Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties

Kliewer, W. M.

doi:10.1111/j.1365-2621.1969.tb10341.x

Cited by 34 publications

(31 citation statements)

References 11 publications

(5 reference statements)

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“…The varietal differences in the amino acid composition among cultivars are similar to those reported previously (Ough 1968;Kliewer 1969Kliewer , 1970Gallander 1974;Kluba et al 1978a, b;Amerine et al 1982;Notsuka et al 1984;Shiraishi and Shiraishi 2002). Huang and Ough (1991) reported that amino acid composition is cultivar-related, reflecting genetic differences among grape cultivars.…”

Section: Discussionsupporting

confidence: 83%

Evaluation of table grape genetic resources for sugar, organic acid, and amino acid composition of berries

Shiraishi¹,

Fujishima²,

Chijiwa³

2009

Euphytica

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Variations in the sugar, organic acid, and amino acid composition of table grape berries were determined in three successive years in 129 grape cultivars. Three regional groups were represented among these cultivars; European, North American, and Japanese. All cultivars are conserved at the Fukuoka Agricultural Research Center in Japan. Three representative ripe average-sized bunches were selected from one vine per cultivar. Ripeness was judged by visual observation of seed color change to dark brown, without senescence of berry tissue. Soluble solids content (SSC) was weakly correlated with other berry traits, but strongly correlated with total sugar content. Genotypic variance (r g 2 ) was significant for all berry traits, especially for a ratio (sugar composition) and c ratio (amino acid composition). The yearly effect (r y 2 ) was significant for SSC, total sugar content, and total amino acid content but not for a ratio, titratable acidity, b ratio (organic acid composition) and c ratio. Repeatabilities over the 3 years were very high for a ratio and c ratio, while they were low for SSC, total sugar content, titratable acidity, b ratio, and amino acid content. Correlation coefficients between the values of each individual year and the 3-year mean were relatively high for the a ratio and c ratio. We highlight the varietal differences in the a ratio and c ratio because of the low environmental variation. Two types of grape were distinguished on the basis of sugar composition: hexose accumulators (a ratio C 0.81) and sucrose accumulators (a ratio B 0.80). The hexose-and sucrose-accumulating traits were related to genetic or regional differences. Cultivars were classified into five types on the basis of the c ratio. Like the a ratio, variation in the c ratio is closely related to cultivar parentage and regional differences. Vitis vinifera cultivars exhibited a skewed distribution with a c ratio below 1.0 because they contain low levels of sweet amino acids. In contrast, the c ratio frequently exceeded 1.5 in American hybrid cultivars because they contain high levels of sweet amino acids.

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Section: Discussionsupporting

confidence: 83%

Evaluation of table grape genetic resources for sugar, organic acid, and amino acid composition of berries

Shiraishi¹,

Fujishima²,

Chijiwa³

2009

Euphytica

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“…Arginine, proline, glutamic acid and alanine were the most predominant amino acids. The varieties were classified into four groups according to which of these acids predominated (Kliewer, 1969).…”

Section: Biochemical Parametersmentioning

confidence: 99%

Physiological and Biochemical Characterisation of Grape Rootstocks

Satisha¹,

Ramteke²,

Karibasappa³

2016

SAJEV

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Ten grape rootstocks were characterised for their various morphological, physiological and biochemical parameters. Significant differences were observed for most of the parameters studied. Rootstocks in the group of Vitis berlandierii × Vitis rupestris, such as 110 R, 1103 P, 99 R and B2-56, had a significantly higher content of total phenols, flavon-3-ols, flaveonoids, proline and total protein. Optimum C/N ratios in the mother vines of these rootstocks helped attain better rooting percentages of hardwood cuttings. Rootstocks such as Dog Ridge, 110 R, B2-56 and Salt Creek recorded the highest relative water content (RWC) and water-use efficiency (WUE) at single-leaf level, which is an important mechanism in overcoming drought tolerance. The high phenolic content in rootstocks such as Dog Ridge, 99 R, 110R and 1103 P may help in reducing the incidence of major grape diseases in commercial table varieties if grafted onto these rootstocks. This was established in our earlier studies of the incidence of powdery mildew in Thompson Seedless grafted onto different rootstocks. A significant and positive correlation was observed for WUE and total protein and proline content. Thus, the physio-biochemical characterisation of rootstocks may help to identify particular rootstocks that could influence a desired trait in commercial table / wine grape varieties after grafting.

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“…PREVIOUS investigations Kliewer et al, 1966;and Kliewer, 1967b) have dealt with identifying and quantitatively determining the concentration of free amino acids in various parts of grapevines at different stages of development. Kliewer (1969) very recently determined the concentration of eight amino acids, total free amino acids, total nitrogen and free-amino-acid fraction ni-trogen in the juices of 28 table varieties of grapes at early and late stages of fruit maturity. He found that 60-90% of the total nitrogen was accounted for by amino-acid-fraction nitrogen, and that 59-96% of this nitrogen was attributable to eight amino acids.…”

Section: Introductionmentioning

confidence: 99%

Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes

Kliewer

1970

Journal of Food Science

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SUMMARY: The concentration of eight free amino acids, total nitrogen, amino‐acid fraction nitrogen, and nonamino‐acid‐fraction nitrogen in the juices of 26 red‐ and 23 white‐wine varieties of grapes was determined at early and late stages of fruit maturity. Proline was the most prominent amino acid in 31 of the varieties at early harvest and in 45 of the varieties at late harvest while arginine was the main amino acid in 16 and 3 varieties at early and late harvest, respectively. “Salvador” and “Scarlet” were the only varieties in which α‐alanine was the predominant amino acid. The concentration of total nitrogen in the juices of the various varieties ranged from 44 to 256 mg/100 ml and the amino‐acid fraction nitrogen ranged from 26 to 171 mg/100 ml juice. The amino acid fraction and nonamino acid fraction nitrogen in the juices ranged from 53 to 76% and 23 to 56% of total Kjeldahl nitrogen respectively. Alanine, γ‐aminobutyric acid, arginine, aspartic acid, glutamic acid, proline, serine and theronine accounted for 29 to 72% of the total nitrogen and 47 to 96% of the amino acid fraction nitrogen. Arginine contributed the most nitrogen of the amino acids, accounting for 6 to 44% of the total nitrogen in the juices of the various fruits.

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Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties

Cited by 34 publications

References 11 publications

Evaluation of table grape genetic resources for sugar, organic acid, and amino acid composition of berries

Evaluation of table grape genetic resources for sugar, organic acid, and amino acid composition of berries

Physiological and Biochemical Characterisation of Grape Rootstocks

Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes

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