Akademik Veri Yönetim Sistemi
APPLIED FRUIT SCIENCE, cilt.67, sa.382, ss.1-14, 2025 (Scopus)
Bagging is a crucial practice for achieving high-quality grape production and to enhance the commercial value of the
fruit. The present study investigated the effects of bagging on the antioxidant capacity and phenolic composition of the
‘Kurey¸s’ and ‘Banaz Kara’ grape varieties, which are widely cultivated in Turkey. The fruits were bagged using brown
paper bags at the pea-sized development stage. Significant differences were observed between the two varieties in terms
of fruit weight, colour, antioxidant capacity, and specific phenolic compounds. In the ‘Kurey¸s’ variety, bagging was
found to enhance antioxidant activity. DPPH increased from 1988.43mg TE/kg to 2212.53mg TE/kg, while CUPRAC
increased from 3774.28mg TE/kg to 4534.57mg TE/kg. The rutin content was also significantly higher in bagged samples
(1675.21 μg/g) compared to unbagged samples (1093.66 μg/g). However, the concentrations of other important phenolic
compounds, including isoquercitrin (10,493.84 μg/g), eriodictyol (15,620.65 μg/g), and procyanidin B2 (5573.98 μg/g),
were considerably higher in unbagged fruits. This suggests that exposure to light plays a pivotal role in stimulating
the accumulation of these compounds. In the ‘Banaz Kara’ variety, light exposure was associated with an increased
accumulation of phenolic compounds and enhanced skin pigmentation. These findings highlight variety-specific responses
and emphasize the importance of adapting vineyard management strategies according to grape variety