比较了4个圆叶葡萄品种‘Noble’、‘Alachua’、‘Carlos’和‘GV’引种到成都的果实品质和主要营养成分。绿色品种‘Carlos’和‘GV’的单粒质量大于紫色品种‘Noble’和‘Alachua’;4个品种果实的可溶性固形物含量(total soluble solid, TSS)均在15%~18%,可滴定酸含量在0.36%~0.52%。酒石酸、苹果酸、琥珀酸和柠檬酸是圆叶葡萄主要的有机酸。4个品种果实中酚类物质含量差异显著,其中‘Noble’果皮中总酚、总黄酮、黄酮醇、单宁含量均最高;‘Alachua’果肉中总酚、总黄酮和黄酮醇的含量最高。葡萄的不同部位单体酚含量差异显著,果皮中阿魏酸和咖啡酸含量较高,而葡萄籽中阿魏酸和对羟基苯甲酸含量较高。综合比较,紫色品种具有更高的抗氧化物质含量和更佳的口感,适合鲜食推广。
In this study, the fruit quality and main nutrients of four muscadine grape varieties, ‘Noble’, ‘Alachua’, ‘Carlos’ and ‘GV’, were investigated by physiological biochemistry and HPLC methods. The results showed that the green cultivars ‘Carlos’ and ‘GV’ had larger berry weight (>5 g) than purple cultivars ‘Noble’ and ‘Alachua’ (2-3.5 g). The total soluble solid of the four varieties ranged from 15% to 18% and the titrate acid content at the range of 0.36%-0.52%. Compared with other varieties, ‘Noble’ had a higher solid acid ratio. Tartaric acid, malic acid, succinic acid and citric acid were the main organic acids in muscadine. Moreover, the types and contents of phenolic substances in the four muscadine grape cultivars were significantly different. The highest contents of total phenols, total flavones, flavonols, tannins and total anthocyanins were found in ‘Noble’ peel compared with other varieties peel. While in ‘Alachua’ pulp, total phenolics, total flavonoids and flavonols was the highest. Besides, different parts of grape had significantly different monomer phenolic content with higher ferulic acid and caffeic acid content in grape skin and higher ferulic acid and p-hydroxybenzoic acid content in seeds. So purple varieties, contained more antioxidant substances and tasted better, which are suitable for table grape.
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