Advertisement

Physical and Biochemical Properties of cv. Michele Palieri Table Grape (V. vinifera L.) in Relation to Various Doses of Foliar Applications of Oak and Boron

  • Demir KokEmail author
  • Erdinc Bal
Original Article
  • 20 Downloads

Abstract

In viticulture, efforts have been recently made to increase grape quality with various foliar applications. Among these foliar applications, it is commonly utilized from foliar oak and boron applications in enhancing of fruit quality for different fruit species. In this study, effects of foliar applications of oak either alone or in combination with boron were tested for grape quality of cv. Michele Palieri. For this aim, 0, 750, 1500 and 3000 ppm of oak and 0 and 350 ppm of boron were used as doses of foliar applications. The results obtained from study suggest that combined foliar applications of oak and boron to grapevine could be a beneficial and accessible management tool for enhancing of grape quality. In conclusion, the best results from physical and biochemical properties of cv. Michele Palieri were respectively obtained from foliar applications of 3000 ppm Oa and 3000 ppm Oa + 350 ppm B.

Keywords

V. vinifera L. Table grape Foliar spraying Oak Boron Biochemicals 

Physikalische und biochemische Eigenschaften der Tafeltraubensorte (V. vinifera L.) ‘Michele Palieri’ in Abhängigkeit von unterschiedlichen Blattdüngungen mit Eichenextrakt und Bor

