Effects of Gibberellic Acid (GA) Applications on Müşküle Table Grape Variety on Production of Pickled Leaves and Raw Cellulose Contents of Leaves

Grape leaf is a product of Anatolia vineyard culture, and a part of daily diet of us. It has been assessed as different flavor in other countries. It is one of the food components and it has been recently rediscovered as particularly dietary fiber. It is harvested some varieties from spring to midsummer, and it has been marketed for fresh and/or pickled consumption. In this study, the effects of repeated GA applications on Müşküle table grape variety grafted onto Kober 5 BB rootstock for suitable fresh or pickled consumption of leaves were investigated. Raw cellulose content of its leaves, and leaf size were determined. While GA applications affected raw cellulose content of the leaf significantly, they did not affect leaf weight, leaf area, leaf volume and leaf water content.