TY - JOUR TI - CHANGES IN FREE AMINO-ACID AND TOTAL NITROGEN CONCENTRATIONS DURING MATURATION OF MUSCADINE GRAPES (V-ROTUNDIFOLIA) AU - MARCY, JE AU - CARROLL, DE AU - YOUNG, CT T2 - JOURNAL OF FOOD SCIENCE AB - ABSTRACT Free amino acids, ammonia and total nitrogen were followed during maturation of berries of Carlos and Noble muscadine grapes ( V. rotundifolia ). Chemical analysis was done on deseeded berries. Ammonia decreased in the berries of both cultivars during maturation. Total nitrogen content fluctuated and was not significantly correlated with maturity in either cultivar. Threonine (THR) and histidine + gamma aminobutyric acid (HIS + GABA) were the predominant free amino acids in both cultivars at an immature berry stage. At full berry maturity, arginine (ARG) was the predominant amino acid in Carlos, having increased over 100‐fold during the sampling period while ARG, alanine (ALA), THR, and HIS + GABA accounted for 72.3% of the total free amino acids. ALA was the predominant free amino acid in mature berries of Noble and accounted for 30.4% of the total free amino acids. Of the additional cultivars sampled only at their normal harvest date, berries of Pride, Magnolia and Regale contained nearly equal amounts of ARG and ALA as the predominant amino acids. Mature Dixie berries had twice as much ALA (29.8%) as ARG (12.8%). In general, the free amino acids in berries of muscadine grapes were found in concentrations similar to those reported in the literature for V. vinifera and V. labrusca cultivars. However, the large increase in proline concentration reported to occur during maturation of berries of V. vinifera cultivars was not found in any of the muscadine cultivars examined. DA - 1981/// PY - 1981/// DO - 10.1111/j.1365-2621.1981.tb04906.x VL - 46 IS - 2 SP - 543-& SN - 0022-1147 ER - TY - JOUR TI - CHANGES IN CONCENTRATION OF CERTAIN ELEMENTS DURING MATURATION OF MUSCADINE GRAPES (VITIS-ROTUNDIFOLIA) AU - MARCY, JE AU - CARROLL, DE AU - CUMMINGS, GA T2 - JOURNAL OF FOOD SCIENCE AB - ABSTRACT Changes in percent ash and certain elements were followed during maturation of berries of two cultivars of muscadine grapes ( Vitis rotundifolia ). Analyses were done on deseeded berries. Percent ash increased significantly during maturation of Carlos berries, but did not increase significantly during maturation of Noble berries. Potassium was the element in highest concentration in both cultivars during maturation and at harvest. Potassium, calcium, phosphorus, and sodium were the major elements found to be significantly correlated with maturation and were found in concentrations similar to those reported in the literature for V. vinifera grapes. Iron, copper, zinc, and manganese were minor components. Four additional muscadine cultivars, sampled only at full maturity, had similar concentrations of elements to those found in ripe berries of Carlos and Noble. The averaged values of ash (%) and elements (ppm) for all six cultivars when sampled at their normal harvest dates are: ash = 0.57; Na = 58.6 (Carlos and Noble only); P = 99.6; K = 1641.0; Ca = 124.2; Mg = 59.2; Mn = 7.2; Cu = 0.5; Zn = 0.5; Fe = 3.0. DA - 1981/// PY - 1981/// DO - 10.1111/j.1365-2621.1981.tb04512.x VL - 46 IS - 6 SP - 1891-& SN - 0022-1147 ER -