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°Brix/acid ratio as a predictor of consumer acceptability

of Crimson Seedless table grapes

Article  in  Journal of Food Quality · November 2008

DOI: 10.1111/j.1745-4557.2008.00231.x

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 °BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER
ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES

V. JAYASENA1,3 and I. CAMERON2

1
Food Science and Technology
School of Public Health
Curtin University of Technology
GPO Box U1987, Perth, WA 6845, Australia
2
Department of Agriculture and Food Western Australia
Forrestfield, WA 6058, Australia

Received for Publication May 23, 2007

Accepted for Publication December 31, 2007

ABSTRACT

Harvesting at correct time is essential for the supply of quality grapes.

There is no standard method to determine the proper time of harvesting for
table grapes. The applicability of objective measurements such as soluble
solids concentration (°Brix), acid contents (titratable acidity) and °Brix/acid
ratio of Crimson Seedless table grapes were evaluated as predictors of quality
in terms of consumer acceptability. Crimson Seedless table grapes were har-
vested from two locations in Western Australia at weekly intervals for 5 weeks.
The samples were density sorted to get berries of different maturity levels.
Objective measurements and sensory evaluation (panel of 63 judges) were
conducted. There were significant (P ⱕ 0.05) differences in the degree of
liking among grapes of 16.0–17.0, 17.1–18.0 and 19.1–20.0°Brix. Consumer
liking of grapes substantially changed with a change in acidity. The data
revealed correlation coefficients of determination (r2) of 0.58, 0.79 and 0.85
between overall consumer acceptability and °Brix, acidity, and °Brix/acid
ratio, respectively. °Brix/acid ratio was found to be the best objective
measurement that reflected the consumer acceptability and can be used as
a reliable tool to determine the optimum harvesting stage of Crimson Seedless
table grapes.

3
Corresponding author. FAX: +61 8 9266 2958; EMAIL: v.jayasena@curtin.edu.au

Journal of Food Quality 31 (2008) 736–750.

736 © 2008 The Author(s)
Journal compilation © 2008 Wiley Periodicals, Inc.
 CONSUMER ACCEPTABILITY OF TABLE GRAPES 737

PRACTICAL APPLICATIONS

Crimson Seedless table grapes have been successfully grown in Australia

since 1994, and they are gaining popularity with consumers day by day.
However, means of determining proper time to harvest has not yet been
established. This study, by examining the relationship between instrumental
measurements and human perception of sensory characteristics of Crimson
Seedless table grapes, will provide a simple but reliable instrumental method
to predict the optimum harvest stage of Crimson Seedless table grapes. This
will help in providing a quality product to the consumers while helping
growers to get better return out of their produce.

INTRODUCTION

Consumer acceptability of fruits is highly dependent on the maturity

level. Harvesting at correct time is essential for optimum eating quality. One of
the greatest challenges faced by fruit growers is deciding when to harvest the
produce. Many studies have been conducted over the years in South Africa,
Israel, the U.S.A. and Australia to identify standards which best describe the
level of acceptable ripeness (Guelfat-Reich and Safran 1971; Nelson et al.
1973; Combrink et al. 1974; Cameron 2001). The determination of time to
harvest table grapes is highly controversial, and there is no standard agreement
between growers and consumers.
Instrumental measurements provide consistent results; however, data
should correlate with consumer acceptability. Studies on quality of different
fruits such as grapefruit and apple have often found good relationship between
°Brix level, acidity, and/or °Brix/acidity ratio and consumer acceptability
(Fellers 1991; Harker et al. 2002b). The sugar concentration (°Brix) and
acidity are usually satisfactory indices in many fruits, wherein increasing sugar
concentration and decreasing titratable acidity occurs in the ripening pro-
cesses. Nelson et al. (1963) found that berry soluble solids (expressed as
degrees Balling) had a major influence on palatability of Perlette table grapes.
They recommended the adoption of the balling-acid ratio as an index of
palatability for grapes. The ratio is often a better indicator of acceptability than
either sugar or acid alone (Combrink et al. 1974; Coombe et al. 1980).
According to Guelfat-Reich and Safran (1971), it was not possible to establish
a single testing criterion for different varieties of grapes. They recommended
that low acid varieties should be harvested based on °Brix, high acid varieties
based on acid, and medium acid varieties based on both °Brix and acidity.
The balance between sweetness and acidity is a basic precept in man’s
judgment of the quality of many fruits. The factor of sugar–acid balance in
738 V. JAYASENA and I. CAMERON

