No abstract

No abstract

No abstract

The annual pruning of vineyards produces shoot and leaf residues that have traditionally been fed to sheep and goats. The aim of this work was to determine the forage and nutritive values of grapevine (Vitis vinifera L.) leaves plus summer lateral shoots at grape harvest and two post-harvest dates. The study cultivars were Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, all grafted onto 5BB rootstocks. The leaves and summer lateral shoots were removed at the same time from each cultivar at three dates: grape harvest, 15 days post-harvest, and 30 days postharvest. No significant differences were seen between the cultivars in terms of their mean crude protein (CP ) were recorded at grape harvest. The potassium, calcium and iron contents ranged from 2.11-2.15, 3.86-3.92 and 0.036-0.038 g kg -1 respectively at all stages. The leaves plus summer lateral shoots of Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon grapevine cultivars can be beneficially fed to sheep, goats and cattle in some viticultural regions of Turkey and other parts of the world.Additional key words: acid detergent fibre, mineral content, neutral detergent fibre, yield. Resumen Comunicación corta. Valores forrajeros y nutritivos de residuos de poda (hojas y brotes laterales de verano) de cuatro cultivares de vid (Vitis vinifera L.) en el momento de la cosecha y en dos fechas de postcosechaTradicionalmente, la poda anual de las vides (Vitis vinifera L.) produce residuos de brotes y hojas que sirven de alimento para las ovejas y cabras. El objetivo de este trabajo fue determinar los valores forrajeros y nutritivos de hojas de vides y brotes laterales de verano en el momento de la cosecha y después de la cosecha. Los cultivares estudiados fueron Cabernet Sauvignon, Merlot, Sauvignon Blanc y Sémillon, todos injertados en portainjertos 5BB. Se arrancaron simultánemente hojas y brotes laterales de todos los cultivares en tres fechas: recolección de uva, y 15 y 30 días tras la cosecha. No se observaron diferencias significativas entre cultivares, en ninguna de las tres fechas de muestreo, en las medias de los contenidos en proteína cruda (CP) (45,44-46,33 g kg -1 ), fibra cruda (CF) (37,12-37,50%), fibra detergente neutra (FDN) (324,63-324,87 g kg -1 ), fibra detergente ácida (FDA) (247,44-249,44 g kg -1 ), potasio (2,11-2,14 g kg -1 ), calcio (3,85-3,95 g kg -1 ) o hierro (0,037-0,038 g kg -1 ). Los mayores rendimientos de materia fresca (1.765,33 kg ha -1 ) y materia seca (DM) (610,67 kg ha -1 ) se obtuvieron con Sauvignon Blanc. Los rendimientos en materia fresca, DM, CP, CF, FDN y FDA difirieron significativamente en todas las fechas de muestreo. Los contenidos máximos de materia fresca (1.925,33 kg ha -1 ), DM (634,67 kg ha -1 ) y CP (61,67 g kg -1 ) se registraron en el momento de la recolección de la uva. Los contenidos en potasio, calcio y hierro variaron entre 2,11-2,15, 3,86-3,92 y 0,036-0,038 g kg -1 respectivamente en todos los muestreos. Las hojas y brotes laterales de verano de Cabernet Sauvignon, Merlot, Sauvigno...

No abstract

The main objective of this study was to assess the effectiveness of putrescine (Put) (1 and 2 mM for 10 min) and ultrasound treatments (32 kHz for 10 min) alone or in combination on changing biochemical compounds and extending postharvest life of grape. After treatments, clusters were packed in boxes with modified atmosphere packaging and stored at 1-2 °C with 90-95% relative humidity for 60 days. The weight loss, total soluble solids, titratable acidity, total anthocyanins, total phenolic content, antioxidant capacity, stem browning, decay rate and visual appearance at 0, 20, 40 and 60 days after harvest were recorded. Statistically significant differences were observed between different treatments in all measured parameters except for weight loss and total soluble solids. The data showed that individual Put or ultrasound treatment had a positive response in maintaining grape quality during storage, but conjugation of Put with ultrasound treatments showed better effects. Combination treatments maintained higher levels of anthocyanins, total phenolic content, antioxidant capacity and reduced the loss of sensory acceptability and decay incidence compared to control. At the end of the storage, control grapes markedly lost their quality, reaching below the critical marketable level while all the treatments preserved better the visual quality. These results demonstrated that the combined treatments of Put and ultrasound could be a promising approach to maintain postharvest storage quality of grapes.

No abstract

No abstract