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Principal probes and tools used in texture analysis: ( A ) UTM base with perforated platform; ( B ) flat probe (Ø 100 mm) used in table- grape compression test; ( C ) flat probe (Ø 25 mm) used in winegrape compression test; ( D ) flat probe (Ø 35 mm) used in seed compression test; ( E ) flat probe (Ø 2 mm) used for skin thickness evaluation; ( F ) needle or conic probe (Ø 2 mm) used for table-grape and winegrape skin hard- ness evaluation; ( G ) rounded probe (Ø 0.16 mm) used for winegrape skin hardness evaluation; ( H ) probe and platform used in pedicel traction test.
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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...
Contexts in source publication
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... general, compression and penetration/puncture tests are conducted on the lateral side of the whole berry, positioned on the base of the texture analyzer (pedicel positioned hori- zontally) ( Letaief et al. 2008a, Maury et al. 2009). 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 proper- ties, the berry can be partially ( Lee and Bourne 1980) or totally peeled (Deng et al. 2005). ...
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... whole berry, the level of compression is dependent on the grape variety and the study. The berry is compressed by using two parallel plates (UTM platform and flat probe, Fig- ure 2B, 2C) to 1% ( Martínez-Romero et al. 2003), 10% (Robin et al. 1997), 20% (Maury et al. 2009), 25% (Río Segade et al. , 2011c, or 40% (Kostaropoulos and Mandala 1997) of berry height. The compression could reach 60% ( Karathanos et al. 1994) with the invasive method. ...
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... for some vari- eties, a 25% deformation can cause skin breakage. Seed hard- ness was determined with a 50% deformation with the use of a cylindrical flat probe ( Torchio et al. 2010) ( Figure 2D). ...
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... measurements were also taken on the skins of Thompson Seedless grapes with a 4.8-mm diam plunger to evaluate the resistance to the compression ( Ahumada et al. 1996). A similar compression test was applied to deter- mine berry skin thickness (Sp sk ) using a lower test speed (0.2 mm•s -1 ) and a flat probe of 2-mm diam ( Figure 2E) (Letaief et al. 2008a). The skin thickness (Sp sk ) is calculated as distance (µm) between the instrument calibration distance, generally 1 mm, and the probe trigger point ( Figure 3E). ...
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... 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 interfer- ences of the pulp characteristics are minimized ( Rolle et al. 2009b). ...
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... 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 interfer- ences of the pulp characteristics are minimized ( Rolle et al. 2009b). ...
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... texture test is conducted primarily to assess the peduncle detachment resistance, al- though one report also describes the tensile force of raisin skin ( Karathanos et al. 1994). In the traction test of wine- grapes, the peduncle is anchored to the pliers of the probe ( Figure 2H). During the traction, the peduncle passes through the specific perforated platform of the UTM (5-mm diam) ( Figure 2H), while the berry is blocked, permitting the de- termination of force (F ped ), expressed in N, and energy (W ped ), expressed in mJ, of the peduncle detachment from the force/ time curve ( Figure 3H) ( Rolle et al. 2009a). ...
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... the traction test of wine- grapes, the peduncle is anchored to the pliers of the probe ( Figure 2H). During the traction, the peduncle passes through the specific perforated platform of the UTM (5-mm diam) ( Figure 2H), while the berry is blocked, permitting the de- termination of force (F ped ), expressed in N, and energy (W ped ), expressed in mJ, of the peduncle detachment from the force/ time curve ( Figure 3H) ( Rolle et al. 2009a). The traction is performed at 1 mm•s -1 . ...
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Citations
... Another evaluation carried out in Switzerland identifed the origin of food as an important factor in customer purchase decisions [19]. Furthermore, providing information about a food product's geographical origin helps it gain market acceptance according to Rolle et al. [20]. Te reasons for this increasing interest in food origin by consumers can be attributed to sociocultural factors, as well as a lack of confdence in the quality and safety of products made outside their local region [21]. ...
