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Some ORIGINAL quality SCIENTIFIC parameters PAPER investigated in Sultani Çekirdeksiz (Vitis vinifera L.) clones during
ripening period
Some quality parameters investigated in Sultani
Çekirdeksiz (Vitis vinifera L.) clones during
ripening period
Zeki KARA 1 , Fadime ATES 2 , Ali SABIR 1
1
University of Selcuk, Faculty of Agriculture, Department of Horticulture, 42003 Konya, Turkey
(e-mail: zkara@selcuk.edu.tr)
2
Viticultural Research Institute, 45000 Manisa, Turkey
Abstract
Sultani Çekirdeksiz (SC) is the most important grape cultivar cultivated in Turkey, produced
for raisin and table grape purposes. Manisa Viticultural Research Institute (MVRI) selected 4
clones during 1989-1997 periods out of a Sultani population for Eagan Region for different
usage purposes. In this research, some quality parameters such as yield, cluster number, berry
weight, cluster weight, berry shape index, soluble solids of must, pH, titration acidity, P-value,
berry color and ripening index of selected clones were studied during the ripening periods. In
addition, traditional raisin and table grapes were also used for a more logical comparison of the
studied clones. There were markedly significant variation recorded in the field observations and
laboratory analyzes with respect to the traditional quality components as well as electrochemical
parameters. Clonal variations reflected in all measured quality parameters. S4 selected for table
grape and raisin purpose performed best for ripening index.
Key words: Sultani Cekirdeksiz, clones, table grape, raisin, quality parameters
Introduction
Fresh grape (Vitis vinifera L.) production is 66.41 million ton in 7.32 million ha area during 2009-2010
period and main producers are Italy, Spain, France, USA, China and Turkey. The grape production in
Turkey is 3.61 million tons on 0.48 million ha of viticulture area (FAO, 2011). Around the world, 64% of
total production has been used for wine production, 21% for raisins, 8% for fresh table grape consumption,
and 7% for other minor processing purposes. There has been a producing about 400.000 ton raisins yearly in
Turkey, the important raisin producer country in the world. About 40-50% of world raisin production has
been carried out by Turkey (Kara 2007).
The quality of the raisins and table grapes can be monitored by employing the conventional and recently
developing electrochemical methods. The P value, a calculated numeral derivative from the pH-value,
designates the redox potential and the electrical conductivity, and is calculated by P=Eh2/R equation. This
equation appears to be a possibly valid method, incorporating the electrochemical values in a single number.
In the food quality researches, the P-value is to the fore factor. In fact, food with low redox values is named
as “rich of electrons” and “very energetic”. This can be interpreted as more advantageous for consumers
(Heilmann, 2000).
The clonal selection studies were carried out for choosing productive, high quality clones on SC variety.
MVRI selected SC clones, S1 was selected for raisin production, S5 and S6 were selected for table grape
production and S4 was selected for bought purpose by Ilgın et al. (1999) in Eagan Region among Sultani
population.
In this research, the effects of clones (clonal variation) on some quality parameters such as yield, cluster
number, berry weight, cluster weight, berry shape index, soluble solids of must, pH, titration acidity, P-value,
berry color and ripening index were studied.
Proceedings . 47th Croatian and 7th International Symposium on Agriculture . Opatija . Croatia (761–765)
Section 8 . Viticulture and Enology 761

Zeki KARA, Fadime ATES, Ali SABIR
Materials and methods
This research was held in MVRI Turkey during the 2008 vegetation periods in Manisa province. Manisa is
located at 71 m above sea level, and 38˚36” East and 27˚24” North hemisphere. According to the climatic
records of state meteorology station, in vegetation period the day number with the average temperature
above 10 ⁰C was 271, from 27th February to 23rd November 2008. Mean temperature was 21.5 ⁰C, and the
sum of effective temperature was 2880.3 ⁰C. Annual precipitation was 480 mm, and relative humidity was
60.5.
SC was used by two different cultivation techniques as raisin (SC r) and table grape SC tg) production
purpose which was used for understanding the differences of selected clones as S, S4, S5 and S6.
Samples were collected during ripening period by a week intervals and at local harvest tame for determine
the varietal and cultivation differences. Samples were collected during ripening period from 08,07,2008 to
06,08,2008 for each analyze.
In the field, yield (kg vine-1) was determined by weighting all the clusters on 10 vines and mean cluster
weight were determined by using 10 clusters for each clone. Cluster numbers (n) was determined by
observing all clusters on 10 vines for each grape genotype.
In the laboratory, berry weight (g bery-1) was determined by 100 berries collected from 10 clusters. Berry
shape index (l/w) was calculated by 100 berries collected from 10 clusters. Soluble solids of must (⁰Brix)
analyzed by hand refractometer (Atago 9313), PH was determined by pH meter. Titration acidity (tartaric
acid) was analyzed by titration method (Anonymous 1997). P-value was tested in sample juices by the Bio-
Electronical Terrain-Analysis (BE-T-A) from MED Tronic MT 732-Full-Microprocessor-Controlled System
(Heinrich and Rey, 1997).Berry color was determined by cromometer (Konica Minolta CR400 with the
Hunter scale, L, a, b; McGuire 1992).
The researches were designed as 3 replicated randomized parcels. Data were analyzed using SPSS for
Windows 12.1, and graphs were performed by Windows Excel.
Results and Discussion
Yield
Yield values (kg vine-1) of SC clones were recorded 22.39, 19.11, 16.43, 11.92, 11.05 and 7.62 kg vine-1 that
from SC r, SC tr, S5, S1, S6 and S4 respectively (Tab. 1). The highest yield value was obtained from SC r as
22.39 kg/vine -1 and least yield was observed from S4 clone as 7.62 kg/vines-1. The difference between S4
and SC r was about 3 fold. There was also two fold difference between S4 and S5 clones.
Cluster numbers
Cluster numbers were determined as 62.33, 32.3, 29, 27, 27 and 25 from SC r, SC tg, S1, S5, S6 and S4
respectively (Tab. 1). The maximum cluster number SC r was almost 2 fold the other clones. There were
close values of cluster numbers among the clones S1, S4, S5 and S6.
Berry weights
Single berry weights were observed between 1.68 g from SC r which was for raisin production purpose and
3.04 g from SC tg which was for table grape (Tab. 1). Because of the much more gibberellins application for
table grape production the biggest berries was obtained. There was only one gibberellins application as 20
ppm at the end of fruit set in Turkish raisin industry.
Cluster weights
Cluster weights of the clones were 604.37 g, 602 g, 454.6 g, 389.8 g, 375.3 g and 357.23 g from SC tg, S5, S6,
S1, S4 and SC r respectively (Tab. 1). Because of gibberellins application SC tg cultivated for table grape
purpose cluster weights were the maximum but S5 was differed among the other clones that is also attributed
to its genetic difference.
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47th Croatian and 7th International Symposium on Agriculture

