DO GRAPEVINE ROOTSTOCKS AFFECT THE PHYTOCHEMICAL COMPOSITION OF GRAPES?

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dc.authoridCAKIR, ATİLLA/0000-0001-9732-9272
dc.authoridUğur, Yılmaz/0000-0002-9040-4249
dc.authoridODABASIOGLU, Mehmet İlhan/0000-0001-8060-3407;
dc.authorwosidCAKIR, ATİLLA/JQV-6415-2023
dc.authorwosidUğur, Yılmaz/AAA-4699-2022
dc.authorwosidODABASIOGLU, Mehmet İlhan/ABG-7658-2020
dc.authorwosidUğur, Yılmaz/ABI-4076-2020
dc.contributor.authorCakir, Atilla
dc.contributor.authorOdabasioglu, Mehmet Ilhan
dc.contributor.authorOylek, Hatice Sahiner
dc.contributor.authorUgur, Yilmaz
dc.date.accessioned2024-08-04T20:57:42Z
dc.date.available2024-08-04T20:57:42Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn the last century, the worldwide proliferation of the use of rootstock in viticulture has been successful in preventing the damage that the phylloxera pest causes to cultivars of Vitis vinifera L., but there have been some adverse effects on the quality of grapevines. It is still not clearly known how the phytochemical composition of grapevines grown using rootstock differs from that of vines grown on their own roots. Four different commonly used American grapevine rootstocks (41 B, 99 R, 110 R, and 1103 P) and the original roots of the Banazi Karasi grape cultivar were used in this study conducted to determine the effects of rootstocks on the phytochemical composition of fresh grapes in grafted grapevine cultivars. In addition, the effects of vinestock age on the phytochemical composition of fresh grapes were examined. Fresh grape samples taken from young (5 years old) and old (40 years old) vinestocks grown on their own roots were examined to identify the effects of vinestock age. The findings revealed that the rootstocks generally affected (positively or negatively) the composition of phenolic compounds of fresh grapes, but this effect was not observed for gallic acid. Rutin and quercetin significantly decreased with rootstock usage in contrast to the vinestocks grown on their own roots. It was determined that rootstocks significantly decreased the resveratrol contents of fresh grapes, although their effects on antioxidant capacity differed. However, total phenolic compounds and glucose, fructose, and tartaric acid compositions of fresh grapes did not change based on rootstock usage. It was determined that the older the vinestocks are, the more naringin and phloridzin are present in the compositions of fresh grapes, but other compounds tend to decrease significantly.en_US
dc.identifier.endpage148en_US
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue1en_US
dc.identifier.startpage134en_US
dc.identifier.urihttps://hdl.handle.net/11616/102851
dc.identifier.volume31en_US
dc.identifier.wosWOS:000736347700014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publications (P S P)en_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrapevine rootstocken_US
dc.subjectgrapevine ageen_US
dc.subjectphenolic compoundsen_US
dc.subjectantioxidant capacityen_US
dc.subjectresveratrolen_US
dc.titleDO GRAPEVINE ROOTSTOCKS AFFECT THE PHYTOCHEMICAL COMPOSITION OF GRAPES?en_US
dc.typeArticleen_US

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