pom212-table_grapes_ak_2005_handout

pom212-table_grapes_ak_2005_handout - Postharvest Biology...

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1 Postharvest Biology and Technology of Grapes Adel Kader UC Davis Changes in acids and sugars contents in grapes during development Maturity Table Grape Maturity All varieties of table grapes must not test less than 16.5% SSC, or less than 20:1 SSC:TA. Except as provided below. OR *Varieties grown north and west of the San Gorgonio Pass. **Varieties grown south and east of the San Gorgonio Pass 14% 20:1 15.5% Superior Seedless/ Perlette No 20:1 16.5% Italia No 20:1 16.5% Flame Seedless/ Ruby Seedless 15% 20:1 16.5% **Thompson Seedless 15% 20:1 17.0% *Thompson Seedless Floor Sugar Acid Ratio Soluble Solids Cultivar San Gorgonio Pass From Carlos Crisosto Grapes have a non-climacteric pattern of respiration
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2 Low-oxygen atmospheres reduce respiration rate of grapes Low-oxygen atmospheres reduce ethylene production rates by grapes Carbon dioxide – induced browning of grapes Carbon dioxide – induced browning of grapes 30% CO 2 Injury Carbon dioxide – induced browning increases with
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pom212-table_grapes_ak_2005_handout - Postharvest Biology...

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