Quality Traits and Storage for Physiological Loss in Weight of Different Table Grape Varieties

Grape (Vitis vinifera L.) is one of the ancient fruit crops known to man.Due to its wider adaptability, it is being well adapted to tropical regions of India.The present investigation 'Quality traits and storage for physiological loss in weight of the different table grape varieties'recorded important traits of bunch and berry characteristics of different table grape varieties over a two year of experimentation (2021-22 and 2022-23) at Horticulture Research and Extension Centre, Tidagundi (Vijayapur), Karnataka, India.The experiment consisted of 10 treatments laid out in randomized block design with 4 replications.The results highlight the variety Nanasaheb Purple Seedless recorded the highest TSS (21.80 ºB), lowest titratable acidity (0.51%), maximum reducing sugars (16.81%) and maximum total sugars (18.75%).The lowest TSS of the berry (18.81ºB), the highest titratable acidity of the berry (0.60%), lowest TSS: acid ratio of the berry (31.23 %), maximum non reducing sugars (2.06%), the highest value for berry firmness (6.71 N) and maximum number of days of storage (18.04 days) for loss of 5% physiological weight was recorded in Red Globe.Thompson Seedless (56.46%) exhibited the maximum TSS: acid ratio of the berry.Sharad Seedless recorded the maximum pH (3.80) of the juice.The minimum pH of the juice (3.18), lowest non reducing sugars (1.85%) and lowest values for berry firmness (3.22 N) was recorded in Manjari Shyama.The minimum reducing sugars (13.54%) and lowest total sugars (15.59%) was recorded in Crimson Seedless.The minimum number of days (8.83 days) of storage was recorded in Merbein Seedless for loss of 5% physiological weight.