Physical. chemical and phytochemical changes related to maturation in some colored grapes

In 2019, Alphonse Lavallée, Royal, Michele Palieri, Bilecik Irikara, Rooster Karası, Tekirdağ Seedless, Karaerik, among the colorful table grape varieties grown in Tokat ecology, were used in this market. With these varieties, four different physical, chemical and chemical changes that occurred one month before harvest were investigated. In all of the varieties, the correct SSCM and pH grain acidity have decreased. Between 278.72 g (Tekirdağ Seedless) - 606.35 g (Rooster Black); cluster width between 10.80 cm (Bilecik Irikara) - 15.11 cm (Rooster Black); cluster size between 15.83 cm (Tekirdağ Seedless) - 23.89 cm (Rooster Black); granule between 4.13 g (Bilecik Irikara) - 9.15 g (Michele Palieri); grain hardness is between 0.48 (Tekirdağ Seedless) - 0.9 (Rooster Black); SÇKM between 14.7% (Karaerik)- 19.3% (Rooster Black): between ph 3.6 (Karaerik) -4.2 (Michelle Palieri); acidity ranged from 4.9 g / l (Royal) to 6.18g / l (Karaeric). While the total phenolic species of the varieties increased in the first three weeks, the amount decreased. Due to the total phenolics, the Alphonse Lavallée variety reached the highest value with 78.9 ppm. The amount of anthocyanin in the shell was 193.22 Mg / G in Royal variety, the amount of flavnoid in the shell was 77.13 Mg / G in Alphonse Lavallée, and the amount of anthocyanin in the pulp was 2.37 Mg / G. 2020, 44 PAGE Keywords; berry hardness, ph, total flavanoid, berry width