Manipulation of the taste of Regal Seedless (Vitis vinifera L.) table grapes

Fraser, W. J. (2007-03)

Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2007.

Thesis

Regal Seedless is a white, seedless grape which has the potential to become a profitable cultivar for the table grape producer since it has the advantages of early season harvesting and inherently large berries. There is, however, a downside to this cultivar, namely the seasonal occurrence of an unacceptable, astringent taste. This negative taste affects the demand by local and international markets. The astringency perception is due to the presence of phenolic compounds. It is well known that the phenolic composition and concentration change during the ripening of the grape. Different postharvest treatments are applied to fresh fruit like persimmons to remove astringency. These treatments include the use of carbon dioxide, nitrogen and ethanol. The aim of this study was to determine the optimum maturity level for Regal Seedless where the phenolic concentration is the lowest and the astringent taste acceptable. The use of postharvest treatments to manipulate the taste and the phenolic content, were also investigated. The effect on other quality parameters like total soluble solids (TSS), pH and total titratable acidity (TTA) were also evaluated.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/3079
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