CUTTING PROPERTIES OF WINE GRAPE CULTIVARS

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dc.contributor.authorOzdemir, Gultekin
dc.contributor.authorSessiz, Abdullah
dc.contributor.authorEsgici, Resat
dc.contributor.authorElicin, Ahmet Konuralp
dc.date.accessioned2024-04-24T17:40:16Z
dc.date.available2024-04-24T17:40:16Z
dc.date.issued2015
dc.departmentDicle Üniversitesien_US
dc.description.abstractThis study was carried out to determine the cutting properties of different wine grape canes as a function of moisture content, canes' diameter and variety. Cutting properties of cutting force, cutting strength, cutting energy and specific cutting energy were measured in eight different wine grape varieties. Canes of 'Tannat', 'Merlot', 'Cot', 'Chardonnay', 'Viograier', 'Cabernet Sauvignon', 'Shiraz' and 'Cabernet Franc' were profiled for their cutting properties during the dormant season. The results of data analysis showed that there was a significant difference between mean values of cutting properties varying based on variety. The results demonstrated that the maximum cutting force, cutting strength and cutting energy for 'Cabernet Franc' grape variety were 1397.60 N, 21.68 MPa and 3.68 J, respectively. The minimum cutting force, cutting strength and cutting energy were obtained at 'Tannest' grape variety and it was 981.65 N, 13.94 MPa, and 2.39 J, respectively. Whereas, the maximum specific cutting energy obtained at 'Chardonnay' was 0.256 Jmm-2, while the minimum specific cutting energy obtained at 'Tannat' grape variety was 0.219 Jmm(-2). In conclusion, findings demonstrated that the cutting properties were related to the physiological, physical and mechanical properties of the grew. branches. Therefore, the grape variety should be taken into account for the design of a suitable pruner machine.en_US
dc.description.sponsorshipDicle University Scientific Research Funding [DUBAP-08-ZF-59]en_US
dc.description.sponsorshipThis study was supported by Dicle University Scientific Research Funding (DUBAP-08-ZF-59). The authors are grateful to Mesopotamia Vineyard Farm for their help and also to Dr. Tahsin Sogut for statistical analysis.en_US
dc.identifier.endpage158en_US
dc.identifier.issn2285-5653
dc.identifier.issn2286-1580
dc.identifier.startpage151en_US
dc.identifier.urihttps://hdl.handle.net/11468/21716
dc.identifier.volume59en_US
dc.identifier.wosWOS:000450198500023
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoenen_US
dc.publisherUniv Agricultural Sciences & Veterinary Medicine Bucharesten_US
dc.relation.ispartofScientific Papers-Series B-Horticulture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrapevineen_US
dc.subjectCuttingen_US
dc.subjectEnergyen_US
dc.subjectForceen_US
dc.subjectStrengthen_US
dc.titleCUTTING PROPERTIES OF WINE GRAPE CULTIVARSen_US
dc.titleCUTTING PROPERTIES OF WINE GRAPE CULTIVARS
dc.typeArticleen_US

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