terclim by ICS banner
IVES 9 IVES Conference Series 9 Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

Abstract

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.

To maintain the socio-economic impact of this sector, new challenges need to be addressed. As for the entire agrifood sector, table grape production faces decreasing water availability, increasing temperatures, but also with fungal diseases, all consequences of climate change. Moreover, the need to align with new market trends is growing the interest of the researchers. In this context, new opportunities are emerging in the sector of ready-to-eat grapes with higher shelf-life, especially for major exporting countries such as Chile, Italy, and USA.  This area of the market is currently dominated with the production of raisins for snacks, while the possibility of allocating part of the grape production to fresh-cut markets is less explored. Strategies to improve postharvest performances, reduce fungi attacks and postharvest decay of existing or new table grapes varieties are essential in this latter context. 

Current literature and ongoing projects highlight the importance of developing strategies that combine breeding and sustainable management to cope with these new challenges and open new perspectives. Exploring the wide biodiversity and studying the physiological and molecular responses of different cultivars to identify involved genes is becoming fundamental to select new genotypes better adapted to the changed environment and consumers’ needs. Moreover, a faster improvement might be obtained by combining breeding with innovative and sustainable technologies in pre- and postharvest stages to increase resilience, quality, and shelf-life.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Maria Francesca Cardone1

1 Council for Agricultural Research and Economics – Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148-70010 Turi (Ba), Italy

Contact the author*

Keywords

Table grape, quality and shelf-life, sustainability, postharvest, ready-to-eat

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The impact of delayed grapevine budbreak on lemberger wine sensory compounds under variable weather conditions

Spring freeze events threaten grape production globally. As grape buds emerge from dormancy in spring, freezing temperatures have the potential to damage green tissues, decreasing yield potential and compromising fruit quality by harvest.

Read More

Analysis of some environmental factors and cultural practices that affect the production and quality of the Manto Negro, Callet and Prensal Blanc varieties

45 non irrigated vineyards distributed in the DO (Denomination) Pla i Llevant de Mallorca and the DO Binissalem Mallorca were used to investigate the characteristics of production and quality and their relationships certain environmental factors and cultural practices. The grape varieties investigated are autochthonous to the island of Mallorca, Manto Negro and Callet as red and Prensal Blanc as white. All plants were measured for four consecutive years in the main production and quality parameters. Among the environmental factors, the type of soil has been studied, more specifically its water retention capacity, the planting density, the age of the vineyard and the level of viral infection. The presence or absence of virus seems to have no effect on any component studied in the varieties studied. For the white variety Prensal Blanc age is negatively correlated with production and the number of bunches, nevertheless it does not cause any effect on the required quality parameters. However, for the red varieties Callet and Manto Negro, the age of the plantation is the variable that best correlates with the quality parameters, therefore the old vines should be the object of preservation by the viticulturists and winemakers in order to guarantee its contribution to the quality of the wines made with these varieties.

Read More

Chemical affinity and binding capacity between pre-purified Cabernet-Sauvignon/Merlot anthocyanins and salivary proteins monitored by UHPLC Q-ToF MS analysis

Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.

Read More

Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

Read More

Analysis of the daily minimum temperatures variability in the Casablanca Valley, Chile

The Casablanca Valley (CV) has a complex topography and is located near the Pacific Ocean. These factors generate important climatic differences in relation to other wine producing zones of Central Chile.

Read More