IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v16y2024i23p10689-d1537742.html
   My bibliography  Save this article

Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability

Author

Listed:
  • Yabin Feng

    (Institute of Nutrition & Health, Qingdao University, 308 Ningxia Road, Qingdao 266000, China
    Haitong Food (Ninghai) Co., Ltd., Ningbo 315602, China)

  • Jiancheng Wang

    (Haitong Food (Ninghai) Co., Ltd., Ningbo 315602, China)

  • Yihui Chen

    (Haitong Food (Ninghai) Co., Ltd., Ningbo 315602, China)

  • Lifeng Pan

    (Haitong Food (Ninghai) Co., Ltd., Ningbo 315602, China)

  • Duo Li

    (Institute of Nutrition & Health, Qingdao University, 308 Ningxia Road, Qingdao 266000, China)

Abstract

The integration of grapes into canned food processing not only effectively extends their shelf life but also preserves their rich nutrition and delightful flavor. This marks a significant advancement toward value-added products and sustainability in the grape industry. This study aims to evaluate the appropriateness of different grape varieties for canned grape production, with a focus on peeling characteristics, sensory quality, and storage properties. Our findings reveal that Kyoho, Takatsuma, and Zuijinxiang grapes stand out as promising candidates, characterized by their ease of peeling, minimal peeling loss, and efficient peeling time. Subsequently, a fuzzy mathematical sensory evaluation approach was employed to assess the taste, flavor, texture, appearance, and size of the peeled grapes from nine grape varieties. Notably, Kyoho (3.87), Takatsuma (3.70), and Zuijinxiang (3.57) grapes exhibited superior sensory scores compared with the other varieties. Regarding storage quality, after 180 days of storage, Kyoho grapes exhibited lower color difference by 12.97–23.50%, higher brittleness by 13.77–19.17%, total phenolic content by 15.73–29.29%, total flavonoid content by 28.54–39.31%, anthocyanin content by 23.81–35.66%, and stronger antioxidant capacity (IC50 DPPH: 24.42–69.55%; IC50 ABTS: 13.27–57.43%) compared with Takatsuma and Zuijinxiang grapes. This comprehensive assessment highlights Kyoho grapes as the most suitable variety for canned grape production, followed by Takatsuma and Zuijinxiang grapes. Their exceptional peeling characteristics, sensory qualities, and notable storage resilience position them as promising candidates for commercialization, presenting substantial potential for widespread acceptance among consumers.

Suggested Citation

  • Yabin Feng & Jiancheng Wang & Yihui Chen & Lifeng Pan & Duo Li, 2024. "Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability," Sustainability, MDPI, vol. 16(23), pages 1-13, December.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:23:p:10689-:d:1537742
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/16/23/10689/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/16/23/10689/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Evy Latifah & Sri Satya Antarlina & Sugiono Sugiono & Wahyu Handayati & Joko Mariyono, 2023. "Grafting Technology with Locally Selected Eggplant Rootstocks for Improvement in Tomato Performance," Sustainability, MDPI, vol. 15(1), pages 1-15, January.
    2. Edurne Elejalde & María Carmen Villarán & Iratxe Lopez-de-Armentia & Daniel Ramón & Raquel Murillo & Rosa María Alonso, 2022. "Study of Unpicked Grapes Valorization: A Natural Source of Polyphenolic Compounds and Evaluation of Their Antioxidant Capacity," Resources, MDPI, vol. 11(3), pages 1-14, March.
    3. Zacnicté Olguín-Hernández & Quinatzin Yadira Zafra-Rojas & Nelly del Socorro Cruz-Cansino & Jose Alberto Ariza-Ortega & Javier Añorve-Morga & Deyanira Ojeda-Ramírez & Reyna Nallely Falfan-Cortes & Jos, 2023. "Comparison of Vegetables of Ecological and Commercial Production: Physicochemical and Antioxidant Properties," Sustainability, MDPI, vol. 15(6), pages 1-15, March.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Konstadinos Abeliotis & Katia Lasaridi, 2022. "Food Waste Prevention: Reduction, Reuse, and Recycling," Resources, MDPI, vol. 12(1), pages 1-3, December.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:16:y:2024:i:23:p:10689-:d:1537742. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.