Articles
Characterization of table grape cultivars for ready-to-eat processing
Article number
1442_21
Pages
159 – 166
Language
English
Abstract
Consumers demand ready-to-eat, high-quality fruits and vegetables with minimal pesticide residues.
Table grapes, known for their polyphenols with various health benefits, are a key crop globally, with significant production in Italy, especially in Puglia and Sicily.
This study aimed to identify seedless table grape cultivars that maintain skin integrity postharvest, suitable for ready-to-eat products.
The research was carried out on 195 table grape cultivars, assessing traits like bunch and berry weight, pH, acidity, °Brix, and texture.
Results highlighted that out of 195 cultivars, 68 seedless genotypes did not exhibit skin tearing after pedicel detachment, with 57 new genotypes showing no pathogen infection without phytosanitary treatments.
These genotypes meet consumer demands for seedless, pathogen-resistant, and ready-to-eat grapes with minimal residues.
The study emphasizes the importance to consider structural properties and pathogen resistance in selecting table grape cultivars for fresh-cut production.
In conclusion, among the new genotypes, ‘Dertum’ B., ‘Gallianum’ B., ‘Medunio’ B., ‘Vigilarum’ B., ‘Anxa’ N., ‘Egnatia’ N., ‘Barese’ N., and N 23/011 N. have been selected as the best suitable for ready-to-eat consumption, offering structural integrity and health benefits, fitting with consumer preferences for healthy, convenient food options other than higher tolerance to pathogens.
Table grapes, known for their polyphenols with various health benefits, are a key crop globally, with significant production in Italy, especially in Puglia and Sicily.
This study aimed to identify seedless table grape cultivars that maintain skin integrity postharvest, suitable for ready-to-eat products.
The research was carried out on 195 table grape cultivars, assessing traits like bunch and berry weight, pH, acidity, °Brix, and texture.
Results highlighted that out of 195 cultivars, 68 seedless genotypes did not exhibit skin tearing after pedicel detachment, with 57 new genotypes showing no pathogen infection without phytosanitary treatments.
These genotypes meet consumer demands for seedless, pathogen-resistant, and ready-to-eat grapes with minimal residues.
The study emphasizes the importance to consider structural properties and pathogen resistance in selecting table grape cultivars for fresh-cut production.
In conclusion, among the new genotypes, ‘Dertum’ B., ‘Gallianum’ B., ‘Medunio’ B., ‘Vigilarum’ B., ‘Anxa’ N., ‘Egnatia’ N., ‘Barese’ N., and N 23/011 N. have been selected as the best suitable for ready-to-eat consumption, offering structural integrity and health benefits, fitting with consumer preferences for healthy, convenient food options other than higher tolerance to pathogens.
Authors
L.R. Forleo, B. Suriano, T. Basile, A.D. Marsico, M.F. Cardone, R. Perniola
Keywords
fresh-cut, seedless, tearing, texture profile analysis
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