Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes

Flavor composition has been defined as a complex attribute of fruit quality, in which the mix of sugars, acids and volatiles play a primary role. In table grapes (Vitis vinifera L.), sweetness and sourness are the most important flavor attributes for fresh consumption. However, most of the studies a...

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Autores principales:	Muñoz-Robredo,Pablo, Robledo,Paula, Manríquez,Daniel, Molina,Rosa, Defilippi,Bruno G
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2011
Materias:	Fructose, glucose tartaric acid malic acid chromatography development stages HPLC
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000300017
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spelling	oai:scielo:S0718-583920110003000172018-10-01Characterization of Sugars and Organic Acids in Commercial Varieties of Table GrapesMuñoz-Robredo,PabloRobledo,PaulaManríquez,DanielMolina,RosaDefilippi,Bruno G Fructose, glucose tartaric acid malic acid chromatography development stages HPLC Flavor composition has been defined as a complex attribute of fruit quality, in which the mix of sugars, acids and volatiles play a primary role. In table grapes (Vitis vinifera L.), sweetness and sourness are the most important flavor attributes for fresh consumption. However, most of the studies available have been performed on wine grapes, which are grown, cultured and processed differently to table grapes. Therefore, the objective of this work was to characterize the changes in sugars and organic acids during the development of ’Thompson Seedless’, ’Red Globe’ and ’Crimson Seedless’ grown under the same agroclimatic conditions. Each variety was sampled weekly from 2 wk before véraison until commercial harvest. Sugars and organic acids were quantified by high performance liquid chromatography (HPLC) equipped with an evaporative light scattering detector (ELSD) and ultra violet detector, respectively. The ranges of acid and sugars concentrations found in grapes were as follows: tartaric acid, 1.28-7.45 g L-1; malic acid, 0.38-29.92 g L-1, citric acid traces-1.03 g L-1; fructose, 0.15-8.74 g (sugar) 100 g(grape)-1; glucose, 0.19-8.71 g (sugar) 100 g(grape)-1 and sucrose 0.02-0.91 g (sugar) 100 g(grape)-1. Among sugars, glucose was the most abundant one in early stages and then it decreased until the harvest period, when the amount of fructose and glucose converged to an average of 47% for each sugar. Despite organic acids reaching steady levels 3-4 wk before commercial harvest, there were important differences in the organic acid profiles among varieties, with ’Thompson Seedless’ showing the lowest tartaric/malic acid ratio of 1.19. These differences are an important aspect in terms of overall flavor.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.71 n.3 20112011-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000300017en10.4067/S0718-58392011000300017
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Fructose, glucose tartaric acid malic acid chromatography development stages HPLC
spellingShingle	Fructose, glucose tartaric acid malic acid chromatography development stages HPLC Muñoz-Robredo,Pablo Robledo,Paula Manríquez,Daniel Molina,Rosa Defilippi,Bruno G Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes
description	Flavor composition has been defined as a complex attribute of fruit quality, in which the mix of sugars, acids and volatiles play a primary role. In table grapes (Vitis vinifera L.), sweetness and sourness are the most important flavor attributes for fresh consumption. However, most of the studies available have been performed on wine grapes, which are grown, cultured and processed differently to table grapes. Therefore, the objective of this work was to characterize the changes in sugars and organic acids during the development of ’Thompson Seedless’, ’Red Globe’ and ’Crimson Seedless’ grown under the same agroclimatic conditions. Each variety was sampled weekly from 2 wk before véraison until commercial harvest. Sugars and organic acids were quantified by high performance liquid chromatography (HPLC) equipped with an evaporative light scattering detector (ELSD) and ultra violet detector, respectively. The ranges of acid and sugars concentrations found in grapes were as follows: tartaric acid, 1.28-7.45 g L-1; malic acid, 0.38-29.92 g L-1, citric acid traces-1.03 g L-1; fructose, 0.15-8.74 g (sugar) 100 g(grape)-1; glucose, 0.19-8.71 g (sugar) 100 g(grape)-1 and sucrose 0.02-0.91 g (sugar) 100 g(grape)-1. Among sugars, glucose was the most abundant one in early stages and then it decreased until the harvest period, when the amount of fructose and glucose converged to an average of 47% for each sugar. Despite organic acids reaching steady levels 3-4 wk before commercial harvest, there were important differences in the organic acid profiles among varieties, with ’Thompson Seedless’ showing the lowest tartaric/malic acid ratio of 1.19. These differences are an important aspect in terms of overall flavor.
author	Muñoz-Robredo,Pablo Robledo,Paula Manríquez,Daniel Molina,Rosa Defilippi,Bruno G
author_facet	Muñoz-Robredo,Pablo Robledo,Paula Manríquez,Daniel Molina,Rosa Defilippi,Bruno G
author_sort	Muñoz-Robredo,Pablo
title	Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes
title_short	Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes
title_full	Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes
title_fullStr	Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes
title_full_unstemmed	Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes
title_sort	characterization of sugars and organic acids in commercial varieties of table grapes
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2011
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000300017
work_keys_str_mv	AT munozrobredopablo characterizationofsugarsandorganicacidsincommercialvarietiesoftablegrapes AT robledopaula characterizationofsugarsandorganicacidsincommercialvarietiesoftablegrapes AT manriquezdaniel characterizationofsugarsandorganicacidsincommercialvarietiesoftablegrapes AT molinarosa characterizationofsugarsandorganicacidsincommercialvarietiesoftablegrapes AT defilippibrunog characterizationofsugarsandorganicacidsincommercialvarietiesoftablegrapes
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Characterization of Sugars and Organic Acids in Commercial Varieties of Table Grapes

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