# Effects of Table Grape Cultivars on Fruit Quality and Aroma Components
## 3 Results and Discussion
### Nutritional Quality of Different Table Grap Varieties
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Number** & **pH** & \begin{tabular}{c} **Single Berry** \\ **Weight (g)** \\ \end{tabular} & **Soluble Solids** & **Tittatable Acid** & \
\begin{tabular}{c} **Longitudinal** \\ **Diameter** \\ \end{tabular} &
\begin{tabular}{c} **Transverse** \\ **Diameter** \\ \end{tabular} \\ \hline A & 4.13 \(\pm\) 0.02 e & 7.07 \(\pm\) 0.19 d & 20.41 \(\pm\) 0.58 b & 7.64 \(\pm\) 0.07 k & 2.59 \(\pm\) 0.67 cd & 1.68 \(\pm\) 0.03 ef \\ B & 3.04 \(\pm\) 0.01 m & 5.59 \(\pm\) 0.25 e & 16.73 \(\pm\) 0.24 f & 6.77 \(\pm\) 0.01 a & 2.28 \(\pm\) 0.11 de & 2.04 \(\pm\) 0.13 bc \\ C & 3.13 \(\pm\) 0.02 l & 7.75 \(\pm\) 0.24 d & 17.08 \(\pm\) 0.03 l & 8.63 \(\pm\) 0.02 b & 2.65 \(\pm\) 0.08 b & 2.55 \(\pm\) 0.09 a \\ D & 4.20 \(\pm\) 0.02 d & 3.90 \(\pm\) 0.22 f & 18.53 \(\pm\) 0.12 d & 8.16 \(\pm\) 0.03 l & 1.96 \(\pm\) 0.15 e & 1.87 \(\pm\) 0.11 ce \\ E & 3.76 \(\pm\) 0.01 h & 3.76 \(\pm\) 0.16 f & 16.28 \(\pm\) 0.25 se & 7.99 \(\pm\) 0.02 l & 1.45 \(\pm\) 0.09 i & 1.34 \(\pm\) 0.08 df \\ F & 3.22 \(\pm\) 0.03 k & 5.76 \(\pm\) 0.31 e & 16.04 \(\pm\) 0.09 e & 8.55 \(\pm\) 0.13 c & 2.37 \(\pm\) 0.31 c & 2.12 \(\pm\) 0.31 bc \\ G & 4.02 \(\pm\) 0.03 f & 6.93 \(\pm\) 0.36 d & 18.02 \(\pm\) 0.12 de & 7.77 \(\pm\) 0.14 j & 3.08 \(\pm\) 0.11 ab & 1.73 \(\pm\) 0.26 def \\ H & 4.45 \(\pm\) 0.02 b & 10.87 \(\pm\) 1.24 a & 19.61 \(\pm\) 0.06 c & 7.92 \(\pm\) 0.02 l & 2.27 \(\pm\) 0.15 de & 2.15 \(\pm\) 0.12 bc \\ I & 3.34 \(\pm\) 0.03 j & 4.15 \(\pm\) 0.24 f & 16.75 \(\pm\) 0.12 f & 8.02 \(\pm\) 0.12 b & 1.76 \(\pm\) 0.11 hi & 1.54 \(\pm\) 0.10 ef \\ J & 3.90 \(\pm\) 0.01 g & 8.82 \(\pm\) 0.36 bc & 15.89 \(\pm\) 0.21 e & 8.41 \(\pm\) 0.01 e & 3.11 \(\pm\) 0.18 a & 2.03 \(\pm\) 0.11 bc \\ K & 4.37 \(\pm\) 0.01 b & 7.90 \(\pm\) 0.07 cd & 21.17 \(\pm\) 0.13 a & 8.21 \(\pm\) 0.02 h & 2.42 \(\pm\) 0.10 cd & 1.64 \(\pm\) 0.12 de \\ L & 4.02 \(\pm\) 0.05 f & 7.33 \(\pm\) 0.18 cd & 20.34 \(\pm\) 0.29 b & 8.36 \(\pm\) 0.06 f & 1.93 \(\pm\) 0.07 e & 1.57 \(\pm\) 0.09 ef \\ M & 3.85 \(\pm\) 0.02 g & 10.37 \(\pm\) 0.70 a & 17.70 \(\pm\) 0.19 e & 7.37 \(\pm\) 0.04 f & 2.36 \(\pm\) 0.13 ce & 2.13 \(\pm\) 0.18 bc \\ N & 4.31 \(\pm\) 0.03 a & 8.53 \(\pm\) 0.24 bc & 19.29 \(\pm\) 0.25 c & 8.44 \(\pm\) 0.02 b & 2.52 \(\pm\) 0.20 cd & 2.25 \(\pm\) 0.19 ab \\ O & 4.10 \(\pm\) 0.02 c & 9.28 \(\pm\) 0.14 b & 20.92 \(\pm\) 0.11 ab & 7.49 \(\pm\) 0.01 d & 2.54 \(\pm\) 0.08 cd & 2.59 \(\pm\) 0.32 a \\ P & 3.84 \(\pm\) 0.01 g & 8.67 \(\pm\) 0.32 bc & 16.91 \(\pm\) 0.15 f & 8.03 \(\pm\) 0.08 f & 2.63 \(\pm\) 0.26 bd & 2.26 \(\pm\) 0.13 ab \\ Q & 3.53 \(\pm\) 0.03 i & 7.27 \(\pm\) 0.19 d & 15.71 \(\pm\) 0.29 e & 8.30 \(\pm\) 0.02 g & 2.21 \(\pm\) 0.06 d & 1.76 \(\pm\) 0.04 de \\ \hline \hline \end{tabular} Note: All values shown are mean \(\pm\) SD, n = 3. Lower-case letters indicate significant (\(p<\) 0.05).  
\end{table} 
Table 1: Analysis of the basic physical and chemical quality of different table grapes. Total phenol is an important organic active substance and secondary metabolite in grapes, affecting the flavor and taste. Figure 1c shows no significant difference between _Aishememeigui_ and _Sweet Sapphire_ total phenol contents. However, the total phenol contents in _Aishememeigui_ and _Sweet Sapphire_ were higher than that in other varieties. The total phenol contents in _Italia_, _Zhengyanwuhe_, _Jumeigui_, and _Shine-Muscat_ were below 800 mg/kg, while _Zhengyanwuhe_ was approximately 426.63 mg/kg, which was lower than other varieties. Flavonoids can enhance the ability of anti-oxidation and free radical scavenging and have a certain bacteriostatic effect [27]. There were significant differences in flavonoid content among different table grape varieties (Figure 1d). The flavonoid content in _Zitiantwuhe_ was 126.58 mg/g, while the content of vitamin C was 23.96 mg/100 g. The contents of vitamin C and flavonoids in _Aishememeigui_ were 41.45 mg/100 g and 120.60 mg/g, respectively, higher than those in other varieties. Tannin is a natural antioxidant and preservative that imparts a certain bitterness to grapes.