141
Agronomy Research 13(1), 141–147, 2015
The effect of genotype on table grapes soluble solids content
M. Maante
*
, E. Vool, R. Rätsep and K. Karp
Department of Horticulture, Institute of Agricultural and Environmental Sciences,
Estonian University of Life Sciences, Kreutzwaldi 64, EE51014 Tartu, Estonia;
*
Correspondence: mariana.maante@student.emu.ee
Abstract. Sugar concentration in fresh consumed table grapes is mainly connected with
technological maturity and primarily expressed by soluble solids content. The EU Regulation has
laid down maturity requirements for Vitis vinifera L. cultivars (OJ L 157, 15.6.2011). The lowest
allowed soluble solids content is 13 °Brix for seeded cultivars and 14 °Brix for seedless cultivars.
In cool climate there are mainly cultivated grape hybrid cultivars which refractometric index is
not regulated with this regulation. The aim of the present experiment was to investigate the
accumulation dynamics and content of soluble solids from the beginning of veraison to harvest
in table grapes with protected cultivation condition. The research was conducted with 3 black
(‘Osella’, ‘Kosmonavt’, ‘Mars’), 3 red (‘Swenson Red’, ‘Somerset Seedless’, ‘Canadice’) and 2
white (‘Arkadia’, ‘Supaga’) vine cultivars in 2013 and 2014. The results of the study indicated,
that fruits of all table grape cultivars achieved the minimum content of soluble solids required for
table grapes. Two years mean of soluble solids content varied among black, red and white grape
cultivars respectively from 15.0 to 22.1 °Brix, from 15.6 to 22.5 °Brix and from 13.9 to 18.9
°Brix. The highest soluble solids content was observed in both years among black cultivars in
Osella, among red cultivars in Somerset Seedless and among white in Supaga.
Key words: Brix, Vitis sp., hybrid cultivars.
INTRODUCTION
The grapes (Vitis sp.) are used for making wine, raisin and for fresh consumption,
intended for table use. In Europe traditional grape growing region lies between 30° and
50° N (Gustafsson & Mårtensson, 2005). But in spite of the harsh climate grapes are also
cultivatied in cool climate condition above 50° N. In Estonia grapes are cultivated in
open field contitions and protected areas. Table grapes for commercial consumption are
mainly grown on protected areas because in northen countries there is a problem with
late spring and early autumn frost. Protected cultivation helps to decrease frost injuries
and also helps to get earlier yield (the temperature is higher than on open field).
Grapes should not be harvested until mature, because they do not ripen after harvest
(Nelson, 1985). Indicator of grape maturity is the sugar content, determined as the total
soluble solids content in the berry juice and it is measured on a degree-Brix scale
(Nelson, 1985). Growers mainly use it as an indicator of ripness (Muñoz-Robredo et al.,
2011). For winegrowers it is the most practical parameter to look at because the sugar
concentration determines the potential alchol content in the wine (Liu et al., 2006;
Nogales-Bueno et al., 2014). Also table grape growers need to measure the sugar content
because it is connected with grape technological maturity.
142
Soluble solids content depends on the cultivar and production area (Nelson, 1985).
In the world there are marketing standards for table grapes cultivars grown from
V. vinifera L. Overall rule is that table grape production cultivars are harvested with a
lower level of soluble solids than wine grapes (Liu et al., 2006). In the EU minimum
soluble solids content levels are given as 12 °Brix for the cultivars Alphonse Lavalleé,
Cardinal and Victoria, 13 °Brix for all other seeded cultivars, and 14 °Brix for all
seedless cultivars (OJ L-157 15/06/2011). These standarts are same in Afghanistan, but
the minimum °Brix for the Indian markets is 16 (ETN 300, 2004). In the United States,
in California and early production areas the minimum soluble solids content is 16.5 °Brix
(Rees et al., 2012). According to the International Organisation Vine and Wine (OIV,
2008) tabel grapes with a Brix degree equal to or above 16 is considered as ripe.
Recommended soluble solids content in red wine grapes are from 20 to 23°Brix
(Schalkwyk & Archer, 2000).
