi 6 2 404–414.

IEEE

[1]A. Yağcı, S. Sucu, and M. Elmastaş, “Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars”, Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, vol. 6, no. 2, pp. 404–414, Dec. 2019, doi: 10.35193/bseufbd.614490.

ISNAD

Yağcı, Adem - Sucu, Seda - Elmastaş, Mahfuz. “Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars”. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi 6/2 (December 1, 2019): 404-414. https://doi.org/10.35193/bseufbd.614490.

JAMA

1.Yağcı A, Sucu S, Elmastaş M. Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi. 2019;6:404–414.

MLA

Yağcı, Adem, et al. “Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars”. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, vol. 6, no. 2, Dec. 2019, pp. 404-1, doi:10.35193/bseufbd.614490.

Vancouver

1.Adem Yağcı, Seda Sucu, Mahfuz Elmastaş. Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi. 2019 Dec. 1;6(2):404-1. doi:10.35193/bseufbd.614490