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

Öz

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.

Anahtar Kelimeler

Grape seed oil,correlation,berry weight

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Adem Yağcı Bu kişi benim
0000-0002-3650-4679
Türkiye

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

Mahfuz Elmastaş
0000-0002-7149-7427
Türkiye

Yayımlanma Tarihi

26 Aralık 2019

Gönderilme Tarihi

2 Eylül 2019

Kabul Tarihi

7 Kasım 2019

Yayımlandığı Sayı

Yıl 2019 Cilt: 6 Sayı: 2

DOI

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

IZ

https://izlik.org/JA44HD63KA

Kaynak Göster

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, ve 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 (01 Aralık 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, ve M. Elmastaş, “Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars”, Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, c. 6, sy 2, ss. 404–414, Ara. 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 (01 Aralık 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, vd. “Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars”. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, c. 6, sy 2, Aralık 2019, ss. 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. 01 Aralık 2019;6(2):404-1. doi:10.35193/bseufbd.614490