|
Cultivars
|
Citric acid g/l
|
Tartaric acid g/l
|
Malic acid g/l
|
Succinic acid g/l
|
Fumaric acid g/l
|
|---|
|
Askeri
|
0.642 ± 0.02b
|
4.71 ± 0.29f
|
2.27 ± 0.18cd
|
1.01 ± 0.06ab
|
0.0026 ± 0.0002b
|
|
Beyaz Kismis
|
0.263 ± 0.02f
|
4.92 ± 0.24ef
|
1.82 ± 0.10cde
|
0.34 ± 0.03de
|
0.0026 ± 0.0002b
|
|
El hakki
|
0.488 ± 0.05c
|
5.53 ± 0.28e
|
1.92 ± 0.13cd
|
0.57 + 0.01de
|
0.0012 ± 0.0001c
|
|
Hacabas
|
0.637 ± 0.01b
|
7.77 ± 0.12c
|
2.23 ± 0.21cd
|
1.34 ± 0.15a
|
0.0024 ± 0.0002b
|
|
Inek Emcegi
|
0.323 ± 0.03e
|
4.74 ± 0.12ef
|
3.29 ± 0.12ab
|
1.17 ± 0.10ab
|
0.0012 ± 0.0001c
|
|
Kerim Gandi
|
0.427 ± 0.02d
|
6.21 ± 0.09d
|
1.31 ± 0.16e
|
1.07 ± 0.03ab
|
0.0027 ± 0.0002b
|
|
Kırmızı Kismis
|
0.264 ± 0.02f
|
12.71 ± 0.12a
|
1.53 ± 0.16de
|
0.93 ± 0.01bc
|
0.0007 ± 0.0000c
|
|
Miskali
|
0.959 ± 0.04a
|
5.67 ± 0.09de
|
2.58 ± 0.16bc
|
0.25 ± 0.02e
|
0.0026 ± 0.0002b
|
|
Yazen Dayi
|
0.254 ± 0.03f
|
8.72 ± 0.13b
|
3.56 ± 0.29a
|
0.67 ± 0.01cd
|
0.0034 ± 0.0002a
|
|
CV (%)
|
1.09
|
4.90
|
13.44
|
14.33
|
12.38
|
- **P < 0.01 (the significant cultivar effect) a,b,c,d.f. In each column means followed by different letter are statistically different each other at P < 0.01 (**), ND: Non determined.
