Abstract
The content of the primary and secondary metabolites has a key role in the quality of raisins, wine, and grapes. Primary metabolites include organic acids and sugars; however, only organic acids were considered for the five grape varieties in this study. Its purpose was to analyze and critically evaluate the organic acids in the parthenocarpic variety Black Corinth, the stenospermocarpic varieties Sultani Çekirdeksiz and Black Kishmish, and the seeded varieties Ekşi Kara and Gök Üzüm to discover the differences and possible similarities between them. Regarding organic acid results, there was a significant difference (p < 0.05) between raisin cultivars, and the lowest value was obtained from the Sultani Çekirdeksiz variety for all organic acids. In general, seeded grape varieties had the highest concentration of organic acid in the berries, while the opposite was observed for the seedless grape varieties, except for Black Kishmish. Among the grape varieties in the study, lactic, succinic, malic, oxalic, propionic, and malonic were the most abundant acids, whereas the least abundant organic acids in these varieties were maleic, fumaric, and butyric. The data showed strong positive correlations between all organic acids and Black Kishmish, Ekşi Kara, and Gök Üzüm, whereas there was a positive but weak correlation between Sultani Çekirdeksiz and Black Corinth with organic acids. The findings of this study may help in understanding how berries of five different raisins respond after drying and how they modulate their organic acid metabolism.
Similar content being viewed by others
References
Akin A (2011) Effects of cluster reduction, herbagreen and humic acid applications on grape yield and quality of Horoz Karasi and Gök üzüm grape cultivars. Afr J Biotechnol 10(29):5593–5600
Antonacci D, Velenosi M, Rocco P, Basile T, Forleo LR, Marsico AD (2017) Production of ready to drink red and rosé wines from new seedless grapevine crossbreeds. BIO Web Conf. 2017. vol 9, p 4010
Ates F, Yağmur B, Altindişli A (2017) Effects of Organic and Conventional Production Systems on Some Physical and Chemical Properties of Soils in Sultani Çekirdeksiz Grape Variety. In: CONGRESS BOOK, p 906
Benlloch-Tinoco M, Carranza-Concha J, Camacho MM, Martínez-Navarrete N (2015) Processing and impact on active components in food. Elsevier https://doi.org/10.1016/B978-0-12-404699-3.00022-6
Bevilacqua AE, Califano AN (1989) Determination of organic acids in dairy products by high performance liquid chromatography. J Food Science 54(4):1076–1076
Chen K, Sun J, Li Z, Zhang J, Li Z, Chen L, Li W, Fang Y, Zhang K (2021) Postharvest dehydration temperature modulates the transcriptomic programme and flavonoid profile of grape berries. Foods 10(3):687
Coklar H (2017) Antioxidant capacity and phenolic profile of berry, seed, and skin of Ekşikara (Vitis vinifera L) grape: influence of harvest year and altitude. Int J Food Prop 20(9):2071–2087
Coklar H, Akbulut M (2017) Effect of sun, oven and freeze-drying on anthocyanins, phenolic compounds and antioxidant activity of black grape (Ekşikara) (Vitis vinifera L.). South Afr J Enol Vitic 38(2):264–272
Dokoozlian NK (2000) 2000: Grape berry growth and development. Raisin Prod Man 3393:30
Doymaz I (2006) Drying kinetics of black grapes treated with different solutions. J Food Eng 76(2):212–217. https://doi.org/10.1016/j.jfoodeng.2005.05.009
Gao HY, Wang SG, Liao XJ, Hu XS (2004) Study on determination and correlation of soluble sugars and organic acids in pear juice from different cultivars. Acta Agric Boreal Sin 19(2):104–107
Georgiev V, Ananga A, Tsolova V (2014) Recent advances and uses of grape flavonoids as nutraceuticals. Nutrients 6(1):391–415. https://doi.org/10.3390/nu601039
Keskin N, Kunter B, Çelik H, Kaya Ö, Keskin S (2021) ANOM approach for the statistical evaluation of organic acid contents of clones of the grape variety ‘Kalecik Karası. Mitt Klosterneuburg 71(2):126–138
Palma M, Barroso CG (2002) Ultrasound-assisted extraction and determination of tartaric and malik acids from grapes and winemaking by-products. Anal Chim Acta 458:119–130 (Spain)
Patil VK, Chakrawar VR, Narwadkar PR, Shinde GS (1995) Grape. In: Handbook of fruit science and technology. CRC Press, pp 23–54
Ribéreau-Gayon P (1999) Observations related to the causes and consequences of stuck fermentation in vinification. Oeno One 33(1):39–48
Roychev V, Tzanova M, Keranova N, Peeva P (2020) Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice. Czech J Food Sci 38(6):410–416
Rusjan D, Korosec-Koruza Z, Veberic R (2008) Primary and secondary metabolites related to the quality potential of table grape varieties (Vitis vinifera L.). Eur J Hortic Sci 73(3):124
Sha S, Li J, Wu J, Zhang S (2011) Characteristics of organic acids in the fruit of different pear species. African J Agric Res 6(10):2403–2410
Wang J, Mujumdar AS, Wang H, Fang XM, Xiao HW, Raghavan V (2021) Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins. Dry Technol Int J 39(4):495–506. https://doi.org/10.1080/07373937.2019.1709199
Xiang J, Zhu W, Han J, Li Z, Ge H, Lin D (2012) Analysis of organic acids in Chinese raisin tree (Hovenia dulcis) peduncle and their changes in liquid fermentation process. Food Sci Biotechnol 21(4):1119–1127
Yılmaz F, Shidfar M, Hazrati N, Kazan K, Özmen YC, Uysal T, Özer C, Yaşasın AS, Söylemezoğlu G, Boz Y, Çelik H, Ergül A (2020) Genetic analysis of central Anatolian grapevine (Vitis vinifera L.) germplasm by simple sequence repeats. Tree Genet Genomes 16:55. https://doi.org/10.1007/s11295-020-01429-z
Acknowledgements
The author would like to thank the Manisa Viticulture Research Institute for support in providing raisin variety samples for the assessment. In addition, the author would like to thank Professor Dr. Metin Turan for conducting the organic acid analysis, and Professor Dr. Zeki KARA for helping to provide the Ekşi Kara and Gök Üzüm varieties.
Author information
Authors and Affiliations
Contributions
F.A. was responsible for the performance of the collection and designed the work. She also did data analysis, interpreted the results, and wrote the article.
Corresponding author
Ethics declarations
Conflict of interest
F. Ates declares that she has no competing interests.
Rights and permissions
About this article
Cite this article
Ates, F. Role of Pollination and Fertilization Biology on Organic Acids in Raisins of Five Grape Varieties (Vitis vinifera L.). Erwerbs-Obstbau 64 (Suppl 1), 73–78 (2022). https://doi.org/10.1007/s10341-022-00678-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10341-022-00678-7