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What is Organic Acids in Table Grapes Analysis about?

This study characterized sugars and organic acids in three commercial table grape varieties during berry development. Samples were taken weekly from before véraison until harvest. Sugars (fructose, glucose, sucrose) and organic acids (tartaric, malic, citric) were quantified using HPLC. The varieties had different acid profiles and sugar levels changed over development, with glucose highest early and fructose and glucose similar at harvest. Understanding flavor compounds is important for fresh market grapes

Author

Hala Lala

Language

EN