fruits is an important quality criterion of consumer acceptance. Crimson Seed-

less table grapes were introduced to Australia in 1994, and since then have
been successfully grown throughout southern Australia. However, the quality
standard for optimum harvesting of Crimson Seedless table grapes has not
been established. Analyzing the relationship of sugar and acid levels of the
Crimson Seedless table grapes with consumers’ expectations would help in
developing optimum quality standards for harvesting.
This study examined the relationship between instrumental/objective
measurements and human perception of sensory characteristics in Crimson
Seedless table grapes. The aim of the study was to find a simple and reliable
method based on objective measurements and consumer acceptability to
predict the optimum harvest quality of Crimson Seedless table grapes.

MATERIALS AND METHODS

Sample Collection
Crimson Seedless table grapes (Vitis Vinifera L.) were collected from two
commercial table grape growers in Gingin West (31.19 S, 115.58 E) and
Henley Brook (31.80 S, 116.00 E) in Western Australia. Twenty kilogram
samples of grapes, consisting of a range of clones, were obtained at 1-week
intervals from February 10 to March 10, 2005 to get berries with a wide range
of acid and sugar contents. The samples were packed in 10-kg cartons with a
polythene liner. A UVASYS sulfur dioxide generator pad (Grapetek Pty Ltd.,
Epping, South Africa) was placed on top of the grapes in cartons to reduce
spoilage. Cartons were placed in a cold storage operating at 2C until the
sampling was complete.

Density Separation
At the end of sampling period, all of the samples were taken out of the
cold storage and placed at room temperature (25C) overnight. The samples
were pooled, and the bunches were trimmed into single berries with a short
length of pedicel still attached. Uniform berries were systematically floated in
a series of sugar solutions at 25C to sort them into groups that were one °Brix
apart. Solutions used included 21°, 20°, 19°, 18°, 17°, 16° and 15°Brix. Berries
were poured into the highest °Brix sugar solution, and the berries that floated
were removed and poured into the next solution, which was one °Brix lower in
concentration. The procedure was repeated for the remaining solutions.
Berries that sank to the bottom of each solution were removed and washed to
remove any remaining sugar. The washed berries were dried using paper
towels. A minimum of 120 berries was collected from each oBrix level.
 CONSUMER ACCEPTABILITY OF TABLE GRAPES 739

Soluble Solids Concentration (°Brix)

Soluble solids concentration, generally expressed in oBrix, reflects sugar
concentration in grapes, as most of the soluble solids in grapes are sugars.
Grape samples were crushed and allowed to settle to obtain a clear solution.
Soluble solids concentration was measured by using an ATAGO 0–32°Brix
temperature compensating refractometer (Atago Co., Tokyo, Japan).

Acidity
Titratable acid content was determined by using the method described by
Iland et al. (1993). A 10 mL sample of juice was titrated with 0.1 n sodium
hydroxide to an end point of pH 8.2 using TPS digital pH meter (TPS Pty. Ltd.,
Springwood, Qld., Australia). The titrated volume of 0.1 n NaOH was
recorded, and the acidity was calculated as tartaric acid content (g/100 mL of
juice) by using the following formula:

7.5 × Titre of NaOH (mL ) × 0.1 ( Normality of NaOH )

Titratable acidity =
Volume of grape juice (mL )
(1)

°Brix/acid Ratio
The °Brix to acid ratio for each sample was calculated by dividing the
°Brix value by % acidity.

