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葡萄果实中糖分研究进展 总被引:4,自引:1,他引:3
葡萄浆果的品质主要决定于含糖量、含酸量、糖酸比、芳香物质的多少,以及果肉质地的好坏等[1].葡萄果实成分中除水分外,含糖量最高,一般在15%~25%,因此在很大程度上果实内所含糖的种类和数量决定了浆果的质量.要提高葡萄的品质需深入了解果实内糖分积累的机制,来改善栽培措施或改良品种,提高浆果含糖量.近年来,人们将经典生理生化同现代细胞及分子生物学技术结合起来进行该领域的研究,取得了一定的讲展. 相似文献
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新西兰的温室葡萄种植者,在葡萄生长季节通常采用限制枝条生长的方法来促进果实的发育.现已证实,在生长季节过度地限制葡萄赖以生长的叶面积,会阻碍当年葡萄果实的发育和延迟当年的采摘期;利用温室内盆栽试验,发现这种处理对葡萄的下一个生长季仍有影响.在下一个生长季节中,所有的葡萄树都保留了相同的叶面积,那些在上一个生长季节夏剪过重的植株,其发芽率降低,果粒变小,果实成熟需要较长的时间.在两种极端处理中,果实成熟期(16°白利糖)相差两周.这种生长条件下的"意大利"葡萄品种,每克果实至少需要4cm~2的叶面积才能避免下年的产量和果实品质受到显著的不利影响. 相似文献
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低氧是传统气调贮藏技术中采用的主要措施之一,可显著延长果实的贮藏期和缓解其采后生理紊乱症状。在气调贮藏期间,低氧环境可降低果实呼吸作用,减少乙烯的生物合成,延缓果实的成熟和衰老,更好地维持果实硬度、可溶性固形物、可滴定酸度、抗坏血酸含量等品质指标水平。然而,一般认为低氧会对果实的风味品质造成一定程度的负面影响。本文综述果实气调贮藏过程中低氧对其主要糖分、有机酸和挥发性香气组分生物合成的影响,并对其生化和分子机制进行了阐述,以期为改善气调贮藏果实的风味品质提供理论参考。 相似文献
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滴灌条件下不同灌水量对无核白鸡心葡萄果实的生长发育及品质的影响 总被引:1,自引:0,他引:1
为了研究在滴灌条件下不同土壤水分下限对无核白鸡心葡萄果实品质的影响,以3组土壤水分下限为处理,大水漫灌为对照,在生育期对无核白鸡心葡萄果实纵横径、采前果穗的生长发育情况及果实糖度进行测定.总结出节水灌溉可以提高葡萄果实的整齐度,且果实糖度比对照增加约3个百分点,明显提高了果实的品质. 相似文献
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蒋跃明 《食品安全质量检测学报》2018,9(2):355-359
水果采后质地品质劣变机制及其调控途径是采后研究的一个基本科学问题,也是一个重要的技术难点问题。多糖是构成果肉质地的主要物质基础。本文围绕荔枝果肉质地品质的核心问题,针对阿拉伯半乳聚糖作为荔枝果肉质地品质的主要多糖之一,以"能量-活性氧"作用方式为切入点和能量亏损作为内部关键因素,探讨能量亏损介导的荔枝果实采后果肉多糖降解的作用方式,并揭示阿拉伯半乳聚糖降解机制,有助于了解能量亏损介导的荔枝果实采后果肉质地劣变的生理生化基础,进而揭示水果采后质地品质劣变的变化规律及其机制与调控途径,提高果实商业品质。 相似文献
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外源L-Arg处理对蜜橘果实贮藏品质的影响 总被引:1,自引:0,他引:1
用100、200 μmol/L外源L-精氨酸(L-arginine,L-Arg)溶液浸泡处理蜜橘果实10 min,探讨该处理对采后蜜橘果实贮藏品质的影响。结果表明,适宜浓度(200 μmol/L)的外源L-Arg处理可以有效抑制蜜橘果实黄化,在一定程度上抑制果皮细胞膜透性的增加;在贮藏的前28 d内,L-Arg浸泡处理能够维持果实可溶性固形物的含量;各处理组之间的呼吸速率没有显著性差异,适宜浓度(200 μmol/L L-Arg)的L-Arg浸泡处理能够在一定程度上抑制蜜橘果实质量损失率的增加;延缓果实总酚、抗坏血酸含量的减少,贮藏前期(0~21 d)处理组果实果肉类黄酮含量与对照组之间无显著差异,贮藏后期(28~35 d)处理组果实类黄酮含量显著低于对照组果实。即200 μmol/L外源L-Arg处理能够在一定程度上有效延缓采后蜜橘果实的衰老和品质下降。 相似文献
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杨梅是我国特色优质水果,但采后特别容易腐烂。为探索杨梅果实的保鲜技术,本论文研究了纳米碳酸钙改性聚乙烯膜(NCCLDPE)对2℃下杨梅果实贮藏品质和生理的影响。研究发现,NCCLDPE膜的氧气和二氧化碳的透过率分别为普通LDPE膜的72.39%和81.33%,从而有利于在包装袋内更快的形成低氧和高二氧化碳的环境。NCCLDPE包装比普通包装杨梅果实的腐烂率低23.74%,而硬度和可滴定酸含量方面则NCCLDPE包装比普通包装分别高5.69%和12.07%,NCCLDPE包装比普通包装杨梅果实的总酚和花色苷含量分别高7.63%和14.75%。NCCLDPE包装比普通包装更加有效抑制了果胶酯酶和多聚半乳糖醛酸酶的活性,其活性分别是普通包装杨梅果实的87.92%和92.67%,延缓了杨梅果实原果胶的降解和水溶性果胶的增加,维持了果实的品质和质地。这表明NCCLDPE包装更有利于杨梅果实品质的保持,并在杨梅果实保鲜上显示出潜在的商业应用价值。 相似文献
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‘霞多丽’葡萄果粒大小对果实品质的影响 总被引:2,自引:0,他引:2
