Food and Fermentation Industries >

2021 , Vol. 47 >Issue 1: 88 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024584

Berry quality analysis of grape under delayed cultivation in the alpine desert

  • WU Yuxia ,
  • LIU Yulian ,
  • MA Chaoling ,
  • MAO Juan ,
  • YANG Jiangshan ,
  • WANG Yanxiu ,
  • CHANG Yongyi
Expand
  • 1(College of Horticulture, Gansu Agricultural University,Lanzhou 730070,China)
    2(Lanzhou Zhongjianke Testing Technology Co., Ltd., Lanzhou 730070,China)

Received date: 2020-05-28

  Revised date: 2020-07-26

  Online published: 2021-02-03

Fold

Abstract

The quality of grape berries is greatly affected by the ecological environment.Under the delayed cultivation conditions in the alpine desert, the quality of berries is significantly different from that in open cultivation.The aim of this research is to verify and Compare the adaptability and quality performance of eight cultivars of table grape.It could provide a theoretical reference for the variety selection and quality identification of delay-cultivated grape in the alpine desert.Under the delayed cultivation conditions, the eight grape cultivars were preliminarily selected as the research object.The test cultivars were collected from the introduction greenhouses located in Tianzhu county.The experiment determined the berry sensory quality, intrinsic quality, efficacy components, sugar and organic acid composition and content.In order to improve the credibility of the analysis, the method of principal component analysis was adopted.The comprehensive quality of 8 cultivars were ranked according to the comprehensive scores.The results showed that, the fruit mass, vertical and horizontal diameter of ‘Red Globe’ and ‘Zidiqiu’ could maintain the original characteristics of large fruits.The berries of the seed cultivars were larger than the seedless.The fruit shape index of 8 cultivars was greater than 1, which were oval.Except for ‘Ruidu Xiangyu’, the peel color of other cultivars was darker.The darker the peel, the higher the content of anthocyanins, flavonoids and total phenols.In terms of intrinsic quality and active ingredients, ‘Ruby Seedless’, ‘Zitian Seedless’, and ‘Red Globe’ had higher soluble solids content, with an average content of more than 21%.No sucrose was detected in berry of 8 cultivars.The sugar components were mainly fructose and glucose.Glucose content was slightly lower than fructose.The main organic acids were tartaric acid and malic acid, and the content of citric acid and oxalic acid were extremely small.Fruit sweetness value showed that the taste ‘Ruby Seedless’ was the sweetest, followed by ‘Red Globe’, and the worst were ‘Moldova’.Using the method of principal component analysis, the quality indexes were converted into 5 independent principal components, which cumulative contribution rate was 93.150%.‘Ruby Seedless’, ‘Red Globe’ and ‘Muscat Hamburg’ had the best comprehensive quality among the 8 cultivars.

Key words： grape; delayed cultivation; fruit quality; principal component analysis

Cite this article

WU Yuxia , LIU Yulian , MA Chaoling , MAO Juan , YANG Jiangshan , WANG Yanxiu , CHANG Yongyi . Berry quality analysis of grape under delayed cultivation in the alpine desert[J]. Food and Fermentation Industries, 2021 , 47(1) : 88 -96 . DOI: 10.13995/j.cnki.11-1802/ts.024584

