|Table of Contents|

Effect of Bagging on Fruit Quality and Phenolic Compounds of Spine Grape

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年11
Page:
45-49
Research Field:
Publishing date:

Info

Title:
Effect of Bagging on Fruit Quality and Phenolic Compounds of Spine Grape
Author(s):
ZHAO Yameng; YIN Chunxiao; YUE Xiaofeng; ZHANG Zhenwen
(College of Enology，Northwest A&F University，Yangling,Shaanxi 712100)
Keywords:
:bagging; spine grape; fruit quality; phenolic compounds
PACS:
-
DOI:
10.11937/bfyy.20182357
Abstract:
The spine grape in Zhongfang county of Hunan Province was used as test material，and the effect of fruit bagging on the ftuit quality and phenolic compounds of spine grape was studied，aiming to lay the foundation for the production and brewing of spine grape.The results showed that bagging treatment reduced the incidence of fruit;compared with the control，bagging reduced the reducing sugar content of spine grape and increased the total acid content in the during harvest;bagging also reduced the total phenolic content，total anthocyanin content and total flavanol content of the grape fruit，in 2014，it decreased by 21.50%，34.84%，and 14.38% respectively，in 2015，it decreased by 12.23%，9.04% and 14.65% respectively;in the two-year trial，compared with the control，bagging treatment decreased monomer anthocyanins by 30.47% (2014) and 4.28% (2015);compared with the control，bagging treatment decreased non-anthocyanins and phenolics total content by 9.05% in 2014 and by 15.17% in 2015，among them，the flavanols content was decreased by 10.15% in 2014 and 15.53% in 2015.Therefore，bagging has no benefit on the quality of spine grape fruit and phenolic，and is not suitable for the brewing of spine grape wine.

References:

