Histochemical Structure of Grape Berry

Year 2013, Volume: 3 Issue: 2, 17 - 24, 30.06.2013

Birhan Kunter Sevil Cantürk Nurhan Keskin

Abstract

Grape berries are highly complex and multi-way biochemical units. During development and ma-
turation period, they undergo consecutive modi cations in terms of size, composition, color, texture, avor and
aroma. By intake water, sugars, organic acids, vitamins and minerals, grape berries accumulate these and synthesize
phenolic compounds and aromatic substances. Nowadays, structural conditions and chemical properties of cells
and tissues contained grape berries can be exposed by histochemical studies. Histological and histochemical cons-
tructions of grape berry cells bring berry tissues in different characteristics. Therefore, histochemical investigations
have important information for understanding and determining of quality characteristics. The aim of this review
is to present the literature based on histologic and histochemical knowledge to clarify relationships between berry
and quality. 

Keywords

Grape, berry cell, berry skin, pulp, histochemical structure, ripening

Üzüm Tanesinin Histokimyasal Yapısı

Abstract

Üzüm taneleri, karmaşık ve çok yönlü biyokimyasal ünitelerdir. Gelişmeleri ve olgunlaşmaları süresince
büyüklük, kompozisyon, renk, tekstür, tat ve aroma bakımından birbirini izleyen değişim süreçleri geçirmektedir.
Üzüm taneleri; su, şekerler, organik asitler, vitaminler ve mineralleri bünyesine alarak bunları biriktirmekte, fenolik
bileşikler ile aroma maddeleri sentezlemektedir. Günümüzde histokimyasal çalışmalarla üzüm tanesini meydana
getiren hücre ve dokuların yapısal ve kimyasal özellikleri açığa çıkarılabilmektedir. Taneye ait hücrelerin histolojik
ve histokimyasal yapısı tane dokularına farklı özellikler kazandırmaktadır. Bu nedenle histokimyasal incelemeler,
kalite özelliklerinin belirlenmesi ve anlaşılmasında önemli bilgiler taşımaktadır. Bu çalışmada, tane-kalite ilişkisini
açıklamaya yönelik histolojik ve histokimyasal bilgiler derlenerek araştırıcılara sunulması hede enmiştir. 

Keywords

Üzüm, tane hücresi, tane kabuğu, tane eti, histokimyasal yapı, olgunlaşma

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