红宝石无核和红地球葡萄果实着色与糖、酸含量的关系

以避雨栽培条件下欧亚种葡萄红宝石无核和红地球为试材,测定套袋果实果皮中的色素（叶绿素、类胡萝卜素、花色苷）及果肉中的总糖、总酸含量,分析果实着色与果肉糖、酸含量的关系。结果表明,在果实成熟过程中,果肉中的糖、酸含量是果实着色的重要影响因子,红宝石无核和红地球果皮中的叶绿素、类胡萝卜素、花色苷的含量与果肉中糖积累的相关性均达到极显著水平,与果肉中的酸含量均呈极显著的负相关。     

外源ALA对葡萄果实品质及PAL活性的影响

以露地栽培的欧亚种葡萄克瑞森无核和红地球为试验材料,研究了不同浓度的5-氨基乙酰丙酸(ALA)处理对葡萄果实品质及苯丙氨酸裂解酶(PAL)活性的影响。结果表明,不同浓度ALA处理能明显提高葡萄果皮花青素含量及糖酸比幅度,以100 mg/L ALA处理表现最好,且葡萄果实中花青素含量与果肉中可溶性糖含量、可滴定酸含量以及果皮内PAL活性密切相关。果皮中花青素含量与合成相关PAL酶活性、总糖的含量变化趋势呈显著正相关,与总酸含量呈显著负相关,表明ALA处理能有效改善葡萄果实品质及促进葡萄果实着色。     

套袋对红地球葡萄果实色素形成及PPO和PAL活性的影响

以红地球葡萄为试材,研究了套袋对葡萄果皮色素形成及多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)活性的影响。结果表明:套袋处理总体上降低了葡萄果皮叶绿素、类胡萝卜素、花青苷、类黄酮、总酚含量及PPO活性,且类黄酮、总酚、PPO等物质含量的变化与花青苷含量的变化具有显著或极显著的相关性;葡萄果皮花青苷含量与果皮PAL活性二者并非呈简单的正相关关系,套袋处理明显降低了二者的相关系数;但未显著影响葡萄果皮着色,说明红地球可能为散射光着色品种。     

热处理对龙眼果实采后生理和贮藏品质的影响

探讨了热处理对龙眼果实采后生理和品质的影响。用50℃热水处理龙眼果实10 min,晾干,用聚乙烯薄膜袋密封包装,置于(15±1)℃下贮藏。贮藏期间定期测定果实呼吸强度、失重率、果皮细胞膜相对渗透率、果皮丙二醛(MDA)、叶绿素、类胡萝卜素、花色素苷、类黄酮和总酚含量、果肉可溶性固形物(TSS)、可滴定酸(TA)、可溶性糖、还原糖和维生素C含量、果皮褐变指数和果肉自溶指数等指标。结果表明:与对照果实相比,50℃热水处理10 min,可有效降低采后龙眼果实呼吸强度,减少果实失重率,延缓果皮MDA含量和细胞膜相对渗透率的升高,保持较高的果皮叶绿素、类胡萝卜素、花色素苷、类黄酮和总酚含量和果肉TSS、TA、可溶性糖、还原糖和维生素C等营养成分含量,降低果皮褐变指数和果肉自溶指数。该处理可有效延缓采后龙眼果实衰老,提高龙眼果实贮藏品质。     

套袋对红地球葡萄果皮色素和果实品质的影响

以红地球葡萄为试材,研究了不同栽培条件下套袋对葡萄果皮花青苷、叶绿素含量及果实品质的影响。结果表明,红古地区露地栽培条件下,套袋降低了可溶性固形物、总糖、花青苷、叶绿素含量,增加了可滴定酸含量;临泽地区在设施栽培条件下套白纸袋增加了可溶性固形物、总糖、花青苷含量,降低了可滴定酸、叶绿素含量。套袋对氨基酸含量影响不大,但设施延后栽培的红地球各处理氨基酸含量均高于露地。     

贮藏温度对葡萄果实采后抗氧化活性的影响及动力学分析

以"甬优1号"葡萄果实为原料,探讨贮藏温度(273.15、283.15、293.15K)对果肉和果皮总酚、花色苷和抗氧化活性的影响,并应用Gomportz函数模型,对不同温度下葡萄果实贮藏期间抗氧化活性变化的动力学模型进行研究。结果表明,葡萄果实贮藏过程中果肉和果皮中的总酚含量下降,果皮中花色苷含量也呈下降趋势。0℃贮藏可显著抑制果肉和果皮中总酚含量及果皮中花色苷含量下降,保持葡萄果实较高的DPPH自由基清除能力。在Arrhenius动力学方程基础上得出葡萄果实贮藏期间果肉和果皮总酚、花色苷和抗氧化活性变化的速率常数随着贮藏温度的提高而增大,拟合所得总酚、花色苷含量和DPPH自由基清除能力一级动力学模型回归方程的决定系数均大于0.91。由果肉和果皮总酚、花色苷和抗氧化活性预测模型所得各抗氧化指标预测值与实测值之间的平均相对误差均小于10%,表明在贮藏温度273.15～293.15K(0～20℃)范围,可预测葡萄果实采后抗氧化物质含量及抗氧化能力的变化。     

