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Changes on Bioactive Compounds and Electrochemical Characteristics of cv. Horoz Karası Table Grape (V. vinifera L.) Induced by Various Doses of Preharvest Applications of Benzoic Acid, Citric Acid and Oxalic Acid at Berry Setting and Verasion Periods

Veränderungen bei bioaktiven Verbindungen und elektrochemischen Eigenschaften der Tafeltraubensorte ‘Horoz Karasi‘ durch Vorerntebehandlungen mit verschiedenen Dosierungen von Benzoesäure, Zitronensäure und Oxalsäure während der Zeiten des Beerenansatzes und der Verasion (Traubenreifung)

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Abstract

Foliar applications, which have been used in agriculture for many years, are one of the useful strategies to apply nutrients and chemicals directly to leaves and fruits for improving quality properties in various fruit species. In present study, the effectiveness of preharvest applications with benzoic acid (BA), citric acid (CA) and oxalic acid (OA) at three doses (0, 1000 and 1500 ppm) at two periods of berry growth, including berry setting period (P1) and verasion period (P2) on bioactive compounds and electrochemical response of cv. Horoz Karası were investigated in 2015 growing season. Study findings indicated that rising application doses of phenolic acids, including Benzoic Acid (BA), Oxalic Acid (OA) and Citric Acid (CA) at verasion period (P2) had considerable effects on table grape quality properties of cv. Horoz Karası than same doses of phenolic acids applications at berry setting period (P1). The highest increases in contents of total phenolic compounds, total anthocyanin and electrochemical characteristic were respectively encouraged by applications of BAP2 1500 ppm, BAP2 1000 ppm, OAP2 1500 ppm, OAP2 1000 ppm, CAP2 1500 ppm, CAP2 1000 ppm.

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  1. Agricultural Faculty, Department of Horticulture, Tekirdağ Namık Kemal University, 59030, Tekirdağ, Turkey

    Demir Kok & Erdinc Bal

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  1. Demir Kok
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  2. Erdinc Bal
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Correspondence to Demir Kok.

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

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Kok, D., Bal, E. Changes on Bioactive Compounds and Electrochemical Characteristics of cv. Horoz Karası Table Grape (V. vinifera L.) Induced by Various Doses of Preharvest Applications of Benzoic Acid, Citric Acid and Oxalic Acid at Berry Setting and Verasion Periods. Erwerbs-Obstbau 61 (Suppl 1), 17–24 (2019). https://doi.org/10.1007/s10341-019-00443-3

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  • DOI: https://doi.org/10.1007/s10341-019-00443-3

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