Thesis (MScAgric (Viticulture and Oenology)--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: ‘Crimson Seedless’ is currently one of the most important and popular table grape cultivars produced in South Africa, and as such it is of great economic value for table grape producers. Major concerns with ‘Crimson Seedless’ is that it is prone to inadequate colouring, and with increased yields the berry size decreases. An additional difficulty is that methods used to increase berry size, further impede berry colouring. A plant growth regulator (PGR) commonly used in table grape production, to enhance colour formation, is ethephon (2-chloro-ethyl-phosphonic acid, 2-CEPA). In recent years significant research has been done on the effect of sunlight on anthocyanin production in grapes, although this has primarily been on wine grape cultivars. Currently, there is limited knowledge on the effect of sunlight on table grapes, and how this might influence their anthocyanin composition and content. The effect of ethephon on colour of grapes and other fruit have been extensively researched and well documented. However, the effect of ethephon on the anthocyanin composition of ‘Crimson Seedless’ is not well known. The current study aimed to explore the effect of sunlight (by matter of exclusion) and management practices, namely defoliation and ethephon application, on the anthocyanin profile and content of ‘Crimson Seedless’. Four different treatments were applied to two ‘Crimson Seedless’ vineyards, the first site located in Paarl, and the second in De Doorns. The treatments were: 1. Naturally exposed bunches, 2. Exposed bunches treated with ethephon, 3. Bunches kept in shade boxes, 4. Shaded bunches treated with ethephon. At the De Doorns site an additional defoliation treatment was superimposed over the above treatments. An HPLC technique was modified for the separation and detailed profiling of ‘Crimson Seedless’ anthocyanins and was used to analyse the effect of the reported treatments on the anthocyanin profile of berry skins. The predominant anthocyanin in ‘Crimson Seedless’ is peonidin-3-glucoside (Pn-gluc), and this was found to be significantly increased only by ethephon application, and was not altered by sunlight or leaf removal. The responses of the other anthocyanin types varied according to the respective treatments applied. However, a general observation was that ethephon application more consistently increased the concentration of anthocyanins in berry skins than did sunlight. Leaf removal had the least significant effect on anthocyanin concentration. / AFRIKAANSE OPSOMMIMG: ‘Crimson Seedless’ is tans een van die belangrikste en gewildste tafeldruif cultivars wat in Suid-Afrika verbou word en daarom is dit van groot ekonomiese waarde vir tafeldruifprodusente. ‘Crimson Seedless’ is egter daarvoor bekend dat dit te swak kleur (volgens uitvoer spesifikasies) en tweedens is die cultivar geneig om kleiner korrels te ontwikkel wanneer die oeslading vermeerder word. ‘n Addisionele probleem is dat die praktyke wat in die industrie gebruik word om korrels te vergroot ‘n verdere negatiewe impak op ‘Crimson Seedless’ se kleur ontwikkeling kan veroorsaak. Die plant-groei-reguleerder wat algemeen in tafeldruif verbouing gebruik word, ten einde beter gekleurde druiwe te produseer, is ethephon (2-chloro-ethyl-phosphonic acid, 2-CEPA). In die laaste paar jaar was daar baie navorsing gedoen oor die effek wat sonlig het op die antosianien produksie van druiwe, maar navorsing was gefokus op wyndruif cultivars. Huidiglik is daar beperkte tegniese kennis oor die effek wat sonlig op tafeldruiwe het, en hoe dit moontlik die antosianien samestelling en inhoud kan beïnvloed. Daar is ook reeds verskeie studies gedoen en data gepubliseer oor die invloed wat ethephon op die kleur het van druiwe en ander vrugte, maar die invloed wat ethephon op die antosianien samestelling van ‘Crimson Seedless’ het, is nie wel bekend nie. Die doel van hierdie studie was om die effek van sonlig (deur uitsluiting) en bestuurspraktyke (blaarverwydering en ethephon