Sensory Evaluation
The sensory panel consisted of 63 participants representing general grape
consumers. The tasting sessions were carried out in a lighting-control room
with specially designed lightning to mask the skin color of samples. The
sensory booths were individually separated from one another to prevent com-
munication between panelists. Panelists were asked to indicate their prefer-
ence on a 9-point Hedonic scale with degree of liking: 1 = dislike extremely,
2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither
like nor dislike, 6 = like slightly, 7 = like moderately, 8 = like very much and
9 = like extremely. In each session, five different samples were given to rate
the sweetness, sourness, crispness, flavor and overall acceptability of samples.
The percentage of consumer acceptance was calculated using the following
equation:

Number of panelists rated > 5

Percentage of consumer acceptance = (2)
Total number of panelists
740 V. JAYASENA and I. CAMERON

Statistical Analysis
Data were analyzed for analysis of variance using SPSS 13.0 (SPSS Inc.,
Chicago, IL), and means were compared by using least significant difference
test at 5% level. The correlations among instrumental measurements and
sensory parameters were studied by means of Pearson’s correlation matrix.

RESULTS AND DISCUSSION

Soluble Solids Concentration (°Brix)

The soluble solids concentration represented as °Brix value ranged from
16 to 21 in the samples (Fig. 1a). The results of sensory evaluation of grape

9
8 A
Degree of liking (1-9)

7
6 a a
5 b b
c
4
3
2
1
0

100
Consumer acceptance (% )

80
B

60

40

20

0
16.0-1 7.0 17.1-18 .0 18.1-19 .0 19.1-20 .0 20.1-21. 0

°Brix range

FIG. 1. (A,B) CONSUMER DEGREE OF LIKING (1–9) AND ACCEPTANCE (%) OF

CRIMSON SEEDLESS TABLE GRAPES AT DIFFERENT LEVELS OF °BRIX
Different letters within a given °Brix range indicate a significant difference between means;
P = 0.05.
 CONSUMER ACCEPTABILITY OF TABLE GRAPES 741

samples revealed that consumers degree of liking (based on “overall accept-

ability” scores) varied from “neither like nor dislike” for grapes within the
°Brix range of 16.0–17.0 through “like slightly” for grapes within the °Brix
range of 17.1–19.0 to “like moderately” for grapes within the °Brix range of
19.1–21.0 (Fig. 1a). Consumer acceptance increased from 55 to 84% (score
>5) with the increase in °Brix from 16 to 20, whereas berries with °Brix values
higher than 20 could not get a better consumer acceptance than those with
20°Brix (Fig. 1b). There were significant (P ⱕ 0.05) differences in the degree
of liking for berries with 16.0–17.0 and 17.1–18.0°Brix, and berries with
18.1–19.0 and 19.1–20.0°Brix, whereas no significant differences were
observed between berries with 17.1–18.0 and 18.1–19.0°Brix, and between
berries with 19.1–20.0 and 20.1–21.0°Brix (Fig. 1a). High °Brix has been
associated with high consumer acceptance in different fruits, such as cherries
(Crisosto et al. 2003), kiwifruit (Gorini and Lasorella 1990) and peaches
(Robertson et al. 1988), and certain grapes cultivars (Sonego et al. 2002).
However, consumer acceptance in case of Crimson Seedless table grapes
demonstrated a low level of correlation coefficient of determination (r2 = 0.58)
between overall acceptability and °Brix (Fig. 2). Sensory ratings also showed
lower correlation coefficients of determination (r2) of 0.58, 0.56, 0.12, and
0.58 with sweetness, sourness, crispness, and flavor attributes, respectively
(Table 1). Crispness, which is one of the very important characteristics in
determining grapes quality, had the lowest correlation (r2 = 0.12) with the
°Brix value. Sweetness and flavor were very highly correlated (r2 = 0.98) with
overall acceptability, but unexpectedly, sweetness and flavor did not exhibit a
good correlation with °Brix (Table 1), since most of the soluble solids (repre-
sented by °Brix value) in grapes are sugars, but it does not mean that sugars are
the only contributor to sweetness and flavor. Other soluble solids, especially
acids, are also a very important contributor to human perception of sweetness
and flavor. Hence, samples of the same °Brix had large differences in overall
acceptability (Fig. 2), indicating that °Brix value alone is not a good predictor
of consumer acceptability of Crimson Seedless table grapes. Other researchers
have observed similar results. Studies by Nelson et al. (1973) reveals that
°Brix alone is a poor index to predict palatability of Thomson Seedless table
grapes, as it shows large differences in flavor acceptance. Sweet taste in apples
is the attribute that is most difficult to predict using objective measurements
such as °Brix value (Harker et al. 2002b). Winkler (1958) states that no single
constituent of the grape functions independently of other factors in its effect on
palatability.
Acidity
The organic acids play an important role in flavor perception, and their
concentration can be measured easily to determine maturity standards. The
742 V. JAYASENA and I. CAMERON

