Presently associated with the Quartermaster Corps, U.S. Army.
ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 38, Issue 1, pages 21–24, January 1973
How to Cite
JOHNSON, L. A. and CARROLL, O. E. (1973), ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING. Journal of Food Science, 38: 21–24. doi: 10.1111/j.1365-2621.1973.tb02766.x
Paper No. 3807 of the Journal Series of the North Carolina State University Agricultural Experiment Station. Raleigh. NC 27607.
The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Experiments Station of the products named, nor criticism of similar ones not mentioned.
The authors thank Dr. W.B. Nesbitt for his advice and help in obtaining grape samples.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 7/3/72; accepted 8/24/72.
Changes in the principal organic acids and sugars of Scuppernong grapes (V. rotundifolia) were followed during the ripening season. The vines were sampled bi-weekly during the initial stages of berry development and then weekly as harvest approached until the “overripe” stage was reached. At the ripe stage, malate and tartrate constituted approximately 90% of organic acids with trace quantities of pyruvic, fumaric, succinic, citric and quinic acids. Glucose, fructose and sucrose constituted approximately 90% of the sugars with trace quantities of galactose and maltose. Malate concentration increased during the early stages of ripening, peaked and decreased to a plateau at the ripe stage. Tartrate decreased steadily until it leveled at the ripe stage. Sugars began to accumulate at veraison, increased rapidly thereafter, and leveled at the ripe stage. At harvest, Scuppernong grapes contained 1.60% total acid and 9.45% total sugars on a whole berry basis. Individual constituents were 0.67% malate, 0.92% tartrate, 3.86% fructose, 3.98% glucose, and 1.61% sucrose.