toediening) te bestudeer en hoe dit die antosianien samestelling van ‘Crimson Seedless’ beïnvloed. Vier verskillende behandelings is toegedien in twee ‘Crimson Seedless’ wingerde, die eerste proefperseel in die Paarl en die tweede proefperseel in De Doorns. Die behandelings was: 1. Natuurlik blootgestelde trosse, 2. blootgestelde trosse met ethephon, 3. Trosse met skadubokse omhul, 4. Skaduboks trosse met ethephon. By De Doorns is ‘n addisionele blaarverwydering proef bygebring. ‘n HPLC tegniek was aangepas om die antosianien samestelling en inhoud van ‘Crimson Seedless’ te bepaal, en om die effek van die behandelings te ondersoek. Die HPLC data het getoon dat peonodien-3-glukosied (Pn-gluc) die primêre antosianien in ‘Crimson Seedless’ is met die hoogste inhoud van al die antosianiene. Pn-gluc was betekenisvol beïnvloed deur ethephon toediening, terwyl die ander behandelings geen betekenisvolle effekte daarop gehad het nie. Die effekte wat die ander antosianiene gehad het, het gevarieer volgens die behandelings wat toegedien was. ‘n Algemene observasie was dat ethephon toediening die antosianien konsentrasie in ‘Crimson Seedless’ druiwe skille meer konsekwent vermeerder het as die sonlig blootstelling. Die blaarverwydering het die minste betekenisvolle effek op die antosianien inhoud van ‘Crimson Seedless’ gehad.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-10-18T10:52:37Z No. of bitstreams: 1 2015 - Bruna Rodrigues Pereira.pdf: 2671756 bytes, checksum: b38e36947fda465d9d78272a81b2e947 (MD5) / Made available in DSpace on 2017-10-18T10:52:37Z (GMT). No. of bitstreams: 1 2015 - Bruna Rodrigues Pereira.pdf: 2671756 bytes, checksum: b38e36947fda465d9d78272a81b2e947 (MD5) Previous issue date: 2015-09-29 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / This study aimed to evaluate the quality of 'Sweet Celebration' and 'Sweet Globe' grapes, subjected to minimally processing, as well as the effectiveness of three rinsing solutions (water, sodium metabisulfite and chlorine) and pedicel cut intensity (with and without pedicel), in the conservation of these fruits during 12 days refrigerated storage to temperature at 8 ? C . The experiments were performed at Embrapa Agroind?stria de alimentos. For both experiments were applied rinse solutions, with water, sodium metabisulfite (20 mg. L-1) and chlorine (8 mg. L-1), that characterized the treatments, during the rinse step of minimally processing grapes, it being used two pedicel cut intensities:full cut and maintenance of a little fragment about 0,5 cm. Quality analyzes were performed at 0, 3, 6, 9, and 12 days of storage, and it was determined fresh weight loss cumulative , fruit firmness, color analysis, acidity, pH, total soluble solids, SST/ATT rate , sugars (sucrose , fructose and glucose) and enzymatic activity of pectinametilesterase for both cultivars. For Sweet Celebration grapes were also carried out the percentage fruit loss (9th and 12th day of storage) and anthocyanins. In 'Sweet Globe' grapes were realized total carotenoids, chlorophylls (a, b and total) and microbiological analyses. To the cultivate Sweet Celebration was possible identify berries out of commercial standard in the 9? day of storage. In the fresh weight loss cumulative, berries without pedicel had higher loss in the rinse with water from the 6th day of storage. For berries with pedicel the rinse with chlorine had the lowest fresh weight loss cumulative up 9th day of storage. For the firmness , berries without pedicel (4.44 N) had lower firmness compared to berries with pedicel (5.04 N), there wasn't significant difference between the rinsing solutions (p> 0.05). To cultivate Sweet Globe, berries with pedicel and rinsed with water had higher fresh weight loss cumulative from the 9th day of storage. In the berries without pedicel the rinse with water led to lower fresh weight loss cumulative from the 6th day of storage. There was no difference between the isolated factors rinse solutions and pedicel cut intensit to the firmness analysis. All rinse solutions were efficient in the microbiological analysis, so