°brix/Acid Ratio as a Predictor of Consumer Acceptability of Crimson Seedless Table Grapes

Abstract

Harvesting at correct time is essential for the supply of quality grapes. There is no standard method to determine the proper time of harvesting for table grapes. The applicability of objective measurements such as soluble solids concentration (°Brix), acid contents (titratable acidity) and°Brix/acid ratio of Crimson Seedless table grapes were evaluated as predictors of quality in terms of consumer acceptability. Crimson Seedless table grapes were harvested from two locations in Western Australia at weekly intervals for 5 weeks. The samples were density sorted to get berries of different maturity levels. Objective measurements and sensory evaluation (panel of 63 judges) were conducted. There were significant (P Յ 0.05) differences in the degree of liking among grapes of . Consumer liking of grapes substantially changed with a change in acidity. The data revealed correlation coefficients of determination (r 2 ) of 0.58, 0.79 and 0.85 between overall consumer acceptability and°Brix, acidity, and°Brix/acid ratio, respectively.°Brix/acid ratio was found to be the best objective measurement that reflected the consumer acceptability and can be used as a reliable tool to determine the optimum harvesting stage of Crimson Seedless table grapes.3 Corresponding

Sensory Analysis of New Varieties of Citrus as a Complementary Strategy to the Brazilian Citriculture

“…An analysis of the relation between total dissolved solids and acidity (denominated ratio) is necessary and provides the maturation level of the fruit, its palatability (Pereira et al, 2006), in addition to the best quality of juice when this relation is perfect (Cancalon, 2003). This relation is the main criteria used by the juice industries as a filter to separate the good fruits from the poor ones and affects directly on consumers acceptance (Brandão et al, 2003;Jayasena & Cameron, 2008). Only TM x LP 13 and TM x LP 225 were not adequate in relation to the ratio minimum parameters in Brazil (MAPA, 2000;MAPA, 2002), being the acidity too accentuated in comparison to the others hybrids, what confirms that both hybrids are not indicated to consumers.…”

“…The first principal component (52.54%) and second principal component (11.48%) amounted 64.02% of the variance. Since the samples that present higher ratio and higher quantity of sugar and consequently more sweetness represent also the consumer preference (Sato et al, 2004;Jayasena & Cameron, 2008), more consumers liked the right samples ( Figure 3A) because of the ratio and TDS (Table 1) presented, compared to the left samples. Vol.…”

“…The correct time for harvesting guarantees the quality of the fruit, being the harvest period the most difficult step faced by producers (Jayasena & Cameron, 2008). In this study, we standardized all samples in the moment of harvest, choosing only the mature ones to the sensory analysis and in our physical-chemical database, the same proceedings were previously taken.…”

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

“…Moreover, nutritive and functional properties are becoming more and more important in determining consumer choice, even if the classical parameters such as soluble solids concentration (SSC), acid contents, SSC/acid ratio and skin color are still the main quality parameters in table grapes. [2][3][4][5][6][7][8] In particular for colored grapes, skin color is a quality factor of fundamental importance, since sight is the first of the senses to be used, and visual appreciation is decisive in the choice. [9] The total content of anthocyanins and the proportions between them, dependent mainly on the cultivar, [10] determine the final coloration of the grape skin.…”

Spectra evolution over on-vine holding of Italia table grapes: prediction of maturity and discrimination for harvest times using a Vis-NIR hyperspectral device

“…Many factors contribute towards consumer acceptability of table grapes including size, shape, colour, skin thickness, crispiness, flesh firmness, brightness, colour uniformity, berry size, flavour, nutritional content, maturity stage and harvest time (Cliff et al, 1996;Crisosto et al, 2003;Piva et al, 2006). The factors of cardinal significance in this regard are total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio, representing the major contributing factors towards acceptable ripeness (Guelfat-Reich and Safran, 1971;Peppi et al, 2006;Jayasena and Cameron, 2008). Most of the researchers use total soluble TSS, TA, colour and volatile compounds as commercial harvest ripening indices (Sonego et al, 2002;Wei et al, 2002).…”