|Perkins Veazie, Penelope|
Submitted to: HortScience
Publication Type: Abstract Only
Publication Acceptance Date: 2/20/1999
Publication Date: N/A
Technical Abstract: Muscadine grapes (Vitis rotundifolia) are adapted to the southern United States and are resistant to many grape diseases. Muscadines are harvested for fresh market as single berries or as small clusters, and occur as bronze or purple types. The fresh market demand is growing for muscadines but little is known about the shelf life of this species. Twenty-five muscadine grape selections and cultivars (12 bronze and 13 purple), harvested by shaking and collecting fallen fruit in a catch frame, were stored at 2C for 28 d or at 2C for 26 d followed by 2 d storage at 20C. Fruit were subjectively rated for decay and shrivel in addition to determinations of juice soluble solids content (SSC) , titratable acidity (TA), and pH. Twelve to 83% of berries had decay, depending on selection. Weight loss averaged 2% in berries held at 2C for 28 d and 3.4 % in fruit held 26 d plus 2 d at 20C. Soluble solids, pH, and TA did not change between freshly harvested and stored fruit and ranged from 13 to 21% SSC, 0.3 to 0.7 TA, and 3.3 to 3.6 pH. No differences occurred in decay incidence, shrivel, or composition of berries between the two temperature treatments. 'Triumph', 'Summit', 'Florida Fry', and 'Darlene' had the best shelf life of bronze cultivars and were ranked higher in shelf life performance than 'Fry', the fresh market standard. Of the purple types, 'Black Beauty', 'Black Fry' and 'Sugargate' had the better shelf life performance.