果实粒径对‘美乐’和‘蛇龙珠’葡萄果实品质的影响
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摘要
果实粒径普遍被认为是影响果实品质的一项重要指标。本实验以宁夏玉泉营地区的‘美乐’和‘蛇龙珠’葡萄为实验材料,将‘美乐’果粒分为大于14 mm(大果粒)、12～14 mm(中等果粒)、小于12 mm(小果粒)3 个粒径等级;将‘蛇龙珠’果粒分为大于15 mm(大果粒)、14～15 mm(中等果粒)、小于14 mm(小果粒)3 个粒径等级,连续两年测定不同粒径葡萄的可溶性固形物质量分数、可滴定酸质量浓度、花色苷单体含量以及单体酚含量。结果表明:连续两年两个葡萄品种均表现为中等果粒所占比例较高;2014年‘美乐’和‘蛇龙珠’葡萄果实的可溶性固形物质量分数随粒径的增大而降低,而2015年均表现为中等果粒较高;连续两年葡萄的种/果质量比和单果粒种子数均随粒径的减小而降低;2014、2015年酚类物质含量在‘美乐’中表现为小果粒和中等果粒较高,‘蛇龙珠’则为大果粒和中等果粒较高;‘美乐’中等果粒葡萄的花色苷单体总量最高,‘蛇龙珠’果实的花色苷单体含量受年份影响较大;单体酚总量以及黄酮醇类物质总量在‘美乐’葡萄中表现为在中等果粒中较高,‘蛇龙珠’葡萄则表现为在大果粒中较高。结论:中等果粒的‘美乐’葡萄和大果粒的‘蛇龙珠’葡萄酚类物质含量较高。
Berry size is generally considered to be an important quality indicator of grapes. In this study, ‘Merlot' and‘Cabernet Gernischt' grapes were divided into large, medium and small sizes(diameter): > 14 mm(L), 12–14 mm(M), and< 12 mm(S) for ‘Merlot'; > 15 mm(L), 14–15 mm(M), and < 14 mm(S) for ‘Cabernet Gernischt'. The contents of soluble solids, titratable acids, anthocyanin monomer and monomeric phenols in grapes of different berry sizes were determined over two consecutive years. The results showed that the percentage of medium berries was higher for both varieties and both years. In 2014, soluble solids content(SSC) decreased as berry size increased for both varieties, while in 2015 middle berries had a higher level of SSC. For both years, seed/berry ratio and the number of seeds in individual berries decreased with decreasing berry size, and phenolic contents were higher in small and medium berries for ‘Merlot' and large and medium berries for ‘Cabernet Gernischt'. The highest total monomeric anthocyanin(TMA) content was found in medium berries for‘Merlot', while TMA levels in ‘Cabernet Gernischt' grapes varied greatly with years. For ‘Merlot' grapes, total monomeric phenol and flavonol contents were higher in medium berries, while for ‘Cabernet Sauvignon' higher levels were found in large berries. In conclusion, phenolic contents were higher in medium berries for ‘Merlot', while large berries had higher phenolic contents for ‘Cabernet Gernischt'.
Berry size is generally considered to be an important quality indicator of grapes. In this study, ‘Merlot' and‘Cabernet Gernischt' grapes were divided into large, medium and small sizes(diameter): > 14 mm(L), 12–14 mm(M), and< 12 mm(S) for ‘Merlot'; > 15 mm(L), 14–15 mm(M), and < 14 mm(S) for ‘Cabernet Gernischt'. The contents of soluble solids, titratable acids, anthocyanin monomer and monomeric phenols in grapes of different berry sizes were determined over two consecutive years. The results showed that the percentage of medium berries was higher for both varieties and both years. In 2014, soluble solids content(SSC) decreased as berry size increased for both varieties, while in 2015 middle berries had a higher level of SSC. For both years, seed/berry ratio and the number of seeds in individual berries decreased with decreasing berry size, and phenolic contents were higher in small and medium berries for ‘Merlot' and large and medium berries for ‘Cabernet Gernischt'. The highest total monomeric anthocyanin(TMA) content was found in medium berries for‘Merlot', while TMA levels in ‘Cabernet Gernischt' grapes varied greatly with years. For ‘Merlot' grapes, total monomeric phenol and flavonol contents were higher in medium berries, while for ‘Cabernet Sauvignon' higher levels were found in large berries. In conclusion, phenolic contents were higher in medium berries for ‘Merlot', while large berries had higher phenolic contents for ‘Cabernet Gernischt'.
引文
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[15]MEAGAN D M,ROBERT G D,MARKUS J H,et al.High throughput analysis of red wine and grape phenolics adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format[J].Journal of Agricultural and Food Chemistry,2007,55(12):4651-4657.DOI:10.1021/jf063674n.
