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Article

Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

1
Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA
2
Horticultural Sciences Department, University of Florida, Gainesville, FL 32611, USA
3
Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
4
Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour, Behera 22516, Egypt
*
Author to whom correspondence should be addressed.
Academic Editors: Onofrio Corona and Susana Casal
Foods 2021, 10(5), 1101; https://doi.org/10.3390/foods10051101
Received: 17 April 2021 / Revised: 6 May 2021 / Accepted: 14 May 2021 / Published: 16 May 2021
(This article belongs to the Section Food Quality and Safety)
Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics. View Full-Text
Keywords: acidity; anthocyanin; chroma index; hue angle; total soluble solids acidity; anthocyanin; chroma index; hue angle; total soluble solids
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MDPI and ACS Style

Campbell, J.; Sarkhosh, A.; Habibi, F.; Gajjar, P.; Ismail, A.; Tsolova, V.; El-Sharkawy, I. Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population. Foods 2021, 10, 1101. https://doi.org/10.3390/foods10051101

AMA Style

Campbell J, Sarkhosh A, Habibi F, Gajjar P, Ismail A, Tsolova V, El-Sharkawy I. Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population. Foods. 2021; 10(5):1101. https://doi.org/10.3390/foods10051101

Chicago/Turabian Style

Campbell, Jiovan, Ali Sarkhosh, Fariborz Habibi, Pranavkumar Gajjar, Ahmed Ismail, Violeta Tsolova, and Islam El-Sharkawy. 2021. "Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population" Foods 10, no. 5: 1101. https://doi.org/10.3390/foods10051101

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