文章基本信息

标题：Physical and Chemical Changes Occured During Maturation of Boğazkere Grape Variety Grown in Elazığ Region
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作者：Ahmet Deryaoğlu ; Ahmet Canbaş
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2004
卷号：29
期号：1
出版社：Association of Food Technology, Turkey
摘要：in this study, carried out in 1992 and 1993, the physical and chemical changes were investigated during maturation of Boğazkere variety grown in Elazığ region. The samples of Boğazkere grapes were taken from the beginning of veraison. After the physical analyses were completed in the berries, the chemical analyses were carried out in must, skins and seeds. The results showed that weight and size of berries and ratio of pulp increased during the ripening, but when there was a decrease in the ratios of seeds, there was not a clear change in the ratios of skins. An increase in maturation index, soluble solids, glucose, fructose, potassium, total phenolic compounds and pH was noted in must throughout the maturation. Contrary to these changes, total acidity, tartaric and malic acids, ratio of glucose/fructose and sodium in must decreased. Anthocyanin and total phenolic compounds in the skins increased, whereas total phenolic compounds in the seeds decreased. The physical and chemical changes during the ripening of Boğazkere grape varied from year to year.