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KMID : 1011620200360030289
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.289 ~ p.304
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Comparison of the Processing Properties of Grapes Cultivars
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Lee Mi-Yeon
Choi Ji-Ho
Park Bo-Ram
Jung Sung-Min
Lee Bo-Ram
Lee Eun-Jung
Park Shin-Yeong
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Abstract
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Purpose: The processing properties of 21 grape cultivars in Korea were analyzed to support the information for the selection of grape cultivars for grape-processed product production.
Methods: The fruit characteristics and processing properties, such as cluster weight, berry, pulp and seed ratio, hardness, color, the yield of juice process, free sugar, and organic acid, were analyzed.
Results: The average cluster weight of grapes in Korea ranged from 96.56 to 567.90 g. The weight of the berry ranged from 2.40 to 98.81 g, and pulp was 68.20~83.74% of the cluster. Geogong(Kyoho) showed the highest weight of the cluster and berry with a hard texture. Suok, Shine Muscat, and Shiny Star showed a high sugar level, such as soluble solids, sugar-acid ratio, and total free sugar, respectively. Glucose and fructose were detected in most grape cultivars, except Saemaru contained sucrose. Moreover, Saemaru contained the lowest levels of total organic acid, whereas the MBA has the highest total organic acid quantity. Narsha contained the highest total acidity. In contrast, Shiny Star, a seedless grape, contained the highest quantity of total free sugar. In addition, Stella contained the highest quantity of tannin and Hongaram contained the lowest quantity.
Conclusion: The results show that the grape cultivar can provide the opportunity for making various types of grape products with the optimal processing conditions.
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KEYWORD
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grape, cultivar, juice, organic acid, free sugar
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