[16]MENG J F,FANG Y L,QIN M Y,et al.Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape(Vitis davidii Foex)in Chongyi County(China)[J].Food Chemistry,2012,134(4):2049-2056.DOI:10.1016/j.foodchem.2012.04.005.
[17]JIN Z M,HE J J,BI H Q,et al.Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China[J].Molecules,2009,14(12):4922-4935.DOI:10.3390/molecules14124922.
[18]王华,韩富亮.用HPLC分析赤霞珠干红葡萄酒中花色素苷成分[J].酿酒科技,2005(4):81-84.DOI:10.13746/j.njkj.2005.04.032.
[19]成宇峰,张振文,岳泰新,等.HPLC同时检测葡萄酒中10种单体酚的方法[J].食品科学,2008,29(4):287-290.
[20]ROLLE L,TORCHIO F,GIACOSA S,et al.Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes(Vitis vinifera L.)[J].Food Chemistry,2015,173:105-113.DOI:10.1016/j.foodchem.2014.10.033.
[21]GIL M,PASCUAL O,GóMEZ-ALONSO S,et al.Influence of berry size on red wine colour and composition[J].Australian Journal of Grape&Wine Research,2015,21(2):200-212.DOI:10.1111/ajgw.12123.
[22]ROBY G,MATTHEWS M A.Relative proportions of seed,skin and flesh,in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit[J].Australian Journal of Grape&Wine Research,2004,10(1):74-82.DOI:10.1111/j.1755-0238.2004.tb00009.x.
[23]BARBAGALLO M G,GUIDONI S,HUNTER J J.Berry size and qualitative characteristics of Vitis vinifera L.cv.Syrah[J].South African Journal of Enology and Viticulture,2011,32(1):129-136.DOI:10.21548/32-1-1372.
[24]SCIENZA A,MIRAVALLE R,VISAI C,et al.Relationships between seed number,gibberellin and abscisic acid level and ripening in Cabernet Sauvignon grape berries[J].Vitis,2016,17:361-368.
[25]乐小凤,唐永红,鞠延仑,等.‘霞多丽’葡萄果粒大小对果实品质的影响研究[J].食品科学,2018,39(21):31-38.DOI:10.7506/spkx1002-6630-201821005.
[26]MATTHEWS M A,NUZZO V.Berry size and yield paradigms on grapes and wines quality[J].Acta Horticulturae,2007,754:423-435.DOI:10.17660/ActaHortic.2007.754.56.
[27]KENNEDY J A,SAUCIER C,GLORIES Y.Grape and wine phenolics:history and perspective[J].American Journal of Enology&Viticulture,2006,57(3):239-248.
[28]ROMEROCASCALES I,ORTEGAREGULES A,LOPEZROCA J M,et al.Differences in anthocyanin extractability from grapes to wines according to variety[J].American Journal of Enology&Viticulture,2005,56(3):212-219.
[29]BAIANO A,TERRACONE C.Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics[J].Journal of Agricultural and Food Chemistry,2011,59(18):9815-9826.
[2]贾惠娟,水口京子,冈本五郎.果实大小对白肉桃果实品质的影响[J].果树学报,2003,20(6):439-444.DOI:10.3969/j.issn.1009-9980.2003.06.004.
[3]李建国,黄旭明,黄辉白,等.大果型和小果型荔枝品种果实发育细胞学和生理学比较[J].果树学报,2002,19(3):158-162.DOI:10.3969/j.issn.1009-9980.2002.03.005.
[4]李绍华,宋国庆,刘国杰,等.采收时红富士苹果果实大小早期预测的研究[J].中国农业科学,2002,35(8):964-968.
[5]唐永红,刘美迎,王也,等.不同产区酿酒葡萄赤霞珠果实最佳粒径范围研究[J].西北农林科技大学学报(自然科学版),2017,45(1):147-155.DOI:10.13207/j.cnki.jnwafu.2017.01.021.
[6]COWAN A K,MOORE-GORDON C S,BERTLING I,et al.Metabolic control of avocado fruit growth(isoprenoid growth regulators and the reaction catalyzed by 3-hydroxy-3-methylglutaryl coenzyme a reductase)[J].Plant Physiology,1997,114(2):511-518.
