Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes, acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

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 Lavallee, 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 mechani...

/pdf/varietal-comparison-of-the-chemical-physical-and-mechanical-182f3ducyr.pdf

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

A field experiment was conducted to investigate the influence of intra-row spacing and, variety on yield and shelf life of onion. The study was conducted between August 2010 and April 2011 at Aksum area (Laelay Maichew District). Three different intra-row spacings (5, 7.5 and 10 cm) were evaluated using 4 varieties of onion (‘Adama’ Red, ‘Bombay’ Red, ‘Melkam’ and ‘Nasik’ Red) using randomized complete block design replicated 4 times. Data on yield and shelf life parameters were recorded and subjected to analysis of variance using SAS 9.2 software. The result showed the post harvest deterioration as measured by percentage of marketable loss, total soluble sugars inoBrix and dry matter content (DMC) was less on ‘Nasik’ Red variety. The largest bulb size, produced by the larger intra-row spacing, showed highest rotting percentage compared to the smaller ones. Average bulb weight loss during storage also was higher at the intra-row spacing of 5 cm than 7.5 cm. Moreover, the result revealed that‘Melkam’ and ‘Bombay’ Red varieties were superior in yield and an intra-row spacing of 7.5 cm can gave good yield bulbs while ‘Nasik’ Red had best storage quality and‘Melkam’ and ‘Adama’ Red are moderate.
				
					 
				
					Key words: Quality, yield, storage, onions, dry matter content.

/pdf/intra-row-spacing-effect-on-shelf-life-of-onion-varieties-a-2vv527sqn8.pdf

Intra row spacing effect on shelf life of onion varieties (A llium cepa L.) at Aksum, Northern Ethiopia

Bu calisma, farkli kukurt dioksit (SO 2 ) jeneratorlerinin sofralik Sultani Cekirdeksiz uzum cesidinde depolama suresine ve kalitesine etkisini arastirmak amaciyla yurutulmustur. Yeme olumu doneminde hasat edilen Sultani Cekirdeksiz uzumlerin bir grubu; SmartPac ambalajlarina konup agzi kapatilmistir. Diger grup ise kasalar icindeki polietilen torbalarin icine konarak on sogutmadan sonra uzumlerin ustune, hem altina hem de ustune SO 2 petleri konmus veya  SO 2 petleri konmadan (kontrol) agzi kapatilmistir. SmartPac, SO 2 ust ve SO 2 alt petleri sirasiyla 4.5 g, 6.5 g ve 1.5 g sodyum metabisulfit icermektedir. Uzum meyveleri -0.5 o C ve %90 oransal nemde 4 ay sureyle depolanmistir. SmartPac ambalajlarinda SO 2 konsantrasyonu depolama surecinde kararli bir sekilde azalmis, 45 gunluk depolama sonunda ise SO 2 saptanamamistir. SO 2 petleri uygulananlarda ise SO 2 konsantrasyonu 8-18 ppm arasinda degismistir. Farkli SO 2 jeneratorleri 2 aylik depolama suresince uzum tanelerinin saptan kopma kuvvetine, rengi, suda cozunur kuru madde, titre edilebilir asit miktari, olgunluk indeksi ve pH degerine etkisi birbirine benzerlik gostermistir. Kontrol ve SmartPac uygulamalarinda sirasiyla 2 ve 3 aylik depolama sonrasi gorulen curukluk gelisimleri onemli duzeylerde olmustur. Sonuc olarak, Sultani Cekirdeksiz uzumu, SmartPac uygulananlarda 2 ay, SO 2 ust ve SO 2 ust-alt pet uygulananlarda ise 4 ay sureyle basariyla depolanabilecegi saptanmistir.

/pdf/sofralik-sultani-cekirdeksiz-uzum-cesidinin-depolanmasinda-l5pm0bub9g.pdf

Sofralık Sultani Çekirdeksiz Üzüm Çeşidinin Depolanmasında Farklı Kükürt Dioksit Jeneratörlerinin Etkinliğinin Araştırılması

Objective: In this study, it was aimed to determine the effects of different openings onto the polyethylene (PE) packages used in storage of ‘Red Globe’ grape variety on sulfur dioxide (SO2) damage and quality of grapes Material and Methods: The grapes placed in PE bags with ‰0 (control), ‰05, ‰1 and ‰2 openings After pre-cooling grapes in the case of SO2 generators were placed after the mouth of the bags were closed with clips Grape fruits were stored at 0±05°C and 90-95% relative humidity for 4 months SO2 concentrations in packages and some quality parameters monitored and analysed during the storage Results: SO2 concentrations detected at the end of storage in PE packages with ‰0, ‰05, ‰1 and ‰2 openings were 3350, 2200, 500 and 233 mg/kg respectively It has been found that grapes in packages without opening had significant color changes, softening due to the SO2 damage However, grapes in packages with ‰2 openings had high browning scores in stems Conclusion: The results showed that ‘Red Globe’ grapes could be stored more successfully in PE packages with ‰1 openings

/pdf/red-globe-uzum-cesidinin-depolanmasinda-farkli-ambalaj-2iwc2h1w7h.pdf

‘Red Globe’ Üzüm Çeşidinin Depolanmasında Farklı Ambalaj Açıklıklarının Etkilerinin Belirlenmesi

The grape has been classified as a non-climacteric fruit with a relatively low physiological activity. However, some studies report that transient increase of endogenous ethylene production occurs just before verasion. Major problems after harvest include stem browning, berry shattering, wilting of berry, and gray mold caused by Botrytis cinerea. The grape is stored at -1 to 0 with 90 to 95% RH. Constant low temperature and high RH are important to control water loss and decay. Preharvest applications of chitosan, abscisic acid, ethephon, or ethanol improve grape quality (skin color, decay, and weight loss) and shelf-life. Chitosan, UV irradiation, eugenol or thymol, sulfur dioxide, and chlorine dioxide gas are treated on grape after harvest in order to extend shelf-life and preserve quality. Controlled atmosphere or modified atmosphere packaging can be used as supplemental treatments to extend postharvest-life. 2-5% O + 1-3% CO is currently recommended for table grapes. SO is used for decay control. 10-15% CO in air can be used to control gray mold. Optimum range of temperature, relative humidity, and atmospheric composition depends on the cultivar.

Current research status of postharvest technology of grape.

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Current research status of postharvest technology of grape.