Characterization of the phenolic ripening development of ‘BRS Vitoria’ seedless table grapes using HPLC–DAD–ESI-MS/MS

Determining the harvest date of table grapes is very important to achieve high-quality bunches with adequate soluble solids content, low titratable acidity, and high concentrations polyphenols. Table grape consumption has increased worldwide due its phenolic compound content beneficial effects on human health. Thus, this study aimed characterize ripening ‘BRS Vitoria’ seedless at different stages using HPLC–DAD–ESI-MS/MS. For purpose, a trial was carried out during 2016 in commercial vineyard located Marialva, state Parana (Southern Brazil). Berry samples were assessed weekly, starting véraison until full ripeness. At each stage, berries analyzed determine their physicochemical characteristics polyphenolic profile. It observed that can be harvested approximately 28 days after véraison, when reach higher than 15°Brix acidity. The presented typical anthocyanin profile hybrid grapes, composed 3-glucoside 3,5-diglucoside derivatives. In addition, pelargonidin traces also observed, aglycone rarely detected grapes. total concentration, as malvidin-3,5-diglucoside equivalents, close 596.9 mg kg−1. Concerning flavonols, myricetin quercetin are greater proportions, cultivar considered an source proanthocyanidins.