果胶酶对‘夏黑’和‘瑞必尔’葡萄采后果实品质的影响

研究果胶酶溶液对常温贮藏的葡萄品质的影响。常温下用不同浓度的果胶酶溶液喷洒‘夏黑’和‘瑞必尔’葡萄,对照组用蒸馏水,定期测定果皮中花色苷和单宁含量、以及果胶酶活性的变化;果肉中花色苷、单宁和糖含量的变化。结果表明:随着果胶酶浓度的增大,果胶酶对葡萄表皮的分解作用导致葡萄果皮中的花色苷向细胞外转移,果皮中花色苷含量下降,果肉中的花色苷含量上升;表皮细胞中的单宁也同样向果肉转移。同时,果胶酶促进果实成熟,导致果肉中的总糖含量慢慢升高。因此,果胶酶对‘夏黑’和‘瑞必尔’葡萄果实的品质有改善作用,且果胶酶浓度越大,对果实品质的影响越大。     

酿酒葡萄成熟期间果实质地特性和花色苷含量变化

研究酿酒葡萄果实成熟期间质地特性和花色苷含量的变化规律,以酿酒葡萄赤霞珠（Vitis vinifera L.）为研究对象,采用物性分析仪对其果皮机械特性和果实质构多面特性进行分析,并测定了果皮中总花色苷和9 种花色苷组分的含量,以及花色苷可提取率。研究表明：赤霞珠葡萄果实成熟期间果皮中总花色苷和可提取花色苷含量逐渐增加,至转色后第6周达到最高,分别为880.29 mg/kg和841.38 mg/kg。果实成熟期间果皮厚度逐渐增加,并与花色苷含量呈极显著正相关（R2=0.568）,与花色苷可提取率呈极显著负相关（R2=－0.475）。表征果皮硬度的参数杨氏模量（Esk）与花色苷含量呈极显著正相关（R2=0.581）,与花色苷可提取率呈显著负相关（R2=－0.609）。果实质构多面分析各参数与果皮花色苷含量和可提取率之间均无相关性。     

高寒荒漠区延后栽培葡萄品质分析

为评价鲜食葡萄在高寒荒漠区延后栽培条件下的品质表现,以适应性较好的8个品种为研究对象,测定葡萄感官品质、内在品质、功效成分和糖酸品质,采用主成分分析法对果实品质进行综合分析和评价。结果表明,‘红地球’和‘紫地球’单果质量10 g以上,果粒大,能够保持原有的大果特征;无核品种较有核品种果粒小;8个品种果实果形指数均> 1,呈长椭圆形,除绿色品种外,果实着色较深;果皮颜色越深的品种,果皮花青素、类黄酮、总酚含量越高。2个无核品种(‘红宝石无核’和‘紫甜无核’)和‘红地球’可溶性固形物含量较高,在21%以上;糖酸组分及含量方面,果实中的糖分主要是果糖和葡萄糖,蔗糖未检出;酒石酸和苹果酸是主要有机酸,柠檬酸和草酸含量极微。酸甜风味方面,‘红宝石无核’口感最甜,其次为‘红地球’,‘瑞都香玉’和‘紫地球’口感较淡,‘摩尔多瓦’口感偏酸。通过主成分分析法提取了5个独立的主成分,累计贡献率87. 396%,以主成分为评价指标,对浆果品质进行综合评价,‘红宝石无核’、‘红地球’和‘玫瑰香’果实综合品质最好。     

蓝莓不同部位常规营养成分及活性物质的比较分析

为了研究蓝莓不同部位常规营养成分及活性物质分布情况,以贵州产蓝莓(园蓝)为实验样品,采用比色法、滴定法等,对蓝莓不同部位(果肉、果皮和全果)中的总酸、总糖、黄酮、多酚、花色苷、蛋白质、脂肪、维生素C和灰分含量进行分析测定。结果表明蓝莓果皮中总酸、蛋白质、花色苷、多酚和黄酮的含量分别为(1.927±0.004)mg/g、(0.88±0.04)g/100 g、(1312.4±175.9)mg/100 g、(3.89±0.52)mg/g和(2.85±0.40)mg/g,显著高于果肉和全果(p0.05);总糖则主要分布在果肉中(p0.05),但蓝莓果肉中总酸、多酚、黄酮、花色苷的含量却最少(p0.05)。在蓝莓果汁与果酒的加工中,果皮均被作为加工废料被丢弃,造成了资源的巨大浪费,由于蓝莓果皮的营养成分含量较高,因此有较好的开发前景和深加工利用价值。     

