Nutrient profiles of the hybrid grape cultivar 'Isabel' during berry maturation and ripening

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dc.contributor.authorKurt, Aynur
dc.contributor.authorTorun, Hülya
dc.contributor.authorÇolak, Nesrin
dc.contributor.authorSeiler, Gerald
dc.contributor.authorAyaz, Sema Hayırlıoğlu
dc.contributor.authorAyaz, Faik Ahmet
dc.date.accessioned2020-04-30T23:19:47Z
dc.date.available2020-04-30T23:19:47Z
dc.date.issued2017
dc.departmentDÜ, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümüen_US
dc.descriptionKURT- CELEBI, Aynur/0000-0001-7087-6153en_US
dc.descriptionWOS: 000403231900025en_US
dc.descriptionPubMed: 27696425en_US
dc.description.abstractBACKGROUND: The hybrid grape cultivar 'Isabel' (Vitis labrusca x V. vinifera) is widely grown in the Black Sea region of Turkey and constitutes an important part of the diet of its inhabitants. Phenological and ampelographic studies of the grape have previously been performed, but there are no data concerning nutrient composition. Its nutrient content needs to be investigated to ascertain its potential economic and nutritional uses in the region. RESULTS: The concentrations (range, g kg(-1) fresh weight) of major soluble sugars (fructose 2.08-79.70; glucose 3.71-66.74) increased and those of organic acids (tartaric acid 0.05-6.60; malic acid 2.38-9.92) decreased in the skin and pulp during ripening. The major fatty acid was linoleic acid in the skin (50.13), pulp (18.11) and seed (704), while the main minerals (dry weight) were potassium (2.70-19.70), followed by phosphorus (0.53-3.40) and calcium (0.42-5.90) in the parts. CONCLUSION: Berry maturation and ripening significantly influenced the concentrations of sugars and organic acids the most in the skin and pulp, but did not significantly affect the concentrations of fatty acids and minerals in the 'Isabel' grape. Our findings also suggest an optimal harvest time in terms of levels of the nutrients. (C) 2016 Society of Chemical Industryen_US
dc.identifier.doi10.1002/jsfa.8061en_US
dc.identifier.endpage2479en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2468en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.8061
dc.identifier.urihttps://hdl.handle.net/20.500.12684/3852
dc.identifier.volume97en_US
dc.identifier.wosWOS:000403231900025en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVitis labruscaen_US
dc.subjectfox grapeen_US
dc.subjectIsabelen_US
dc.subjectsugaren_US
dc.subjectorganic aciden_US
dc.subjectfatty aciden_US
dc.subjectelementen_US
dc.titleNutrient profiles of the hybrid grape cultivar 'Isabel' during berry maturation and ripeningen_US
dc.typeArticleen_US

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