“Ndjindja” is a spicy drink made by the processing of Zingiber officinale roots using techniques varying from one location to another. To investigate the effect of production site on the quality features and safety of “ndjindja,” the producers were surveyed and the samples from seven production areas (Bogo, Gazawa, Koza, Maroua, Mokolo, Mora, and Tokombéré) in the Far North of Cameroon were subjected to standard analysis methods to compare the physicochemical, phytochemical, sensory, and microbiological parameters. Sorting, washing, cutting, crushing, squeezing, adding water and sugar, and packaging are all required in the production of “ndjindja.” However, peeling and adding lemon, aroma, and sweeteners (additives), as well as pasteurization, included some optional steps. The pH (3.7–4.8), titratable acidity (0.60%–1.3%), electrical conductivity (7.0–12 × 10 ² µS/cm), and contents of soluble solids (2.0–9.3°Brix), dissolved solids (3.5–6.1 × 10 ² ppm), dry matter (1.4%–7.7%), ash (0.30%–1.1%), soluble protein (0.80–3.4 mgBSAE/mL), and free amino acid (0.42–1.5 mgAE/mL) varied significantly ( p < 0.05) across the production sites. The “ndjindja” from the Koza site recorded the largest mean contents of dietary fibers, polyphenols, flavonoids, and tannins (4.7%, 54 mgPGE/100 mL, 14 mgQE/100 mL, and 19 mgCE/100 mL, respectively), as well as the greatest relative antioxidant capacity index (RACI = 1.4) and overall acceptability (7.5). Microbiological analysis revealed the presence of spore‐forming bacteria, fungi, Coliforms, Streptococci, and Staphylococci in the “ndjindja.” However, the beverage from the production sites of Maroua and Mokolo had the lowest safety scores (2.7), indicating the best microbial safety status. Given all the above, “ndjindja” produced in the Koza site may be regarded for bioactive and functional considerations, whereas the one produced in the Maroua and Mokolo sites should be promoted regarding its microbial safety status.
... Texture is considered a measurement of grape freshness (Keller, 2015), while grape color preservation indicates the absence of oxidation reactions of phenolic compounds that could cause negative changes in color and mouth-feel of grape products (Reynolds, 2021). Any change in the pH of the grapes could modify the microbial ecology of the musts, which would harm alcoholic fermentation and, consequently, the aroma and flavor of wines produced with Chardonnay grapes (Rolle et al., 2012). ...
... Texture is considered a measurement of grape freshness (Keller, 2015), while grape color preservation indicates the absence of oxidation reactions of phenolic compounds that could cause negative changes in color and mouth-feel of grape products (Reynolds, 2021). Any change in the pH of the grapes could modify the microbial ecology of the musts, which would harm alcoholic fermentation and, consequently, the aroma and flavor of wines produced with Chardonnay grapes (Rolle et al., 2012). ...
Pseudomonas sp. 4B isolated from the effluent pond of a bovine abattoir was investigated as antifungal against toxigenic fungi. The complete genome of Pseudomonas 4B was sequenced using the Illumina MiSeq platform. Phylogenetic analysis and genome comparisons indicated that the strain belongs to the Pseudomonas aeruginosa group. In silico investigation revealed gene clusters associated with the biosynthesis of several antifungals, including pyocyanin, rhizomide, thanamycin, and pyochelin. This bacterium was investigated through antifungal assays, showing an inhibitory effect against all toxigenic fungi tested. Bacterial cells reduced the diameter of fungal colonies, colony growth rate, and sporulation of each indicator fungi in 10-day simultaneous growing tests. The co-incubation of bacterial suspension and fungal spores in yeast extract–sucrose broth for 48 h resulted in reduced spore germination. During simultaneous growth, decreased production of aflatoxin B1 and ochratoxin A by Aspergillus flavus and Aspergillus carbonarius, respectively, was observed. Genome analysis and in vitro studies showed the ability of P. aeruginosa 4B to reduce fungal growth parameters and mycotoxin levels, indicating the potential of this bacterium to control toxigenic fungi. The broad antifungal activity of this strain may represent a sustainable alternative for the exploration and subsequent use of its possible metabolites in order to control mycotoxin-producing fungi.
... Grape (Vitis vinifera L.), which belongs to family Vitaceae, is an economically important fruit tree cultivated worldwide. Grape berry texture has high agronomic relevance because of its relationships with the quality parameters and marketing requirements of table, raisin, and wine grapes [1], and the f lesh firmness and peel sensory characteristics are suggested to differentiate commercial grape cultivars [2]. A firm mesocarp (f lesh) contributes to grape freshness and to a desirable crunchy texture, which is one of the most relevant characters in the breeding of table grape cultivars [3,4]. ...
