Effects of Altitude on Phenological Periods with Some Quality Features in Raisins and Molasses

Abstract

The main purpose of this study is to investigate the effects of altitude on phenological periods and the content of soluble solids content (brix), titratable acidity, pH, antioxidant activity, total phenolics, total flavonoids, and total anthocyanin in raisins and molasses of autochthonous grape variety (Vitis vinifera L.) grown at different altitudes. It has been determined that the phenological periods change depending on the altitude, that is, these periods occur later as the altitude increases. For raisins and molasses, the highest brix was measured at the high altitude and the lowest at middle altitude. It was observed that raisins grown at high altitude had higher acidity than other altitudes, while those grown at the middle altitude had lower acidity. The titratable acidity of molasses of grape fruit grown at low altitude and middle altitude was similar but higher than at high altitudes. The pH of raisins grown at the middle altitude was higher than at other altitudes, but the opposite was determined for molasses. Total phenolics, total flavonoids, total anthocyanin, and antioxidant activity of raisins at the high altitude were higher than at other altitudes. The lowest values were measured in raisins at a low altitude. In molasses, high altitude had higher total phenolics, total flavonoids, antioxidant activity (FRAP and DPPH) and anthocyanin than middle altitude. As a result, it was revealed that altitude might affect the phytochemical profile of raisins and molasses of the autochthonous grape variety.