the minimally processed Sweet Globe grapes were in the standard established by law for human consumption / O presente trabalho objetivou avaliar a qualidade de uvas ?Sweet Celebration? e ?Sweet Globe?, submetidas ao processamento m?nimo, assim como a efetividade de tr?s solu??es enxaguantes (?gua, metabissulfito de s?dio e cloro) e da intensidade de corte do pedicelo (com e sem pedicelo), na conserva??o desses frutos, durante 12 dias de armazenamento refrigerado a 8?C. Os experimentos foram realizados na Embrapa agroind?stria de alimentos. Para ambos experimentos, foram aplicadas solu??es de enx?gue, com ?gua, metabissulfito de s?dio (20 mg. L-1) e cloro (8 mg. L-1), que caracterizaram os tratamentos, durante a etapa de enx?gue do processamento m?nimo das uvas, sendo adotadas duas intensidades de corte do pedicelo: retirada total do mesmo e manuten??o de um pequeno fragmento com aproximadamente 0,5 cm. Foram realizadas an?lises de qualidade nos 0, 3, 6, 9, e 12 dias de armazenamento, sendo determinadas a perda acumulada de massa fresca, firmeza dos frutos, an?lise de cor, acidez, pH, s?lidos sol?veis totais, rela??o SST/ATT, a??cares (sacarose, frutose e glicose) e atividade enzim?tica da pectinametilesterase para as duas cultivares. Para as uvas Sweet Celebration, foram tamb?m realizadas a porcentagem de perda de frutos (9? e 12? dia de armazenamento) e antocianinas totais. Para as uvas ?Sweet Globe?, foram realizadas as an?lises de caroten?ides totais, clorofilas (a, b e total) e an?lise microbiol?gica. Para a cultivar Sweet Celebration, foi poss?vel detectar bagas fora de padr?o comercial no 9?dia de armazenamento. Na perda acumulada de massa fresca, bagas sem pedicelo apresentaram maior perda no enx?gue com ?gua a partir do 6? dia de armazenamento. Para bagas com pedicelo o enx?gue com cloro apresentou a menor perda acumulada de massa fresca at? o 9? dia de armazenamento. Para a firmeza das bagas, bagas sem pedicelo (4,44 N) apresentaram menor firmeza, quando comparadas ?s bagas com pedicelo (5,04 N), n?o havendo diferen?a significativa entre as solu??es de enx?gue (p> 0,05). Para a cultivar Sweet Globe, bagas com pedicelo e enxaguadas com ?gua, apresentaram maior perda acumulada de massa fresca , a partir do 9? dia de armazenamento. Para bagas sem pedicelo o enx?gue com ?gua levou a menor perda acumulada de massa fresca a partir do 6? dia de armazenamento. N?o houve diferen?a entre os fatores isolados solu??es de enx?gue e intensidade de corte do pedicelo para a an?lise de firmeza. Todas as solu??es de enx?gue foram eficientes do ponto de vista microbiol?gico, estando as uvas Sweet Globe minimamente processadas dentro do padr?o estabelecido pela legisla??o para consumo humano

Made available in DSpace on 2016-08-12T19:18:24Z (GMT). No. of bitstreams: 1 AnaEOS_TESE.pdf: 1511636 bytes, checksum: 3d05a219dcdd34974dc4081e78197054 (MD5) Previous issue date: 2011-07-23 / This study aims at characterizing the phenological behaviour, thermal requirements and the ripening evolution of seedless grapes 'BRS Morena', 'BRS Clara' and 'BRS Linda' varieties, as well as improving techniques for postharvest storage according to the conditions of the Sub-middle São Francisco River Valley.Three experiments were carried in Petrolina, PE, in the 2010 harvest. Experiment I was aiming to identify the phenology, thermal requirements and the physical and physicochemical features in the harvest point. For this purpose, phenological periods were characterized, since pruning until early stage of budding, flowering, fruiting, ripening and harvesting, in addition to thermal requirements for each phase, expressed in degree-days. In the harvest point, it was also determined, the weight of the bunches, the diameter of the berries, the pulp firmness, the soluble solids (SS), titratable acidity (TA) and the pH. Due to the results obtained during the study period, the cycles of the vines from pruning and harvesting were 95 days and DG 1,449, for 'BRS Morena'; DG 1,497 and 97 days for 'BRS Clara', and 103 days and 1,592 DG to 'BRS Linda '. In general, the