Flesh firmness is a sensory characteristic proposed by Organisation Internationale de la Vigne et du Vin (OIV) as an ampelographic descriptor for grape varieties and Vitis species (OIV code 235). To accurately define the flesh firmness of table grapes, an instrumental texture parameter that makes it possible to classify the five reference table-grape cultivars according to this descriptor was selected. The mechanical properties of the berry flesh were determined by texture profile analysis and cutting tests. The results showed that the berry hardness and gumminess, normalized by berry diameter, are accurate instrumental indicators of flesh firmness because the variations among the cultivars were evident, independently of berry size and maturity grade. The interquartile ranges of berry hardness normalized by berry diameter for each flesh-firmness group established by OIV (soft, slightly firm, very firm) were 0.074 to 0.117, 0.121 to 0.158, and 0.205 to 0.391 N/mm, respectively. This standardized protocol can be applied to better compare the performance of grape varieties.
- ©2014 by the American Society for Enology and Viticulture