Comparison of Sugar Compositions and Quality Parameters during Berry Ripening between Grape Cultivars
2007
Matsumoto, Kazuhiro (Chungnam National University, Daejeon, Republic of Korea) | Kim, B.K. (Chungnam National University, Daejeon, Republic of Korea) | Vu Thi Kim Oahn (Chungnam National University, Daejeon, Republic of Korea) | Seo, J.H. (Chungnam Agricultural Research and Extension Services, Yesan, Republic of Korea) | Yoon, H.K. (Chungnam Agricultural Research and Extension Services, Yesan, Republic of Korea) | Park, M.K. (Daejeon Agricultural Development and Technology Center, Daejeon, Republic of Korea) | Hwang, Y.S. (Chungnam National University, Daejeon, Republic of Korea) | Chun, J.P. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
Berry quality, coloration and sugar accumulation pattern were examined in 6 varieties of grape (Vitis labruscana B.) during ripening after verasion. Considerable drops of berry firmness (less than 10 N) and titratable acidity (less than 0.5%) were found at ripening stage, while the content of soluble solids was significantly increased along with the ripening process. Total levels of anthocyanin content among the cultivars were different, the concentration of anthocyanin sharply increased coinciding with the sugar accumulation in berries showing high correlation (r=0.956, P less than 0.01) with maturity index (brix/acid) regardless of cultivars.
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