EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ 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






Journal International des Sciences de la Vigne et du Vin 26(4): 231-237

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

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



Related references

Use of physical parameters to characterize the veraison of grape berries. Journal International des Sciences de la Vigne et du Vin 26(4): 231-237, 296, 1992

A comparative study of ripening among berries of the grape cluster reveals an altered transcriptional programme and enhanced ripening rate in delayed berries. Journal of Experimental Botany 65(20): 5889-5902, 2015

Ripening of grape berries. 2. Ripening of grape berries under various growing systems. Rivista di Viticoltura e di Enologia 29(5): 214-217, 1976

Genomics tools and comparative genomics approaches to study ripening and prolonged ripening of grape berries. 2006

The growth of ripening of grape berries. Zeitschrift fur Pflanzenernahrung und Bodenkunde 140(1): 25-34, 1977

Gas exchange in ripening grape berries. Vitis 17(1): 30-34, 1978

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

Enzymatic changes associated with ripening of grape berries. Journal of the Science of Food and Agriculture 26(5): 559-566, 1975

Phenolics and ripening in grape berries. American Journal of Enology and Viticulture 57(3): 249-256, 2006

Ethylene content of ripening grape berries. Vitis 16(4): 263-271, 1977