Terroir influence on quality of ‘Crimson’ table grapes
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/26818 https://doi.org/Ricardo-Rodrigues, S., Laranjo, M., Coelho, R., Martins, P., Rato, A. E., Vaz, M., … Agulheiro-Santos, A. C. (2019). Terroir influence on quality of ‘Crimson’ table grapes. Scientia Horticulturae, 245, 244–249. https://doi.org/10.1016/J.SCIENTA.2018.10.035 https://doi.org/doi.org/10.1016/j.scienta.2018.10.035 |
Resumo: | The terroir concept can be defined as the effect on food sensory features of the uniqueness of the place, which gives food products a particular taste, mainly due to soil and climate characteristics. The aim of the present study was to understand the relationship between the physiological behaviour of vineyards, soil characteristics and final quality of ‘Crimson’ table grapes. Soluble Solids Content (SSC) and texture properties of berries varied significantly between the two vineyards. Unexpectedly, the vineyard which had the lower leaf chlorophyll content (9.99 mg m−2 ± 2.73), produced the heavier berries (5.82 g ± 0.21) with higher SSC values (22.03°Brix ± 0.23). Only slight differences for phenolic compounds and antioxidant capacity were observed between grapes from the two vineyards (p > 0.05). As previously reported by other authors, the balance between soil and berry mineral content seems to indicate that mineral nutrient uptake by the vine or soil ability to provide nutrients, did not step in significantly on grape quality. Regarding sensory evaluation, consumers found differences between grapes from the same cultivar growing in the same region but from two distinct vineyards (p < 0.05), which was corroborated by the differences found in some instrumental measurements. |
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Terroir influence on quality of ‘Crimson’ table grapessoilclimatemineralsfruit texturesensory evaluationThe terroir concept can be defined as the effect on food sensory features of the uniqueness of the place, which gives food products a particular taste, mainly due to soil and climate characteristics. The aim of the present study was to understand the relationship between the physiological behaviour of vineyards, soil characteristics and final quality of ‘Crimson’ table grapes. Soluble Solids Content (SSC) and texture properties of berries varied significantly between the two vineyards. Unexpectedly, the vineyard which had the lower leaf chlorophyll content (9.99 mg m−2 ± 2.73), produced the heavier berries (5.82 g ± 0.21) with higher SSC values (22.03°Brix ± 0.23). Only slight differences for phenolic compounds and antioxidant capacity were observed between grapes from the two vineyards (p > 0.05). As previously reported by other authors, the balance between soil and berry mineral content seems to indicate that mineral nutrient uptake by the vine or soil ability to provide nutrients, did not step in significantly on grape quality. Regarding sensory evaluation, consumers found differences between grapes from the same cultivar growing in the same region but from two distinct vineyards (p < 0.05), which was corroborated by the differences found in some instrumental measurements.Elsevier2020-02-06T09:26:08Z2020-02-062019-02-09T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/26818https://doi.org/Ricardo-Rodrigues, S., Laranjo, M., Coelho, R., Martins, P., Rato, A. E., Vaz, M., … Agulheiro-Santos, A. C. (2019). Terroir influence on quality of ‘Crimson’ table grapes. Scientia Horticulturae, 245, 244–249. https://doi.org/10.1016/J.SCIENTA.2018.10.035http://hdl.handle.net/10174/26818https://doi.org/doi.org/10.1016/j.scienta.2018.10.035porScientia Horticulturaesirr@uevora.ptmlaranjo@uevora.ptrcoelho@uevora.ptndaerato@uevora.ptmvaz@uevora.ptpvalverde@uevora.ptndndacsantos@uevora.pt582Ricardo-Rodrigues, SaraLaranjo, MartaCoelho, RenatoMartins, PatríciaRato, Ana ElisaVaz, MargaridaValverde, PedroShahidian, ShakibVestia, JoanaAgulheiro-Santos, Ana Cristinainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T19:21:20Zoai:dspace.uevora.pt:10174/26818Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:16:48.800660Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Terroir influence on quality of ‘Crimson’ table grapes |
