Table grapes are commonly consumed fresh, and their market value is largely determined by ripeness, grape color, mineral composition, and variety-specific aroma. This study integrated physicochemical ripening indicators (°Brix%, pH, titratable acidity, maturity index), CIELAB color parameters measured on the outer skin and inner sections, multi-element mineral profiling following microwave-assisted digestion (ICP-MS), and volatile organic compound (VOC) profile by HS-SPME/GC-MS to characterize five table grape varieties (Thompson Seedless, Isabella, Mevlana, Pepita Alfonso, and Red Globe). Significant differences in ripeness were found among the varieties (p 3), ranging from 62,922 (Red Globe–Mevlana) to 806,425 (Isabella–Pepita Alfonso). Findings indicated robust cultivar-level classification for authenticity and quality control purposes. Overall, the integrated multi-domain approach is considered to provide a solid foundation for variety differentiation and quality-oriented harvesting and market management.
Melike Ciniviz (Fri,) studied this question.