Novel table grape varieties as “ready-to-eat” products

Abstract

Consumers are increasingly requesting ready-to-eat products, which save time. Offering ready-to-eat fruits provides a quick and easy way for consumers to incorporate healthy products into their diets. In this study, we evaluated the suitability of several table grape varieties for inclusion in the processing and packaging lines of ready-to-eat products. This work was based on the characterization of genetic materials and varietal innovation. Historical and commercial grape varieties, along with novel genotypes from the breeding project at the CREA-VE research center (Turi, Southern Italy) were tested. We examined the disarticulation of berries from the pedicel by measuring the force required to detach the berries, the length of the brush adhering to the pedicel, and the diameter of the brush. Low values of these parameters indicate the berries’ ability to be stored as fresh-cut products without the pedicel. Since maintaining organoleptic properties is important, we measured various quantitative and qualitative parameters. We found several historical and commercial varieties and new ones that did not show lacerations after detachment from the pedicel. Moreover, for some varieties, it was possible to maintain the grape bunches on the vine for extended periods without protective treatments.

Nuevas variedades de uva de mesa como productos

Los consumidores solicitan cada vez más productos listos para consumer (“ready-to-eat”) , que ahorren tiempo y sean convenientes. Ofrecer frutas y verduras listas para comer representa una forma rápida y sencilla para que cualquier consumidor pueda añadir productos saludables a su dieta. En este estudio evaluamos la aptitud de varias variedades de uva de mesa para ser incluidas en las líneas de procesamiento y envasado de productos listos para el consumo. El siguiente trabajo se basó en la caracterización de materiales genéticos y la innovación varietal. Se han probado variedades de uva históricas y comerciales, junto con genotipos novedosos del proyecto de mejora del centro de investigación crea-ve (turi, sur de italia). Probamos la desarticulación de las bayas del pedicelo midiendo la fuerza necesaria para desarticular las bayas, la longitud del cepillo adherido al pedicelo y el diámetro del cepillo. Los valores bajos de estos parámetros indican la capacidad de las bayas para almacenarse como productos recién cortados sin pedicelo. Dado que el mantenimiento de las propiedades organolépticas también es importante, también medimos parámetros cuantitativos-cualitativos como el peso de la baya, el ph, los sólidos solubles totales (sst expresados en °brix), la acidez total (at), los parámetros de color en el espacio cielab, junto con presencia y número de semillas. Encontramos varias variedades entre las históricas, comerciales y nuevas que no presentaron laceraciones luego del desprendimiento del pedicelo. Además, para algunas variedades también era posible mantener los racimos en la vid durante mucho tiempo sin tratamientos protectores. Diez genotipos mostraron uvas con buenas condiciones fitosanitarias y cualitativas 2 meses después de la interrupción de los tratamientos fitosanitarios. Estos datos nos permitieron identificar variedades de uva de mesa más adecuadas para el procesamiento poscosecha que podrían comercializarse como productos listos para el consumo. El uso de estas variedades podría permitir a las empresas ampliar su mercado incluyendo productos novedosos aumentando su competitividad.

Nuove varietà di uva da tavola come prodotti

I consumatori richiedono sempre più prodotti pronti da mangiare (“ready-to-eat”), che facciano risparmiare tempo e siano convenienti. Offrire frutta e verdura pronta al consumo rappresenta un modo semplice e veloce per qualsiasi consumatore che permette di integrare prodotti sani nella propria dieta. In questo studio abbiamo valutato l’attitudine di diverse varietà di uva da tavola ad essere inserite nelle linee di lavorazione e confezionamento di prodotti pronti al consumo. Il seguente lavoro si è basato sulla caratterizzazione dei materiali genetici e sull’innovazione varietale. Sono stati testati vitigni storici e commerciali, insieme a nuovi genotipi provenienti dal progetto di miglioramento genetico del centro di ricerca crea-ve (turi, sud italia). Abbiamo testato la disarticolazione delle bacche dal pedicello misurando la forza necessaria per disarticolare le bacche, la lunghezza del pennello aderente al pedicello e il diametro del pennello. Valori bassi di questi parametri indicano la capacità degli acini di essere conservati come prodotti di iv gamma senza pedicello. Poiché anche il mantenimento delle proprietà organolettiche è importante, abbiamo misurato nello spazio cielab anche parametri quanti-qualitativi quali peso dell’acino, ph, solidi solubili totali (sst espressi in °brix), acidità totale (at), parametri di colore, insieme a presenza e numero di semi. Abbiamo trovato diverse varietà tra quelle storiche, commerciali e nuove che non presentavano lacerazioni dopo il distacco del pedicello. Inoltre, per alcune varietà, era anche possibile mantenere a lungo i grappoli sulla pianta senza trattamenti protettivi. Dieci genotipi hanno mostrato uve in buone condizioni fitosanitarie e qualitative 2 mesi dopo l’interruzione dei trattamenti fitosanitari. Questi dati hanno permesso di identificare le varietà di uva da tavola più adatte alla lavorazione post-raccolta e che potrebbero essere commercializzate come prodotti pronti al consumo. L’uso di queste varietà potrebbe consentire alle aziende di ampliare il proprio mercato includendo nuovi prodotti che aumentano la loro competitività.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Lucia Rosaria Forleo¹, Teodora Basile¹, Bruna Suriano¹, Maria Francesca Cardone¹, Antonio Domenico Marsico¹, Rocco Perniola¹

¹ CREA Viticoltura ed Enologia – Via Casamassima, 148, Turi, Italy

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

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