9
8 A
Degree of liking (1-9)
7
6
a
b b
5 c d e
4 ff
3
2
1
0

100
Consumer acceptance (%)

80
B

60

40

20

0
0 .5 0- 0 .5 6- 0 .6 1- 0 .6 6- 0 .7 1- 0 .7 6- >0.80
0 .5 5 0 .6 0 0 .6 5 0 .7 0 0 .7 5 0 .8 0

% Acidity range

FIG. 2. CORRELATION BETWEEN °BRIX AND OVERALL ACCEPTABILITY OF CRIMSON

SEEDLESS TABLE GRAPES

acidity of the berries ranged from 0.51 to 0.88%. Consumers degree of liking
(based on “overall acceptability” scores) varied from “dislike slightly” for
berries with acidity >0.80% through “like slightly” for berries within the
acidity range from 0.61–0.80% to “like moderately” for berries within the
acidity range of 0.50–0.60% (Fig. 3a). Consumer acceptance of Crimson
Seedless table grapes increased from 33 to 90%, with the decrease in acidity
from 0.80 to 0.50% (Fig. 3b). There was a significant (P ⱕ 0.05) increase in
the degree of liking of berries with a decrease of 0.05% in acidity (Fig. 3a).
The acidity demonstrated a negative correlation with sensory attributes. It
demonstrated correlation coefficients of determination (r2) of 0.77, 0.77, 0.55
and 0.74 with sweetness, sourness, crispness and flavor attributes, respectively
(Table 1). The overall acceptability of Crimson Seedless table grapes exhibited
a negative correlation (r2 = 0.79) with berry acidity (Fig. 4), which is quite
higher than that of °Brix value (r2 = 0.58). Acidity also demonstrated better
 TABLE 1.
MATRIX OF CORRELATION COEFFICIENTS OF DETERMINATION (R2) FOR SENSORY ATTRIBUTES AND INSTRUMENTAL
MEASUREMENTS OF CRIMSON SEEDLESS TABLE GRAPES

Acidity °Brix °Brix/acid ratio Sweetness Sourness Crispness Flavor Overall acceptability

Acidity 1.00 0.35 0.81 0.77 0.77 0.55 0.74 0.79

°Brix 1.00 0.72 0.58 0.56 0.12 0.58 0.58
°Brix/acid ratio 1.00 0.85 0.83 0.36 0.81 0.85
Sweetness 1.00 0.96 0.53 0.97 0.98
Sourness 1.00 0.52 0.96 0.96
Crispness 1.00 0.55 0.58
Flavor 1.00 0.98
Overall acceptability 1.00
CONSUMER ACCEPTABILITY OF TABLE GRAPES
743
744 V. JAYASENA and I. CAMERON

9
8 A
Degree of liking (1-9) 7
6
a
b
5 c
4
d
e
3
2
1
0

100
Consumer acceptance (%)

B
80

60

40

20

0
<20 20.1-25.0 25.1-30.0 30.1 -35.0 3 5.1-40.0

°Brix/Acidity range

FIG. 3. (A,B) CONSUMER DEGREE OF LIKING (1–9) AND ACCEPTANCE (%) OF

CRIMSON SEEDLESS TABLE GRAPES AT DIFFERENT ACIDITY (%) RANGES
Different letters within a given acidity range indicate a significant difference between means;
P = 0.05.

