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

Yıl 2019, Cilt: 6 Sayı: 2, 404 - 414, 26.12.2019

Adem Yağcı Seda Sucu Mahfuz Elmastaş

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

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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