该文研究采后失水与葡萄皮中酚类及细胞超微结构的变化,明确葡萄采后的加工及酿造品质。通过葡萄采后不同温度失水处理,分析采后失水对葡萄皮结构与酚类物质的影响。结果表明,采后新鲜葡萄果实可溶性固形物为28.1 °Brix,25 ℃和45 ℃失水72 h后可溶性固形物为32.4 °Brix、41.1 °Brix,不同温度处理的葡萄失水导致其质量不断下降、可溶性固形物含量升高;采后新鲜葡萄果皮中总酚、总花色苷、总黄酮、单宁含量分别为21.70、3.38、19.23、18.33 mg/g,25 ℃处理72 h后分别为27.97、2.61、27.58、18.84 mg/g,45 ℃处理72 h后分别为14.32、0.73、13.33、11.48 mg/g,葡萄皮中总酚、总花色苷、总黄酮、单宁含量均整体呈现不断减少的趋势;葡萄采后失水造成葡萄皮皱缩、破裂、细胞器消失、细胞发生凋亡。葡萄采后失水使酚类物质与氧气接触发生反应,较高失水温度加速了葡萄采后失水速率,失水越快酚类物质降解越显著。葡萄采后失水对葡萄皮酚类物质及细胞超微结构变化的研究可为甜型、半甜型葡萄酒的酿造提供一定的理论依据。
Postharvest dehydration and changes in phenols and cell ultrastructure of grape skins were studied in order to better understand its effect to the processing and brewing quality of grapes. Postharvest grapes were dehydrated under different temperatures to analyze the change of the skin structure and phenolic substances. The results indicated that the soluble solid content of the postharvest fresh grapes samples was 28.1 °Brix. But, after dehydration at 25 ℃ and 45 ℃ for 72 hours, the soluble solid content rose to 32.4 °Brix and 41.1 °Brix respectively. The total amount of phenolics, anthocyanin, flavonoids, and tannin in the postharvest fresh grapes samples was 21.70, 3.38 , 19.23 mg/g, and 18.33 mg/g, which turned to 27.97, 2.61, 27.58 mg/g, and 18.84 mg/g, respectively after treatment at 25 ℃ for 72 hours. And these components further dropped significantly to 14.32, 0.73, 13.33, and 11.48 mg/g after treatment for 72 hours at 45 ℃. After harvest, the dehydration of grapes resulted in skin shrinkage, ruptures, disappearance of organelles, and apoptosis. Dehydration also caused phenolic substances to react with oxygen. High temperatures could accelerate dehydration which led to more significant degradation of phenolic substances. The research into the impact of postharvest dehydration on phenolics and cell ultrastructure of grape skin provides a theoretical basis for the brewing of sweet and semi-sweet wine.
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