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

Authors : Adem YAĞCI, Seda SUCU, Mahfuz ELMASTAŞ

Pages : 404-414

Doi:10.35193/bseufbd.614490

View : 14 | Download : 7

Publication Date : 2019-12-26

Article Type : Research Paper

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