Proceeding from the previous, we can set up a hypothesis: in cool climate
conditions table grapes ripen and achieve desired level of soluble solids on protected
area faster. The aim of the study was to determine the accumulation dynamics and
content of soluble solids from the beginning of veraison to harvest in table grapes with
protected cultivation condition.
MATERIALS AND METHODS
The research was conducted with 3 black (‘Osella’, ‘Kosmonavt’, ‘Mars’), 3 red
(‘Swenson Red’, ‘Somerset Seedless’, ‘Canadice’) and 2 white (‘Arkadia’, ‘Supaga’)
vine hybrid cultivars in 2013 and 2014. The berry samples were collected from the
protected cultivation area in West-Estonia at Lüüste village (58° 37′ 42″ N, 25° 8′ 17″ E).
The grapevines were propagated in vitro and grown as own-rooted. The protected
cultivation vineyard plastic tunnels 45 m in length, 8 m in width and 4 m in height were
used. The protected area was covered with 0.18 thick UV stable low density
polyethylene, at the end of April. Vines were planted in 2010, in 1.65 × 3.5 m spaces
and trained in high double trunk trellis. White polypropylene fabric and spruce (Picea)
branches were used as vine winter cover no additional heating system was used in plastic
tunnels. The vine rows were oriented from north to south and ground covered with
0.04 mm thick black polyethylene plastic. The experimental area soil was sandy loam,
pH
KCl
5.6 and 4.5% humus content. The soil P, K, Ca and Mg content was sufficient
based on vine nutrients need and no additional fertilizers were used in experimental area.
The experimental design was a randomized block with 3 replicates.
On the protected cultivation, in 2013 and 2014, the air temperatures were higher
than open field and many years’ means (Fig. 1). In 2013, average air temperatures on the
protected cultivation and open field were respectively 21.6 °C and 17.8 °C in June,
21.1 °C and 17.5 °C in July, 18.9 °C and 16.6 °C in August, and 12.8 °C and 10.8 °C in
September. In 2014, average air temperatures on the protected cultivation and open field
were respectively 17.2 °C and 13.4 °C in June, 22.9 °C and 19.3 °C in July, 18.7 °C and
16.4 °C in August, and 13.1 °C and 11.1 °C in September. In June 2013 on the protected
cultivation the air temperature were 4.4 °C higher and in July 1.7 °C lower than 2014.
The average temperatures in Estonia in the period from 1971–2000 were respectively
15.1 °C in June, 16.9 °C in July, 15.6 °C in August and 10.4 °C in September. It appears
that, in June 2014, in the open field the temperature was 1.7 °C lower than usual. Both
143
years in August and September air temperature were similar among protected cultivation
and among open field.
Figure 1. The mean air temperature in protected and open field in 2013, 2014 and the many years’
means (1971–2000).
The soluble solids (SS, °Brix) measurements were carried out in 2013 from 08.08
to 20.09 and in 2014 from 7.08 to 12.09. The soluble solids content was measured from
fresh berries by refractometer (Atago Pocket Refractometer Pal-1). For °Brix
measurements, 30 grapes in 3 replications from the different parts of a cluster were
picked and analysed.
The results of SS dynamics were tested by one-way analysis of variance. To
evaluate significant influence, the least significant difference (LSD
0.05
) was calculated.
Different letters on figures mark significant differences at P ≤ 0.05.
RESULTS AND DISCUSSION
In 2013 grapes SS content varied from the beginning of veraison to harvest from
8.7 to 22.6 °Brix and received at the minimum required level of maturity (EU standards)
in different times (Fig. 2). At the beginning of August SS content varied from 8.7 to 16.3
°Brix. SS content changed in August among the cultivars 0.1 to 6.2 °Brix. SS content
increased the most in cultivar Kosmonavt (10.5 to 16.7 °Brix) and least in cultivar Osella
(14.1 to 14.2 °Brix). At the beginning of September SS content varied 13.0 to 20.5 °Brix
and the last day of harvest 15.0 to 22.6 °Brix. SS content changed in September among
cultivars 1.6 to 5.6 °Brix. SS content increased the most in cultivar Canadice (3.0 to 18.6
°Brix) and least in cultivar Mars (13.4 to 15.0 °Brix).
