Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage •

E Somogyi,P Bodor,J Lázár,T Kaszab

doi:10.1556/446.2020.20013

Abstract

AbstractColour is one of the most important phenotypic characters of the table grape cultivars, which has high importance in the consumer's preference. This morphological trait is variable and not consistently uniform within a cultivar or even a bunch. Between harvest and consumption fruits are stored for several weeks which time is influencing the colour of the berry. In this study 10 grapevine accessions (Agaphante, KM98, Korai piros veltelini, Korona, Pinot gris, Pozsonyi, Ros de Minis, Tramini piros, T9, Zenit) were collected from the germplasm collection of the Research Institute for Viticulture and Oenology of the National Agricultural Research and Innovation Centre of Kecskemét. The samples were investigated by ColorLite Sph850 spectrophotometer. The colour of 30 berries per accessions were measured in 3 replicates per berry. The aim of this study was to evaluate the colour and the effect of cold storage. L✻, a✻, b✻values of each accessions were evaluated after the sampling and until a visible reduction in the quality of the grapes, at most 4 weeks with 1-week intervals from the harvest. Results showed that there is a significant difference among the cultivars in the L∗, a∗, b∗ values. The length of cold storage also has a significant effect on the colour of the accessions as the values are changing in some cases of the 1-week storage period.

Highlights

The consumers’ preference is depending on the appearance in the case of table grape varieties but many horticultural crops
Between harvest and consumption fruits are stored for several weeks which time is influencing the colour of the berry
Results showed that L* is the most sensitive to the length of the cold storage

Summary

Introduction

The consumers’ preference is depending on the appearance in the case of table grape varieties but many horticultural crops. The colour of crops is a subjective factor, yet for the consumers this factor stands almost always on the first place of the many characteristics determining the appearance of the fruits and vegetables (Lopez Camelo and Gomez, 2004). Cliff et al (2002) found that the apples with red skin colour are the most merchantable, while the green ones are less pleasing for the consumers. The colour has such a high influence that in many cases green apples with better content values are less preferred (Hamadziripi et al, 2014). The colour has an accentuated place among the quality influencing factors of date cultivars (Ismail et al, 2001) and the consumers’ choice about the edible flowers (Kelley et al, 2001)

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