Kunter Birhan, Unal Osman Batur, Keskin Sıddık, Hatterman-Valenti Harlene, Kaya Ozkan
Department of Horticulture, Faculty of Agriculture, Ankara University, Ankara, Türkiye.
Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Türkiye.
Front Plant Sci. 2024 Mar 8;15:1321210. doi: 10.3389/fpls.2024.1321210. eCollection 2024.
Sugars and organic acids not only have a significant impact on taste balance and sensory acceptance by consumers but also play a crucial role in the chemical equilibrium of grape juices and wines. Therefore, this study aimed to quantify the content and composition of sugars and organic acids in 17 grape varieties over two consecutive years using high-performance liquid chromatography. The variability in all the parameters studied was strongly influenced by both the grape cultivars and specific years ( ≤ 0.05). In grape berries, the primary sugars identified were fructose and glucose, which ranged from 6.50 to 11.10 g/L and from 5.83 to 12.12 g/L, respectively, over the two years. However, sucrose was not detected in any of the grape varieties examined. For the two respective years, the highest titratable acidity (TA) was found in Tekirdağ Çekirdeksizi (TeCe) (0.89 and 0.90 g/L), while the lowest was detected in Victoria (Vi) (0.48 and 0.51 g/L). Total soluble solids (TSS) peaked in Horoz Karası (HoKA) (21.90 °Brix), whereas it reached its lowest point in Big Perlon (BiPe) (14.1 °Brix). The tartaric acid content in the grape berries, ranging from 1.48 to 10.33 g/L for the two years, exhibited similar characteristics to malic acid, which ranged from 1.09 to 9.62 g/L and from 1.03 to 9.68 g/L for the two respective years. The succinic, malic, tartaric, citric, and oxalic acid contents were notably higher in the Kyoho (Ky) variety than in the other varieties. When examining the dendrogram of the contents of organic acid and sugar for similarities, it was evident that 16 out of the 17 grape varieties had a high degree of similarity, except for Alphonse Lavallée (AlLa) and HoKa. The similarity levels among the varieties ranged from 99.49% to 72.36%. The highest similarity (99.49%) was observed between the AlLa and Barış (Ba) varieties. The lowest similarity was observed among the AlLa, HoKa, and Ky varieties. In summary, this study underscores that certain table grape varieties grown in Ankara exhibit significant variations in valuable organic acids and sugars, which are associated with potential health benefits when considering human consumption.
糖类和有机酸不仅对口味平衡以及消费者的感官接受度有重大影响，而且在葡萄汁和葡萄酒的化学平衡中也起着关键作用。因此，本研究旨在通过高效液相色谱法连续两年对17个葡萄品种中的糖类和有机酸的含量及成分进行定量分析。所研究的所有参数的变异性都受到葡萄品种和特定年份的强烈影响（≤0.05）。在葡萄浆果中，鉴定出的主要糖类是果糖和葡萄糖，在这两年中，它们的含量分别为6.50至11.10克/升和5.83至12.12克/升。然而，在所检测的任何葡萄品种中均未检测到蔗糖。在这两年中，可滴定酸度（TA）最高的是Tekirdağ Çekirdeksizi（TeCe）（分别为0.89和0.90克/升），而最低的是维多利亚（Vi）（分别为0.48和0.51克/升）。总可溶性固形物（TSS）在Horoz Karası（HoKA）中达到峰值（21.90°Brix），而在Big Perlon（BiPe）中达到最低点（14.1°Brix）。葡萄浆果中的酒石酸含量在这两年中为1.48至10.33克/升，与苹果酸表现出相似的特征，苹果酸在这两年中的含量分别为1.09至9.62克/升和1.03至9.68克/升。巨峰（Ky）品种中的琥珀酸、苹果酸、酒石酸、柠檬酸和草酸含量明显高于其他品种。在检查有机酸和糖类含量的相似性树状图时，很明显，17个葡萄品种中有16个具有高度相似性，除了阿尔方斯·拉瓦利（Alphonse Lavallée，AlLa）和HoKa。品种之间的相似性水平在99.49%至72.36%之间。AlLa和巴里斯（Barış，Ba）品种之间的相似性最高（99.49%）。AlLa、HoKa和Ky品种之间的相似性最低。总之，本研究强调，安卡拉种植的某些鲜食葡萄品种在有价值的有机酸和糖类方面表现出显著差异，考虑到人类食用时，这些差异与潜在的健康益处相关。