cultivars 'BRS Morena' and 'BRS Clara' had the physical and physicochemical potential for domestic and international marketing, provided that management practices are used to improve physical characteristics of these cultivars. Experiment II, in turn, aimed at monitoring the weekly progress of ripening. After the change of color of the berries, physical and physicochemical properties were assessed, with emphasis on bunch weight, berry diameter and length, pulp firmness, SS, TA, pH and skin anthocyanins. The last one held only for 'BRS Morena'. The evolution of the ripening of the grapes 'BRS Morena', 'BRS Clara' and 'BRS Linda' is characterized by significant increases in bunch weight, berry diameter and length, SS content, pH and anthocyanins, and decreases of acidity and pulp firmness, the harvest can be conducted from 95 days for cultivar 'BRS Morena'; 97 days for 'BRS Clara', and 103 days for 'BRS Linda'. Experiment III studied the influence of packaging associated with post-harvest cooling. In this experiment, the bunches were packaged in PET containers, plastic bags and contention plastic bags and packed in cardboard boxes, and then stored under refrigeration at 0 ± 1 º C and 83 ± 3% RH for 0, 15, 25 and 35 days. For each storage period, the bunches were evaluated for: weight loss, stalk quality, pulp firmness, SS and TA. In the specific conditions of this experiment, we recommend the use of plastic packaging, PET containers and plastic bags, associated with contention bags for the conservation of 'BRS Morena', 'BRS Clara' and 'BRS Linda' postharvest grapes / Este trabalho teve como objetivo caracterizar o comportamento fenológico, a exigência térmica e a evolução da maturação das uvas apirênicas 'BRS Morena', 'BRS Clara' e 'BRS Linda'; bem como aprimorar as técnicas de conservação pós-colheita, nas condições do Vale do Submédio do Rio São Francisco. Foram conduzidos três experimentos em Petrolina, PE, na safra de 2010. O Experimento I teve com objetivo caracterizar o comportamento fenológico, a exigência térmica e as características físicas e físico-químicas, no ponto de colheita. Para tanto, foram caracterizados os períodos fenológicos, desde a poda até o início das fases de brotação, floração, frutificação, maturação e colheita, além dos requerimentos térmicos para cada fase, expressos em graus-dia. No ponto de colheita, foram determinados, também, a massa dos cachos, o diâmetro das bagas, a firmeza da polpa, o teor de sólidos solúveis (SS), a acidez titulável (AT) e o pH. Em função dos resultados obtidos durante o período estudado, os ciclos das videiras entre a poda e a colheita foram de 95 dias e 1.449 GD, para 'BRS Morena'; 97 dias e 1.497 GD, para 'BRS Clara'; e 103 dias e 1.592 GD, para 'BRS Linda'. De maneira geral, as uvas dos cultivares 'BRS Morena' e 'BRS Clara' apresentaram características físicas e físico-químicas com potencial de comercialização para os mercados, nacional e internacional, desde que, práticas de manejo sejam utilizadas, no sentido de melhorar algumas características físicas desses cultivares. O Experimento II, por sua vez, objetivou acompanhar a evolução semanal da maturação. Após a mudança de cor das bagas, foram realizadas avaliações físicas e físico-químicas, com destaque para massa dos cachos, diâmetro e comprimento das bagas, firmeza da polpa, SS, AT, pH e antocianinas da casca. Esta, realizada apenas para BRS Morena . A evolução da maturação das uvas 'BRS Morena', 'BRS Clara' e 'BRS Linda' caracterizou-se por aumentos significativos de massa dos cachos, diâmetro e comprimento das bagas, teor de SS, pH e antocianinas, e por decréscimos da acidez e firmeza da polpa, podendo ser realizada a sua colheita a partir de 95 dias, para cultivar 'BRS Morena'; 97 dias, para 'BRS Clara'; e 103 dias, para 'BRS Linda'. No Experimento III estudou-se a influência de embalagens associadas à refrigeração na pós-colheita. Neste experimento, os cachos foram embalados em recipientes PET, sacolinhas e bolsas contentoras plásticas e acondicionados em caixas de papelão, sendo, em seguida, armazenados sob refrigeração a 0±1 ºC e 83±3% de U.R., por 0, 15, 25 e 35 dias. Para cada período de armazenamento, os cachos foram avaliados quanto a: perda de massa, qualidade do engaço, firmeza da polpa, SS e AT. Nas condições específicas desse experimento, recomenda-se o uso das embalagens plásticas, recipiente de PET e sacolinha plástica, associados às bolsas contentoras, para a conservação pós-colheita das uvas 'BRS Morena', 'BRS Clara' e 'BRS Linda'

