Influence of harvest day on changes in mechanical properties of grape berries

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43909150" target="_blank" >RIV/62156489:43210/16:43909150 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.5219/600" target="_blank" >http://dx.doi.org/10.5219/600</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/600" target="_blank" >10.5219/600</a>

Result language

angličtina

Original language name

Influence of harvest day on changes in mechanical properties of grape berries

Original language description

Changes in the composition, physical and mechanical properties occur in grape berries during the ripening process, but the heterogeneity of the grapes harvested at different ripening stages affects the reliability of the results obtained. The characterization of the mechanical properties of grape berries seems to be an important parameter for understanding grape ripening. In this work, these changes were studied in seven grapevine varieties (Riesling, Blaufränkisch, Pinot Noir, Cerason, Malverina, Laurot, and Hibernal) harvested during six consecutive weeks. Mechanical behaviour was measured using compression and puncture tests using of TIRATEST 27025 testing machine. Skin mechanical properties were evaluated using a puncture test carried out on the equatorial side. The dependence of these properties on the chemical composition has been evaluated. These parameters of force/time curves were studied by puncture test: the berry skin break force, the needle displacement at the skin break and the berry skin break energy. The crushing force, the plate displacement at the crushing strength and the berry crushing energy were studied from force/time curves by compression test. Results of the puncture test shows that there the skin break strength and the acidity content are monotonic functions of the time. A comparison of different varieties from the point of the value of the crushing force was obtained by vertical and transversal loading. The crushing force is monotonically decreasing function of the harvesting time like the break force evaluated at the puncture test. The correlation between the skin break strength and the sugar content is significant namely for the varieties: Hibernal, Riesling, Malverina, and Cerason.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo (Food Science)

ISSN

1337-0960

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

181-187

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-84969248208