The aim of this study was to determine the graft performance and to follow the graft compatibility of Bornova Misketi, Trakya Ilkeren and Sultan 1 grape cultivars grafted on 5BB and 1103P rootstocks. Grafts were made by using omega technique. Following waxing, grafts were packed in plastic boxes filled up with fungicide humidified sawdust and chips (3:1) and were placed in callusing room (25°C, 85% relative humidity) for three weeks. Post callusing, grafts were evaluated for their callusing rate at graft union (0–4 scale), sprouting rate (%), rooting rate (%) and sapling yield (%). According to obtained data statistically significant differences were determined in all parameters except sprouting rate. Graft samples were taken each month for histological analysis during six months following callusing. No significant differences were observed among combinations in respect to histological development of graft unions. Callusing rate (3.73/5 BB–3.70/1103 P) and potted sapling yield (86.66/5 BB%–90.00/1103 P%) were the highest in Bornova Misketi among all combinations for two rootstocks.
Powdery mildew is one of the most serious and destructive diseases of grapes around the world including Iran. Although the application of chemical pesticides is the most common control method, the use of resistant varieties may be the most effective and environmentally sound strategy for managing the disease. Fourteen grape varieties were evaluated for testing powdery mildew (Uncinula necator) resistance under natural infection conditions and artificial inoculation methods were used during 2007-2008 in Ardabil province of Iran. Disease severity on leaves and fruit (cluster) were evaluated using Voytovich (1987) procedure. Results of the experiments showed that Shahani, Yagothi and Tabrizkishmishi cultivars were immune, Sahibi cultivar was highly resistant, Agshilig and Tokoulgan were resistant, Kishmishi, Khalili and Tabarzeh cultivars were tolerant, Aldarag and Koupakbogan were susceptible and Garashilig, Seyrakpousteh and Rasmi cultivars were highly susceptible to the disease. In general, results of this study were promising and some immune, highly resistant and resistant cultivars to U. necator were identified and they may be used as a resistance genetic source for management of the disease in national and international programs.
The objective of the investigations performed was to assess the antioxidant properties of the seeds and peels of selected fruits. The antioxidant activity as well as total polyphenol and tannin content were determined. The results obtained revealed essential diversities of the analysed parameters among the material examined. The peels were characterized by higher ability to scavenge free radicals and higher polyphenols concentration than the seeds, particularly those of citrus fruits imported to Poland. The highest antioxidant activity was observed in the peels of the Šampion cultivar of apples and white grapes, and in the seeds of the Idared cultivar apples and oranges. Tannins play a meaningful role as antioxidants in grape, apple and goosberry fruits. The peels and seeds of various fruits, which are waste products in fruit and vegetable industry, may be a potential source of antioxidants
This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins signifi cantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively.
This study focused on examining the effect of vegetables extract foliar application on storage quality of the grapes grape (Vitis vinifera L. cvs. ‘Perlette’ and ‘King’s Ruby’). The vines were sprayed after fruit set twice at 15 days interval at concentrations of 0, 0.20%, 0.30% and 0.40%. Fruit were harvested and kept under cold-storage at 0.5 ±0.5°C and 90% RH for 28 days. The physicochemical properties of treated and untreated berries were analyzed at 7 days intervals during the cold storage. The results showed that the pre-harvest application of vegetable extracts reduced the weight loss and inhibited the fruit decay. Treated grape also had higher ascorbic acid contents, total phenolics, 2,2-diphenyl-1-picrylhydrazyl-radical (DPPH) scavenging activity, and higher soluble solid contents, titratable acidity, and reduced sugar:acid ratio. The concentration of 0.30% and cultivar ‘Kings Ruby’ gave the best result as compared to untreated control. In conclusion, pre-harvest vegetables extract application on berries showed higher antioxidant activities in grape berries, and maintained their post-harvest quality. These results indicated that foliar spray of vegetables extract could effectively improve the fruit quality, mainly through the reduction of phenolic content.
The effect on cell viability and content of PhC of three grapes varieties – Moravian Muscat, Blue Burgundy and Lemberger is presented. The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. Thus study is devoted to compare the effect of berries and pomace on cell viability in context of their utilization as source of bioactive compounds. Effect on viability of human keratinocytes (HaCaT) was investigated in vitro using following concentrations of PhC in cultivation medium: 25, 50, 75 and 100 µg·ml–1. The results show that the content of PhC in berries and pomace was similar and the cell viability decreased with increasing concentrations of PhC, in most cases. The impact on cell viability also depends on individual variety of grapes.
Globally, the application of rootstocks for grapevine cultivation has been a standard, while in the northern regions, like in Poland where the viticulture tradition is relatively short, the selection of the most suitable rootstock types requires multi-year observation and research. The objective of the present study was to assess the effect of six following rootstock types: ‘101-14 Mgt’, ‘161-49C’, ‘125AA’, ‘5BB’, ‘SO4’, ‘SORI’, and own-rooted vines on yield quantity and quality of ‘Regent’ grapevine in south-eastern Poland. The three-year research period indicates that the vines on ‘125AA’ tended to produce not only the highest yields but had positive influence on the number and weight of clusters and berry weight as well. Whereas the vines grafted onto ‘161-49C’ gave the lowest yields and had the smallest number of clusters per vine. The fruit extract content in ‘Regent’ grapes on ‘101-14 Mgt’ rootstock was found to be significantly lowest among those under study. The extract content and yield of grapevines evaluated in the own-rooted vines and those grafted to the rootstocks which formed one group, did not differ.
Borytis cinerea is responsible for the most postharvest losses of table grape. In the current research, the effect of essential oils extracted from sweet basil, fennel, summer savory and thyme plants were investigated both on mycelial growth of B. cinerea under in vitro condition and on fungal decay and quality sensors of table grape [Vitis vinifera (L.) cv. Tabarzeh] under in vivo conditions. Results showed that essential oils especially thyme, fennel and summer savory oils had a high inhibitory effect on mycelial growth of B. cinerea. Under in vivo assays, thyme and summer savory oils were able to reduce fungal decay sensory on table grape after 60 days of storage. In addition, essential oils had significant efficacy on quality parameters of fruit reducing a weight loss, berry shrinkage and berry and rachis browning. Also essential oil treatment increased the maturity index levels in treated fruits in comparison with controls. GC/MS analysis showed that linalool (65.25%), trans-anethole (64.72%), carvacrol (54.14%) and β-ocimene (12.62%) were the main compounds identified in sweet basil, fennel, summer savory and thyme oils, respectively. Results obtained from presented study showed that essential oils especially these one containing more phenolic compounds had a great antifungal activity and could be used as a benefit and safe tool for preservation of table grape.