References

[1] 刘明春,张峰,蒋菊芳,等.河西走廊沿沙漠地区酿酒葡萄生态气候特征分析[J].干旱地区农业研究,2006(1):143-148.
LIU M C,ZHANG F,JIANG J F,et al.Influence of climate resources on brewing grape along desert area in Hexi Corridor[J].Agricultural Research in the Arid Areas,2006(1):143-148.
[2] 王艳君,王蕾,白文科,等.甘肃葡萄气候区划与栽培建议[J].园艺学报,2017,44(4):792-802.
WANG Y J,WANG L,BAI W K,et al.Climatic regionalization and viticulture suggestion of grape in Gansu Province[J].Acta Horticulturae Sinica,2017,44(4):792-802.
[3] 王海波,王孝娣,王宝亮,等.中国设施葡萄产业现状及发展对策[J].中外葡萄与葡萄酒,2009(9):61-65.
WANG H B,WANG X D,WANG B L,et al.The current situation and development countermeasures of facility grape industry in China[J].Sino-overseas Grapevine & Wine,2009(9):61-65.
[4] 常永义,张勃.高寒冷凉区日光温室葡萄延后栽培技术[C].国际葡萄与葡萄酒学术研讨会,2011.
CHANG Y Y,ZHANG B.Delayed cultivation techniques of grapes in solar greenhouse in the alpine and cold area[C].International Grape and Wine Symposium,2011.
[5] RANKINE B C,FOMACHON J C M,BOEHM E W,et al.Influence of grape variety,climate and soil on grape composition and on the composition and quality of table wines[J].Vitis,1971,10:33-50.
[6] 刘美迎,李小龙,梁茁,等.基于模糊数学和聚类分析的鲜食葡萄品种综合品质评价[J].食品科学,2015,36(13):57-64.
LIU M Y,LI X L,LIANG Z,et al.Comprehensive quality assessment of table grapes varieties using fuzzy mathematics and cluster analysis[J].Food Science,2015,36(13):57-64.
[7] 潘照,周文化,肖玥惠子.基于主成分分析的不同种鲜食葡萄品质评价[J].食品与机械,2018,34(9):139-146.
PANG Z,ZHOU W H,XIAO Y H Z.Quality evaluation of different table grape based on principal component analysis[J].Food & Machinery,2018,34(9):139-146.
[8] HOLT H E,FRANCIS I L,FIELD J,et al.Relationships between berry size,berry phenolic composition and wine quality scores for Cabernet Sauvignon (Vitis vinifera L.) from different pruning treatments and different vintages[J].Australian Journal of Grape and Wine Research,2008,14(3):191-202.
[9] SHIRAISHI M,FUJISHIMA H,CHIJIWA H,et al.Estimates of genotypic and yearly variations on fruit quality and functional traits for tetraploid table grape breeding[J].Euphytica,2012,185(2):243-251.
[10] GUPTA A K,KAUR N.Sugar signalling and gene expression in relation to carbohydrate metabolism under abiotic stresses in plants[J].Journal of Biosciences,2005,30(5):761-776.
[11] MISHRA P,DUBEY R S.Effect of aluminium on metabolism of starch and sugars in growing rice seedlings[J].Acta Physiologiae Plantarum,2008,30(3):265-275.
[12] KLIEWER W M.Changes in the concentration of malates,tartrates,and total free acids in flowers and berries of Vitis vinifera[J].American Journal of Enology and Viticulture,1965,16(2):92-100.
[13] ZHOU B,LI Y,XU H,et al.Ultraviolet A-specific induction of anthocyanin biosynthesis in the swollen hypocotyls of turnip (Brassica rapa)[J].Journal of Experimental Botany,2007,58(7):1 771-1 781.
[14] 李杨昕. 玫瑰香葡萄酚类物质动态变化及抗氧化活性[D].泰安:山东农业大学,2007.
LI Y X.The dynamic changes of polyphenols and their relationship with antioxidant capacity in Muscat Hamburg grapevine[D].Tai’an:Shandong Agricultural University,2007.
[15] GB 5009.8—2016食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定[S].北京:中国标准出版社,2017.
GB 5009.8—2016 Determination of fructose,glucose,sucrose,maltose,lactose in foods[S]:Beijing:China Standards Press,2017
[16] GB 5009.157—2016食品中有机酸的测定[S].北京:中国标准出版社,2017.
GB 5009.157—2016 Determination of organic acid in foods[S].Beijing:China Standards Press,2017
