Influence of harvest day on changes in mechanical properties of grape berries

Authors

  • Šárka Nedomová Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic
  • Vojtěch Kumbár Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 Brno, Czech Republic
  • Pavel Pavloušek Mendel University in Brno, Department of Viticulture and Oenology, Faculty of Horticulture, Zemědělská 1, 613 00 Brno, Czech Republic
  • Roman Pytel Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic
  • Jaroslav Začal Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 Brno, Czech Republic
  • Jaroslav Buchar Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 Brno, Czech Republic

DOI:

https://doi.org/10.5219/600

Keywords:

grapes, acidity, sugars, texture, rupturere

Abstract

Changes in the composition, physical and mechanical properties occur in grape berries during the ripening process, but the heterogeneity of the grapes harvested at different ripening stages affects the reliability of the results obtained. The characterization of the mechanical properties of grape berries seems to be an important parameter for understanding grape ripening. In this work, these changes were studied in seven grapevine varieties (Riesling, Blaufränkisch, Pinot Noir, Cerason, Malverina, Laurot, and Hibernal) harvested during six consecutive weeks. Mechanical behaviour was measured using compression and puncture tests using of TIRATEST 27025 testing machine. Skin mechanical properties were evaluated using a puncture test carried out on the equatorial side. The dependence of these properties on the chemical composition has been evaluated. These parameters of force/time curves were studied by puncture test: the berry skin break force, the needle displacement at the skin break and the berry skin break energy. The crushing force, the plate displacement at the crushing strength and the berry crushing energy were studied from force/time curves by compression test. Results of the puncture test shows that there the skin break strength and the acidity content are monotonic functions of the time. A comparison of different varieties from the point of the value of the crushing force was obtained by vertical and transversal loading. The crushing force is monotonically decreasing function of the harvesting time like the break force evaluated at the puncture test. The correlation between the skin break strength and the sugar content is significant namely for the varieties: Hibernal, Riesling, Malverina, and Cerason.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Abbott, J. A. 2004. Textural Quality Assessment for Fresh Fruit and Vegetables. In Shadidi F. et al. Quality of Fresh and Processed Food. New York, USA : Springer, p. 265-279. ISBN 978-1-4613-4790-3. https://doi.org/10.1007/978-1-4419-9090-7_19 DOI: https://doi.org/10.1007/978-1-4419-9090-7_19

Bernstein, Z., Lustig, I. 1985. Hydrostatic methods of measurement of firmness and turgor pressure of grape berries (Vitis vinifera L.). Scientia Horticulturae, vol. 25, no. 2, p. 129-136. https://doi.org/10.1016/0304-4238(85)90084-6 DOI: https://doi.org/10.1016/0304-4238(85)90084-6

Bonada, M., Sadras, V. O. 2015. Review: Critical appraisal of methods to investigate the effect of temperature on grapevine berry composition. Australian Journal of Grape and Wine Research, vol. 21, no. 1, p. 1-17. https://doi.org/10.1111/ajgw.12102 DOI: https://doi.org/10.1111/ajgw.12102

Brummell, D. A. 2006. Cell wall disassembly in ripening fruit. Functional Plant Biology, vol. 33, no. 2, p. 103-119. DOI: https://doi.org/10.1071/FP05234

Brummell, D. A., Dal Cin, V., Crisosto, C. H., Labavitch, J. M. 2004. Cell wall metabolism during maturation, ripening and senescence of peach fruit. Journal of Experimental Botany, vol. 55, no. 405, p. 2029-2039. https://doi.org/10.1071/FP05234 DOI: https://doi.org/10.1093/jxb/erh227

Carbajal-Ida, D., Maury, C., Salas, E., Siret, R., Mehinagic, E. 2016. Physico-chemical properties of botrytised Chenin blanc grapes to assess the extent of noble rot. European Food Research and Technology, vol. 242, no. 1, p. 117-126. https://doi.org/10.1007/s00217-015-2523-x DOI: https://doi.org/10.1007/s00217-015-2523-x

Coombe, B. G., McCarthy, M. G. 2000. Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research, vol. 6, no. 2, p. 131-135. https://doi.org/10.1111/j.1755-0238.2000.tb00171.x DOI: https://doi.org/10.1111/j.1755-0238.2000.tb00171.x

