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 |
White-yellow (W) and blue-black cultivars (B) are indicated. Level of infestation: - <15%, + 15–30% ++ 30–50%, +++>50%; Level of emergence: - <1%, + 1–10%<, ++>10%. *In the present analyses, the term skin represents the epidermis and most external mesodermic tissue layers.