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The influence of berry size on wine quality is a matter of debate. With the aim to contribute to that debate, a study of the influence of the varieties Tannat, Merlot and Cabernet Sauvignon on berry weight, on berry components (flesh, seeds and skin) and on the varieties' oenological potential under different water supply conditions was carried out in Uruguay between 2001 and 2004. Replicated samples of 250 berries per vineyard were gathered at technological maturity at harvest. Berry weight and volume, weight ratio among each of the components and anthocyanin potential (ApH1) were measured and a basic analysis of the must was carried out. The vine water status was established through the measurement of pre-dawn leaf water potential. The tests showed that berry weight and sugar content were positively correlated and depended on variety, as was evident from the proportions of the berry components. Flesh weight was the most important determinant of berry weight, and flesh weight changed with the weight of the seeds. Larger values of these two components explained the heavier berries of the Tannat variety. On the other hand, Tannat berries had higher contents and concentrations of anthocyanins and sugars, and displayed the largest variation in these chemical compounds. Berry weight, weight and proportion of skin or their relationships did not determine anthocyanin contents or concentration. In response to the years' water conditions, different varieties showed different behaviours, explaining the variation in weight and in the composition of the berries. [ABSTRACT FROM AUTHOR]

ABSTRACT Over two subsequent seasons, emission of volatile compounds, consumer acceptability and quality parameters were analyzed in 'Fuji' apples. In both seasons, apples were harvested at the same maturity stage and stored for 19 or 30 weeks at 1C and 92% relative humidity under an ultralow oxygen (ULO) atmosphere (1% O2 + 1% CO2) or under an ULO atmosphere followed by different periods (2 or 4 weeks) in cold air. The results revealed, for both seasons, that 4 weeks of cold air storage after ULO storage helped to increase the emission of some volatile compounds for both storage period, including characteristic volatile compounds for the variety, and did not have a negative effect on quality parameters. Additionally, the consumer acceptability was superior for those fruits. PRACTICAL APPLICATIONS It is well known for various apple varieties that long-term storage under ULO conditions reduces volatile production resulting in poor flavor and aroma compared with fruits stored in air. Consequently, there is often dissatisfaction among consumers with the flavor of fruits which have been subjected to cold storage. The strategy that is proposed in the present work could be recommended to enhance the aromatic quality of fruit provided by the apple industry and, in consequence, increase its acceptability by consumers. [ABSTRACT FROM AUTHOR]

The crystal structure of [Ru(NH)(OH)(NO)]ZnCl was determined by X-ray diffraction methods. Such study confirmed the already reported data for the complex cation and allowed a description of the main features of the lattice structure. An infrared and Raman study of that compound was also performed in order to revise the existing assignment of the vibrational bands. This last study, backed by quantum chemical calculations, lead to a reinterpretation of the spectra. Data were also collected on the structural and vibrational characteristics of the ZnCl anion. Graphical Abstract: The X-ray structure of the title compound was determined. An infrared and Raman study of the substance was also performed and the data interpreted with the aid of theoretical calculations.[Figure not available: see fulltext.] [ABSTRACT FROM AUTHOR]

Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of ‘Mondial Gala®’ apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21kPa O2:0.03kPa CO2) or under three different controlled atmospheres (CAs): LO (2kPa O2:2kPa CO2), ULO1 (1kPa O2:1kPa CO2), or ULO2 (1kPa O2:2kPa CO2). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7d at 20°C. Apples stored in CA maintained better standard quality parameters than AIR-stored fruit. The volatile compounds that contributed most to the characteristic aroma of ‘Mondial Gala®’ apples after storage were butyl, hexyl and 2-methylbutyl acetate, hexyl propanoate, ethyl butanoate, ethyl hexanoate, ethyl, butyl and hexyl 2-methylbutanoate. Data obtained from fruit analysis were subjected to principal component analysis (PCA). The apples most accepted by consumers showed the highest emission of ethyl 2-methylbutanoate, ethyl hexanoate, tert-butyl propanoate and ethyl acetate, in addition to the highest titratable acidity and firmness values. [Copyright &y& Elsevier]

Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of 'Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 : 2% CO2, 1% O2 : 1% CO2 and 1% O2 : 3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 : 1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2 : 2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2 : 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C. [ABSTRACT FROM AUTHOR]

‘Fuji’ apples were harvested at two different dates, over two consecutive years (1999 and 2000), and stored under different atmosphere conditions: AIR (21 kPa O2+0.03 kPa CO2), SCA (3 kPa O2+2 kPa CO2) or ULO (1 kPa O2+2 kPa CO2). After 3, 5 or 7 months of storage plus 1 or 10 days of ripening at 20 °C, aroma volatile emission and quality parameters were measured. Generally, the highest total aroma emission was obtained after 5-months storage and 1 day of ripening at 20 °C regardless of atmosphere conditions, for early-harvested fruit. After 7-months storage, the ULO atmosphere depressed total aroma volatile emission. The compounds contributing mostly to the characteristic aroma of ‘Fuji’ apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate, and their concentrations were higher the first day after removal from storage at 5, 3 and 7 months, respectively. Storage conditions and season had a significant effect on aroma volatile compounds. [Copyright &y& Elsevier]