z kara-f ates- a sbır

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.
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47th Croatian and 7th International Symposium on Agriculture