In 2014 grapes SS content varied from the beginning of veraison to harvest from
9.0 to 19.6 °Brix and received at the minimum required level of maturity (EU standards)
in different times (Fig. 3). At the beginning of August SS content varied from 9.6 to
16.1 °Brix. SS content changed in August among the cultivars 1.5 to 6.1 °Brix. SS
content increased the most in cultivar Supaga (10.6 to 16.7 °Brix) and least in cultivar
Kosmonavt (16.1 to 17.6 °Brix). At the beginning of September SS content varied 12.7
0
5
10
15
20
25
June
July
August
September
T
e
m
p
e
ra
tu
re
(°
C
)
Protected cultivation
2013
Open field 2013
Protected cultivation
2014
Open field 2014
1971-2000
144
to 18.1 °Brix and the last day of harvest 13.9 to 18.3 °Brix. SS content changed in
September among cultivars 0.2 to 0.7 °Brix.
Figure 2. Table grape ‘Osella’, ‘Kosmonavt’, ‘Mars’, ‘Swenson Red’, ‘Somerset Seedless’,
‘Candice’, ‘Arkadia’ and ‘Supaga’ soluble solids content (°Brix) changes during the periods
08.08–20.09.2013.
Figure 3. Table grape ‘Osella’, ‘Kosmonavt’, ‘Mars’, ‘Swenson Red’, ‘Somerset Seedless’,
‘Candice’, ‘Arkadia’ and ‘Supaga’ soluble solids content (°Brix) changes during the periods
7.08.–12.09.2014.
The rapid accumulation of sugars starts in grapes at the beginning of veraison and
slows as maturity approaches (Bisson, 2001; Pedneault et al., 2013). It was also
confirmed in our experiment. The beginning of veraison depends on the cultivar and
8
10
12
14
16
18
20
22
24
8.08.
16.08.
25.08.
3.09.
12.09.
20.09.
So
lu
b
le
s
o
li
d
s
(°
B
ri
x
)
Year 2013
Osella
Kosmonavt
Mars
Swenson Red
Somerset Seedless
Canadice
Arkadia
Supaga
8
10
12
14
16
18
20
22
24
7.08.
14.08.
22.08.
27.08.
4.09.
12.09.
So
lu
b
le
s
o
li
d
s
(°
B
ri
x
)
Year 2014
Osella
Kosmonavt
Mars
Swenson Red
Somerset Seedless
Canadice
Arkadia
Supaga
145
growth conditions. The length of the veraison is 6 to 8 weeks (Plocher & Parke, 2008).
For example in this experiment shorter ripening period has ‘Osella’ and ‘Kosmonavt’.
In 2013 SS content in the cultivars Kosmonavt and Osella drops with some evaluation
terms. It could be caused by the fact that SS content is not valuable with bare eye and
collecting samples we focus on berry color. Different phenolic compounds are
responsible for the grape color. It is known maximum accumulation level of sugars and
phenols do not coincide (Maujean et al., 1983). Because of that into the berry samples
could get some berries with lower SS content. In this experiment cultivars Mars,
Swenson Red and Arkadia started to ripen later than other cultivars in both year. Earliest
cultivars were Somerset Seedless, Kosmonavt and Osella. Also their SS content were
highest at the end of veraison, because of longer ripening period. In 2014 grapes started
to ripen earlier, this is due to higher temperatures in July. Also because of higher
temperatures SS content could be reached an optimum level faster in 2014 than 2013, as
demonstrated by the SS content stability in the measuring period (variation was less than
in 2013).
Figure 4. The grapes soluble solids (°Brix) content in the protected cultivation on cultivars
Osella, Kosmonavt, Mars, Swenson Red, Somerset Seedless, Canadice, Supaga and Arkadia in
2013 and 2014. 2013 growing season cultivars effect PD%=0.9, 2014 growing season cultivars
effect PD% = 0.8.