... Quantitative trait locus (QTL) mapping and marker-assisted selection (MAS) based on a double pseudo-testcross strategy can significantly accelerate the breeding process and make grape breeding more precise and efficient [12,13]. Carreño et al. [14] scored the firmness using the force (N) required to achieve a 20% deformation of the berry height, and found QTLs related to berry firmness in linkage groups (LGs) 1,4,5,9,10,13, and 18, with these QTLs explaining up to 19.8% of the total phenotypic variance. In another follow-up study, they identified additional stable QTLs between the markers UDV125 and VMCNG2H2 in LG 8 and between the markers VVIN16 and VVCS1E103N17FM1 in LG 18 that explained 27.6% of the phenotypic variance, which was the first report of a QTL for grape berry firmness that was stable in different seasons [9]. ...
Berry texture is a noteworthy economic trait for grape; however, the genetic bases and the complex gene expression and regulatory mechanism for the diverse changes in berry texture are still poorly understood. In this study, the results suggest that it is difficult to obtain high-mesocarp firmness (MesF) and high-pericarp puncture hardness (PPH) grape cultivars with high pericarp brittleness (PerB). The high-density linkage map was constructed using whole-genome resequencing based on 151 F1 individuals originating from intraspecific hybridization between the firm-flesh cultivar ‘Red Globe’ and soft-flesh cultivar ‘Muscat Hamburg’. The total length of the consensus map was 1613.17 cM, with a mean genetic distance between adjacent bin markers of 0.59 cM. Twenty-seven quantitative trait loci (QTLs) for berry MesF, PPH, and PerB were identified in linkage groups (LGs) 1, 3, 4, 6, 8, 9, 10, 11, 14, 16, and 17, including twelve QTLs that were firstly detected in LGs 6, 11, and 14. Fourteen promising candidate genes were identified from the stable QTL regions in LGs 10, 11, 14, and 17. In particular, VvWARK2 and VvWARK8 refer to chromosome 17 and are two promising candidate genes for MesF and PPH, as the VvWARK8 gene may increase pectin residue binding with WARK for high berry firmness maintenance and the allele for VvWARK2 carrying the ‘CC’ and ‘GA’ genotypes at Chr17:1836764 and Chr17:1836770 may be associated with non-hard texture grape cultivars. In addition, real-time quantitative polymerase chain reaction (RT–qPCR) verification revealed that the promising candidate transcription factor genes VvMYB4-like, VvERF113, VvWRKY31, VvWRKY1, and VvNAC83 may regulate cell wall metabolism candidate gene expression for grape berry texture changes.
... The 'Thompson Seedless' cultivar presents a reduction in seed content, a green-colored skin, and consumers' desirable organoleptic traits, such as a high firmness and a balanced sweetness/acidity ratio [6]. Fruit quality in table grapes is mainly associated with berry firmness, and during grape development and ripening, cell wall components undergo modifications that significantly influence fruit firmness [7,8]. However, fruit firmness is not only given by the physical characteristics of the cell wall but also by the turgor of the berries, which is built by the interaction of water contained in cell spaces surrounded by membranes that exert force on the cell wall [9]. ...
Grapevine development and ripening are complex processes that involve several biochemical pathways, including fatty acid and lipid metabolism. Fatty acids are essential components of lipids, which play crucial roles in fruit maturation and flavor development. However, the dynamics of fatty acid metabolism in grape flowers and berries are poorly understood. In this study, we present those dynamics and investigate the mechanisms of fatty acid homeostasis on ‘Thompson Seedless’ berries using metabolomic and proteomic analyses. Low-polar metabolite profiling indicated a higher abundance of fatty acids at the pre-flowering and pre-veraison stages. Proteomic analyses revealed that grape flowers and berries display unique profiles of proteins involved in fatty acid biosynthesis, triacylglycerol assembly, fatty acid β-oxidation, and lipid signaling. These findings show, for the first time, that fatty acid metabolism also plays an important role in the development of non-oil-rich tissues, opening new perspectives about lipid function and its relation to berry quality.
... The puncture test was conducted at a speed of 1 mm/sec and a compression of 5 mm; the puncture test enables assessment of the mechanical properties of the berry skin. The compression test involved a single compression of the entire berry, with a deformation of 25% and a test speed of 1.5 mm/sec [28]. ...