correlations with other sensory attributes, such as sweetness, sourness and

flavor than °Brix value (Table 1). Other studies revealed a mix expression on
correlation between acid contents of some fruits with consumer acceptance. In
a study on understanding American and Chinese consumer acceptance of
Redglobe table grapes, Chinese consumers were more sensitive to acidity than
soluble solid: acid ratio (Crisosto and Crisosto 2002). Harker et al. (2002a)
found that acid content is generally a poor predictor of taste and flavor of
apples. Nelson et al. (1973) found that the consumer preference for Thompson
Seedless table grapes could be related to the acid content. Our data showed that
acid content is a better predictor of grape maturity than the °Brix value.
However, acidity alone may not be sufficient to determine a harvesting stage
appropriate for Crimson Seedless table grapes.
 CONSUMER ACCEPTABILITY OF TABLE GRAPES 745

Overall acceptability (1-9) y = 0.37x - 0.56

2
7 r = 0.58

4
14 16 18 20 22
°Brix

FIG. 4. CORRELATION BETWEEN ACIDITY AND OVERALL ACCEPTABILITY OF

CRIMSON SEEDLESS TABLE GRAPES

°Brix/acid Ratio
Consumers degree of liking (based on “overall acceptability” scores)
varied from “dislike slightly” for grapes having °Brix/acid ratio of <20 through
“like slightly” for grapes within the °Brix/acid ratio range of 20.1–30.0 to “like
moderately” for grapes within the °Brix/acid ratio range of 30.1–40.0
(Fig. 5a). Consumer acceptance of Crimson Seedless table grapes increased
from 33 to 87% with the increase in °Brix/acid ratio from 20 to 40 (Fig. 5b).
There was a significant (P ⱕ 0.05) difference in the degree of liking of grapes
with a change of 5 in °Brix/acid ratio (Fig. 5a).
The sensory ratings showed that the °Brix/acid ratio is a better predictor
of sensory attributes as compared with °Brix or acidity alone. It demonstrated
high correlation coefficients of determination (r2) of 0.85, 0.83 and 0.81 for
sweetness, sourness and flavour attributes, respectively (Table 1). The overall
acceptability of Crimson Seedless table grapes can be well predicted using
°Brix/acid ratio, as it demonstrated the highest level of correlation of r2 = 0.85
(Fig. 6) compared with °Brix (r2 = 0.58) or acidity (r2 = 0.79) alone. The
overall acceptability (value ranges from 1–9 according to a 9-point Hedonic
scale) of Crimson Seedless table grapes can be predicted using the following
equation:

Overall acceptability = 0.11 × °Brix acid ratio + 3.01 (3)

Nelson et al. (1973, 1963), in their extensive study on the maturity of

Perlette, Thomson Seedless (Sultanina) and Cardinal grapes, reveal a good
746 V. JAYASENA and I. CAMERON

8
y = -6.68x + 10.53
Overall acceptability (1-9)

2
7 r = 0.79

4
0.4 0.6 0.8 1.0
Acidity (%)

FIG. 5. (A,B) CONSUMER DEGREE OF LIKING (1–9) AND ACCEPTANCE (%) OF

CRIMSON SEEDLESS TABLE GRAPES AT DIFFERENT °BRIX/ACIDITY RANGES
Different letters within a given °Brix/acidity range indicate a significant difference between means;
P = 0.05.

8
y = 0.11x + 3.01
Overall acceptability (1-9)

2
7 r = 0.85

4
15 20 25 30 35 40
°Brix/acid ratio

FIG. 6. CORRELATION BETWEEN °BRIX/ACID RATIO AND OVERALL ACCEPTABILITY

OF CRIMSON SEEDLESS TABLE GRAPES

correlation between sugar/acid ratio and flavor preferences, and suggested that
sugar/acid ratio should be used as basis for determining fruit ripeness. Simi-
larly, studies by Crisosto and Crisosto (2002) demonstrated that consumer
acceptance of “Redglobe” table grapes is more sensitive to °Brix/acid ratio
than °Brix alone. Compared with °Brix alone, °Brix/acid ratio also demon-
strates higher degree of association with sensory attributes of some other
 CONSUMER ACCEPTABILITY OF TABLE GRAPES 747