Some quality parameters investigated in Sultani Çekirdeksiz (Vitis vinifera L.) clones during
ripening period
Table 1. Yield, cluster numbers, berry and cluster weights value of SC clones.
Clones Yield (kg vine -1 ) Cluster number (n) Berry weight (g) Cluster weight (g)
SC tg 19.11 32.30 3.04 604.37
SC r 22.39 62.33 1.68 357.23
S1 11.92 29.00 2.09 389.80
S4 7.62 25.00 2.56 375.30
S5 16.43 27.00 2.85 602.00
S6 11.05 27.00 2.86 454.60
Berry shape index (l/w)
Berry shape can be described as oblate and/or ovate (Anonymous 1997) in all clones, and shape index (l/w)
were calculated as 0.81 from SC r, 0.7 from S5, 0.67 from S4, 0.66 from S6 and 0.6 from S1 at the harvest (Fig.
1). Main difference can be arisen from genetic variations of clones.
Soluble solids of must (⁰Brix)
Soluble solids of must gradually rose up during ripening in all clones. At the harvest ⁰Brix values were
measured as 23.9 for SC r, 19.5 for S4, 17.43 for SC tg, 17.3 for S1, 16.8 for S6 and 16.2 for S5 (Fig. 2). The
highest ⁰Brix was obtained from SC cultivated for raisin, and the other clones’ ⁰Brix values were typical for
table grape of SC including multipurpose clone S4.
Figure 1. Berry shape index (l/w) course of SC clones
for trough to harvest
Figure 2. Soluble solid content course of fruit juice
(⁰Brix) of SC clones for trough to harvest
PH
PH in the table grape must have a fundamental role in taste of a given variety as it affects phenol stability
(Piljac-Žegarac 2009). PH values of the must increased trough to harvest in all clones that were recorded as
3.87 from S4, 3.74 from S1, 3.73 from S6, 3.72 from S5, 3.67 from SC r, and 3.64 from SC tg (Fig 3).
Titration acidity
Titration acidity values decreased gradually during ripening. The values were 8.75 (S1), 8.29 (SC tg), 7.65 (SC
r), 7.25 (S5), 6.94 (S4), 6.89 (S6) at the must of harvested clusters (Fig 4). The most rapid acid decreasing
obtained S5 clone but at the harvest least acidity analyzed from S4 clone.
Section 8 . Viticulture and Enology 763

Zeki KARA, Fadime ATES, Ali SABIR
Figure 3. PH course of fruit juice of SC clones for
trough to harvest.
Figure 4. Total acidity (g/L) course of fruit juice of SC
clones for trough to harvest.
P-values
P-value (μW) can be indicated as a parameter for quality description, and give us wider range than some
conventional quality parameters that calculated from redox potential, pH-value and electrical conductivity,
indicating the activity of electrons. Low P-value was suggested health promoting (Kara et al. 2008). P vales
rose up during ripening in all SC clones that were recorded as 141 (SC r), 139 (S4), 127 (SC tg), 126 (S1 and
S5) and 124 (S6) at harvested fruit juice (Fig 5). P-value determinations could be helpful for conventional
grading methods that have been using as traditional methods in grape and raisin industry (Kara et al. 2008).
S6 performed best for electrochemical parameter p value.
Berry colors
Berry color of the clones were determined as L, a, b that were also differed by clones. L values were between
47.5 (S6) to 43.16 (S4), a values were between 17.77 (SC r) and 13.62 (S4), b values were determined between
7.81 (S6) and 5.87 (S1) (Fig. 6). Color values were close to those referred by Kara et al. (2008)
Figure 5. P values (μW) course of fruit juice of SC
clones trough to harvest.
Figure 6. Berry colors (L,a,b) of SC clones.
764
47th Croatian and 7th International Symposium on Agriculture

Some quality parameters investigated in Sultani Çekirdeksiz (Vitis vinifera L.) clones during
ripening period
Ripening indexes
Ripening index (⁰Brix / Titration acidity) of SC cultivated for raisin production found as 31.24 at harvest
time, and S4, S6, S5, SC tg, and S1 fallowed it as 27.95, 24.38, 22.34, 21.03 and 19.77 respectively (Fig 7).
Among the clones S4 selected for table grape and raisin purpose performed best for ripening index.
Figure 7.
Ripening index (°Brix / Titration acidity) course of SC clones for trough to harvest.
References
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Acknowledgement
The authors would like to thank the Ministry of Agriculture and Rural Affairs of Turkey, and
Selcuk University of Scientific Research Foundation (BAP) for funding this study.
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