Changes in the Chemical Constituents of Three Table Grape Varieties (<i>Vitis vinifera</i> L.×<i>V. labrusca</i> L.) during Maturation in Japan

DOI JASI Web Site Web Site 2 Citations 6 References

Bibliographic Information

Other Title
  • 生食用ブドウ品種 (<i>Vitis vinifera</i> L.×<i>V. labrusca</i> L.) の成熟期における化学成分の変化
  • 生食用ブドウ品種(Vitis vinifera L.×V.labrusca L.)の成熟期における化学成分の変化〔英文〕
  • セイ ショクヨウ ブドウ ヒンシュ Vitis vinifera L . V
  • Changes in the Chemical Constituents of Three Table Grape Varieties (Vitis vinifera L.^|^times;V. labrusca L.) during Maturation in Japan

Search this article

Description

The changes in concentration of free amino acids and other chemical constituents of three commercially important table grape varieties during maturation were examined. In the varieties ′Delaware′, ′Campbell Early′ and ′Fuefuki′ the most abundant free amino acids were alanine and arginine. At maturity, concentrations ranged from 593 to 1, 063μM/100g of berries for alanine and 265 to 602μM/100g of berries for arginine, averaging 38.6 and 18.8% of the total free amino acids. The remaining free amino acid values ranged between 1 and 50μM/100g of berries.<br>The amount of free amino acids began to increase during the véraison and post véraison period in the grape varieties examined. The arginine and proline contents of ′Fuefuki′ grapes were higher than those of the other varieties.

Journal

Citations (2)*help

See more

References(6)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top