![]() ![]() Harvesting and crushing of grapes for Juice Inadequate flavour and colour development, low yield Table 3: Influence of fruit harvesting and handling on juice quality (Bates et al, 2001) Yield, desirable juice traits, harvest periodįruit quality, cultivation/harvest efficiency Table 2: Cultivation factors influencing juice quality (Bates et al,2001) Table 1: Juice properties of some varieties studied at NRCG Though this variety is rich in pigments but poor in flavour, hence blending with other aromatic variety such as Muscat, Black Champa etc is desirable. The anthocyanin pigments are stable and juice can be kept up to 9 months even under ambient room conditions. The variety is teinturier hence the pigments are contributed both by the pulp and skin. It is resultant of a cross between Madelien Angevine and Ruby Red, developed at IARI, New Delhi. Pusa Navrang is a double cropper under Pune conditions with minimum or negligible risks for plant protection. At IIHR, Bangalore, Arka Shyam was rated a good variety for juice purpose over Banglore Blue and Concord. However, juice yield per vine from these varieties ranged between poor to moderate. Overall acceptance of the juice based on organoleptic score was better for Country Bangalore followed by Gulabi x Bangalore Purple, Concord, Arka Shyam and Pusa Navrang. Nine varieties were evaluated for juice quality. There are some research gaps and can be filled by identification of suitable varieties, zone-wise identification of maturity indices, increment in juicing efficiency, development of suitable technology and packing and storage.įig.1: Fruit based beverage market in India (Anonymous, 2006) It is proper time to exploit this area in order to consider the common man health. However, a lot of juice brands are available in market except grape. Indian grapes exhibited chemopreventive properties (Pakhale et al.2007).ĭue to consumption of fresh grape at high level, which is about 75-80% of total grape production, juicing of grapes is not properly attended in India. Whole grape phenols of Banglore Blue coloured grapes showed higher antioxidant activity. Maximum effects were in seed phenolic extracts of Pandheri Sahebi colourless grapes. The inhibitory effect was compared to that observed with vitamin C but higher than that observed for a-tocophenol used as positive control. All the grape polyphenolic extracts caused a dose dependent of free radical. Total polyphenols in Indian grapes ranged between 3-58%. The antioxidant properties were significantly high in whole grapes of Pusa Navrang followed by Pinot Noir, Ruby Red and Merlot. Pusa Navrang, Ruby Red,Merlot, Cabernet Sauvignon, and Pinot Noir were studied at NRCG. The polyphenol composition and antioxidant properties of different red grape cultivars viz. The flavour of grape juice is the result of a combination of sugars, acids, anthranilate, volatile esters, alcohols and aldehydes. Studies have shown a lower incidence of cancer in the areas of France where this grape fast is practiced yearly. Grapes also contain a phytochemical that appears to protect each cell's DNA from damage. The restorative power of grapes is phenomenal, cleansing the liver and removing the uric acid from the body. In addition to mineral elements of sodium, potassium calcium, phosphorous, iron, copper and manganese, grapes also contain biotin, niacin, inositol, pantothenic acid, pyridoxine hydrochloride, thiamine, folic acid, ascorbic acid, choline and trace amount of riboflavin and vitamin B 12. Grapes are an excellent source of potassium, which encourages an alkaline blood balance and also stimulates the kidneys and regulates heartbeat. All the enzymes, water-soluble vitamins and minerals built-in in these foods are condensed into one glass of juice and, because of the deficiency of fiber the vastly concentrated nutrients go straight into the bloodstream. Juicing is an excellent way to absorb the maximum nutritional content of fruits and vegetables. About 78% of production in India is utilized as table purpose, 17-20% for raisin production and remain for juice and wine. India is ranked 12 th in the world in terms of grape production.
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