Author:
Cristina Agulheiro-Santos Ana,Laranjo Marta,Ricardo-Rodrigues Sara
Abstract
Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin color and skin and pulp texture) and chemical (phenolic compounds, sugar content and acidity) parameters, as well as growth regulators.
Reference82 articles.
1. OIV. International Code of Oenological Practices. Table Grape (18/73). Paris, France: OIV; 2021.
2. Gomes EP, Vanz Borges C, Monteiro GC, Filiol Belin MA, Minatel IO, Pimentel Junior A, Tecchio MA, Lima GPP. Preharvest salicylic acid treatments improve phenolic compounds and biogenic amines in ‘Niagara Rosada’ table grape. Postharvest Biology and Technology. 2021;176:111505. DOI: 10.1016/j.postharvbio.2021.111505
3. OIV. 2019 Statistical Report on World Vitiviniculture. OIV; 2019.
4. OIV. State of the World Vitivinicultural Sector in 2020. 2021.
5. OIV. International list of vine varieties and their synonyms. Paris, France: OIV; 2013.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献