Assessment of grape skin hardness by a puncture test

Letaief, Hend; Rolle, Luca Giorgio Carlo; Zeppa, Giuseppe; Gerbi, Vincenzo

doi:10.1002/jsfa.3252

Cited by 80 publications

(90 citation statements)

References 16 publications

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“…The berries were punctured in the lateral face and three parameters were measured: berry skin break force (N, as F sk ), berry skin break energy (mJ, as W sk ) and Young's modulus of elasticity of the skin (N/mm, as E sk ). [31,32] Skin thickness (µm, as Sp sk ) was calculated as the distance between the point corresponding to the probe contact with the berry skin (trigger) and the platform base during a compression test. [32] Mechanical properties of whole berry -Mechanical properties of whole berry were evaluated by Texture Profile Analysis test (TPA).…”

Section: Physical and Mechanical Analysismentioning

confidence: 99%

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences.Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

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Section: Physical and Mechanical Analysismentioning

confidence: 99%

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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show abstract

“…The sample size is calculated using the following equation (Snedecor and Cochran 1989): where t n-1,α is the value from the t-distribution for n-1 degrees of freedom and 1-α confidence level, s is the standard deviation of the sample, L is the width of the full expected confidence interval, and N is the sample size. In applying this formula, a maximum of 49 berries are reportedly necessary to assess correctly the skin break force for Nebbiolo, Pinot noir, and Cabernet Sauvignon grapes in a puncture test (L = 0.020; confidence level = 95%) (Letaief et al 2008b). Therefore, too large a sample would require excessive time and resources, but too small a sample would not guarantee the significance of the statistical results.…”

Section: Instrumental Measurements Of Texture and Mechanical Parametementioning

confidence: 99%

“…However, using a perforated platform, it is possible to work with the berry positioned vertically (Figure 2A) (Letaief et al 2008b). To acquire information only on the pulp mechanical properties, the berry can be partially (Lee and Bourne 1980) or totally peeled (Deng et al 2005).…”

Section: Instrumental Measurements Of Texture and Mechanical Parametementioning

confidence: 99%

“…Common geometries for the probe used in grape skin studies include flat probes ranging in diameter from 0.9 mm (Lee and Bourne 1980) to 2 mm (Walker et al 2001, Vargas et al 2001, needle or conic probes of 2-mm diam ( Figure 2F) (Letaief et al 2008b), and rounded or hemispherical thin probes (0.16-mm diam) ( Figure 2G) (Maury et al 2009). By directly determining the skin mechanical properties on the intact whole berry with a needle probe, the possible interferences of the pulp characteristics are minimized (Rolle et al 2009b).…”

Section: Instrumental Measurements Of Texture and Mechanical Parametementioning

confidence: 99%

“…Although different depths of penetration are reported in the literature, in general a puncture of 2 mm is sufficient to perforate the skin. The position of the berry is also of great importance, as berry position in the cluster and the puncture point position strongly influence the results (Letaief et al 2008b).…”

Section: Instrumental Measurements Of Texture and Mechanical Parametementioning

confidence: 99%

See 2 more Smart Citations

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Rolle¹,

Siret²,

Segade³

et al. 2011

Am. J. Enol. Vitic.

103

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Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes, acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.

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Methods for quality evaluation of sweet cherry

Ricardo‐Rodrigues

Laranjo

2022

J Sci Food Agric

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Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high-quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter.

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Assessment of grape skin hardness by a puncture test

Cited by 80 publications

References 16 publications

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Methods for quality evaluation of sweet cherry

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