Quality characteristics of selected muscadine grape cultivars grown in North Florida

Jacque W. Breman, Amy Simonne, Robert C. Hochmuth, Linda Landrum, Meredith Taylor, Kimberley Evans, Corstiana Peavy, Don Goode


Muscadine grapes are a popular fruit, but choosing cultivars that perform well and have good eating quality can be a challenge for homeowners. This study evaluated quality characteristics and eating quality of 11 muscadine grape cultivars grown in northern Florida. Fully ripe fruits were evaluated for quality characteristics, including pH, titratable acidity, soluble solids (Brix), and water activity (Aw). Sensory evaluation using a consumer panel (n = 75) was conducted on five cultivars, four of which are currently recommended cultivars for fresh market and one of which is a cultivar recommended for trial for fresh market. Consumers evaluated the cultivars based on color, taste (sweetness and sourness), muscadine flavor, firmness, and overall preference on a line scale (0-9 cm, where 0 represents the lowest rating and 9 represents the highest rating). The pH (3.0-3.5), titratable acidity (0.16%-0.59%), Brix (12.6-21.45), and Brix/acid ratio (21.35-100.00) were significantly different among different cultivars (P < 0.0001). Among the cultivars used in P the sensory evaluation study, the consumer panel consistently rated 'Fry', 'Ison', and 'Nesbitt' higher than 'Tara' and 'Southern Home', but all of them were rated as more than acceptable by a consumer panel. This study revealed that quality characteristics were different among the 11 cultivars.


Vitis rotundifolia; grape pH; titratable acidity; Brix; acid water activity; sensory evaluation

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283