Effects of Selenium Treatments on Physical and Chemical Traits of Some Grape Cultivars

Selenium, which was initially among the harmful elements with its toxic effects, later attracted attention with its positive effects on human and animal health. The main source of selenium is plants. This study aimed to determine the effects of selenium treatments at different doses (0.4 ppm and 8 ppm) on grape bunches and berries in a number of table grape cultivars. White cultivars (‘Victoria’, ‘Italia’), colored cultivars (‘Alphonse Lavallée’, ‘Lival’, ‘Royal’, ‘Bilecik Irikarası’, ‘Cardinal’, ‘Prima’, ‘Trakya Ilkeren’) and seedless cultivars (‘Flame Seedless’, ‘Sultani Cekirdeksiz’, ‘Tekirdag Cekirdeksiz’) were used in this study. Selenium treatments were applied three times 10, 20 and 30 days from the berry-set period as spray to the whole vine. Harvested grapes were analyzed for cluster and berry weight (g), cluster width-length (cm), berry width-length (mm), berry flesh firmness, berry color values, TSS and titratable acidity (g/l). In the results of study, it was determined that the effect of selenium varied according to grape cultivars, and there is an increase in the seed, skin and pulp with the increase in the amount of selenium applied. It was determined that there were changes in cluster length (‘Flame Seedless’, 8 ppm: 16.6 cm), cluster weight (‘Royal’, 4 ppm: 318 g), berry weight (‘Victoria’, 4 ppm: 10.8 g) and berry sizes in table grapes with selenium treatments. The amount of water-soluble dry matter caused a decrease in ‘Cardinal’ (control: 17.4%), ‘Lival’ (control: 17.8%), ‘Royal’ (control: 17.3%) cultivars, and an increase in ‘Flame Seedless’ (8 ppm 20.8%) cultivars with selenium treatments. There was no significant effect on other cultivars.