[7]MOORE-GORDON C S,COWAN A K,BERTLING I,et al.Symplastic solute transport and avocado fruit development:a decline in cytokinin/ABA ratio is related to appearance of the hass small fruit variant[J].Plant and Cell Physiology,1998,39(10):1027-1038.DOI:10.1093/oxfordjournals.pcp.a029299
[8]GAO F F,CHEN D C,SONG Z H,et al.A study of some internal factors affecting fruit size in litchi[J].Acta Horticulturae,2001,558:279-283.DOI:10.17660/ActaHortic.2001.558.44
[9]GRAY J D,DCOOMBE B G.Variation in Shiraz berry size originates before fruit set but harvest is a point of resynchronisation for berry development after flowering[J].Australian Journal of Grape and Wine Research,2009,15(2):156-165.DOI:10.1111/j.1755-0238.2009.00047.x.
[10]WALKER R R,BLACKMORE D H,CLINGELEFFER P R,et al.Shiraz berry size in relation to seed number and implications for juice and wine composition[J].Australian Journal of Grape&Wine Research,2005,11(1):2-8.DOI:10.1111/j.1755-0238.2005.tb00273.x.
[11]刘景林.露地葡萄果实大小粒发生原因及防治措施[J].现代农村科技,2017(8):38.
[12]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.DOI:10.1111/j.1755-0238.2008.00019.x.
[13]ROBY G,HARBERTSON J F,ADAMS D A,et al.Berry size and vine water deficits as factors in winegrape composition:anthocyanins and tannins[J].Australian Journal of Grape and Wine Research,2004,10(2):100-107.DOI:10.1111/j.1755-0238.2004.tb00012.x.
[14]FANG Y L,MENG J F,ZHANG A,et al.Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards[J].Journal of the Science of Food and Agriculture,2011,91(4):749-757.DOI:10.1002/jsfa.4246.
[15]MEAGAN D M,ROBERT G D,MARKUS J H,et al.High throughput analysis of red wine and grape phenolics adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format[J].Journal of Agricultural and Food Chemistry,2007,55(12):4651-4657.DOI:10.1021/jf063674n.
[16]MENG J F,FANG Y L,QIN M Y,et al.Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape(Vitis davidii Foex)in Chongyi County(China)[J].Food Chemistry,2012,134(4):2049-2056.DOI:10.1016/j.foodchem.2012.04.005.
[17]JIN Z M,HE J J,BI H Q,et al.Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China[J].Molecules,2009,14(12):4922-4935.DOI:10.3390/molecules14124922.
[18]王华,韩富亮.用HPLC分析赤霞珠干红葡萄酒中花色素苷成分[J].酿酒科技,2005(4):81-84.DOI:10.13746/j.njkj.2005.04.032.
[19]成宇峰,张振文,岳泰新,等.HPLC同时检测葡萄酒中10种单体酚的方法[J].食品科学,2008,29(4):287-290.
[20]ROLLE L,TORCHIO F,GIACOSA S,et al.Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes(Vitis vinifera L.)[J].Food Chemistry,2015,173:105-113.DOI:10.1016/j.foodchem.2014.10.033.
[21]GIL M,PASCUAL O,GóMEZ-ALONSO S,et al.Influence of berry size on red wine colour and composition[J].Australian Journal of Grape&Wine Research,2015,21(2):200-212.DOI:10.1111/ajgw.12123.
[22]ROBY G,MATTHEWS M A.Relative proportions of seed,skin and flesh,in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit[J].Australian Journal of Grape&Wine Research,2004,10(1):74-82.DOI:10.1111/j.1755-0238.2004.tb00009.x.
[23]BARBAGALLO M G,GUIDONI S,HUNTER J J.Berry size and qualitative characteristics of Vitis vinifera L.cv.Syrah[J].South African Journal of Enology and Viticulture,2011,32(1):129-136.DOI:10.21548/32-1-1372.
[24]SCIENZA A,MIRAVALLE R,VISAI C,et al.Relationships between seed number,gibberellin and abscisic acid level and ripening in Cabernet Sauvignon grape berries[J].Vitis,2016,17:361-368.
[25]乐小凤,唐永红,鞠延仑,等.‘霞多丽’葡萄果粒大小对果实品质的影响研究[J].食品科学,2018,39(21):31-38.DOI:10.7506/spkx1002-6630-201821005.
[26]MATTHEWS M A,NUZZO V.Berry size and yield paradigms on grapes and wines quality[J].Acta Horticulturae,2007,754:423-435.DOI:10.17660/ActaHortic.2007.754.56.
[27]KENNEDY J A,SAUCIER C,GLORIES Y.Grape and wine phenolics:history and perspective[J].American Journal of Enology&Viticulture,2006,57(3):239-248.
[28]ROMEROCASCALES I,ORTEGAREGULES A,LOPEZROCA J M,et al.Differences in anthocyanin extractability from grapes to wines according to variety[J].American Journal of Enology&Viticulture,2005,56(3):212-219.
[29]BAIANO A,TERRACONE C.Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics[J].Journal of Agricultural and Food Chemistry,2011,59(18):9815-9826.