Understanding American and Chinese consumer acceptance of ‘Redglobe’ table grapes

Crisosto, Carlos H.; Crisosto, Gayle M.

doi:10.1016/s0925-5214(01)00189-2

Cited by 72 publications

(48 citation statements)

References 11 publications

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“…Berry and rachis browning are important factors of table grape from the consumer point of view that affect cluster appearance (Crisosto and Crisosto 2002). In this study thyme oil at 600 µl/l concentration showed greatest effect on cluster appearance in comparison with control.…”

Section: Discussionmentioning

confidence: 59%

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Abdolahi¹,

Hassani²,

Ghosta³

et al. 2010

Journal of Plant Protection Research

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Abstract:Borytis cinerea is responsible for the most postharvest losses of table grape. In the current research, the effect of essential oils extracted from sweet basil, fennel, summer savory and thyme plants were investigated both on mycelial growth of B. cinerea under in vitro condition and on fungal decay and quality sensors of table grape [Vitis vinifera (L.) cv. Tabarzeh] under in vivo conditions.Results showed that essential oils especially thyme, fennel and summer savory oils had a high inhibitory effect on mycelial growth of B. cinerea. Under in vivo assays, thyme and summer savory oils were able to reduce fungal decay sensory on table grape after 60 days of storage. In addition, essential oils had significant efficacy on quality parameters of fruit reducing a weight loss, berry shrinkage and berry and rachis browning. Also essential oil treatment increased the maturity index levels in treated fruits in comparison with controls. GC/MS analysis showed that linalool (65.25%), trans-anethole (64.72%), carvacrol (54.14%) and β-ocimene (12.62%) were the main compounds identified in sweet basil, fennel, summer savory and thyme oils, respectively. Results obtained from presented study showed that essential oils especially these one containing more phenolic compounds had a great antifungal activity and could be used as a benefit and safe tool for preservation of table grape.

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Section: Discussionmentioning

confidence: 59%

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Abdolahi¹,

Hassani²,

Ghosta³

et al. 2010

Journal of Plant Protection Research

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“…1,2 Asian people prefer to consume sweet fruits, especially those with a higher ratio of soluble solids/total acids, while occidental consumers like more flavored fruit with a median ratio of soluble solids/total acids. 18 High sugar content, as well as a low ratio of glucose/fructose, in V. labrusca × V. vinifera hybrids explain why Asian farmers prefer to plant V. labrusca × V. vinifera cultivars. Therefore, it is suggested that sugar and acid contents and their balance, i.e., ratio of sugars/acids, play an important role in the differing choices in table grapes between oriental and occidental countries.…”

Section: Discussionmentioning

confidence: 99%

“…Asian consumers like grapes with a higher soluble solids concentration (SSC) and lower acids than American consumers. 18 It is possible that the difference between table grape cultivars from oriental versus occidental countries is due to the difference in amount and composition of sugars and organic acids resulting from the differing genetic background between two groups. It would be valuable to confirm the previous suggestion by studying the amount and composition of sugars and organic acids between V. vinifera grapes and the hybrids between V. labrusca and V. vinifera.…”

Section: Introductionmentioning

confidence: 99%

Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis

et al. 2006

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A total of 98 grape cultivars were studied for content and composition of organic acids and sugars in grape juice during two consecutive years. Glucose and fructose were the predominant sugars in grape berries and ranged from 45.86 to 122.89 mg mL −1 , and 47.64 to 131.04 mg mL −1 , respectively, in two years. Sucrose was present at trace amounts in most cultivars, but two cultivars of hybrids between Vitis labrusca and V. vinifera contained large amounts of sucrose. Tartaric acid content in berries, varying from 1.57 to 9.09 and 1.54 to 9.05 mg mL −1 , respectively, in two years, was significantly higher than malic acid, which ranged from 0.38 to 6.05 and 0.36 to 7.06 mg mL −1 , respectively, in two years. Moreover, significantly higher total soluble sugars and fructose and lower total acids and malic acid were found in cultivars from hybrids between V. labrusca and V. vinifera than those in V. vinifera cultivars, and wine grapes had higher total sugars and acids than table grapes from V. vinifera. Principal component analysis (PCA) indicated that genotypic correlations among sugar and acid contents were stable and the first three PCs accounted for about 82% of total variance in both years. PC1 was highly connected with glucose and fructose contents, and sucrose was an important contributor to the variance for PC2, as well as for PC3. PC2 and PC3 were highly connected also with organic acids, but the contributor to variance differed from one year to the next. Tartaric acid was the main contributor to variance in 2003, and malic acid was important in 2004 for PC2 and PC3. In a scatter plot of the score values of all genotypes projected to the PC1 and PC2 plane, three groups of cultivars tend to cluster based on their genetic background or purpose of use. The cultivars of hybrid V. labrusca and V. vinifera were represented by high sugars, especially sucrose, and low acids. Among the cultivars of V. vinifera, wine grapes were found in general to have more sugars and acids than table grapes. The composition of sugars was stable in grape berries between the two years, while acids were sensitive to climate changes. Finally, the different responses of malic and tartaric acids to climate change is discussed.

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences.Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

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Understanding American and Chinese consumer acceptance of ‘Redglobe’ table grapes

Cited by 72 publications

References 11 publications

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis

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

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