Made available in DSpace on 2015-04-17T14:49:32Z (GMT). No. of bitstreams: 1 parte1.pdf: 3805618 bytes, checksum: c5283752b1a8775c6dd8cef062f7c370 (MD5) Previous issue date: 2009-11-06 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The objective of this research was to evaluate the physical, physical-chemical, bioactive, and sensorial attributes of the first Brazilian seedless grapes (Vitis vinifera L.) varieties 'BRS Clara', 'BRS Linda', 'BRS Morena', and Advanced Selection 8, compared with the North American 'Crimson Seedless'. Three experiments had been carried out. For the first one, taking into account the Normative Brazilian/2002 and the requirements for exportations, it was determined that Advanced Selection 8 develops large cluster, inserted in class 2, with dark reddish berry, caliber 20, and ellipsoid format; 'BRS Morena' presents cluster of medium size, in class 2, with berry colored of black nuance, caliber 20, and format between ellipsoid and globoid; 'BRS Linda' with large cluster, in class 2, light-green color, and 'Crimson Seedless' with pink colored and small cluster inserted in class 1, offer berries in caliber 18 with ellipsoid formats; 'BRS Clara' develops medium size cluster in class 2, berry with caliber, green yellowish green color and a format elongated ellipsoid. All of these grapes meet the standards for national market that demands a minimum of 12 millimeters of diameter. On the other hand, 'BRS Clara' does not meet the minimum diameter demanded for exportations. The red grapes ' BRS Morena' e 'Crimson Seedless' develop the firmest berries. The hydrogenionic potential, titratable acidity and soluble solids content meet the official standard values. The largest clusters are significantly less acid and present higher soluble solid/titratable acidity ratio, inferring to be the sweetest when mature. For the second experiment, it was determined and correlated the content of acid Lascorbic, total phenolic composites, trans-resveratrol, and the total antioxidative capacity of the studied grapes. All grape samples presented low acid L-ascorbic contents. The white 'BRS Clara' presents marked content of total phenolic compounds, followed by the white 'BRS Linda', in third position are the red ones: Advanced Selection 8, 'BRS Morena', and 'Crimson Seedless'. 5 Grapes presented distinct contents of trans-resveratrol in this following order of superiority: 'BRS Morena', 'Crimson', Advanced Selection 8, 'BRS Linda', and 'BRS Clara'. Trans-resveratrol seems to provide varietal identity. Red grapes presented higher contents of trans-resveratrol. 'BRS Clara', ' Crimson Seedless', and 'BRS Linda', similarly, presented the highest antioxidative capacity and the color of the grape did not influence on that. The contents of total extractable phenolic compounds influenced positively on the antioxidative capacity. Grapes presenting larger contents of total extractable phenolic compounds presented lower content of transresveratrol. For the third experiment it was used the Quantitative Descriptive Sensorial Analysis, by means of selected and trained judges. On the global quality, 'BRS Morena' was superior than others grapes evaluated, while Advanced Selection 8 was in second position, and 'BRS Linda' and 'Crimson Seedless' occupied the third position, while 'BRS Clara' showed the most inferior sensorial quality. The general characteristics flavor, with large superiority, followed, in this order, by the strongest tonality, the red color, the most spherical format, the highest firmness, succulence, crispness, and sweetness contributed positively with the global quality. The bitter taste and the