Birhan KUNTER, Sevil CANTÜRK, Nurhan KESKİN

Üzüm Tanesinin Histokimyasal Yapısı

Üzüm taneleri, karmaşık ve çok yönlü biyokimyasal ünitelerdir. Gelişmeleri ve olgunlaşmaları süresince büyüklük, kompozisyon, renk, tekstür, tat ve aroma bakımından birbirini izleyen değişim süreçleri geçirmektedir. Üzüm taneleri; su, şekerler, organik asitler, vitaminler ve mineralleri bünyesine alarak bunları biriktirmekte, fenolik bileşikler ile aroma maddeleri sentezlemektedir. Günümüzde histokimyasal çalışmalarla üzüm tanesini meydana getiren hücre ve dokuların yapısal ve kimyasal özellikleri açığa çıkarılabilmektedir. Taneye ait hücrelerin histolojik ve histokimyasal yapısı tane dokularına farklı özellikler kazandırmaktadır. Bu nedenle histokimyasal incelemeler, kalite özelliklerinin belirlenmesi ve anlaşılmasında önemli bilgiler taşımaktadır. Bu çalışmada, tane-kalite ilişkisini açıklamaya yönelik histolojik ve histokimyasal bilgiler derlenerek araştırıcılara sunulması hede enmiştir.

Anahtar Kelimeler:

Üzüm, tane hücresi, tane kabuğu, tane eti, histokimyasal yapı, olgunlaşma

Histochemical Structure of Grape Berry

Grape berries are highly complex and multi-way biochemical units. During development and ma- turation period, they undergo consecutive modi cations in terms of size, composition, color, texture, avor and aroma. By intake water, sugars, organic acids, vitamins and minerals, grape berries accumulate these and synthesize phenolic compounds and aromatic substances. Nowadays, structural conditions and chemical properties of cells and tissues contained grape berries can be exposed by histochemical studies. Histological and histochemical cons- tructions of grape berry cells bring berry tissues in different characteristics. Therefore, histochemical investigations have important information for understanding and determining of quality characteristics. The aim of this review is to present the literature based on histologic and histochemical knowledge to clarify relationships between berry and quality.

Keywords:

Grape, berry cell, berry skin, pulp, histochemical structure, ripening,

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