Cabernet sauvignon wine grape (Vitis viniferal L.) were selected as the research material. By spraying sodium selenite in the field, the influences of different concentrations of selenium on wine grape fruit quality were investigated through monitoring total sugar, reducing sugar, soluble solids, titratable acid, pH, total phenol, total flavanol, anthocyanin content and mineral element content of the fruit during development period, as well as determining the DPPH free radical scavenging activity and ABTS free radical cation scavenging activity and total reducing power of wine grapes. The results showed that selenium had a significant positive effect on the contents of total sugar, reducing sugar, soluble solids, P, Cu, Mn, and Mg elements, and the total reducing power, DPPH radical scavenging activity and ABTS radical scavenging activity in berries with the process of fruit maturity, but had no significant effect on pH value, K, Zn, Fe, Ca, N-NH3, N-NO4 and S elements in fruits. The influence of selenium on titratable acid content and phenolic substances content in seeds, skins and flesh varied with different selenium concentrations. The contents of total phenols and Mn were the highest in Se10 treatment, the content of total flavanols was the highest in Se25 treatment, the contents of reducing sugar, titratable acid and anthocyanin and the reducing ability and ABTS free radical scavenging activity were the highest in Se50 treatment, and the contents of total sugar, soluble solids, P, Cu, and Mg and the scavenging activity of DPPH free radical were the highest in Se75 treatment. The grey system relational degree was adopted to make comprehensive evaluation of fruit quality. The indicators with significant differences among different treatments were selected for grey relational degree analysis. The weighted relational degree of physicochemical characteristic in wine grapes was the highest in Se50 treatment. Thus, the fruit quality is the best when 50 mg/L sodium selenite was sprayed on the leaves.
ZHU Juanjuan
,
MA Haijun
,
LI Min
,
DU Meng
,
TIAN Tingting
. Influence of selenium on the quality of Cabernet sauvignon wine grape fruits[J]. Food and Fermentation Industries, 2020
, 46(12)
: 127
-133
.
DOI: 10.13995/j.cnki.11-1802/ts.023050
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