Impact of Grapes Heterogeneity According to Sugar Level on both Physical and Mechanical Berries Properties and Their Anthocyanins Extractability at Harvest

Journal of Texture Studies

Volumn 44, Issue 2, 2013, Pages 95-103

  Zouid, I ^a   Siret, R ^a   Jourjon, F ^a   Mehinagic, E ^a   Rolle, L ^b  

^a LUNAM Universite   (France)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Anthocyanins extractability; Grape heterogeneity; Mechanical and physical properties; Sugar level

Indexed keywords

ANTHOCYANIN CONTENT; DIFFERENT DISTRIBUTIONS; EXTRACTABILITY; GRAPE HETEROGENEITY; MECHANICAL AND PHYSICAL PROPERTIES; MECHANICAL BEHAVIOR; SIGNIFICANT DIFFERENCES; SUGAR LEVELS;

COMPRESSION TESTING; FRUITS; HARVESTING;

ANTHOCYANINS;

VITACEAE;

EID: 84875809963     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12001     Document Type: Article

References (34)

1. Abbott, J.A. 2004. Quality of Fresh and Processed Foods. Fresh Quality Assessment for Fresh Fruit and Vegetables, Kluwer Academic, New York, NY.
2. Amrani Joutei, K. and Glories, Y. 1995. Tanins et anthocyanes: Localisation dans la baie de raisin et mode d'extraction. Rev. Fr. Oenol. 153, 28-31.
3. Bellincontro, A., Nicoletti, I., Valentini, M., Tomas, A., De Santis, D., Corradini, D. and Mencarelli, F. 2009. Integration of nondestructive techniques with destructive analyses to study postharvest water stress of winegrapes. Am. J. Enol. Vitic. 60, 57-65.
4. Boulton, R. 2001. The copigmentation of anthocyanins and its role in the color of red wine: A critical review. Am. J. Enol. Vitic. 52, 67-87.
5. Brummell, D.A. 2006. Cell wall disassembly in ripening fruit. Funct. Plant Biol. 33, 103-119.
6. Brummell, D.A., Dal Cin, V., Crisosto, C.H. and Labavithch, J.M. 2004. Cell wall metabolism during maturation, ripening and senescence of peach fruit. J. Exp. Bot. 55, 2029-2039.
7. Cadot, Y., Chevalier, M., Minana Castello, M.T. and Moutounet, M. 2008. Le potentiel phénolique du Cabernet Franc, INRA Angers, France.
8. Conde, C., Silva, P., Fontes, N., Dias, A.C.P., Tavares, R.M., Sousa, M.J., Agasse, A., Delrot, S. and Geros, H. 2007. Biochemical throughout grape berry development and fruit and wine quality. Food 1, 1-22.
9. Coombe, B.G. 1992. Research on development and ripening of the grape berry. Am. J. Enol. Vitic. 43, 101-110.
10. Coombe, B.G., Bovio, M. and Schneider, A. 1987. Solute accumulation by grape pericarp cells. V. Relationship to berry size and the effects of defoliation. J. Exp. Bot. 38, 1789-1798.
11. 2 levels on post-harvest quality and shelf life of table grapes during long-term storage. Eur. Food. Res. Technol. 221, 392-397.
12. Deytieux-Belleau, C., Vaillet, A., Doneche, B. and Geny, L. 2008. Pectin methylesterase and polygalactorunase in the developing grape skin. Plant Physiol. Biochem. 46, 638-646.
13. Di Stefano, R. and Cravero, M.C. 1991. Metodi per lo studio dei polifenoli dell'uva. Riv. Vitic. Enol. 44, 37-45.
14. Fournand, D., Vincens, A., Sidhoum, L., Souquet, J.M., Moutounet, M. and Cheynier, V. 2006. Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages. J. Agric. Food Chem. 54, 7331-7338.
15. Goulao, L.F. and Oliveira, C.M. 2008. Cell wall modifications during fruit ripening: When a fruit is not the fruit. Trends Food Sci. Technol. 19, 4-25.
