BIO Web of Conferences
Volume 5, 201538th World Congress of Vine and Wine (Part 1)
|Number of page(s)||7|
|Published online||01 July 2015|
The effects of bud load and regulated deficit irrigation on sugar, organic acid, phenolic compounds and antioxidant activity of Razakı table grape berries
1 Department of Horticulture, Faculty of Agriculture, Çukurova University, Adana, Turkey
2 Department of Food Technology, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey
3 Department of Agricultural Structures and Irrigation, Faculty of Agriculture, Çukurova University, Adana, Turkey
This study aims at assessing the effects of increased bud load and irrigation applications on berry quality of the Razakı table grape. Two Regulated Deficit Irrigation (RDI) having different irrigation levels (RDI-I and RDI-II) based on the growth stages, in addition to a non-irrigated control treatment together with two different bud load practices (K-normal and 2K-two-fold buds of the normal) were examined for their effects on quality attributes such as sugar and organic acids contents, phenolic compounds as well as antioxidant capacity of the berries. The non-irrigated vines had highest sugar level (198.86 g/kg) in the first year (2013) of the experiment whilst the sugar content of the berries was increased with irrigation (RDI-II) in 2014. However the highest organic acid (7.10 g/kg) was recorded from the RDI-II treatment in 2013 whereas those of from non-irrigated vines were highest (7.81 g/kg) in 2014. Considering the sugar and organic acid content of the berries, bud load effects were not significant. The total phenolic acids were higher under non-irrigated and 2K bud load conditions. Antioxidant activity of berries was increased with RDI-I irrigation and 2K practices in the first year (2013) although no significant effect was recorded in the second year of the experiment. In all applications, glucose among the sugars, tartaric acid among the organic acids, catechin and epicatechin among the phenolic compounds were detected to be higher compared to other components in berries.
© Owned by the authors, published by EDP Sciences, 2015
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