酿酒葡萄果实品质和葡萄酒质量与果粒大小密切相关。本实验以云南香格里拉、宁夏玉泉营、山东烟台和新疆五家渠4 个产区的酿酒葡萄‘霞多丽’(Vitis vinifera L. cv. Chardonnay)为试材,按粒径分为大果粒(粒径大于14 mm)、中果粒(粒径14~12 mm)和小果粒(粒径小于12 mm)3 个等级,分别测定各粒径范围果实分布比例、果皮鲜质量、果实鲜质量以及果实可滴定酸、还原糖质量浓度和总酚含量等主要品质指标,并对果实品质进行主成分分析。结果表明:‘霞多丽’在4 个产区中果实多为中、小果粒,单果粒种子数及单粒种子质量均随粒径的增大而增加;可滴定酸质量浓度均在大果粒中较高;总酚和单宁含量除新疆五家渠葡萄表现为大果粒较高外,其他3 个产区均为小果粒较高;黄酮醇类总量在宁夏玉泉营葡萄中表现为小果粒较高,其他产区则为中果粒较高;黄烷醇类总量在云南香格里拉和新疆五家渠葡萄中表现为小果粒较高,宁夏玉泉营葡萄为中果粒较高,山东烟台葡萄则为大果粒较高。结论:主成分分析得出宁夏玉泉营的小果粒‘霞多丽’葡萄综合品质得分最高,新疆五家渠的大果粒‘霞多丽’葡萄综合品质得分最低;除山东烟台产区表现为大果粒‘霞多丽’葡萄得分较高外,其他3 个产区的‘霞多丽’葡萄综合品质得分都表现为小果粒>中果粒>大果粒。 相似文献
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Background and Aims: Sugar is a main contributor to the quality of grape berries, but little is known about the characteristics of sugar metabolism in Chinese wild grapes. Here, enzymes related to sugar metabolism were investigated in berries of both Shang-24 ( Vitis quinguangularis Rehd), a wild grape native to China, and Cabernet Sauvignon ( V. vinifera L.).
Methods and Results: Analyses using high performance liquid chromatography and spectrophotometer showed that Shang-24 contained lower levels of glucose and fructose, compared with Cabernet Sauvignon, but had higher activities of enzymes related to sugar hydrolysis, particularly soluble acid invertase (SAI) and β-amylase. Analyses of enzyme kinetics, enzyme-linked immunosorbent assay and Western blot revealed that SAI and β-amylase in Shang-24 had low Km values and that high levels of both enzymes were present. Furthermore, a novel peptide of SAI of 105 kDa was detected in Shang-24 along with a peptide of 60 kDa that also was present in Cabernet Sauvignon.
Conclusions: It is thus suggested that biochemical characteristics of SAI and β-amylase in Shang-24 differ from those in Cabernet Sauvignon, and the novel peptide may be related to high activity of SAI in Shang-24.
Significance of the Study: These data provide an essential basis for further study of the genetic regulation of sugar and its metabolism in grape berries. 相似文献
Methods and Results: Analyses using high performance liquid chromatography and spectrophotometer showed that Shang-24 contained lower levels of glucose and fructose, compared with Cabernet Sauvignon, but had higher activities of enzymes related to sugar hydrolysis, particularly soluble acid invertase (SAI) and β-amylase. Analyses of enzyme kinetics, enzyme-linked immunosorbent assay and Western blot revealed that SAI and β-amylase in Shang-24 had low K
Conclusions: It is thus suggested that biochemical characteristics of SAI and β-amylase in Shang-24 differ from those in Cabernet Sauvignon, and the novel peptide may be related to high activity of SAI in Shang-24.
