Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2007. / Regal Seedless is a white, seedless grape which has the potential to become a
profitable cultivar for the table grape producer since it has the advantages of early
season harvesting and inherently large berries. There is, however, a downside to this
cultivar, namely the seasonal occurrence of an unacceptable, astringent taste. This
negative taste affects the demand by local and international markets. The astringency
perception is due to the presence of phenolic compounds. It is well known that the
phenolic composition and concentration change during the ripening of the grape.
Different postharvest treatments are applied to fresh fruit like persimmons to remove
astringency. These treatments include the use of carbon dioxide, nitrogen and ethanol.
The aim of this study was to determine the optimum maturity level for Regal
Seedless where the phenolic concentration is the lowest and the astringent taste
acceptable. The use of postharvest treatments to manipulate the taste and the phenolic
content, were also investigated. The effect on other quality parameters like total soluble
solids (TSS), pH and total titratable acidity (TTA) were also evaluated.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/3079 |
| Date | 03 1900 |
| Creators | Fraser, W. J. |
| Contributors | Huysamer, M., Oberholster, A., Avenant, J. H., University of Stellenbosch. Faculty of Agrisciences. Dept. of Viticulture and Oenology. |
| Publisher | Stellenbosch : University of Stellenbosch |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Format | 876211 bytes, application/pdf |
| Rights | University of Stellenbosch |
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