Since ancient times, table grapes (Vitis vinifera L.) have been one of the most important fruit crops from the standpoint both of the producer (regional economics) and the consumer (healthy eating). In recent decades, much effort has been devoted to the development of this crop in order to improve fruit quality and yield; however, these advances have also entailed considerable increases in the use of agrochemicals. Unfortunately, as is now coming to light, the increased agrochemical use has had deleterious effects on the environment and has also had significant negative effects on human health and wellbeing. Our research investigates the effects of pre-harvest fruit bagging on key fruit quality traits and also on the accumulation of agrochemical residues in the fruit. Two prevalent white table grape cultivars were used, ‘Italia’ (late ripening) and ‘Vittoria’ (early ripening). They were bagged with three different materials: (1) paper, (2) parchment (a cellulose-based material), and (3) a non-woven fabric (felted polypropylene fibers). The bags were placed on grape clusters at phenological state BBCH 75 until harvest, and the bagged clusters were then compared with the unbagged control clusters. Qualitative traits and agrochemical residuals were assessed at harvest for two consecutive years, 2021 and 2022). The results show that the parchment protection bags positively affected some key fruit quality traits, with bigger and better-colored berries than the unbagged controls. Compared with the unbagged controls, all bagging treatments greatly reduced the levels of agrochemical residues, analyzed using GC-MS/MS and HPLC-MS/MS. For cv. ‘Italia’, in 2021 residues fell from 0.733 mg/kg (unbagged control) to 0.006 mg/kg (bagged), and in 2022 from 0.201 mg/kg (unbagged control) to 0.008 mg/kg (bagged); for cv. ‘Vittoria’, in 2021 residues fell from 0.201 mg/kg (unbagged control) to 0.008 mg/kg (bagged), and in 2022 from 0.077 mg/kg (unbagged control) to 0.046 mg/kg (bagged). The study shows the benefits of pre-harvest fruit bagging on grape berry quality and underscores the pivotal role bags can play in minimizing agrochemical residue accumulations on the fruit. The study marks the taking of a crucial step towards more sustainable and safer practices in the table grape production industry.
... The weight loss percentage was calculated according to the formula: (weight of grapes before storage − weight of grapes after storage)/weight of grapes before storage × 100% (Zhang et al., 2020b). The TA-XT2i Texture Analyser (Stable Micro Systems, UK) was used to test the firmness of grapes (Rolle et al., 2011). The content of total soluble solids g/100 g)were quantified by refractometer, according to the method described by Urraca et al. (2016). ...
Sporidiobolus pararoseus Y16 is a potential antagonistic yeast against various plant fungal pathogens, especially table grapes, and its biocontrol efficacy could be induced significantly by γ-aminobutyric acid (GABA). Our previous studies explored the physiological mechanisms of induced biocontrol efficacy of the yeast by GABA, but the molecular mechanisms are still unknown. This study aimed to study the effects of GABA-induced culture of S. pararoseus Y16 on natural decay and different quality parameters of table grapes; to analyze the proteomic changes of GABA-induced S. pararoseus Y16. Our results indicated that GABA-induced S. pararoseus Y16 significantly reduced the natural decay rate of postharvest grapes but retained the quality parameters, such as weight loss percentage, firmness, soluble solids, titratable acid, soluble protein and vitamin C, compared to the control group. Proteomic technology could comprehensively explain the molecular mechanism of improved biocontrol efficacy of S. pararoseus Y16 by GABA induction. The proteomic analysis of GABA-treated S. pararoseus Y16 found that there were 326 DEPs, of which 160 were up-regulated and 166 were down-regulated. KEGG pathway analysis showed that the synthesis and metabolism of deoxynucleotides pathway, citric acid cycle and related metabolism pathway, GABA shunting and lysine synthesis pathway, synthesis of terpenoids pathway and zymosterol biosynthesis pathway were associated with the enhancement of yeast biocontrol efficacy. The analysis of related metabolic pathways and other DEPs showed that GABA-treated S. pararoseus Y16 enhanced the ability of growth, reproduction, metabolism, stress resistance and amino acid synthesis of S. pararoseus Y16, thereby improving the biocontrol efficacy of the yeast. These findings can provide new ideas and methods for enhancing the biocontrol efficacy of antagonistic yeast, thus promoting the commercial application of antagonistic yeast.
... Texture includes all physical properties perceived through contact that are related to deformation when a force is applied that can be objectively measured in terms of force, distance, and time [45]. These mechanical variables are correlated with several sensory attributes and thus indirectly with consumer acceptability of products [7,8]. ...
... This means that the force-deformation pattern for crispy products is characterized by a series of sharp force peaks corresponding to the rupture of individual cell walls [51,52]. The peaks represent microfractures associated with the microphenomena of sound nature [7,48]. The higher the number of peaks, the crispier the flesh is. ...
... Curve force versus distance was calculated by using mechanical variables of pre-and postrupture (i) prerupture variable: Young's modulus; (ii) at rupture: maximum force, maximum force area; (iii) postrupture variables: number of peaks, final force, final force area, and lineal distance). Before each test session, the instrument was calibrated for force and distance [7,45]. ...
