Türkiye'de yetiştirilen bazı sofralık ve şaraplık üzüm çeşitlerinin izoenzimlerden yararlanılarak teşhisleri

Asma tür ve çeşitlerinin teşhisinde kullanılan morfolojik özellikler çok büyük oranda çevre faktörleri ve incelenen dokunun yaşı gibi faktörler tarafından etkilendiğinden, fenotipte oldukça büyük bir varyasyona sebep olmaktadır, işte bu nedenle, bu çalışmada üzüm çeşitlerinin olgun tanelerinden elde edilen enzimlerin elektroforetik olarak ayrımları amaçlanmıştır. Bu çalışmada kullanılan üzüm çeşitleri, ticari önem durumu ve Ankara Üniversitesi Ziraat Fakültesi Araştırma ve Uygulama bağındaki uygunluk durumlarına göre seçilmişlerdir. Türkiye'de yetiştirilen sofralık ve şaraplık 14 üzüm çeşidinin 2 farklı enzim sisteminde izoenzim bantları poliakrilamid jel elektroforez tekniği ile belirlenmiştir. Enzim kaynağı olarak olgun taneler kullanılmıştır. Enzim bantları her enzim sistemi için kullanılan boya ilaveli buffer çözeltisi içerisinde jel'in enzim aktivitesi bulunan kısmının boyanması sonucu belirlenmiştir. Çeşitlerin ayrımı amacıyla Catechol Oxidase (CO) ve Esterase (EST) ehzim sistemleri kullanılmıştır. Araştırma sonucunda bu enzim sistemlerinin herikisinin de çeşitlerin teşhisinde oldukça etkili oldukları tespit edilmiştir.

Determination of some table and wine grape varieties grown in Turkey by isoenzyme identification

For both grape species and varieties, the morphological characters used for description are often strongly influenced by environmental factors and tissue age, resulting in large variations in phenotype. For these reason, it was decided to use elecrophoretic seperation of isozymes from ripe berries of grape varieties. In this research, varieties were chosen because of their commercial importance and their availability at the Ankara University, Agricultural Faculty, Research and Experimental viveyard. Enzyme banding patterns for 14 varieties of wine and table grapes were determined by polyacylamide jel electrophoresis. Enzymes were extracted from ripe berries of each variety. Enzyme bands were detected by developing the gels in a buffered solution that produced an insoluble dye at the site of enzyme activity. The varieties were assayed for Catechol Oxidase (CO) and Esterase (EST). Both enzymes were found quite useful for distinguishing varieties.

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