Sugar Composition Changes in 'Autumn Seedless' Table Grape During Long Term Cold Storage

Distribution of major sugars, acids, and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development

“…Special attention is therefore required in the determination of the optimum harvest stage for IT. The results of the present study are close to those of Artés-Hernández et al (2003), possibly due to similar growing conditions of the Mediterranean region. But they considerably differed from those of Rusjan et al (2008), most likely the result of cultivation conditions as well as varietal differences.…”

“…As previously reported, the most dramatic changes in the chemical composition of berries take place at the beginning of véraison (Coombe, 1992;Jackson and Lombard, 1993;Artés-Hernández et al, 2003;Rusjan et al, 2008). With regard to the period of massive sugar accumulation, grapevine cultivars displayed differences in their response aptitudes to the same ecological factors.…”

“…For example, Soulis and Avgerinos (2006) reported that the G/F ratio varied from 1.95 (at unripe stage of the berry) to 1.55 (overripe stage), while Kliewer (1967) and Artés-Hernández et al (2003) found variations between 0.74-1.05 and 0.98-1.05, respectively. The final values of the present study were closer to those of the two latter studies, while the findings of the former work were far higher.…”

Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

“…Both sugar and total phenolic concentrations (and in red/black grapes anthocyanin) are known to increase until physiological ripeness of grapes [ 35 , 48 , 49 , 50 ]. However, grape berries are non-climacteric fruit and postharvest, the sugar content of grapes remains very stable under commercial cold storage conditions [ 45 , 51 ]. This allows sugar content to be used as a marker for the ripening stage at harvest.…”

Morphometrical and biochemical characteristics of red grape varieties (Vitis vinifera L.) from collection vineyard Ampelografski vrt

“…Fructose is on average twice sweeter as compared to glucose, and the ratio of both sugars also depends on the genetic potential of grapevine varieties (Garcia-Romero et al, 1993;Roubelakis-Angelakis, 2001;Clancy, 2002;Kennedy, 2002). Artes-Hdez et al (2004) indicates the ratio between glucose/fructose on average between 0.98 and 1.05. More significance has been recently attached to phenolic substances or what is referred to as phenolic grape maturation.…”