Significance of the Study: These data provide an essential basis for further study of the genetic regulation of sugar and its metabolism in grape berries. 相似文献
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该实验研究了合阳地区5个红色和5个白色酿酒葡萄品种在成熟期的可溶性固形物、还原糖、总酸含量和成熟系数变化,分析了成熟葡萄浆果的物理品质、花色苷和单体酚的组成和含量。结果表明,转色期后12 d,各品种葡萄的成熟系数均>20。成熟葡萄浆果还原糖含量为180~235 g/L,总酸含量<6 g/L。综合来看,赤霞珠、品丽珠、黑比诺、马瑟兰、爱格丽、小芒森和贵人香适合在合阳地区种植。赤霞珠、品丽珠、黑比诺、马瑟兰和贵人香最适采收期在转色期后24 d左右,爱格丽和小芒森在转色期后44 d左右。马瑟兰的成熟浆果花色苷含量较高,达29.85 mg/g;赤霞珠、马瑟兰和爱格丽成熟浆果单体酚含量较高,分别为0.65 mg/g、0.43 mg/g和0.26 mg/g。研究结果将为陕西合阳地区酿酒葡萄种植与推广提供参考。 相似文献
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制备高质量的蛋白质样品是进行蛋白免疫印迹(Western blot)分析的前提.酿酒葡萄果实中含有大量的多酚和多糖等物质,给蛋白质的提取带来了因难.本研究比较了不同聚乙烯聚吡咯烷酮(PVPP)浓度和料液比对赤霞珠葡萄果实、果皮和种子中粗蛋白提取的影响.结果表明,采用10%PVPP及1:2料液比对果实、5%PVPP及1:3料液比对果皮或10%PVPP及1:3料液比对种子的蛋白进行提取,可获得较好的SDS-PAGE图谱;对花色素还原酶(ANR)的蛋白免疫印迹分析显示,ANR在果实、果皮和种子中均有表达,分子量约为43kDa. 相似文献
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为探究不同负载量水平对阳光玫瑰葡萄果实综合品质的影响,本研究通过对葡萄果实进行果粒疏除来调控负载量水平,同时对果实中的糖、酸、酚类物质含量,抗氧化活性及经济效益进行了评估。结果表明,低负载量水平下的葡萄果实平均粒重显著增加,葡萄糖和果糖含量显著增加,酒石酸和苹果酸含量显著下降,致使果实糖酸比显著增加(
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1-甲苯环丙烯和CIO_2处理对红地球葡萄贮藏品质的影响 总被引:3,自引:0,他引:3
以红地球葡萄为试材,研究了1—甲苯环丙烯(1-MCP)处理、ClO_2处理及1-MCP结合ClO_2处理对葡萄贮藏品质的影响。结果表明,1-MCP结合ClO_2处理克服了单独1-MCP处理不能有效控制腐烂和单独ClO_2处理不能有效保留V_c及抑制丙二醛(MDA)的增加的缺点,并在一定程度上结合了2者的优点,有效的保留了葡萄中的滴定酸、还原糖和果梗叶绿素,较好的保持了果粒硬度,能较好的保持葡萄品质。 相似文献
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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。 相似文献
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以白色酿酒葡萄品种‘霞多丽’‘爱格丽’‘雷司令’‘小芒森’和‘贵人香’为试材,在陕西省合阳县气候条件下探讨葡萄成熟过程中浆果的还原糖、总酸的变化趋势,并测定成熟果实的可溶性固形物、果皮中总酚和单宁含量。结果表明‘爱格丽’在8月中、下旬成熟;‘雷司令’‘贵人香’和‘霞多丽’在9月上旬成熟;‘小芒森’在9月中旬成熟。成熟时‘小芒森’的含糖量最高,‘爱格丽’次之,‘雷司令’较低;含酸量‘小芒森’最高,‘霞多丽’最低,5个品种的糖酸比均大于20。‘贵人香’和‘霞多丽’的总酚和单宁含量较高。综合来看,‘爱格丽’与‘小芒森’可作为合阳地区白色酿酒葡萄的主推品种,‘贵人香’与‘霞多丽’为次要栽植品种,研究结果将为合阳地区酿酒葡萄的种植示范和推广提供参考和依据。 相似文献
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Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards 总被引:1,自引:0,他引:1
Fang Y Meng J Zhang A Liu J Xu T Yu W Chen S Li H Zhang Z Wang H 《Journal of the science of food and agriculture》2011,91(4):749-757
BACKGROUND: Berry shrivel (BS), a berry development disorder, appears soon after veraison. It occurs worldwide and affects the quality of grape berries and wine. However, it had not been reported in China until recently. This study aimed to investigate the changes in berry composition and antioxidant activity of Cabernet Sauvignon grapes from Xiangning Valley, Shanxi Province, China, during BS. RESULTS: Shrinkage contributed to an increase in the concentration of basic grape ingredients such as sugar and acid. An appropriate degree of shrinkage was apparently helpful in improving the phenolic content and increasing the antioxidant activity, but the berries that continued to shrivel showed a low antioxidant activity. Further, the results indicated distinct differences between the berries harvested from the southern side of the canopy and those harvested from the northern side, presumably due to variations in sunlight exposure. CONCLUSION: Moderate BS was beneficial since it increased berry quality and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards. Copyright © 2011 Society of Chemical Industry 相似文献
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C. BÖTTCHER K. HARVEY C. G. FORDE P. K. BOSS C. DAVIES 《Australian Journal of Grape and Wine Research》2011,17(1):1-8
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. 相似文献