The aim of this study is to determine the phenolic and polysaccharidic composition, texture properties, and gene expression of new seedless table grape cultivars Timco™ and Krissy™ and compare them to the traditional table grape variety Crimson Seedless (Vitis vinifera L.), during ripening and in commercial postharvest conditions. According to the results, phenolic compounds were present in very different proportions. The total anthocyanins responsible for skin color increased during maturation and the majority anthocyanin in the three cultivars was peonidin-3-glucoside, followed by malvidin-3-glucoside. The phenolic compounds presented a different behavior (decreasing or increasing) during postharvest. The total skin soluble polysaccharides decreased during ripening and postharvest in Crimson Seedless and Krissy™ and remained constant from technological maturity to postharvest storage in Timco™. In all cultivars, the majority soluble polysaccharide fraction was that with a molecular mass between 500 and 35 KDa. The skin mechanical properties of table grapes were good parameters for differentiating varieties, with better results for the new cultivars, compared to the traditional Crimson Seedless, especially in postharvest. Genes involved in the flavonoid pathway and cell wall metabolism in skins exhibited an increase in expression from veraison to remaining constant at the end of the berry ripening.
... Table grape customer acceptance depends on fruit exhibiting high quality standards. These parameters include berry soluble solid content, acidity, color, astringency, and texture (Rolle et al., 2012). Firmness is one of the most valuable traits and has been associated with berry freshness (Zepeda et al., 2018). ...
Consumers around the world prefer high quality table grapes. To achieve higher quality traits at ripening, grapevine producers apply different plant growth regulators. The synthetic cytokinin forchlorfenuron N–(2–chloro–4–pyridinyl)–N’–phenylurea (CPPU) is widely used, its effect on grape quality is poorly understood. We hypothesized that the use of CPPU in pre-flowering can lead to changes in the metabolism that affects grape quality at harvest. Therefore, we investigated the role of CPPU applications on the quality of grapes by integrating proteomics and metabolomics. CPPU-treated grapevines showed a significant increase in berry size and firmness. Proteomic analyses indicated that CPPU-treated berries accumulated enzymes associated with carbohydrate metabolism, glycolysis, and tricarboxylic acid (TCA) cycle at harvest. Metabolomic analyses showed shifts in the abundance of compounds associated with carbohydrate metabolism and TCA cycle in CPPU-treated grapes. These findings suggest that CPPU applications modulate central carbon metabolism, improving grape berry quality.
... Each accession had its own physical characteristics ( Table 2) that might suit them for specific uses and directly effective on storage time and shelf life (Rolle et al., 2012). The results showed that grape genotypes, environmental conditions and cultural practices were suitable in terms of cluster weight, which ranged from 100 and 350 g, although some hybrids grapes can have much heavier clusters. ...
Conservation of Central Anatolian grapevine genetic resources is essential to slow down to loss of biodiversity and genetic resources. This study provided information about fruit quality characteristics including morphological, physical, chemical, and antioxidant potential of ten grape accessions from heritage germplasm grown in Central Anatolia. Physical and chemical quality characteristics measured included berry and cluster weight, must yield proportion, firmness and chroma index, pH, titratable acidity (TA), total soluble solids (TSS), total anthocyanins (TAC), total phenolics (TP) and total flavonoids (TF). Also, antioxidant potential of ethanolic berry extracts were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays. ‘Kızıl Üzüm, ‘Nuniyar’, ‘Karaşabı’ and ‘Kırmızışabı’ had higher firmness values and lower must yield, which are important for storage of table grapes. ‘Kavak yaprağı' had heaviest berries, highest must yield and TSS/TA ratio giving it excellent flavour. The red grape accession with the highest TAC was ‘Kırmızışabı’, and the highest TP and TF were recorded for ‘Sergi Karası’. Eighty percent of the extracts could scavenge 50% of the DPPH free radical with 0.28 mg mL-1 of extract. ‘Tilki Kuyruğu’ had the highest DPPH free radical scavenging activity due to high phenolic and flavonoid content. FRAP reducing power of extracts also showed a similar trend to DPPH free radical activity. The accessions with rich secondary metabolite profiles inhibited DPPH free radicals and increased FRAP activity. Based on these findings, it is possible to suggest that chemical characteristics including secondary metabolite profile and antioxidant activity of grapes might be used as biochemical marker to discriminate grape cultivars each other. Finally, the region where this study was carried out is very rich in grape diversity, it should be screened and valuable accessions protected for the future.
