Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes

İs̨çi, Burçak; Gökbayrak, Zeliha; Keski̇n, Nurhan

doi:10.21548/36-2-952

Cited by 8 publications

(6 citation statements)

References 17 publications

(20 reference statements)

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“…Higher values were observed in G2 treatments for both 2013 (372,70 mg/kg) and 2014 (393,40 mg/kg) seasons, in comparison to the other treatments (Tables 3 and 4). Our results are in agreement with [38]. They reported that girdling treatment is leading to more accumulation of phenolics to the remaining upper organs or clusters.…”

Section: Resultssupporting

confidence: 93%

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Soltekin¹,

Candemir²,

Altındişli

2016

BIO Web Conf.

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Abstract. This study was carried out to determine the effects of cane girdling on coloration, maturation, yield and some quality characteristics of Vitis vinifera L. cv. Flame Seedless table grape variety. Cane girdling practices were treated at pea-size stage (G2) and veraison period (G1) over two growing seasons, 2013-2014, at the facility of Manisa Viticultural Research Institute in Turkey. Cane girdling was performed on the canes after first shoot was left from the bottom and 4 mm-wide ring of bark was completely removed with a doubleded knife. On the other hand control vines were left untouched. Statistical analyses showed that TSS, berry length, colour parameters, CIRG index and anthocyanin content of Flame Seedless was significantly affected by the cane girdling treatments in both years, 2013 and 2014. In addition it was detected that any effect of girdling treatments cannot be determined statistically significant on total yield, marketable yield, titrable acidity and 50 berry weight. Total and marketable yields of girdled vines had higher value than control vines although they were not statistically significant. Furthermore it was observed 9 and 12 days earliness with G2 treatments compare to the control vines in 2013 and 2014, respectively.

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Section: Resultssupporting

confidence: 93%

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Soltekin¹,

Candemir²,

Altındişli

2016

BIO Web Conf.

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“…Basile et al (2018) trunk girdled Sugrathirteen tablegrape at berry set and veraison and found that the concentration of phenolic substances and anthocyanin in the berry skin increased only when the treatment was applied at veraison. In addition, the effects are cultivar-dependent as showed by Isci et al (2015), who found different phenolic responses when girdling three red tablegrape cultivars at veraison.…”

Section: Discussionmentioning

confidence: 97%

Girdling of shoots at flowering reduces shatter in grapevine cv. Malbec

Carrillo

Píccoli

Rodríguez

2020

Australian Journal of Grape and Wine Research

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Background and Aims Some grapevine cultivars such as Malbec have unstable yield, due to poor fruitset or fruitlet abscission. The phenomenon is known as ‘shatter’ and this study aims to explore the potential of applying the shoot girdling technique at flowering, to direct the carbohydrate partitioning towards inflorescences and reduce shatter. Methods and Results Fruitful Malbec shoots were girdled above the apical bunch, below the basal bunch, double girdled or not girdled (Control) during 2017 and 2018. Most vegetative growth parameters were unaffected, but shoots widened and the leaf expansion improved in the fruit zone. Fruitset doubled compared to that of the Control, ovary abortion was reduced, and fruit yield increased, mainly due to a greater number of small berries in the base and double girdled treatments. In addition, base girdling increased TSS per berry, reducing the concentration of phenolic substances in the normal size berries. Girdling effects were consistent during both seasons. Conclusions Shoot girdling below the basal bunch proved to be effective in reducing shatter. The increase in carbohydrate supply available to the inflorescences during flowering was able to augment their weak sink strength relative to the perennial organs. Significance of the Study The study contributes to an understanding of the importance of the photoassimilates flow towards inflorescences in reducing shatter and increasing yield in Malbec vines.

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“…L.) 0.86-1.36 [36] Table grape (V. vinifera. L.) 12.76-16.34 [37] Marula juice has vitamin C (ascorbic acid) content ranging from 62 to 400 mg/100 g of fresh juice [20]. This is higher than most fruits such as oranges, grapes, lemons, apples and papaya (Table 2).…”

Section: Biochemical Properties Of Marula Juicementioning

confidence: 99%

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

2022

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Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developing technologies for the marula winemaking process and commercialisation. The process of marula winemaking is similar to the production of grape wines, which entails collection, selection and washing of the fruits; extraction of the juice and mashing; formation and removal of the scum; and ultimately spontaneous fermentation of the resulting juice. The new process in marula winemaking would take into consideration the use of starter cultures as either monoculture or mixed cultures developed from the native marula fruit microbiota and the pasteurisation of the juice. The main challenge or difficulty with marula is the extraction of sugar and other soluble solids from the pulp more than it is for the grapes. The other challenge confronting the sustainability of marula wine is the seasonality of the fruit and poor juice yield. It is therefore imperative to develop strategies to increase the juice yield without affecting the quality, to preserve the marula fruits to ensure the year-round presence of marula fruit wine in the markets and, consequently, to improve the income generation capacity of the households dependent on the product. In addition to achieving a high juice yield, it is imperative to ensure consistent quality wine products. This review gives an overview of the S. birrea subsp. caffra and the biochemical components of the fruits or juice. It also highlights the use of marula fruits for wine production in African communities. The potential economic sustainability of the marula fruit wine is explored, particularly in southern Africa, where the marula tree (Morula) is abundant and the marula fruit wine is popularly produced. The review also examines the opportunities, challenges and future prospects of the marula fruit wine.

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Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes

Cited by 8 publications

References 17 publications

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Effects of cane girdling on yield, fruit quality and maturation of (Vitis vinifera L.) cv. Flame Seedless

Girdling of shoots at flowering reduces shatter in grapevine cv. Malbec

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

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