Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

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

“…[20] On the basis of these results, the skin mechanical properties of table grapes, and in particular F sk , can be considered as good parameters for differentiating several varieties and could be suggested as varietal markers, since these parameters are also little influenced by the ripening stage of the grape, as was also demonstrated for wine-grapes. [25,32] Texture characteristics determined with the TPA test allow the different cultivars to be discriminated. In fact, significant varietal differences were found (Table 6).…”

“…In fact, it is well known that many of the chemical, physical and mechanical properties studied are strongly influenced by environmental conditions. [15,25,34] Moreover, in order to not induce modifications of the chemical-physical fruit characteristics, plant growth, regulators were not used, although they are utilized as a common practice in table grape production. [6] The organoleptic quality of the anthocyanin content is in accordance with literature data; [35] only Alphonse Lavallée showed a lower TAI with respect to other studies, that, on the other hand, reported values very different between them.…”

“…[21] The contents of citric, tartaric and malic acid (g kg -1 pulp) were analyzed using an HPLC system (P100-AS3000, grape, as TP) in berry skin and pulp, and total hydroxycinnamic acids (mg caffeic acid kg -1 grape, as HCA) in the pulp. [23][24][25][26] The relative standard deviations (RSD) based on repeated analysis (n=20) of the same sample were 1.14, 1.58 and 1.82 % for TAI, TP and HCA, respectively. [25] The analysis of individual anthocyanins was performed using the same HPLC described above with the Spectra The solvent flow rate was 1 mL min -1 and the column temperature was 20 °C.…”

“…[23][24][25][26] The relative standard deviations (RSD) based on repeated analysis (n=20) of the same sample were 1.14, 1.58 and 1.82 % for TAI, TP and HCA, respectively. [25] The analysis of individual anthocyanins was performed using the same HPLC described above with the Spectra The solvent flow rate was 1 mL min -1 and the column temperature was 20 °C. The injection volume was 20 µL.…”

Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins

“…Thus, it is possible to find studies linking phenol extractability to some factors related to grape ripeness. In grape skin, the extracted phenolic compounds (total phenols, total anthocyanins and total flavanols) increase with soluble solids content of grape must (Fournand et al, 2006;Torchio, Cagnasso, Gerbi, & Rolle, 2010;Zouid et al, 2013). In addition, different stages of ripening concern the amount of extractable phenols in the same way that total soluble solids (Canals, Llaudy, Valls, Canals, & Zamora, 2005;Fournand et al, 2006; Quijada-Morín, Rivas-Gonzalo, Rivas-Gonzalo, & Escribano-Bailón, 2012).…”