THE POTENTIAL OF CHEMICAL COMPOUNDS COMPARED WITH GRAPEVINE BERRIES COLOR AND DEGREE OF DISTANCING FROM THE INITIAL SPECIES (SPONTANEOUS)

E. Alexandrov

Abstract


The color of berries in the grapevine represents a very stable morphological character and some varieties can only be determined the basis of that indicator. The diversity of nuances vine berries is due to the biochemical characteristics of the juice berries. The concentration of resveratrol in juice berries interspecific hybrids of vines (Vitis vinifera L. x Muscadinia rotundifolia Michx.) Is consistent with the color of berries. The berries of green-yellow color contain the 6.68 mg/l, berries pink color - 9.3 mg/l and blue-violet berries - 14 mg/l of resveratrol. As a result of studies it was found that hybrids third generation (BC2) is characteristic of a higher concentration of diglucozid-3,5-malvidol and methyl anthranilate than the fourth generation hybrids (BC3). So it, once the removal from parental forms, the concentration of chemical compounds, such as: resveratrol, diglucozid-3.5-malvidol, methyl anthranilate, heavy metals, etc., the juice of berries of interspecific hybrids of vines (Vitis vinifera L. x Muscadinia rotundifolia Michx.) is decreasing.

Keywords


chamical compounds, berries, color, interspecific hybrids

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DOI: http://dx.doi.org/10.15835/agrisp.v1i101.12706