红地球葡萄单穗不同留果量对果实品质的影响

以9年生红地球品种为试材,在中等偏上肥力、每667m2留果穗2000个左右的情况下,探讨了单穗3种不同留果量对葡萄果实相关指标的影响.结果表明:单穗留果50粒、70粒、90粒时,平均粒重分别为10.60g、10.14g、9.33g,单穗重分别为0.53kg、0.71kg、0.84kg,总糖含量分别为13.49%、12.65%、12.36%,糖酸比分别为31.81、28.74、27.27.粒重、总糖含量、糖酸比均随留果数量的增加而减少,单穗重随留果数量的增加而增加.3处理间果实表面亮白程度、红色程度相当,单穗留果50粒的果实表面颜色更蓝.从产量与销售价格综合考量,以单穗留果90粒为好.     

Effects of manipulated grape berry transpiration on post-veraison sugar accumulation

A series of experiments were conducted on container-grown Pinot Noir and Sangiovese grapevines ( Vitis vinifera L.) to investigate whether changes in berry water loss at veraison influence the pattern of sugar accumulation. Berry transpiration was induced to vary either by changing the vapour pressure deficit (VPD) around bunches through temperature or relative humidity (RH) manipulations, or by applying drying-accelerating emulsion or a hydrophobic coating (vaseline) over the berry skin. In all the experiments, every berry of every bunch was rated prior to treatment as to softness and colour intensity. Transpiration rates were derived either from measurements of attached bunches using a custom-built open gas-exchange system or from weight loss calculated for single excised berries. Berry development and ripening were monitored throughout each experiment as deformability, fresh weight, and sugar concentration and content. Berries either did not respond to VPD-enhancement or showed reduced water loss when bunches were subjected to high temperature. Low berry transpiration in the latter treatment led to lower sugar content per berry up to harvest, and berry transpiration and net sugar intake were linearly correlated up to 0.20–0.25 mmol/m².s. A similar correlation was found also in the coating experiment within the first five days after treatments. When berry transpiration was restricted by applying vaseline, sugar accumulation was retarded. Low values of VPD, induced by raising the RH around the bunches, lowered sugar concentration but not sugar content per berry. The present study provides preliminary evidence that sugar accumulation in grapevine berries responds to changes in the evaporative demand around the bunch at veraison.     

Auxin treatment of pre‐veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

Background and Aims: Pre‐veraison auxin treatments can delay grape berry ripening, but there is little information about their effects on berry development and wine composition. The aim of this study was to further investigate these effects and explore the practical implications of delaying ripening. Methods and Results: Treatment of pre‐veraison Vitis vinifera L. cv. Shiraz berries with 1‐naphthaleneacetic acid (NAA) significantly delayed ripening as measured by the accumulation of total soluble solids (TSS) and anthocyanins. The onset of the post‐veraison phase of berry size increase was delayed in NAA‐treated fruit, but these fruit were significantly larger than Control fruit at harvest. NAA‐treatments significantly increased the synchronicity of berry sugar accumulation. GC‐MS analysis of wine headspace volatiles showed significant, but largely small, differences in the concentration of 19 compounds. No significant difference in sensory properties was found between replicate small‐scale wine lots made from Control and NAA‐treated fruit. Conclusions: Auxin treatment delayed berry ripening, increased the synchronicity of sugar accumulation between berries, increased berry size and changed the levels of some volatile compounds, but did not affect wine sensory properties. Significance of the Study: We propose that NAA sprays might be used to delay grape berry ripening and increase the synchronicity of sugar accumulation, and therefore ripening, without deleterious effects on wine quality. This may be useful in controlling winery intake and fruit composition.     

