Effects of Different Cluster Thinning Applications to Samancı Çekirdeksizi (Vitis vinifera L.) Grape Variety

The grapevine is one of the most cultivated, healthy, delicious and refreshing fruit species in the world. The fact that grapes have many different usage methods increases the interest of producers in grapes. In addition, the large berry and showy grapes grown especially for table use also increase the interest of consumers. In our study, different cluster thinning applications were applied to the Samancı Çekirdeksizi grape variety. Thinning the clusters, unlike classical applications, aimed to shorten the cluster sizes by cutting 1/3 and 2/3 of the clusters and improving the berry characteristics. In this context, 1/3 and 2/3 of the tips and shoulders of the clusters were cut. As a result of different cluster thinning applications, cluster, berry and phenolic properties were examined. As a result of 1/3, SR (Shoulder removal) and 1/3 CTR (Cluster Tip Removal) applications, increases were determined in cluster weights. All applications caused increases in berry characteristics, SSC (Soluble Solids Content), maturity index, pH, berry detachment force, skin rupture force, phenolic content and antioxidant activity, while decreases were observed in TA (Titratable Acidity) values. It was concluded that 1/3 SR and 1/3 CTR applications can be applied for both yield and quality increase. In addition, it was seen that the berry size increase, which is an important parameter for table grape varieties, can be achieved by cutting a part of the cluster. In future studies to be conducted with table grape varieties, the idea that it would be more appropriate to cut a part of the cluster instead of cutting all the clusters came to the fore.