Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening

2021 ◽  
Author(s):  
Ming‐Xin Feng ◽  
Xu‐Qiao Jin ◽  
Heng Yao ◽  
Tong‐Yao Zhu ◽  
Shui‐Huan Guo ◽  
...  
Keyword(s):  
Volatile Profile ◽  
Table Grapes ◽  
Berry Ripening

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

2021 ◽  
Vol 143 ◽  
pp. 110330
Author(s):  
Heng Yao ◽  
Xuqiao Jin ◽  
Mingxin Feng ◽  
Guoqian Xu ◽  
Peng Zhang ◽  
...  
Keyword(s):  
Table Grape ◽  
Volatile Profile ◽  
Berry Ripening

scholarly journals Relationship between anthocyanins and skin color of table grapes treated with abscisic acid at different stages of berry ripening

2020 ◽  
Vol 259 ◽  
pp. 108859 ◽  
Author(s):  
Muhammad Shahab ◽  
Sergio Ruffo Roberto ◽  
Saeed Ahmed ◽  
Ronan Carlos Colombo ◽  
João Pedro Silvestre ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Skin Color ◽  
Table Grapes ◽  
Berry Ripening

Phosphine fumigation – Time dependent changes in the volatile profile of table grapes

2020 ◽  
Vol 393 ◽  
pp. 122480 ◽  
Author(s):  
A.E.R. Friedemann ◽  
L. Andernach ◽  
H. Jungnickel ◽  
D.W. Borchmann ◽  
D. Baltaci ◽  
...  
Keyword(s):  
Time Dependent ◽  
Volatile Profile ◽  
Table Grapes

Phenological and physicochemical evaluation of table grapes germplasm growing under arid subtropical climate of Pakistan

2019 ◽  
Vol 52 (3) ◽  
Author(s):  
Muhammad Tahir Akram ◽  
Rashad Waseem Khan Qadri ◽  
Muhammad Jafar Jaskani ◽  
Faisal Saeed Awan
Keyword(s):  
Subtropical Climate ◽  
Table Grapes ◽  
Physicochemical Evaluation

STUDY ON SENSITIVITY OF TABLE GRAPES TO SO2

2003 ◽  
pp. 541-548 ◽  
Author(s):  
H. Gao ◽  
X. Hu ◽  
H. Zhang ◽  
S. Wang ◽  
L. Liu
Keyword(s):  
Table Grapes

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

scholarly journals Diffusible Compounds Produced by Hanseniaspora osmophila and Gluconobacter cerinus Help to Control the Causal Agents of Gray Rot and Summer Bunch Rot of Table Grapes

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 664
Author(s):  
Matías Olivera ◽  
Ninoska Delgado ◽  
Fabiola Cádiz ◽  
Natalia Riquelme ◽  
Iván Montenegro ◽  
...  
Keyword(s):  
Mycelial Growth ◽  
Inhibitory Effect ◽  
Biocontrol Agents ◽  
Environmental Cost ◽  
Antifungal Compounds ◽  
Table Grapes ◽  
Dual Cultures ◽  
Bunch Rot ◽  
Direct Bioautography

Gray and summer bunch rot are important diseases of table grapes due to the high economic and environmental cost of their control with synthetic fungicides. The ability to produce antifungal compounds against the causal agents Botrytis, Aspergillus, Penicillium, and Rhizopus of two microorganisms isolated from table grapes and identified as Hanseniaspora osmophila and Gluconobacter cerinus was evaluated. In dual cultures, both biocontrol agents (together and separately) inhibited in vitro mycelial growth of these pathogens. To identify the compounds responsible for the inhibitory effect, extractions were carried out with organic solvents from biocontrol agents separately. Through dual cultures with pathogens and pure extracts, only the hexane extract from H. osmophila showed an inhibitory effect against Botrytis cinerea. To further identify these compounds, the direct bioautography technique was used. This technique made it possible to determine the band displaying antifungal activity at Rf = 0.05–0.2. The compounds present in this band were identified by GC-MS and compared to the NIST library. The most abundant compounds, not previously reported, corresponded to alkanes, ketones, alcohols, and terpenoids. H. osmophila and G. cerinus have the potential to control the causal agents of gray and summer bunch rot of table grapes.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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