Schlüsselwörter

V. vinifera L. Tafeltrauben Blattdüngung Eichenextrakt Bor Biochemikalien 

Notes

Conflict of interest

D. Kok and E. Bal declare that they have no competing interests.

References

  1. Alrashdi AMA, Al-Qurashi AD, Awad MA, Mohamed SA, Al-Rashdi AA (2017) Quality, antioxidant compounds, antioxidant capacity and enzymes activity of ‘El-Bayadi’ table grapes at harvest as affected by preharvest salicylic acid and gibberellic acid spray. Sci Hortic 220:243–249CrossRefGoogle Scholar
  2. Bal E, Kok D, Torcuk AI (2017) Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri. J Cent Eur Agr 18(3):598–615CrossRefGoogle Scholar
  3. Boulton RB, Singleton VL, Bisson LF, Kunkee RE (1996) Principles and practices of Winemaking. Chapman and Hall, New YorkCrossRefGoogle Scholar
  4. Colindres P, Brewer MS (2011) Antioxidative stability of cooked, frozen, reheated beef patties: Effect of antioxidants. J Sci Food Agric 91:963–968CrossRefGoogle Scholar
  5. Davarpanah S, Tehranifar A, Davarynejad G, Abadia J (2016) Effects of foliar applications of zinc and boron nano-fertilizers on pomegranate (Punica granatum cv. Ardestani). Sci Hortic 210:1–8CrossRefGoogle Scholar
  6. Gokturk Baydar N (2006) Organic acid, tocopherol and phenolic compositions of some Turkish grape cultivars. Chem Nat Compd 42(2):156–159CrossRefGoogle Scholar
  7. Gougoulias N, Masheva L (2010) Effect of gibberellic acid (GA3) on polyphenols content and antioxidative activity of some table grape varieties. Oxid Commun 33:652–660Google Scholar
  8. Heard GM, Fleet GH (1988) The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. J Appl Bacteriol 65:23–28CrossRefGoogle Scholar
  9. Hoffmann M (1991) Elektrochemische Merkmale zur Differenzierung von Lebensmitteln. In: Meier-Ploeger A, Vogtmann H (eds) Lebensmittelqualitat – Ganzheitliche Methoden und Konzepte. Alternative Konzepte, vol 66 (Deukalion). CF Müller, Karlsruhe, pp 67–86Google Scholar
  10. Hunter JJ, Visser JH, Villiers OT (1991) Preparation of grapes and extraction of sugars and organic acids for determination by high performance liquid chromatography. Am J Enol Vitic 42(3):237–244Google Scholar
  11. Kara Z, Ateş F, Sabir A (2012) Some quality parameters investigated in Sultani Çekirdeksiz (Vitis vinifera L.) clones during ripening period. In: 47th Croatian and 7th international symposium on agriculture Opatija-Croatia (Hrvatska), 13–17 February 2012Google Scholar
  12. Kok D (2011) Influences of pre-and post-verasion cluster thinning treatments on grape composition variables and monoterpene levels of Vitis vinifera L. Cv. Sauvignon Blanc. J Food Agric Environ 9(1):22–26Google Scholar
  13. Kok D (2017) Assessment of electrochemical attribute and monoterpene content of twelve aromatic grape cultivars (V. vinifera L.) grown under the ecological conditions of Northwestern Turkey. Oxid Commun 40(1-II):557–564Google Scholar
  14. Kok D, Bal E (2016) Seedless berry growth and bioactive compounds of cv. ‘Recel Uzümü’ (V. vinifera L.) as affected by application doses and times of pre-harvest thidiazuron. Erwerbs-Obstbau 58:253–258CrossRefGoogle Scholar
  15. Kok D, Bal E (2017a) Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. vinifera L.) varieties from Turkey. Oxid Commun 40(2):648–656Google Scholar
  16. Kok D, Bal E (2017b) Electrochemical properties and biochemical composition of cv. Shiraz wine grape (V. vinifera L.) depending on various dose and application time of foliar microbial fertilizer treatments. Erwerbs-Obstbau 59:263–268CrossRefGoogle Scholar
  17. Kok D, Bal E (2017c) Leaf removal treatments combined with kaolin film technique from different directions of grapevine’s canopy affect the composition of phytochemicals of cv. Muscat Hamburg (V. vinifera L.). Erwerbs-Obstbau.  https://doi.org/10.1007/s10341-017-0337-7 Google Scholar
  18. Kok D, Bal E (2017d) Enhancing skin color and phenolic compounds of cv. Red Globe Table Grape (V. vinifera L.) utilizing of different preharvest treatments. Erwerbs-Obstbau.  https://doi.org/10.1007/s10341-017-0352-8 Google Scholar
  19. Kok D, Bal E, Celik S (2013) Influences of various canopy management techniques on wine grape quality of V. vinifera L. cv. Kalecik Karası. Bulg J Agric Sci 19(6):1247–1252Google Scholar
  20. Krstic M, Moulds G, Panagiotopoulos B, West S (2003) Growing quality grapes to winery specifications-quality measurement and management options for growers. Winetitles, AdelaideGoogle Scholar
  21. Lesschaeve I, Noble AC (2005) Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences. Am J Clin Nutr 81:330–335CrossRefGoogle Scholar
  22. Marschner H (2012) Mineral nutrition of higher plants. Academic Press, London. ISBN 978-0-12-384905-2Google Scholar
  23. Martinez-Gil AM, Garde-Cerdan T, Martinez L, Alonso GL, Salinas MR (2011) Effect of oak extract application to Verdejo grapevines on grape and wine aroma. J Agric Food Chem 59(7):3253–3263CrossRefGoogle Scholar
  24. Pardo-Garcia AI, Martinez-Gil AM, Cadahia E, Pardo F, Alonso GL, Salinas MR (2014) Oak extract application to grapevines as a plant bio stimulant to increase wine polyphenols. Food Res Int 55:150–160CrossRefGoogle Scholar
  25. Ribereau-Gayon P, Glories Y, Maujen A, Dubourdieu D (2006) The chemistry of wine stabilization and treatment. Handbook of Enology, vol 2. John Wiley & Sons Ltd, Chichester. ISBN 978-0-470-01037-2CrossRefGoogle Scholar
  26. Robinson J, Harding J (2015) The oxford companion to wine, 4th edn. Oxford University Press, Oxford. ISBN 978-0-19-870538-3CrossRefGoogle Scholar
  27. Ruiz VS (2011) Avances en viticultura en el mundo. Rev Bras Fruticult 33:131–143CrossRefGoogle Scholar
  28. Siddiqui MW (2018) Preharvest modulation of Postharvest fruit and vegetable quality. Academic Press, London. ISBN 978-0-12-809807-3Google Scholar
  29. Singleton VL, Timberlake CF, Kea L (1978) The phenolic cinnamates of white grapes and wine. J Sci Food Agric 29:403–410CrossRefGoogle Scholar
  30. Di Stefano R, Cravero MC (1991) Metodi per lo studio deipolifenolidell’uva. Riv Vitic Enol 2:37–45Google Scholar
  31. Zhou JP, Raffoul JJ (2012) Potential anticancer properties of grape antioxidants. J Oncol 12:1–8CrossRefGoogle Scholar
  32. Zoecklein BW (2010) Practical methods of measuring grape quality. In: Reynolds AG (ed) Managing wine quality: Viticulture and wine quality. CRC Press, Boca RatonGoogle Scholar
  33. Zoffoli JP, Latorre BA (2011) Table grape (Vitis vinifera L.). In: Yahia EM (ed) Postharvest biology and technology of tropical and subtropical fruits, vol 3. Woodhead Publishing, SawstonGoogle Scholar

Copyright information

© Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2019

Authors and Affiliations

  1. 1.Agricultural Faculty, Department of HorticultureNamik Kemal UniversityTekirdagTurkey

Personalised recommendations