The grapevine, which produces grape fruit, which is widely available fresh on summer tables and dried and consumed in various ways throughout the year, is from the family Fungiaceae. The grapevine, which is one of the most cultivated plants for fruit production along with apples in the world's five continents, is native to Anatolia. Evidence of viticulture has been found here since 3000 BC.
Vines, which are perennial climbing plants that shed their leaves and have thousands of varieties, have a solid and detailed root structure consisting of a rhizome, lateral roots, basal roots and capillary roots. The trunk, which looks like an extension of the rhizome, starts from the soil surface and ends at the crown of the plant. The trunk thickens by growing in width each year.
It takes 3-5 years for the plant to be able to carry the weight of branches, shoots, leaves and fruit. The plant has branches with two or more old organs in the crown and very similar in structure to the trunk. These carry annual sticks, eyes and shoots. The green shoots of the plant are formed by the buds on the branches; they grow a few centimeters per day and reach meters in length by the end of the growing season.
The green shoots carry the leaves, tendrils (holding organs) and flower clusters of the grape plant. Grapevine leaves are usually five-part, covered with a waxy layer and green in color. Flower clusters are located on the 4th-6th nodes of the green shoot and opposite a leaf. In the hermaphroditic grapevine, male and female flowers are found on the same plant.
Salkım halindeki çiçeklerin olgunlaşmaya başlaması için sıcaklığın 16 dereceye yükselmesi gerekir. 18-21 derece sıcaklıklarda tam olgunlaşan çiçeklerde tozlaşma başlar. Böylece döllenen dişi çiçek salkımlarının %50’si tane tutar, döllenmeyen çiçekler kuruyup dökülür.
The skin of the grape fruit, which ripens in bunches, is white, black or different shades of these two colors, depending on the variety of the plant. Again, the skin, which is thin or thick depending on the grape variety, carries the smell and tannin of the fruit as well as the color.
In the middle of the fruit, there are seeds, the number of which varies between 0-4. Fresh grapes are a very popular table fruit, and dried grapes are used in the production of compotes, various desserts, cakes, chocolates and pastries. In addition, grape varieties, which have a very wide range of uses, are used as wine, as well as in the production of sausage, molasses, bulama, fruit juice, must, vinegar and raki and other alcoholic beverages.
NUTRITIONAL VALUES
The nutritional values of 100 g. fresh grapes are as follows: 69 calories; 1.3 g. protein; 15.7-20 g. carbohydrates: 0 cholesterol; l g. fat; 0.6 g. fiber; 12 mg. phosphorus; 16 mg. calcium; 0.4 mg. iron; 3 mg. sodium; 158 mg. potassium: 13 mg. magnesium; 100 IU vitamin A; 0.05 mg. vitamin B1; 0.03 mg. vitamin B2; 0.3 mg. vitamin B3: 0.08 mg. vitamin B6; 5.6 mcg. folic acid; 4 mg. vitamin C and 0.7 mg. vitamin E.
It is natural that the above average values may vary depending on the grape varieties that have a very wide product range.
BENEFITS TO OUR HEALTH
In addition to the nutritional values listed above;
According to traditional beliefs, grapes are stomachic and good for those with digestive problems.
It fights and destroys some viruses and bacteria with the tannin and other substances it contains.
Grapes prevent tooth decay.
It reduces the risk of cancer in the body due to the high levels of certain substances it contains.
Some recent scientific research results have suggested that grape seeds have many health benefits.
To benefit from all these effects, fresh and dried grapes should be consumed abundantly by adding them to the daily diet.
Caution: Since grapes are a very sugary food, diabetics should consult their physician before eating them.
