Effect of abiotic stresses on primary / secondary metabolites and resveratrol in cv. Cabernet-Sauvignon

Elman Bahar; Ilknur Korkutal; Gamze Uysal Seçkin; Cihan Abay

doi:10.18016/ksutarimdoga.vi.1559528

TR EN

Cabernet-Sauvignon Üzüm Çeşidinde Abiyotik Streslerin Primer / Sekonder Metabolitler ve Resveratrole Etkisi

Öz

Araştırma; 41° 01’ 11.15” N enlem ve 27° 40’ 18.00” E boylamda ve denizden 60 m yüksekte ve 15 yaşındaki Cabernet-Sauvignon/110R omcaları kurulmuş ve iki yıl süreyle yürütülmüştür. Bağın dikim aralık ve mesafesi 2.6×0.9 m olup, asmalar çift kollu kordon Royat terbiye şekline sahiptir. Araştırma bağda, 3 farklı fenolojik dönemde (ben düşme, ben düşme-hasat ve hasat) 5 gün süre ile sabah ve akşam olmak üzere, Kontrol dahil 4 abiyotik stres uygulaması (Darbe, Yaprak Yaralama, UV-C) yapılmıştır. Yaprak Yaralama bir kez ve yapraklara çubuk ile vurularak gerçekleştirilmiştir. Darbe uygulaması plastik çekiç kullanılarak, UV-C uygulaması da günde iki kez 1 dakika süreyle yapılmıştır. Sonuçta abiyotik stres uygulamalarının primer metabolitlerden; SÇKM (23.69° Brix) ve TA (7.32 g L-1) açısından önemli farklılık oluşturmadığı; sekonder metabolitlerde (toplam tanen, toplam antosiyanin, toplam fenolik madde, resveratrol) artış yönünde etkisi olduğu belirlenmiştir. Ayrıca toplam polifenol indeksini artırıcı etki gösterdikleri saptanmıştır. Resveratrol açısından, sırasıyla UV-C (0.35 mg kg-1) ve Yaprak Yaralama (0.27 mg kg-1) uygulamalarının etkileri diğerler iki uygulamadan (Darbe ve Kontrol) yüksek olduğu kaydedilmiştir.

Anahtar Kelimeler

Effect of abiotic stresses on primary / secondary metabolites and resveratrol in cv. Cabernet-Sauvignon

Abstract

The research was located at latitude 41° 01’ 11.15” N and longitude 27° 40’ 18.00” E, at an altitude of 60 m above sea level, with 15-year-old Cabernet-Sauvignon/110R vines over two years. The vineyard has a planting distance of 2.6×0.9 m, and the vines are trellised to double cordon Royat. In the vineyard, 4 abiotic stress applications (Shock Action, Leaf Injury, UV-C) including the Control were applied twice a day (morning and evening) for 5 days during 3 different phenological stages (Veraison, Veraison-Harvest, and Harvest). The Leaf Injury was performed once by striking the leaves with a rod. The Shock Action was carried out using a plastic hammer, and the UV-C was applied twice a day for 1 minute. As a result, it was determined that the abiotic stress did not cause significant differences in primary metabolites such as Total Soluble Solids (23.69°Brix) and Total Acidity (7.32 g L-1) but had an increasing effect on secondary metabolites (total tannin, anthocyanin, TPC, resveratrol). Additionally, it was found that they had an enhancing effect on the TPI. In terms of resveratrol, the effects of UV-C (0.35 mg kg-1) and Leaf Injury (0.27 mg kg-1) were noted to be higher than the other two (Shock Action and Control).

Keywords

Destekleyen Kurum

Yoktur

Proje Numarası

Bir proje değildir

Etik Beyan

Etik kurul gerektiren bir çalışma değildir

Teşekkür

The authors would like to thank Mr. Barkın Akın, the owner of Barel Vineyard, for allowing us to set up the experiment in his vineyard.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Şarapçılık ve Bağcılık

Bölüm

Araştırma Makalesi

Yazarlar

Elman Bahar
0000-0002-8842-7695
Türkiye

Ilknur Korkutal ^*
0000-0002-8016-9804
Türkiye

Gamze Uysal Seçkin
0000-0002-2117-075X
Türkiye

Cihan Abay
0000-0002-4528-6431
Türkiye

Erken Görünüm Tarihi

30 Ocak 2025

Yayımlanma Tarihi

12 Şubat 2025

Gönderilme Tarihi

10 Ekim 2024

Kabul Tarihi

13 Aralık 2024

Yayımlandığı Sayı

Yıl 2025 Cilt: 28 Sayı: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1559528

IZ

https://izlik.org/JA58WB86HY

Kaynak Göster

RIS / Bibtex

APA

Bahar, E., Korkutal, I., Uysal Seçkin, G., & Abay, C. (2025). Effect of abiotic stresses on primary / secondary metabolites and resveratrol in cv. Cabernet-Sauvignon. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 28(1), 70-82. https://doi.org/10.18016/ksutarimdoga.vi.1559528

Cabernet-Sauvignon Üzüm Çeşidinde Abiyotik Streslerin Primer / Sekonder Metabolitler ve Resveratrole Etkisi

Öz

Anahtar Kelimeler

Effect of abiotic stresses on primary / secondary metabolites and resveratrol in cv. Cabernet-Sauvignon

Abstract

Keywords

Destekleyen Kurum

Proje Numarası

Etik Beyan

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149