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פותח על ידי קלירמאש פתרונות בע"מ -
Factors affecting taste scores of early season seedless table grape cv. Mystery and Prime
Year:
2002
Authors :
בן-אריה, רות
;
.
זוטחי, יוחנן
;
.
לוריא, סוזן
;
.
סונגו, ליליאן
;
.
קפלונוב, טטיאנה
;
.
Volume :
50
Co-Authors:
Sonego, L., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Zuthi, Y., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Kaplonov, T., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Ben-Arie, R., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Kosto, I., Extension Service, Ministry of Agriculture, Bet Dagan 50250, Israel
Facilitators :
From page:
544
To page:
548
(
Total pages:
5
)
Abstract:
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%.
Note:
Related Files :
Israel
multiple regression
pH
season
taste
titrimetry
Vitis
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf0107151
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
31887
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:06
Scientific Publication
Factors affecting taste scores of early season seedless table grape cv. Mystery and Prime
50
Sonego, L., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Zuthi, Y., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Kaplonov, T., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Ben-Arie, R., Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel
Kosto, I., Extension Service, Ministry of Agriculture, Bet Dagan 50250, Israel
Factors affecting taste scores of early season seedless table grape cv. Mystery and Prime
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%.
Scientific Publication
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