Changes in the quality parameters, bioactive compounds and volatiles of two table grape varieties (Vitis vinifera L. cv Muscat de Hambourg and Alphonse Lavallée) during storage

Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile

“…Another remarkable tendency was that followed by terpenoids, which decreased in the Crimson (23%) and Krissy (12%) varieties and remained at a nearly constant level in Timco. Aubert et al described a dramatic loss of linalool in table grape storage at 1 °C for 4 weeks [ 33 ]; however, significant differences were not observed between D4 and D7 in the content of linalool in the three monitored varieties ( Figure 5 ). Additionally, focusing on Krissy, which was the variety richer in terpenoids, an increase in the terpene content was observed after 54 DOS (D5) ( Figure 4 ).…”

“…The storage time is a crucial point in the production and commercialization of every fruit because, currently, food spends an extensive time at this stage due, among other reasons, to the globalized market and long distances between production places and selling locations and to constant production management over time. Very little is known about the behavior of the volatile fraction of table grapes during fresh storage, with studies having mainly focused on terpenoids [ 27 , 32 , 33 ]. In the present study, the total amount of volatile compounds in Crimson and Krissy cultivars did not vary significantly during the postharvest time ( Figure 3 ).…”

Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

“…The loss of Muscat flavor during the making and storage of wine and grape juice has been tracked as a function of acidic conditions. , Under acidic conditions, terpene volatiles are converted to less aromatic compounds by acid-catalyzed transformation, resulting in the loss of Muscat aroma during the production and storage of wine and grape juices. In fresh table grapes, Aubert et al identified that cold storage at 1 °C for 4 weeks dramatically decreased linalool levels in 'Muscat de Hambourg' table grapes, although this was not linked to changes in aroma intensity, as judged by a trained panel. Similarly, Matsumoto and Ikoma found that the storage of 'Shine Muscat' table grapes at 0 °C caused a substantial loss in Muscat flavor over a period of 4 weeks, coincident with linalool loss.…”