fruits, such as apples (Harker et al. 2002a) and appears to be very useful as a
grapefruit maturity indicator (Fellers 1991). Consumer acceptance (%) and
degree of liking in peach and nectarine cultivars increased with the increase in
soluble solid concentration (°Brix), but it also depended on their acid contents
(Crisosto and Crisosto 2005).
In contrast to our findings, some of the researchers have shown that
°Brix/acid ratio is a poor predictor for sensory quality of grapes. Combrink
et al. (1974) found the sugar acid ratio to be less reliable than °Brix alone for
South African condition and recommended the combination of °Brix readings
and grower taste to determine the grapes’ quality. Somers (1975) stated that
°Brix, or acidity, or °Brix/acid ratios were inadequate for determining harvest
time of red wine grapes under Australian condition. °Brix/acid ratio was
proved to be ineffective in determining sensory quality in low-acid grape
varieties (Guelfat-Reich and Safran 1971). Ginsburg et al. (1973) argued that
in using the °Brix/acid ratio method, the maturity of grapes is expressed as a
ratio and therefore does not guarantee any standard. They quote the following
example to illustrate their point: grapes with an acid content of 1% and a
soluble solid contents (°Brix) of 18% will have a ratio of 18:1, while grapes
with a soluble solids contents of 9% and an acid content of 0.5% will also have
a ratio of 18:1. Organoleptically, these samples will differ widely, although the
ratios are identical. Although we agree with their argument, it does not change
our conclusion, since this method is only applicable for a given range of
soluble solids concentration and acidity and for the given cultivar of grapes.
Similarly, Crisosto and Crisosto (2002) found a high correlation between
consumer acceptance and sugar : acid ratio in the case of Redglobe table
grapes, but within a certain range of acidity or sugar contents.
BrimA is a scale that has recently been proposed as a more sensitive
predictor of consumer acceptability in different fruits (Jordan et al. 2001). It is
calculated using the formula: BrimA = °Brix - k ¥ total acid, where k is a
constant and its value reflects the tongue’s higher sensitivity to acid than to
sugar. The value of k may vary between fruit species/cultivars due to different
mixes of acids and sugars, but usually ranges from 2 to 10. The k value for
citrus and grapes was found to be around 5 (Jordan et al. 2001). In the present
study, BrimA did not improve the prediction of sensory attributes over that
obtained by °Brix/acid ratio. During determination of the value of k using our
data set, we found that correlation with overall acceptability improved pro-
gressively as k increased from 2 to 10, but it could not achieve the r2 value
obtained by °Brix/acid ratio. With k = 2, r2 value was 0.58, and it increased to
0.78 when k = 10, and this was far below the r2 value of 0.85 obtained using
°Brix/acid ratio (Fig. 6). BrimA has also not improved the prediction of
sensory attributes of apples over those obtained using °Brix/acid (Harker et al.
2002b). Hence °Brix/acid ratio method is useful for determining the best time
748 V. JAYASENA and I. CAMERON

to harvest once the grapes have developed a berry color typical for the variety
and have a soluble solids concentration of >16°Brix. Coombe et al. (1980)
advocates that the sugar/acid index is robust because it relates to natural
phenomenon, has a logical connection with quality and operates wherever the
fruit is grown.

CONCLUSIONS

°Brix and titratable acidity are simple objective tests and can be exploited
for determining quality of Crimson Seedless table grapes. °Brix or titratable
acidity alone or even BrimA are relatively poor indicators of consumer accept-
ability. However, the °Brix/acid ratio is highly correlated with consumer
acceptability and can be used as an efficient instrumental method to determine
consumer acceptability of Crimson Seedless table grapes. This will enable the
Crimson Seedless table grape growers to decide when to begin the harvesting
of the fruit, by choosing a representative sample and determining the °Brix/
acid ratio. The best time to harvest Crimson Seedless table grape will be when
most of the berries attain °Brix/acid ratio of 35–40.

ACKNOWLEDGMENTS

This projected was funded by the Australian Table Grape Association and
Horticulture Australia Limited. The study was a joint project between the
Department of Agriculture and Food Western Australia and Curtin University
of Technology.

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