Grape berry color

Anthocyanins in grapes and berry fruits have been of interest to scientists and food technologists for a long time due to their important contributions to color and... 

Anthocyanins are present in the skin of red grapes and confer the color to them. In some varieties, the anthocyanins are present even in the pulp of the berry. The five anthocyanins that may be present in the Vitis vinifera grape varieties are cyanidin, peonidin, delphinidin, petunidin and malvidin, always as 3-glucosides. In the hydroxyl group in the position 6 of glucose an acetic, p-coumaric or caffeic acid residue can be also present. Degree and type of acylation of anthocyanins are characteristics of the variety as a consequence, the... 

The term "table grape" is used to distinguish fruit that is destined to be eaten fresh rather than to be dried or made into wine. Of course, any ripe grape can be eaten fresh, but over the centuries there has been selection of varieties that were seedless on the one hand and that were larger berried, firmer fleshed and with more attractive colors on the other hand. Selection for attractive color has been paralleled by selection of large size. We find thus that quality attributes in table grapes can be considered from two categories, the visual and the palate. Visual factors of obvious importance to quality in table fruit are size, color, shape, and intact bloom on the berries. 

Grapes are the most commonly dried berry fruits. Raisins are dark-colored, dried grapes which contain seeds, whereas sultana raisins are... 

The biochemical processes of maturation have traditionally been summarized by the transformation of a hard, acidic green grape into a soft, colored fruit rich in sugar and aromas. As already indicated, these transformation can only occur when the grape is attached to the rest of the plant. In this case, the increase in the concentration of a substance in the berry can be due to importation of this substance, on-location synthesis or water loss in the vegetal tissue. Conversely, its diminution can result from exportation, degradation or water gain in the tissue. 

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