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Effect of Different Thinning Treatments on Volatile Compounds in ‘Cabernet Sauvignon’ Grape(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年09期
Page:
27-32
Research Field:
Publishing date:

Info

Title:
Effect of Different Thinning Treatments on Volatile Compounds in ‘Cabernet Sauvignon’ Grape
Author(s):
LIU Pin-he1LIU Sheng1QIN Wei-shuai2ZHANG Jia-rong1ZHAO Xin-jie1
1.Shandong Key Laboratory of Microbial Engineering,Shandong Polytechnic University,Jinan,Shandong 250353;
2.Key Laboratory of Crop Biology of Shandong Province,Shandong Agricultural University,Tai’an,Shandong 271018
Keywords:
‘Cabernet Sauvignon’ grapeberry-thinningcluster-thinningvolatile compoundHS-SPMEGC-MS
PACS:
S 663.1
DOI:
-
Abstract:
With wine grape ‘Cabernet Sauvignon’ as material,headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile compounds in ‘Cabernet Sauvignon’ grapes,and the effect of berry-thinning and cluster-thinning on these volatile compounds were analyzed with no-thinning treatment as control.The results showed that,48 volatile compounds were identified in ‘Cabernet Sauvignon’ grapes of three treatments,included 17 alcohols,12 aldehydes,3 ketones,6 aromatic compounds,6 esters,2 terpenes and 2 acids.Carbonyl compounds and alcohols constituted the principal components of grape volatile compounds.Under the different load regulation,aldehydes,ketones and alcohols in control grapes were more abundant than these in thinning treatment respectively.Between two thinning treatments,the kinds of alcohols in berry-thinning were more than cluster-thinning.1-pentanol,2-nonanol and 1,10-decanediol were only detected in berry-thinning grapes.The studies suggested that sink-source relationship of grapevine and the micro-environment among berries would be changed by load regulation,and thus volatiles in grape were affected somehow.The effects of different thinning treatments on grape volatile components were also different.

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Last Update: 2014-08-13