Beauty Seedless ve Tekirdağ Çekirdeksizi Üzüm Çeşitlerinde (Vitis vinifera L.) Salkım Seyreltme ve Yaprak Almanın Antosiyanin Birikimi ve Kabuk Renk Özelliklerine Etkisi

Öz

Yaprak alma ve salkım seyreltme uygulamaları, sofralık üzümlerde ürün miktarının düzenlenmesi ve ürün kalitesinin artırılmasında başvurulan bağcılık uygulamalarıdır. Bu çalışmada, salkım seyreltme ve yaprak almanın Beauty Seedless ve Tekirdağ Çekirdeksizi üzüm çeşitlerinde antosiyanin birikimi ve kabuk renk özelliklerine etkisi incelenmiştir. Uygulamalar tane tutumu ve ben düşme olmak üzere iki fenolojik dönemde gerçekleştirilmiştir. Sürgünde dipten itibaren ilk salkıma kadar olan yapraklar ve yetersiz tane tutumuna sahip salkımlar alınmıştır. Çalışmada toplam antosiyanin miktarı pH farklılığına dayalı spektrofotometrik yöntem ile belirlenmiştir. Tane kabuk rengi CIELab renk sistemine göre L*, a*, b* renk düzleminde değerlendirilmiştir. Elde edilen bulgulara göre, uygulamalar her iki üzüm çeşidinde toplam antosiyanin konsantrasyonu ve renk yoğunluğunu olumlu etkilemiştir. Antosiyanin miktarı Beauty Seedless’te 512.93-626.44 mg.kg⁻¹ arasında, tane kabuğu CIRG indeksi 6.74-6.98 arasında değişmiştir. Tekirdağ Çekirdeksizi’nde ise antosiyanin miktarına ait bulgular 81.43-99.06 mg.kg⁻¹ arasında değişim gösterirken, CIRG indeksi 5.16-5.46 arasında değişmiştir.

Anahtar Kelimeler

• Sofralık üzüm
• salkım seyreltme
• yaprak alma
• antosiyanin
• CIRG

Effects of Cluster Thinning and Leaf Removal on Anthocyanin Accumulation and Berry Skin Color Properties of Beauty Seedless and Tekirdağ Çekirdeksizi Grape Cultivars (Vitis vinifera L.)

Öz

Cluster thinning and leaf removal are viticultural techniques that control yield and improve grape quality in table grapes. In this study, we aimed the effects of cluster thinning and leaf removal on anthocyanin accumulation and berry skin color characteristics in Beauty Seedless and Tekirdağ Çekirdeksizi grape cultivars. Treatments were performed at two phenological stages, one berry set, and the other veraison. Basal leaves until the first cluster on each shoot and clusters with poor berry set were manually removed. Total anthocyanin concentration was determined spectrophotometrically according to pH differential method. Berry skin color was assessed with L*, a*, b* color space based on CIE Lab color system. According to the findings, treatments increased the concentration of anthocyanin and improved color intensity in both grape varieties. Total anthocyanin content of Beauty Seedless ranged from 512.93 to 626.44 mg.kg⁻¹, while berry skin CIRG index ranged from 6.74 to 6.98. The results of anthocyanin content and CIRG index value in Tekirdağ Çekirdeksizi ranged from 81.43 to 99.06 mg.kg⁻¹ and from 5.16 to 5.46 respectively.

Anahtar Kelimeler

• Table grape
• cluster thinning
• leaf removal
• anthocyanin
• CIRG

Kaynakça

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