Biochemical Changes in Some Table Grape Cultivars Throughout the Ripening Process

Abstract

This study was conducted to investigate the biochemical changes observed throughout the ripening process from veraison to harvest periods of 13 table grape cultivars of Vitis vinifera L. species. Present findings revealed that total acidity, total phenolics and total antioxidant capacity of the grape cultivars decreased and water soluble dry matter (WSDM) content, must pH and total anthocyanins increased throughout the ripening process. In harvest period, water soluble dry matter (WSDM) contents varied between 17.0% (Trakya Ilkeren and Silfoni cultivars) and 21.6% (Kureys cultivar); total acidity values varied between 0.42 g l(-1) (Tekirdag Seedless cultivar) and 1.26 g l(-1) (Kizilatim cultivar); must pH values varied between 2.58 (Kohnu cultivar) and 3.29 (Trakya Ilkeren cultivar); ripening index values varied between 15.60 (Silfoni cultivar) and 41.90 (Tekirdag Seedless cultivar); total phenolics varied between 723.5 mu g GAE g(-1) (Mazirim cultivar) and 2657 mu g GAE g(-1) (Banazi Karasi cultivar); total antioxidant capacities varied between 4.27 mu mol TE g(-1) (Mazirim cultivar) and 8.21 mu mol TE g(-1) (Kohnu cultivar); total anthocyanins varied between 32.3 malvidin-3-o-glikozit mu g g(-1) (Kizilatim cultivar) and 205.2 malvidin-3-o-glikozit mu g g(-1) (Banazi Karasi cultivar). Berry skin colors strongly correlated with total phenolics (R-2 = 0.9376) and total antioxidant capacity (R-2 = 0.8296).