Softness and taste characteristics of 'NAGANO PURPLE' grapes with respect to time of harvesting
2017
Fukai, Y. (Agricultural Technology Institute of Nagano Farmers' Federation, Suzaka, Nagano (Japan)) | Sakuma, A.
The texture ('softness') and taste characteristics of 'NAGANO PURPLE,' a seedless grape with edible skin, were evaluated at three stages of harvesting and the following observations were made : The difference in quality of grapes harvested at 3 different stages was investigated to determine the proper time of harvesting. then the significant difference by the first half and the latter period so that a harvest time became late was admitted by the measurement of outer softness. In grapes harvested in the middle term, the anthocyanidin content was the highest, the balance of saccharic acid was optimal, and the color tone was good. Therefore, this term was suggested to be the ideal harvesting time to obtain grapes that are ready for consumption. The relationship of taste characteristics with maturity was determined by evaluation of the difference in the quality of grapes with respect to the time of harvesting. The softness of the grapes was calculated with the following equation using multiple regression analysis : Y = -0.338 sugar content+0.221pH-0.189a sup(*)-3.8E-15 (multiple coefficient of correlation : 0.410sup(**)) The findings of our study suggested that high anthocyanidin content, optimal saccharic acid balance, and good color tone could be used as indicators of grape readiness. In addition, the appropriate harvesting time can be determined by non-destructive measurement of outer softness of grapes.
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