Table 2 Summary of cultivar texture characteristics in relation to D. suzukii infestation and emergence level.
Grape cultivars | Level of infestation | Level of emergence | Skin*/pulp characteristics from texture profile | Berry characteristics |
|---|---|---|---|---|
Barbera (B) | - | - | High deformation at maximum and minimum force | Highly elastic berries |
Cabernet sauvignon (B) | + | ++ | High final force and high gradient | Firm pulp and low skin elasticity |
Chardonnay (W) | ++ | + | Low maximum force, low deformation at maximum and minimum force | Soft pulp and skin |
Corvina (B) | + | + | Variable mid-high maximum force, high deformation at maximum and minimum force | Variable skin firmness and consistent pulp |
Garganega (W) | - | ++ | Mid-high maximum force, variable deformation at maximum and minimum force | Firm skin and variable pulp firmness |
Glera (W) | +++ | ++ | Low maximum force, low deformation at maximum and minimum force | Soft pulp and skin |
Merlot (B) | - | + | High maximum force | Firm skin |
Pinot blanc (W) | ++ | + | Low maximum force | Soft skin |
Pinot gris (W) | ++ | + | Low maximum force | Soft skin |
Sauvignon blanc (W) | +++ | ++ | Low maximum force, low deformation at maximum and minimum force | Soft pulp and skin |
Syrah (B) | + | + | Mid-high maximum force, high deformation at maximum and minimum force | Variable skin firmness and consistent pulp |
Trebbiano di Soave (W) | - | - | High maximum force, high deformation at maximum and minimum force | Firm and turgid berries |