膨大剂对藤稔和夏黑葡萄品质的影响

对来自五个产地的鲜食葡萄进行采样,分析不同种类和浓度的生长调节剂对果实品质的影响.结果表明,无论GA3单独处理(50 mg/L,泰安)还是GA3与5 mg/LCPPU复合处理(莱西)均极显著增加了藤稔葡萄果实粒质量和穗质量,增加了穗柄和果柄粗度,增加了果刷粗度但缩短了长度;两种处理均极显著降低了果实糖度,抑制了果实着色,果皮花青素含量分别比对照下降57.81％和64.11％.对于夏黑品种来说,各种激素组合处理均极显著增大了果实大小,增粗了穗柄/轴和果柄果蒂,降低了果实糖度和花青素含量.其中在威海的两次CPPU处理比一次处理的果皮花青素含量下降了53.15％,平度一次TDZ高浓度处理比对照花青素含量下降63.87％.综合看,两次处理特别是加入较高浓度细胞分裂素处理不利于夏黑果实糖度积累和着色,也不利于果实贮藏运输.     

Berry nitrogen status altered by cover cropping: Effects on berry hormone dynamics,growth and amino acid composition of Pinot Noir

The influence of altered nitrogen (N) content, caused by cover crop, on Pinot Noir berry quality was studied. Treatments included two levels of cover cropping and clean-cultivation. Berry N-content was reduced by grass cover crop competition, with the highest reductions of N at the early stage of berry formation and at the commercial harvest stage. Growth regulators, trans-zeatin and indole-3-acetic acid, and berry growth were influenced by the changes in N-status at different stages of berry formation. The total amino acid content of berries at harvest decreased with cover cropping, while the proline to arginine ratio and assimilable amino acids content improved compared to the berries from clean-cultivated vines. Our data indicate that early stage berry development is influenced by N-status but finally it results in an improved amino acid composition for yeast fermentation in mature berries. At the same time, sugar and pigment contents were not negatively influenced by cover crop-induced changes in berry N-status.     

Early post-veraison growth in grapes: evidence for a two-step mode of berry enlargement

An account is provided of berry softening plus cell wall loosening in flesh and skin tissues, that relates to changes in berry turgor and sugar accumulation around veraison in Golden Muscat ( Vitis vinifera × V. labrusca ). The onset of change in berry deformability was taken as a demarcation between pre-veraison and post-veraison growth phases. Our results confirmed that post-veraison berry enlargement was preceded by berry softening and sugar accumulation. Berry 'turgor' (as inferred from the rate of juice exudation from punctured fruit) increased abruptly and concurrently with berry softening and sugar accumulation, but dropped steadily with subsequent berry expansion. Elasticity of skin tissues decreased abruptly during early phases of expansion, while berry deformability increased. We suggest that cell wall loosening in flesh tissues precedes cell wall loosening in skin tissues, and that this loosening sequence results in a two step sequence where berry softening is later followed by berry expansion.     

桤叶唐棣-蓝莓复合果醋的研制

以桤叶唐棣、蓝莓为主要原料,对桤叶唐棣蓝莓复合果醋的生产工艺进行了研究。通过单因素试验分析,确定桤叶唐棣和蓝莓适宜质量比为1∶2;通过正交试验分析,得到酒精发酵的最佳条件为初始糖度18%,酵母接种量0.10%,发酵温度28 ℃,发酵时间6 d,在此条件下酒精度可达9.4%vol;由响应面试验确定醋酸发酵的最佳工艺条件为初始酒精度7%vol,发酵温度30 ℃,醋酸菌接种量为12%,此条件下发酵所得的复合果醋中总酸含量可达5.33 g/100 mL。     

Dynamics of grape berry growth and physiology of ripening

Data from two experiments on development of grape berries is re-examined with emphasis on partitioning of berry weight into non-solutes per berry (largely water) and solutes per berry (largely sugar), using weight times juice °Brix. This approach is based on the thought that, since xylem flow is blocked after veraison, time curves of solutes per berry indicate the activity of phloem transport into the berry during ripening growth. Experiment 1: Measurements of Muscat Gordo Blanco berries from inflorescences with a spread of flowering times showed typical double-sigmoid volume/time curves but with divergent rates and amounts of volume increase. Despite this divergence, °Brix curves after veraison were almost coincident because, in each case, the rate of increase in solutes per berry was proportional to that of berry volume. These results indicate that sugar and water increments after veraison are linked and depend on the same source, namely, phloem sap. Experiment 2: An irrigation experiment on cv. Shiraz also showed divergent berry weight curves between treatments and years but with the difference that all berries shrank after a maximum berry weight was attained at 91 days after flowering (at about 20 °Brix). At this point, the curves of solutes per berry slowed then plateaued, indicating that inflow of phloem sap had become impeded. Prior to shrinkage these berries accumulated primary metabolites (mainly phloem sugar) but, during shrinkage, when berries were apparently isolated from vascular transport, non-anthocyanin glycosides accumulated. These results have implications for the study of berry flavour buildup and berry composition, and also for the understanding of sink competition within the vine, fresh and dried yield, and juice °Brix levels.