Deytieux-Belleau, C., Vallet, A., Donèche, B., Geny, L. 2008. Pectin methylesterase and polygalacturonase in the developing grape skin. Plant Physiology and Biochemistry, vol. 46, no. 7, p. 638-646. https://doi.org/10.1016/j.plaphy.2008.04.008 DOI: https://doi.org/10.1016/j.plaphy.2008.04.008

Doumouya, S., Lahaye, M., Maury, C., Siret, R. 2014. Physical and physiological heterogeneity within the grape bunch: Impact on mechanical properties during maturation. American Journal of Enology and Viticulture, vol. 65, no. 2, p. 170-178. https://doi.org/10.5344/ajev.2014.13062 DOI: https://doi.org/10.5344/ajev.2014.13062

Fava, J., Hodara, K., Nieto, A., Guerrero, S., Alzamora, S. M.,Castro, M. A. 2011. Structure (micro, ultra, nano), color and mechanical properties of Vitis labrusca L. (grape berry) fruits treated by hydrogen peroxide, UV-C irradiation and ultrasound. Food Research International, vol. 44, no. 9, p. 2938-2948. https://doi.org/10.1016/j.foodres.2011.06.053 DOI: https://doi.org/10.1016/j.foodres.2011.06.053

Grotte, M., Cadot, Y., Poussier, A., Loonis, D., Piétri, E., Duprat, F., Barbeau, G. 2001. Determination of the maturity status of grape berry (Vitis Vinifera) from physical measurement : Methodology. Journal International des Sciences de la Vigne et du Vin, vol. 35, no. 2, p. 87-98. DOI: https://doi.org/10.20870/oeno-one.2001.35.2.986

Hertog, M. L. A. T. M., Ben-Arie, R., Róth, E., Nicolaï, B. M. 2004. Humidity and temperature effects on invasive and non-invasive firmness measures. Postharvest Biology and Technology, vol. 33, no. 1, p. 79-91. https://doi.org/10.1016/j.postharvbio.2004.01.005 DOI: https://doi.org/10.1016/j.postharvbio.2004.01.005

Iland, K., Wedekind, J., Wölk, J., Wagner, P. E., Strey, R. 2004. Homogeneous nucleation rates of 1-pentanol. Journal of Chemical Physics, vol. 121, no. 24, p. 12259-12264. https://doi.org/10.1063/1.1809115 DOI: https://doi.org/10.1063/1.1809115

Katalinic, V., Mozina, S. S., Generalic, I., Skroza, D., Ljubenkov, I., Klancnik, A. 2013. Phenolic profile, antioxidant capacity, and antimicrobial activity of leaf extracts from six Vitis vinifera L. Varieties. International Journal of Food Properties, vol. 16, no. 1, p. 45-60. https://doi.org/10.1080/10942912.2010.526274 DOI: https://doi.org/10.1080/10942912.2010.526274

Le Moigne, M., Maury, C., Bertrand, D., Jourjon, F. 2008. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location. Food Quality and Preference, vol. 19, no. 2, p. 220-231. https://doi.org/10.1016/j.foodqual.2007.03.004 DOI: https://doi.org/10.1016/j.foodqual.2007.03.004

Lee, C. Y., Bourne, M. C. 1980. Changes in grape firmness during maturation. Journal of Texture Studies, vol. 11, no. 2, p. 163-172. https://doi.org/10.1111/j.1745-4603.1980.tb00315.x DOI: https://doi.org/10.1111/j.1745-4603.1980.tb00315.x

Letaief, H., Maury, C., Symoneaux, R., Siret, R. 2013. Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development. Journal of The Science of Food and Agriculture, vol. 93, no. 10, p. 2531-2540. https://doi.org/10.1002/jsfa.6071 DOI: https://doi.org/10.1002/jsfa.6071

Letaief, H., Rolle, L., Gerbi, V. 2008. Mechanical behavior of winegrapes under compression tests. American Journal of Enology and Viticulture, vol. 59, no. 3, p. 323-329.

