Effects of Table Grape Cultivars on Fruit Quality and Aroma Components.

The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in was 21.17%, which was higher than that of other varieties. The black varieties and had the highest total phenol content. had high levels of tannin and vitamin C. In addition, the aroma contents in , , and were higher than those in other varieties. and had higher levels of C6 compounds. Moreover, the "Kyoho" series of grape , , , , and were high in ester content, while Muscat varieties, including , , , and were rich in terpene substances. , , and had higher comprehensive scores in sensory evaluation. Hence, the comprehensive quality of , , and was better. These results may serve as references for determining the quality differences between table grape varieties.