title: Factors affecting taste scores of early season seedless table grape cv. Mystery and Prime.
abstract: Table grapes of cv. Mystery and Prime were harvested from 10 farms in two growing areas of Israel over two seasons. The grapes were separated on the basis of sucrose solutions from 12 to 18%; soluble solids content (SSC), titratable acidity (TA), and pH were determined; and taste tests were conducted. SSC gave the best correlation with taste tests, and multiple regression of SSC, TA, and pH improved the correlation. There were both seasonal and regional differences in the measured maturity parameters. Lower TA and higher pH were found in grapes from the Jordan Valley. Volatiles were predominantly C(6) compounds hexanal and 2-hexanal, contributing a fresh aroma to the grapes. It is concluded that Mystery and Prime grapes have good organoleptic quality if harvested at SSC levels of >14%.
authors.affiliation: Department of Postharvest Science, Volcani Center ARO, P.O. Box 6, Bet Dagan 50250, Israel.
authors.forename: Lilian
authors.initials: L
authors.lastname: Sonego
authors.forename: Susan
authors.initials: S
authors.lastname: Lurie
authors.forename: Yohanan
authors.initials: Y
authors.lastname: Zuthi
authors.forename: Tatiana
authors.initials: T
authors.lastname: Kaplonov
authors.forename: Ruth
authors.initials: R
authors.lastname: Ben-Arie
authors.forename: Itzhak
authors.initials: I
authors.lastname: Kosto
mesh_terms: D006863:Hydrogen-Ion Concentration; D007557:Israel; D012621:Seasons; D012995:Solubility; D013649:Taste; D027843:Vitis / Q000737:chemistry*; D014835:Volatilization