About Bioline  All Journals  Testimonials  Membership  News  Donations

Chilean Journal of Agricultural Research
Instituto de Investigaciones Agropecuarias, INIA
ISSN: 0718-5820
EISSN: 0718-5839
Vol. 71, No. 3, 2011, pp. 452-458
Bioline Code: cj11057
Full paper language: English
Document type: Research Article
Document available free of charge

Chilean Journal of Agricultural Research, Vol. 71, No. 3, 2011, pp. 452-458

Muñoz-Robredo, Pablo; Robledo, Paula; Manríquez, Daniel; Aros, Danilo; Molina, Rosa & Defilippi, Bruno G.


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 check for this species in other resources 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.

Fructose, glucose, tartaric acid, malic acid, chromatography, development stages, HPLC, Vitis vinifera

© Copyright 2011 - Chilean Journal of Agricultural Research
Alternative site location:

Home Faq Resources Email Bioline
© Bioline International, 1989 - 2021, Site last up-dated on 24-Nov-2021.
Site created and maintained by the Reference Center on Environmental Information, CRIA, Brazil
System hosted by the Internet Data Center of Rede Nacional de Ensino e Pesquisa, RNP, Brazil