Some Morphological Characteristics of Delice Local Grape Genotype of Kırıkkale Province
DOI:
https://doi.org/10.24925/turjaf.v12i11.1914-1921.6997Keywords:
Genetic Diversity, Sustainable Agriculture, Delice Üzümü, Vitis vinifera, KırıkkaleAbstract
This study aims to comprehensively examine the morphological and chemical properties of a local grape population known as “Delice Üzümü,” which is native to the Delice district of Kırıkkale. The research includes the identification of morphological characteristics such as cluster size, berry shape, skin color, and thickness through laboratory and field studies. Additionally, the chemical composition of the grape, including parameters like soluble solid content (SSC), pH, tartaric acid content, and juice yield, was evaluated. The results indicate that Delice Üzümü is a high-quality grape population Morphological examinations revealed that the clusters are of medium size and density, and the berries are egg-shaped and sweet. Chemical analysis results show that the SSC is between 24-25%, the pH is 3.7, tartaric acid content is 0.416 g/L, and juice yield is between 500-550 ml. These findings support that Delice Üzümü is suitable for both fresh consumption and the production of local products such as molasses and pestil. The study also highlights that the ecological and soil characteristics of the Delice district are favorable for grape cultivation, emphasizing the critical importance of preserving and developing local varieties for maintaining genetic diversity and biological sustainability. This research aims to reveal the agricultural and economic potential of local grape varieties, contributing to future studies and sustainable agricultural practices.
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