sensorial acidity, in this sequence of intensity, were the attributes of larger negative influence. The results for physical and physical-chemical evaluations, together, reflect significantly the sensorial perceptions. Therefore, once inserted in the official standards of identity and quality, beside the varietal characteristic flavor, producers must prefer to produce grapes of stronger tone, larger sizes, and more spherical or globular formats. / O objetivo desta pesquisa foi avaliar os atributos físicos, físico-químicos, bioativos e sensoriais das primeiras variedades de uvas (Vitis vinifera L.) sem sementes brasileiras, 'BRS Clara', 'BRS Linda' e 'BRS Morena', mais a Seleção Avançada 8, comparadas com a norte-americana 'Crimson Seedless'. Foram conduzidos três experimentos. Assim, com o primeiro considerando as Normativas brasileiras/2002 e as exigências para exportações, determinou-se que a Seleção Avançada 8 possui cacho grande na classe 2 com baga avermelhada escura, calibre 20 e formato elipsóide; A 'BRS Morena' apresenta cacho médio na classe 2, com baga colorida de nuança preta, calibre 20 e de formato elipsóide a quase globoso; a 'BRS Linda' com cacho grande, classe 2, de cor verde clara e a 'Crimson' com cacho róseo, pequeno na classe 1 oferecem bagas de calibre 18 e com formatos elipsóides; a 'BRS Clara' possui cacho médio e de classe 2, com baga de calibre 14, tom verde amarelado e de formato elipsóide alongado. Todas atendem o mercado nacional quanto aos diâmetros mínimos de 12 milímetros. A 'BRS Clara' não atende os diâmetros exigidos para exportações. As uvas tintas 'BRS Morena' e 'Crimson Seedless' dispõem das bagas mais firmes. O potencial hidrogeniônico, a acidez titulável e os teores de açúcares solúveis atendem aos padrões oficiais. Os cachos maiores são os menos ácidos e apresentam a melhor relação de sólidos solúveis/acidez titulável, inferindo serem os mais doces, quando maduros. O segundo experimento determinou e correlacionou os teores de ácido L-ascórbico, compostos fenólicos totais extraíveis, trans-resveratrol e a capacidade antioxidante total das uvas estudadas. Todas as amostras apresentaram baixos conteúdos de ácido L-ascórbico. A branca 'BRS Clara' apresenta destacado teor de compostos fenólicos totais extraíveis, seguida pela branca 'BRS Linda', em terceiro lugar encontram-se as tintas Seleção 8, 'BRS Morena' e 3 'Crimson'. As uvas apresentaram conteúdos distintos do trans-resveratrol e nessa ordem de superioridade: 'BRS Morena', 'Crimson', Seleção Avançada 8, 'BRS Linda' e 'BRS Clara'. O trans-resveratrol parece conferir identidade varietal. As tintas apresentaram maiores conteúdos de trans-resveratrol. A 'BRS Clara', 'Crimson' e 'BRS Linda', igualmente, apresentaram a maior capacidade antioxidante. A cor não interferiu na capacidade antioxidante. Os compostos fenólicos totais influenciaram positivamente na capacidade antioxidante. Uvas com maiores quantidades de compostos fenólicos totais extraíveis, apresentam menores teores de transresveratrol. No terceiro experimento utilizou-se a Análise Sensorial Descritiva Quantitativa, mediante julgadores selecionados e treinados. Quanto à qualidade global, a 'BRS Morena' apresentou-se superior, a Seleção Avançada 8 destacou-se em segundo lugar, enquanto, a 'BRS Linda' e 'Crimson Seedless' ocuparam o terceiro lugar e a BRS Clara' foi de qualidade inferior, sensorialmente. O sabor geral característico, com ampla superioridade, seguido na ordem, pela tonalidade mais forte, a cor tinta, o formato mais esférico, a maior firmeza, suculência, crocância e doçura contribuíram positivamente com a qualidade global. O amargor e a acidez sensorial, nesta seqüência de intensidade, foram os atributos de maior influência negativa. Os resultados das avaliações físicas e físico-químicas, em conjunto, refletem com significância as percepções sensoriais. Uma vez, dentro dos padrões de identidade e qualidade oficiais, além do sabor varietal característico, os produtores devem preferir produzir uvas de tons mais fortes, tamanhos maiores e de formatos mais esféricos ou globosos.