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Change of Anthocyanins in Different Vitis vinifera Varieties During Ripening(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年22期
Page:
13-17
Research Field:
Publishing date:

Info

Title:
Change of Anthocyanins in Different Vitis vinifera Varieties During Ripening
Author(s):
LI Xiao-long1; ZHANG Zhen-wen1; 2
1.College of Enology，Northwest Agricultural anf Forestry University，Yangling，Shaanxi 712100；2.Shaanxi Engineering Research Center for Viti-Viniculture，Yangling，Shaanxi 712100
Keywords:
anthocyanins; grape; ‘Cabernet Sauvignon’; ‘Merlot’; ‘Marselan’
PACS:
Q 946
DOI:
-
Abstract:
Taking ‘Cabernet Sauvignon’，‘Merlot’ and ‘Marselan’ three grapes varieties as materials，the changes of anthocyanins content in three Vitis vinifera varieties berries using HPLC technology were analyzed.The results showed that nine kinds of anthocyanins were detected in these Vitis vinifera varieties.Nine kinds of anthocyanins in ‘Marselan’ increased maximum at 30 days after fruit coloring，then dropped；nine kinds of anthocyanins in ‘Cabernet Sauvignon’ increased maximum at 10 days after fruit coloring，after that maintain stable level；for ‘Merlot’，the contents of Delphinidin 3-O-glucoside and Peonidin- 3-O-glucoside increased maximum at 10 days after fruit coloring，while Peonidin 3-O-(6-O-coumaryl)-glucoside and Malvidin 3-O-(6-O-coumaryl)-glucoside increased as fruit mature，and the contents of others increased maximum at 20 days after fruit coloring．

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Last Update: 2014-12-10