title |
Terroir influence on quality of ‘Crimson’ table grapes |
spellingShingle |
Terroir influence on quality of ‘Crimson’ table grapes Ricardo-Rodrigues, Sara soil climate minerals fruit texture sensory evaluation |
title_short |
Terroir influence on quality of ‘Crimson’ table grapes |
title_full |
Terroir influence on quality of ‘Crimson’ table grapes |
title_fullStr |
Terroir influence on quality of ‘Crimson’ table grapes |
title_full_unstemmed |
Terroir influence on quality of ‘Crimson’ table grapes |
title_sort |
Terroir influence on quality of ‘Crimson’ table grapes |
author |
Ricardo-Rodrigues, Sara |
author_facet |
Ricardo-Rodrigues, Sara Laranjo, Marta Coelho, Renato Martins, Patrícia Rato, Ana Elisa Vaz, Margarida Valverde, Pedro Shahidian, Shakib Vestia, Joana Agulheiro-Santos, Ana Cristina |
author_role |
author |
author2 |
Laranjo, Marta Coelho, Renato Martins, Patrícia Rato, Ana Elisa Vaz, Margarida Valverde, Pedro Shahidian, Shakib Vestia, Joana Agulheiro-Santos, Ana Cristina |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Ricardo-Rodrigues, Sara Laranjo, Marta Coelho, Renato Martins, Patrícia Rato, Ana Elisa Vaz, Margarida Valverde, Pedro Shahidian, Shakib Vestia, Joana Agulheiro-Santos, Ana Cristina |
dc.subject.por.fl_str_mv |
soil climate minerals fruit texture sensory evaluation |
topic |
soil climate minerals fruit texture sensory evaluation |
description |
The terroir concept can be defined as the effect on food sensory features of the uniqueness of the place, which gives food products a particular taste, mainly due to soil and climate characteristics. The aim of the present study was to understand the relationship between the physiological behaviour of vineyards, soil characteristics and final quality of ‘Crimson’ table grapes. Soluble Solids Content (SSC) and texture properties of berries varied significantly between the two vineyards. Unexpectedly, the vineyard which had the lower leaf chlorophyll content (9.99 mg m−2 ± 2.73), produced the heavier berries (5.82 g ± 0.21) with higher SSC values (22.03°Brix ± 0.23). Only slight differences for phenolic compounds and antioxidant capacity were observed between grapes from the two vineyards (p > 0.05). As previously reported by other authors, the balance between soil and berry mineral content seems to indicate that mineral nutrient uptake by the vine or soil ability to provide nutrients, did not step in significantly on grape quality. Regarding sensory evaluation, consumers found differences between grapes from the same cultivar growing in the same region but from two distinct vineyards (p < 0.05), which was corroborated by the differences found in some instrumental measurements. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-02-09T00:00:00Z 2020-02-06T09:26:08Z 2020-02-06 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/26818 https://doi.org/Ricardo-Rodrigues, S., Laranjo, M., Coelho, R., Martins, P., Rato, A. E., Vaz, M., … Agulheiro-Santos, A. C. (2019). Terroir influence on quality of ‘Crimson’ table grapes. Scientia Horticulturae, 245, 244–249. https://doi.org/10.1016/J.SCIENTA.2018.10.035 http://hdl.handle.net/10174/26818 https://doi.org/doi.org/10.1016/j.scienta.2018.10.035 |
url |
http://hdl.handle.net/10174/26818 https://doi.org/Ricardo-Rodrigues, S., Laranjo, M., Coelho, R., Martins, P., Rato, A. E., Vaz, M., … Agulheiro-Santos, A. C. (2019). Terroir influence on quality of ‘Crimson’ table grapes. Scientia Horticulturae, 245, 244–249. https://doi.org/10.1016/J.SCIENTA.2018.10.035 https://doi.org/doi.org/10.1016/j.scienta.2018.10.035 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Scientia Horticulturae sirr@uevora.pt mlaranjo@uevora.pt rcoelho@uevora.pt nd aerato@uevora.pt mvaz@uevora.pt pvalverde@uevora.pt nd nd acsantos@uevora.pt 582 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136650542972928 |