Malheiro, A. C., Gonçalves, I. N., Fernandes-Silva, A. A., Silvestre, J. C., Conceição, N. S., Paço, T. A., Ferreira, M. I. 2011. Relationships between relative transpiration of grapevines and plant and soil water status in Portugal's Douro wine region. Acta Horticulturae, vol. 922, p. 261-267. https://doi.org/10.17660/ActaHortic.2011.922.34 DOI: https://doi.org/10.17660/ActaHortic.2011.922.34

Maury, C., Madieta, E., Le Moigne, M., Mehinagic, E., Siret, R., Jourjon, F. 2009. Development of a mechanical texture test to evaluate the ripening process of Cabernet franc grapes. Journal of Texture Studies, vol. 40, no. 5, p. 511-535. https://doi.org/10.1111/j.1745-4603.2009.00195.x DOI: https://doi.org/10.1111/j.1745-4603.2009.00195.x

Pavloušek, P., Kumšta, M. 2011. Profiling of primary metabolites in grapes of interspecific grapevine varieties: Sugars and organic acids. Czech Journal of Food Sciences, vol. 29, no. 4, p. 361-372. DOI: https://doi.org/10.17221/257/2010-CJFS

Ribereau-Gayon, P., Dubourdieu, D., Doneche, B., Lonvaud, A. 2006. Handbook of Enology The Microbiology of Wine and Vinifications. 2nd ed. New York, USA : Wiley. 497 p. ISBN 9780470010365. https://doi.org/10.1002/0470010363.index DOI: https://doi.org/10.1002/0470010363

Río Segade, S., Orriols, I., Giacosa, S., Rolle, L. 2011. Instrumental texture analysis parameters as winegrapes varietal markers and ripeness predictors. International Journal of Food Properties, vol. 14, no. 6, p. 1318-1329. https://doi.org/10.1080/10942911003650320 DOI: https://doi.org/10.1080/10942911003650320

Río Segade, S., Rolle, L., Gerbi, V., Orriols, I. 2008. Phenolic ripeness assessment of grape skin by texture analysis. Journal of Food Composition and Analysis, vol. 21, no. 8, p. 644-649. https://doi.org/10.1016/j.jfca.2008.06.003 DOI: https://doi.org/10.1016/j.jfca.2008.06.003

Robin, J. P., Abbal, P., Salmon, J. M. 1997. Firmness and grape berry maturation. Definition of different rheological parameters during the ripening. Journal International des Sciences de la Vigne et du Vin, vol. 31, no. 3, p. 127-138. DOI: https://doi.org/10.20870/oeno-one.1997.31.3.1083

Rolle, L., Gerbi, V., Schneider, A., Spanna, F., Río Segade, S. 2011. Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.). Journal of Agricultural and Food Chemistry, vol. 59, no. 19, p. 10624-10634. https://doi.org/10.1021/jf203254k DOI: https://doi.org/10.1021/jf203254k

Rolle, L., Siret, R., Segade, S. R. S., Maury, C., Gerbi, V., Jourjon, F. 2012. Instrumental texture analysis parameters as markers of table-grape and winegrape quality: A review. American Journal of Enology and Viticulture, vol. 63, no. 1, p. 11-28. https://doi.org/10.5344/ajev.2011.11059 DOI: https://doi.org/10.5344/ajev.2011.11059

Sato, A., Yamada, M. 2003. Berry texture of table, wine, and dual-purpose grape cultivars quantified. HortScience, vol. 38, no. 4, p. 578-581. DOI: https://doi.org/10.21273/HORTSCI.38.4.578

Sato, A., Yamane, H., Hirakawa, N., Otobe, K., Yamada, M. 1997. Varietal differences in the texture of grape berries measured by penetration tests. Vitis, vol. 36, no. 1, p. 7-10.

Tančinová, D., Felšöciová, S., Rybárik, L., Mašková, Z. Císarová, M. 2015. Colonization of grapes berries and cider by potential producers of patulin. Potravinarstvo, vol. 9, no. 1, p. 138-142. https://doi.org/10.5219/460 DOI: https://doi.org/10.5219/460

Zouid, I., Siret, R., Jourjon, F., Mehinagic, E., Rolle, L. 2013. Impact of grapes heterogeneity according to sugar level on both physical and mechanical berries properties and their anthocyanins extractability at harvest. Journal of Texture Studies, vol. 44, no. 2, p. 95-103. https://doi.org/10.1111/jtxs.12001 DOI: https://doi.org/10.1111/jtxs.12001

Downloads

Published

2016-04-12

How to Cite

Nedomová, Šárka ., Kumbár, V. ., Pavloušek, P. ., Pytel, R. ., Začal, J. ., & Buchar, J. . (2016). Influence of harvest day on changes in mechanical properties of grape berries. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 181–187. https://doi.org/10.5219/600

Most read articles by the same author(s)

1 2 3 > >>