[17] 赵建华,述小英,李浩霞,等.不同果色枸杞鲜果品质性状分析及综合评价[J].中国农业科学,2017,50(12):2 338-2 348.
ZHAO J H,SHU X Y,LI H X,et al.Analysis and comprehensive evaluation of the quality of wolfberry (Lycium L.) fresh fruits with different fruit colors[J].Scientia Agricultura Sinica,2017,50(12):2 338-2 348.
[18] XIE Z S,LI B,FORNEY C F,et al.Changes in sugar content and relative enzyme activity in grape berry in response to root restriction[J].Science Horticulturae(Amsterdam),2009,123(1):39-45.
[19] HARKER F R,MARSH K B,YOUNG H,et al.Sensory interpretation of instrumental measurements 2:Sweet and acid taste of apple fruit[J].Postharvest Biology & Technology,2002,24(3):241-250.
[20] 姚改芳,张绍铃,曹玉芬,等.不同栽培种梨果实中可溶性糖组分及含量特征[J].中国农业科学,2010,43(20):4 229-4 237.
YAO G F,ZHANG S L,CAO Y F,et al.Characteristics of components and contents of soluble sugars in pear fruits different species[J].Scientia Agricultura Sinica,2010,43(20):4 229-4 237.
[21] 贾定贤,米文广,杨儒琳,等.苹果品种果实糖、酸含量的分级标准与风味的关系[J].园艺学报,1991(1):9-14.
JIA D X,MI W G,YANG R L,et al.The relationship between the grading standard of sugar and acid content and flavor of apple varieties[J].Acta Horticulturae Sinica,1991(1):9-14.
[22] 焦扬,折发文,张娟娟,等.基于主成分与聚类分析的甘肃地区产地木耳品质综合评价[J].食品科学,2019,40(8):130-135.
JIAO Y,SHE F W,ZHANG J J,et al.Comprehensive quality evaluation of nostoc commune vauch.from gansu province by principal component analysis and cluster analysis[J].Food Science,2019,40(8):130-135.
[23] 刘艳红,曹兵,万仲武,等.灵武长枣设施栽培不同模式下营养生长果实品质的调查与分析[J].农业科学研究,2019,40(1):38-43.
LIU Y H,CAO B,WAN Z W,et al.Investigation and analysis of fruit quality of vegetative growth under different modes of Lingwuchangzao cultivation[J].Journal of Agricultural Sciences,2019,40(1):38-43.
[24] 李瑛,张睿佳,张伟达,等.基于光合特性的设施栽培耐弱光葡萄品种筛选[J].果树学报,2015,32(5):885-893.
LI Y,ZHANG R J,ZHANG W D,et al.Screening of low light tolerance grape cultivars based on analysis of photosynthetic characteristics in protected cultivation[J].Journal of Fruit Science,2015,32(5):885-893.
[25] 宋瑾,范培格,吴本宏,等.葡萄延迟采收期间糖含量及其代谢酶活性的变化[J].园艺学报,2007(4):823-828.
SONG J,FANG P G,WU B H,et al.Changes in soluble sugars and activities of related metabolic enzymes in grape berries during ripening and delayed harvest[J].Acta Horticulturae Sinica,2007(4):823-828.
[26] 王艳秋,吴本宏,赵剑波,等.不同葡萄糖/果糖类型桃在果实发育期间果实和叶片中可溶性糖含量变化及其相关关系[J].中国农业科学,2008,41(7):2 063-2069.
WANG Y Q,WU B H,ZHAO J B,et al.Soluble sugar contents in fruits and leaves during fruit development and their relationship in peach cultivars of difference in fruit glucose/fructose[J].Scientia Agricultura Sinica,2008,41(7):2 063-2 069.
[27] PANGBORN R M.Relative taste intensities of selected sugars and organic acids[J].Journal of Food Science,1963,28(6):726-733.
[28] 张国军.鲜食葡萄果实糖酸组分遗传及葡萄糖苷酶基因的表达研究[D].北京:中国农业大学,2013.
ZHANG G J.Study on sugars and acids inheritance and the expression pattern of β-glucosidase genes (VvBGs) during grape berry ripening[D].Beijing:China Agricultural University,2013.
[29] 法洁琼,张振文.甘肃河西走廊产区主栽酿酒葡萄品质比较研究[J].北方园艺,2013(3):26-30.
FA J Q,ZHANG Z W.Study on the quality comparison of the wine grape in Gansu corridor area[J].Northern Horticulture,2013(3):26-30.
[30] 艾丽丽,张振文.沙城产区主栽酿酒葡萄品质的研究[J].西北农业学报,2011,20(8):116-120.
AI L L,ZHANG Z W.The Research on the quality of main wine grapes in Shacheng region[J].Acta Agriculturae Boreali-occidentalis Sinica,2011,20(8):116-120.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.