[1]PREYS S，MAZEROLLES G，COURCOUX P，et al.Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses[J].Analytica Chimica Acta，2006,563:126-136.[2]ANSELME，CHATAIGNEAU M，NDIAYE M，et al.Grape juice causes endothelium-dependent relaxation via a redox sensitive Src and Akt-dependent activation of eNOS[J].Cardiovasc Res，2007，3(2):404-413.[3]FRAGOPOULOUA E，ANTONOPOULOUB S，NOMIKOSB T，et al.Structure elucidation of phenolic compounds from red/white wine with antiatherogenic properties[J].Biochimica et Biophysica Acta，2003，1632:90-99.[4]VELURI R，SINGH R P，LIU Z J，et al.Fractionation of grape seed extract and identification of gallic acid as one of the major active constituents causing growth inhibition and apoptotic death of DU145 human prostate carcinoma cells[J].Carcinogenesis，2006，27(7):1445-1453.[5]AARON D L C，LOPEZ S R，NUNEZ K H，et al.Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)[J].J Sci Food Agr，2015，95(7):1521-1527.[6]GAMBELLI L，SANTARONI G P.Polyphenols content in some Italian red wines of different geographical origins[J].Journal of Food Composition and Analysis，2004(17):613-618.[7]RODRGUEZ-DELGADO M，GONZLEZ-HERNDEZ G，CONDE-GONZLEZ J，et al.Principal component analysis of the polyphenol content in young red wines[J].Food Chemistry，2002，78:523-532.[8]HENG G，HE Y N，YUE T X，et al.Effects of climatic conditions and soil properties on Cabernet Sauvignon berry growth and anthocyanin profiles[J].Molecules，2014，19(9):13683-13703.[9]HARBERTSON J F，SPAYD S.Measuring phenolics in the winery[J].American Journal of Enology and Viticulture，2006，57(3):280-288.[10]刘迪迪，王珍，谢沙，等.‘西拉’葡萄转色期疏除果穗对果实酚类物质的影响[J].西北农林科技大学学报（自然科学版），2018，46（7）：124-131.[11]魏树伟，王少敏，周广芳，等.套袋对皇家嘎拉苹果贮藏过程中香气成分的影响[J].果树学报，2009，26(1):82-85.[12]李芳芳，张虎平，何子顺，等.套袋对‘库尔勒香梨’果实糖酸组分与香气成分的影响[J].园艺学报，2014，41(7):1443-1450.[13]张雷，贾玥，王继源，等.套袋对‘美人指’葡萄花色苷组分及合成相关基因表达的影响[J].果树学报，2014，31(6):1032-1039.[14]李秀菊，刘用生，束怀瑞.红富士苹果套袋果实色泽与激素含量的变化[J]．园艺学报，1998，25(3):209-23.[15]卜万锁，牛自勉，赵红钰．套袋处理对苹果芳香物质含量及果实品质的影响[J]．中国农业科学，1998，31(6):88-90.[16]鲍瑞峰，秦丹，唐明，等.刺葡萄酒香气成分的研究[J].酿酒科技，2010(2):53-56.[17]王华.葡萄酒分析检测[M].北京:中国农业出版社，2004.[18]高俊凤.植物生理学实验技术[M].西安:世界图书出版公司，2000.[19]JAYAPRAKASHA G K，SINGH R P，SAKARIAH K K.Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro[J].Food Chemistry，2001，73:285-290.[20]STOJANOVIC J，SILVA J L.Influence of osmotic concentration，continuous high frequency ultrasound and dehydration on antioxidants，colour and chemical properties of rabbit eye blue berries[J].Food Chemistry，2007，101(3):898-906.[21]LI Y G，TANNER G，LARKIN P.The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes[J].Journal of the Science of Food and Agriculture，1996(20):89-101.[22]HE J J，LIU Y X，PAN Q H，et al.Different anthocyanin profiles of the skin and the Pulp of Yan 73 (Muscat×Alicante Bouschet) grape berries[J].Molecules，2010(15):1141-1153.[23]乐小凤，于咏，谢沙，等.套袋技术对渭北地区“红地球”葡萄品质的影响[J].北方园艺，2018(6):47-51.[24]温晓蕾，杨保峰，齐慧霞，等.套袋对葡萄果实表面真菌种群结构及烂果的影响[J].江苏农业科学，2012,40(4):167-18.[25]鲁兴凯，张秀英，张 丹，等.西南冷凉高地‘红富士’苹果不同采收时间和套袋对果实品质的影响[J].果树学报，2017，34(2):196-203.[26]周君，陈宗玲，张琼，等.套袋对桃果实成熟过程中酚酸类和类黄酮类物质积累的影响[J].园艺学报，2009，36(12):1717-1724.[27]宋廷宇，陈赫楠，吴春燕，等.套袋对薄皮甜瓜果实外观和风味品质的影响[J].食品科学，2016，37(6):267-271.[28]RIBREAU-GAYON P，DUBOURDIEU D，DONCHE B，et al.The chemistry of wine stabilization and treatments[M]//Handbook of enology:volume 2.2nd ed.England:John Wiley & Sons，Ltd.，2006:141.[29]张星星，郭安鹊，韩富亮，等.UPLC快速测定葡萄酒中酚类物质的方法[J].食品科学，2016，37(10):128-133.[30]GUADALUPE Z，AYESTARAN B.Ahanges in the color components and phenolic content of red wines Vitis vinifera L.cv.‘Tempranillo’ during vinification and aging[J].European Food Research and Technology，2008，228(1):29-38.[31]冀晓昊，王海波，张克坤，等.不同颜色果袋对葡萄花青苷合成的调控[J].中国农业科学，2016,49(22):4460-4468.[32]程建徽，魏灵珠，雷鸣，等.不同滤过膜袋对‘红地球’葡萄果实品质的影响[J].果树学报，2015，32(1):87-93.[33]张雷.花穗整穗和套袋对葡萄花色巧组分及合成相关基因表达的影响[D].南京：南京农业大学，2014.[44]吴佳颖，张振文.延迟采收对晋中南地区梅鹿辄葡萄酒酚类物质的影响[J].中国酿造，2017，36(10):47-51.[35]惠竹梅，张振文，成宇峰，等.行间生草对赤霞珠葡萄与葡萄酒中主要单体酚的影响[J].中国农业科学，2009，42(9):3209-3215.

Memo

Memo:
-
Last Update: 2019-07-09