+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The use of physical parameters to characterize the ripening of grape berries

, : The use of physical parameters to characterize the ripening of grape berries. Journal International des Sciences de la Vigne et du Vin 26(4): 231-237

Firmness, colour, diameter and weight were measured in berries of 5 grape cultivars during ripening. The greatest change in colour and the deepest final colour were in Syrah, while the least strong colour in ripe berries was in Mourvedre. Cultivar Cinsaut had the biggest and heaviest berries while the smallest and lightest were in Merlot.

Accession: 002530521

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Abbal, P.; Boulet, J.C.; Moutounet, M., 1992: Use of physical parameters to characterize the veraison of grape berries. This work used physical parameters to characterize the veraison of grape berries. We tried to analyse the firmness evolution of grape berriers before and after the veraison, e.g. before and after the grape berry color change. Five different variet...

Gouthu, S.; O'Neil, S.T.; Di, Y.; Ansarolia, M.; Megraw, M.; Deluc, L.G., 2015: A comparative study of ripening among berries of the grape cluster reveals an altered transcriptional programme and enhanced ripening rate in delayed berries. Transcriptional studies in relation to fruit ripening generally aim to identify the transcriptional states associated with physiological ripening stages and the transcriptional changes between stages within the ripening programme. In non-climacter...

Pastena, B., 1976: Ripening of grape berries. 2. Ripening of grape berries under various growing systems. Presenting numerical data on must spectral density, reducing sugar and sucrose contents, total acidity, and ash content, at dates between 31 July and 19 September for berries of Nerello Mascalese grapevines trained by the alberello system with and...

Anonymous, 2006: Genomics tools and comparative genomics approaches to study ripening and prolonged ripening of grape berries

Alleweldt, G., 1977: The growth of ripening of grape berries. Berry enlargement showed a characteristic double-sigmoid curve. There was an increase to a maximum in the amount of endogenous auxins and cytokinins during the first period of berry growth followed by a sudden decrease after a temporary break in g...

Koch, R.; Alleweldt, G., 1978: Gas exchange in ripening grape berries. Rates of respiration and photosynthesis/berry were low in growth phase II and increased up to phase III. Both respiration and photosynthesis decreased during phase III; however, respiration increased again in phase IV whereas photosynthesis contin...

Koblet, W., 1980: Processes in ripening grape berries. Schweizerische Zeitschrift fur Obst und Weinbau, 116(22): 583-585

Dal Belin Peruffo, A.; Pallavicini, C., 1975: Enzymatic changes associated with ripening of grape berries. The isoenzyme patterns of glutamate dehydrogenase, malate dehydrogenase, acid phosphatase and leucine aminopeptidase in berries at various stages of ripening were determined by gel isoelectric focusing. Ripening was characterised by the appearance...

Adams, Douglas, O., 2006: Phenolics and ripening in grape berries. A key objective of this review is to describe the tissue types in the grape berry from a phenolics point of view, that is, an account of cell types based on the phenolic components they contain. To complement this, the major soluble phenolics of t...

Alleweldt, G.; Koch, R., 1977: Ethylene content of ripening grape berries. Respiration and internal ethylene content were investigated in grape berries of the cvs B-6-18, Bacchus and Optima. Respiration increased until shortly before ripening began (end of phase II) and remained on the same level or slightly decreased du...