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פותח על ידי קלירמאש פתרונות בע"מ -
Variability in volatile composition of crimson seedless (Vitis vinifera) in association with maturity at harvest
Year:
2018
Authors :
בנו-מועלם, דלילה
;
.
לוינסון, אפרים
;
.
ליכטר, אמנון
;
.
מעוז, איתי
;
.
קפלונוב, טטיאנה
;
.
Volume :
69
Co-Authors:
Facilitators :
From page:
125
To page:
132
(
Total pages:
8
)
Abstract:

Crimson Seedless is a popular table grape cultivar worldwide because of its appearance, balanced sugar and acidity, and excellent texture. In this study, we assessed variability of volatile compounds in berries among different vineyards and explored its association to maturity at harvest. Volatile composition of Crimson Seedless was analyzed in berries sampled from six vineyards in two adjacent regions. The volatile composition consisted of 43 compounds that were identified in all vineyards tested, and 12 compounds showed variable patterns. This analysis enables differentiation between vineyards based on location of the vineyard, berry acidity, or total soluble solids (TSS), but not according to berry weight. To eliminate environmental or horticultural effects, berries from another vineyard were separated by density into categories of higher and lower maturity (>17.5 Brix and <16.0 Brix, respectively). Clear differences were observed among the volatiles of the two berry groups, corresponding in large part to the pattern observed among the vineyards. Many volatile compounds derived from fatty acid metabolism increased, but linolenic acid derivatives decreased, in association with TSS. Among the volatile compounds identified from the seven vineyards, 1-octanol, methyl hexanoate, and 1-octen-3-ol were associated with higher TSS levels, and (E)-2-hexenal was associated with lower TSS levels. In conclusion, while regional conditions affect berry composition, maturity at harvest is a major, well-defined factor that can account for the observed variability. Compounds that accumulate or decrease in mature berries may serve as additional markers for assessing table grape maturity. © 2018 by the American Society for Enology and Viticulture. All rights reserved.

Note:
Related Files :
Cluster variability
GC/MS
seedless varieties
table grape
Vitis / grapes
Vitis vinifera
Volatile composition
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.5344/ajev.2017.17069
Article number:
0
Affiliations:

Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel; Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel; Department of Vegetable Crops, Newe Ya’ar Research Center, Ramat Yishay, Israel

Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
36532
Last updated date:
02/03/2022 17:27
Creation date:
08/08/2018 16:02
Scientific Publication
Variability in volatile composition of crimson seedless (Vitis vinifera) in association with maturity at harvest
69
Variability in volatile composition of crimson seedless (Vitis vinifera) in association with maturity at harvest

Crimson Seedless is a popular table grape cultivar worldwide because of its appearance, balanced sugar and acidity, and excellent texture. In this study, we assessed variability of volatile compounds in berries among different vineyards and explored its association to maturity at harvest. Volatile composition of Crimson Seedless was analyzed in berries sampled from six vineyards in two adjacent regions. The volatile composition consisted of 43 compounds that were identified in all vineyards tested, and 12 compounds showed variable patterns. This analysis enables differentiation between vineyards based on location of the vineyard, berry acidity, or total soluble solids (TSS), but not according to berry weight. To eliminate environmental or horticultural effects, berries from another vineyard were separated by density into categories of higher and lower maturity (>17.5 Brix and <16.0 Brix, respectively). Clear differences were observed among the volatiles of the two berry groups, corresponding in large part to the pattern observed among the vineyards. Many volatile compounds derived from fatty acid metabolism increased, but linolenic acid derivatives decreased, in association with TSS. Among the volatile compounds identified from the seven vineyards, 1-octanol, methyl hexanoate, and 1-octen-3-ol were associated with higher TSS levels, and (E)-2-hexenal was associated with lower TSS levels. In conclusion, while regional conditions affect berry composition, maturity at harvest is a major, well-defined factor that can account for the observed variability. Compounds that accumulate or decrease in mature berries may serve as additional markers for assessing table grape maturity. © 2018 by the American Society for Enology and Viticulture. All rights reserved.

Scientific Publication
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