16. Hertog, M.L.A.T.M., Ben-Arie, R., Roth, E. and Nicolai, B.M. 2004. Humidity and temperature effects on invasive and non-invasive measures. Postharvest Biol. Technol. 33, 79-91.
17. Khojastehnazhand, M., Omid, M. and Tabatabaeefar, A. 2010. Determination of tangerine volume using image processing methods. Int. J. Food Prop. 13, 760-770.
18. Kontoudakis, N., Esteruelas, M., Fort, F., Canals, J.M., De Freitas, V. and Zamora, F. 2011. Influence of the heterogeneity of grape phenolic maturity on wine composition and quality. Food Chem. 124, 767-774.
19. Kunzek, H., Kabbert, R. and Gloyna, R. 1999. Aspects of material science in food processing: Changes in plant cell walls of fruits and vegetables. Z. Lebensm. Unters. Forsch. A 208, 233-250.
20. Le Moigne, M., Maury, C., Bertrand, D. and Jourjon, F. 2008. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location. Food Qual. Pref. 19, 220-331.
21. Lee, C.Y. and Bourne, M.C. 1980. Changes in grape firmness during maturation. J. Texture Studies 11, 163-171.
22. Letaief, H., Rolle, L. and Gerbi, V. 2008a. Mechanical behaviour of winegrapes under compression tests. Am. J. Enol. Vitic. 59, 323-329.
23. Letaief, H., Rolle, L., Zeppa, G. and Gerbi, V. 2008b. Assessment of the grape skin hardness by a puncture test. J. Sci. Food Agric. 88, 1567-1575.
24. Maury, C., Madieta, E., Le Moigne, M., Mehinagic, E., Siret, R. and Jourjon, F. 2009. Development of a mechanical texture test to evaluate the ripening process of Cabernet Franc. J. Texture Studies 40, 511-535.
25. O'mahony, M. 1986. Sensory Evaluation of Food: Statistical Methods and Procedure, Marcel Dekker, New York, NY.
26. Ortega-Regules, A., Ros-Garcia, J.M., Bautista-Ortin, A.B., Lopez-Roca, J.M. and Gomez-Plaza, E. 2008. Changes in skin cell wall composition during the maturation of four premium wine grape varieties. J. Sci. Food Agric. 88, 420-428.
27. Río Segade, S., Giacosa, S., Gerbi, V. and Rolle, L. 2011a. Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes. LWT - Food Sci. Technol. 44, 392-398.
28. Río Segade, S., Orriols, I., Giacosa, S. and Rolle, L. 2011b. Instrumental texture analysis parameters as winegrapes varietal markers and ripeness predictors. Int. J. Food Prop. 14, 1318-1329.
29. Rolle, L., Torchio, F., Zeppa, G. and Gerbi, V. 2009. Relationship between skin break force and anthocyanin extractability at different ripening stages. Am. J. Enol. Vitic. 60, 93-97.
30. Rolle, L., Siret, R., Río Segade, S., Maury, C., Gerbi, V. and Jourjon, F. 2012. Instrumental texture analysis parameters as markers of table-grape and winegrape quality: A review. Am. J. Enol. Vitic. 63, 11-28.
31. Roudot, A.C. 2006. Some considerations for a theory of plant tissue mechanics. Sci. Aliments 20, 409-426.
32. Torchio, F., Cagnasso, E., Gerbi, V. and Rolle, L. 2010. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different solids contents from several growing areas. Anal. Chim. Acta 660, 183-189.
33. Vinsonneau, E. and Anneraud, C. 2008. Estimation de la maturité: des outils simples de mise en ouvre. Matevi 36, 1-11.
34. Zouid, I., Siret, R., Mehinagic, E., Maury, C., Chevalier, M. and Jourjon, F. 2010. Evolution of grape berries during ripening: Investigations into the links between their mechanical properties and the extractability of their skin anthocyanins. J. Int. Sci. Vigne Vin 44, 87-90.