The content of SS ranged on the harvest from 15.0 to 22.6 °Brix in 2013 and 13.9
to 18.2 °Brix in 2014 (Fig. 4). In 2013 among black cultivars Osella had the highest
value of SS (22.6 °Brix), but in both experimental year it was significantly lower in Mars
(respectively 15.0 and 15.2 °Brix). Among red cultivars Somerset Seedless had the
highest value of SS (22.1 °Brix) in 2013, but both experimental year it was lower in
Swenson Red (respectively 15.6 and 15.9 °Brix). Among white cultivars Supaga had
significantly higher values of SS in both years (respectively 18.9 and 17.8 °Brix). Year
had a significant effect on table grapes SS content. In 2013 in several cultivars SS content
was higher than 2014
.
In 2013 the harvest time was longer and because of that soluble
solids accumulation period was also longer and °Brix values higher. Growing grapes on
protected area we can extend the grape growing season, due to heat accumulation
(Plocher & Parke, 2008). In Helsinki greenhouses accumulates 75 to 100% more heat
than outdoor and because of that they can extend the growing season one month in the
d
c
a
a
e
bc
c
b
D
CD
B
B
CD
C
CD
A
0
5
10
15
20
25
O
s
e
lla
Ko
s
m
o
n
a
v
t
M
a
rs
Sw
e
n
s
o
n
R
e
d
So
m
e
rs
e
t
Se
e
d
le
s
s
C
a
n
a
d
ic
e
Su
p
a
g
a
A
rk
a
d
ia
Black
Red
White
So
lu
b
le
s
o
li
d
s
(°
B
ri
x
)
2013
2014
146
spring and in the autumn (Plocher & Parke, 2008). Fruits sugar concentration is higher
in higher temperature conditions (Mira de
de
Orduńa, 2010) and it is also influenced by
the genotype (Shiraishi et al., 2010). It was also confirmed in our study.
The EU Regulation provides maturity requirements for V. vinifera L. cultivars. The
lowest allowed SS content is 13 °Brix for seeded cultivars and 14 °Brix for seedless
cultivars. Compared to this requirement all our hybrid cultivars achieved these levels.
But in the Nordic countries an important factor in the formation of taste are acids.
Jayasena and Cameron (2008), on the Crimson Seedless cultivar, reported that the
consumer acceptance increases with increasing SS content from 10 to 20 °Brix. In our
experiment SS content was lowest in cultivars Mars, Swenson Red and Arkadia and
highest in cultivars Osella, Kosmonavt and Somerset Seedless. Investigators of this
experiment assessed better tasting cultivars Arkadia, Kosmonavt, Swenson Red and
Somerset Seedless. This indicates that the taste is not determine only by SS content.
SS content differs among cultivars. For example optimum level for ‘Arkadia’ is
find by Tairov National Research Centre for Viticulture and Winemaking 15 to 16 °Brix
(Vinograd ‘Arkadia’, 2015), for ‘Kosmonavt’ is find by I.M. Filippenko 18.4 °Brix
(Vinograd ‘Kosmonavt’, 2015), for ‘Mars’ find by J.N. Moore is 16 to 20 °Brix
(Vinograd ‘Mars’, 2015) and for ‘Swenson Red’ find by E. Swenson is 17 to 18 °Brix
(Myvinogradnik ‘Swenson Red’, 2015). In our experiment ‘Arkadia’ and ‘Kosmonavt’
reached that optimum level. ‘Mars’ and ‘Swenson Red’ SS content did not reach to
optimum level, because they started to ripen later.
CONCLUSIONS
The study results indicates that soluble solids content in table grapes on protected
area depends on the beginning of ripening on the cultivar and temperature. SS content
was highest in cultivars Osella, Kosmonavt and Somerset Seedless. For growers it means
that planning table grapes harvesting time they need to take into account temperature
and cultivar ripening time.
ACKNOWLEDGMENTS. This research was supported by Estonian Science Foundation
Grant No. 9363.
REFERENCES
Bisson, L. 2001. In search of optimal grape maturity. Practical Winery Vineyard, July/Aug
32–43.
ETN
003.
2004.
