Factors Affecting Taste Scores of Early Season Seedless Table Grape Cv. Mystery and Prime

• Published in: Journal of agricultural and food chemistry Vol. 50; no. 3; pp. 544 - 548
• Main Authors: Sonego, Lilian, Lurie, Susan, Zuthi, Yohanan, Kaplonov, Tatiana, Ben-Arie, Ruth, Kosto, Itzhak
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 30-01-2002
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Israel; Seasons; Solubility; Taste; Vitis - chemistry; Volatilization; Asia; Mediterranean Basin; Israel; Production quality; Dessert grape; Sucrose; Soluble solids; Organoleptic properties; Biological indicator; Acidity; Vitis vinifera; Disaccharide; Recommendation; Fruit crop; Vitidaceae; Dicotyledones; Gustation; Angiospermae; pH; Spermatophyta; Chemical concentration; Earliness; Developmental stage; Aroma
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0107151

Table grapes of cv. Mystery and Prime were harvested from 10 farms in two growing areas of Israel over two seasons. The grapes were separated on the basis of sucrose solutions from 12 to 18%; soluble solids content (SSC), titratable acidity (TA), and pH were determined; and taste tests were conducted. SSC gave the best correlation with taste tests, and multiple regression of SSC, TA, and pH improved the correlation. There were both seasonal and regional differences in the measured maturity parameters. Lower TA and higher pH were found in grapes from the Jordan Valley. Volatiles were predominantly C6 compounds hexanal and 2-hexanal, contributing a fresh aroma to the grapes. It is concluded that Mystery and Prime grapes have good organoleptic quality if harvested at SSC levels of >14%. Keywords: pH; potassium; soluble solids content; titratable acidity; volatiles