Table grapes varieties

Cantos E, Espin JC, Tomas-Barberan FA. 2002. Postharvest stilbene-enrichment of red and white table grape varieties using UY-C irradiation pulses. J Agric Food Chem 50 6322-6329. 

In comparison with the wine grape varieties, table grapes have a very firm and pulpy texture. Most wine grape varieties easily lose their juice when the skin is broken. In contrast, table grape varieties tend to have a texture more like that of an apple or other firm fruit. This characteristic apparently is appreciated by consumers of table grapes who refer to the crispness and firmness of the texture of the berry. 

The attribute of flavor is composed of both taste and odor elements. Of the four basic tastes, only those of sweetness and sourness are of much significance. Some table grape varieties, particularly when underripe, may have a hint of bitterness, but the salty taste is almost never apparent. The volatile aroma materials that are perceived in the nasal cavity when the berry is chewed and are thus thought of as part of the taste, are very important to the positive appeal of many table grape varieties. 

Of the total of 4,493,000 tons of grapes produced in California in 1979, 413,000 tons or 9.2% were table grape varieties. Of this 413,000 tons, 225,000 tons or 54.5% were actually consumed as fresh fruit, the balance being crushed to produce wine. It should be noted that it is standard practice world-wide to utilize scarred or blemished table grapes, which cannot be sold for consumption fresh, for the production of standard quality wines or of distilling material. 

Cameri, C., Milella, R. A., Incampo, F., Cmpi, P., Antonacci, D., et al. 2013. Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profile. Food Chemistry, 140M1 57,. 

Grape berry consistency depends on skin and pulp cell wall thickness. Generally, table grape varieties produce plump, thin-skinned grapes (the pulp having thick cell walls), whereas winemaking varieties have tough skins and juicy pulp (pulp with thin cell walls). 

Nowadays, because of environmental pollution, the consrrmption of organic products has become more preferable, for which resistant varieties (Pilzwiderstansfahige Rebsorten PIWI) are indispensable. Consumers demand table grape varieties with bigger clusters and berries, finer aromas and of deeper and nicer colour than the previously crossed ones. 

Adolf Stark s most noteworthy table grape varieties include Mathidsz Jdnosn6 Muskotdly (1902), Szauter Gusztavne (1902), Cegled Sz6pe (1903), Munkdtsy J6zsef... 

Figure 6.1 Pedigree of the resistant table grape variety SZOLOSKERTEK KIRALYNOJE MUSKOTALY.

Muskotaly (1903), Tompa Mih y (1904), ThallOczy Lajos Muskot y(1911) and Szoloskertek Kiralynoje Muskotdly (1916) (Vdry, 1940). In addition to these, he had a very extensive variety collection of genotypes from which he bred his table grape varieties. Vine breeders worldwide used his varieties as genetic sources for their own crosses. His descendants continued the successful and excellent work of Mathidsz. 

Nemeth, M., 1975. Ampelografiai Album. Alany-, Direkt Termo es Csemegeszolo-Fajtak (Ampelographic Album. Rootstock-, Direct Producer and Table Grape Varieties). Mezogazdasdgi Kiado, Budapest, 358 pp. 

Vincenzo Prosperi (1875-1955) was interested mainly in the production of new table grape varieties, but during his stay at the Royal Nursery of American Vines in Barletta (1903-1924) he devoted himself to the creation of hybrid rootstocks suited to the climatic conditions of Puglia. After the production of thousands of new vines and a comparative study pursued for nearly 30 years, the result of his work was the release of the hybrids 16-108 and 16-113 (V ripariaxV. rupestris), 17-118 (V. ripariax V. berlandieri) and 11-71 and 11-73 [V berlandierix(V. ripariaxV. rupestris)]. 

IMIDA-ITUM breeding program for obtaining new table grape varieties resistant to downy and powdery mildew... 

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