Afghan
Grapes:
Grading
for
Quality.
http://afghanag.ucdavis.edu/a_horticulture/fruits-trees/grapes/fact-
sheetsgrapes/ExtensionToolkitNotes3_GradingforQuality.pdf.pdf/view.
Accessed
21.01.2015
Gustafsson, J-G., Mårtensson, A. 2005: Review article: Potential for extending Scandinavian
wine cultivation. Acta Agriculturae Scandinavica, Section B – Soil & Plant Science 55,
82–97.
Jayasena, V., Cameron, I. 2008. °Brix/acid ratio as a predictor of consumer acceptability of
Crimson Seedless table grapes. Journal of Food Quality 31, 736–750.
147
Liu, H-F., Wu, B-H., Fan, P-G., Li, S-H., Li, L-S. 2006. Sugar and acid concentration in 98 grape
cultivars analyzed by principal component analysis. Science of Food and Agriculture 86,
1526–1536.
Maujean, A., Brun, O., Vesselle, G., Bureau, G., Boucher, J.M., Cousin, M., Feuillat, M. 1983.
Investigations on grapevine maturation in the Champagne region: method of forecasting the
harvesting date. Vitis 22, 137–150.
Mira de Orduńa, R. 2010. Climate change associated effects on grape and wine quality and
production. Food Research International 43, 1844–1855.
Muñoz-Robredo, P., Robledo, P., Manriques, D., Molina, R., Defilippi, B.G. 2011.
Characterization of sugars and organic acids in commercial varieties of table grapes.
Chilean Journal of Agricultural Research 71, 452–458.
Myvinogradnik
‘Swenson
Red’. http://myvinogradnik.ru/sorta-vinograda/s/svenson-red/.
Accessed 30.01.2015.
Nelson, K.E. 1985. Harvesting and handling California table grapes for market. Second Edition,
UCANR Publications, 67 pp.
Nogales-Bueno, J., Hernándes-Hierro, J.M., Rodrigues-Pulido, F.J. 2014. Determination of
technological maturity of grapes and total phenolic compounds of grapes skins in red and
white cultivars during ripening by near infrared hyperspectral image: A preliminary
approach. Food Chemistry 152, 586–591.
OIV. 2008. Resolution VITI 1/2008. OIV Standard on Minimum Maturity Requirements for
Table Grapes. Organisation Internationale de la Vigne et du Vin, Paris.
ftp://ftp.fao.org/codex/meetings/cac/cac36/if36_05e.pdf. Accessed 21.01.2015
OJ
L-157
15/06/2011. Marketing standards for fresh fruits and vegetables.
http://exporthelp.europa.eu/update/requirements/ehir_eu13_02v001/eu/auxi/eu_mktfrveg_
annex1b_r543_2011_grapes.pdf. Accessed 10.12.2014
Pedneault, K., Dorais, M., Angers, P. 2013. Flavor of cold-hardy grapes: impact of berry maturity
and environmental conditions. Agricultural and Food Chemistry 61, 10418–10438.
Plocher, T., Parke, B. 2008. Growing grapes and making wine in cool climate. Second Edition,
Northern Winework, 208 pp.
Rees, D., Farrell, G., Orchard, J. 2012. Crop Post-Harvest: Science and Technology, Perishables.
John Wiley & Sons, 480 pp.
Schalkwyk, H., Archer, E. 2000. Determining optimum ripeness in wine grapes. Wineland 130,
90–91.
Shiraishi, M., Fujishima, H., Chijiwa, H. 2010. Evaluation of table grape genetic resources for
sugar, organic acid, and amino acid composition of berries. Euphytica 174, 1–13.
Vinograd ‘Arkadia’. http://vinograd.info/sorta/stolovye/arkadiya.html. Accessed 30.01.2015.
Vinograd
‘Kosmonavt’.
http://vinograd.info/sorta/stolovye/kosmonavt.html.
Accessed
30.01.2015.
Vinograd ‘Mars’. http://vinograd.info/sorta/bessemyannye/mars.html. Accessed 30.01.2015.
Dostları ilə paylaş: |