Genome selection in fruit breeding: application to table grapes

Gray and summer bunch rot are important diseases of table grapes due to the high economic and environmental cost of their control with synthetic fungicides. The ability to produce antifungal compounds against the causal agents Botrytis, Aspergillus, Penicillium, and Rhizopus of two microorganisms isolated from table grapes and identified as Hanseniaspora osmophila and Gluconobacter cerinus was evaluated. In dual cultures, both biocontrol agents (together and separately) inhibited in vitro mycelial growth of these pathogens. To identify the compounds responsible for the inhibitory effect, extractions were carried out with organic solvents from biocontrol agents separately. Through dual cultures with pathogens and pure extracts, only the hexane extract from H. osmophila showed an inhibitory effect against Botrytis cinerea. To further identify these compounds, the direct bioautography technique was used. This technique made it possible to determine the band displaying antifungal activity at Rf = 0.05–0.2. The compounds present in this band were identified by GC-MS and compared to the NIST library. The most abundant compounds, not previously reported, corresponded to alkanes, ketones, alcohols, and terpenoids. H. osmophila and G. cerinus have the potential to control the causal agents of gray and summer bunch rot of table grapes.

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Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

Food Science and Technology International ◽

10.1177/10820132211020612 ◽

2021 ◽

pp. 108201322110206

Author(s):

TK Hazarika ◽

Tangkasil Marak

Keyword(s):

Salicylic Acid ◽

Oxalic Acid ◽

Shelf Life ◽

Titratable Acidity ◽

Ethylene Biosynthesis ◽

Fungal Decay ◽

Grape Berries ◽

Overall Acceptability ◽

Table Grapes ◽

Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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Year, Location, and Variety Impact on Grape-, Soil-, and Leaf-Associated Fungal Microbiota of Arkansas-Grown Table Grapes

Microbial Ecology ◽

10.1007/s00248-021-01698-8 ◽

2021 ◽

Author(s):

Natacha Cureau ◽

Renee Threlfall ◽

Mary Savin ◽

Daya Marasini ◽

Laura Lavefve ◽

...

Keyword(s):

Table Grapes ◽

Fungal Microbiota

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Comparison of sugars, organic acids and aroma components of five table grapes in Xinjiang

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/792/1/012029 ◽

2021 ◽

Vol 792 (1) ◽

pp. 012029

Author(s):

Dandan Zhang ◽

Yuchen Zhang ◽

Ke Lin ◽

Bin Wang ◽

Xuewei Shi ◽

...

Keyword(s):

Organic Acids ◽

Table Grapes ◽

Aroma Components

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Effect of aminoethoxyvinylglycine (AVG) on quality, berry set and coloration of ‘Alphonse Lavallée’ table grapes

The Journal of Agricultural Science ◽

10.1017/s0021859621000496 ◽

2021 ◽

pp. 1-7

Author(s):

Zehra Babalık

Keyword(s):

Ethylene Biosynthesis ◽

Grape Berry ◽

Soluble Solids ◽

Anthocyanin Content ◽

Quality Properties ◽

Table Grapes ◽

Colour Parameters ◽

Length Width ◽

Solids Content ◽

Berry Set

Abstract The effect of different concentrations of aminoethoxyvinylglycine (AVG; 0 (control), 250, 500, 750 and 1000 mg/l), an ethylene biosynthesis inhibitor, on grape berry set and fruit quality was evaluated under vineyard conditions. Treatments were performed on ‘Alphonse Lavallée’ grape cultivar at full bloom stage for two years. Cluster and berry growth (length, width and weight), firmness, soluble solids content, yield, berry set, anthocyanin content and colour parameters were determined on treated and untreated (control) fruits. As a result of the study, the effects of AVG concentrations on firmness were not significant. When AVG applications were compared with control, it is determined that some quality properties were statistically affected, the others were not. Fruit set was increased by lower concentrations of AVG (250 mg/l) and anthocyanin content was increased by higher concentrations of AVG (750 mg/l).

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Effect of branch girdling on berry traits, chemical and sensory characteristics of ‘Italia’ and ‘Victoria’ table grapes

New Zealand Journal of Crop and Horticultural Science ◽

10.1080/01140671.2021.1939066 ◽

2021 ◽

pp. 1-17

Author(s):

Nicolina Timpanaro ◽

Filippo Ferlito ◽

Margherita Amenta ◽

Biagio Torrisi ◽

Maria Allegra ◽

...

Keyword(s):

Sensory Characteristics ◽

Table Grapes

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Development of Performance Evaluation Indicators for Table Grape Packaging Units

Sustainability ◽

10.3390/su13042177 ◽

2021 ◽

Vol 13 (4) ◽

pp. 2177

Author(s):

Edson Kogachi ◽

Adonias Ferreira ◽

Carlos Cavalcante ◽

Marcelo Embiruçu

Keyword(s):

Performance Evaluation ◽

Standard Deviation ◽

Process Management ◽

Principal Component ◽

Table Grape ◽

Data Envelopment ◽

Table Grapes ◽

Speed Performance ◽

The Cost

In order to improve the process management of table grape packaging, its performance should be evaluated. However, the literature on performance evaluation indicators is scarce. To address this research gap, we propose a method for the development of performance evaluation indicators for table grape packaging units, which are characterized by labor-intensive and highly seasonal production processes in the agro-economic sector. The stages include the following: contextualizing table grape packaging units, selecting the performance objectives, selecting techniques to be used in the development of the indicators, and applying the method to the packaging units of table grapes. The techniques adopted in the development of the indicators aimed at the cost, quality, flexibility, reliability, and speed performance objectives were data envelopment analysis, principal component analysis, quantification of the batch, compliance with the program within the established deadline, and measurement of the execution time of the batch, respectively. The results obtained in the case study demonstrate that the correlations between the performance indicators do not indicate the need to disregard any of them. Furthermore, the standard deviation values for each indicator are similar. Thus, both results of correlations and standard deviation confirm the importance of the indicators chosen for the performance evaluation of table grape packaging.

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