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.
REN Jiaqin
,
HUANG Ju
,
SHEN Yanqiu
,
LIANG Dong
,
XIA Hui
. Comparative analysis of fruit quality and nutritional components offour muscadine grape cultivars[J]. Food and Fermentation Industries, 2020
, 46(9)
: 158
-163
.
DOI: 10.13995/j.cnki.11-1802/ts.021453
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