Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’
Taking the berries of the new grape cultivar ‘Nantaihutezao’ and its maternal cultivar ‘Summer Black’ as experimental materials, the variation rule of volatile characteristic aroma compounds during the berry development processes was compared, and their berry quality indicators such as the mass of b...
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| Format: | Article |
| Language: | English |
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Zhejiang University Press
2022-04-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
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| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2021.03.231 |
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| _version_ | 1849706342045974528 |
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| author | XI Xinyan YANG Shuna WANG Li YIN Yiming JIA Huijuan |
| author_facet | XI Xinyan YANG Shuna WANG Li YIN Yiming JIA Huijuan |
| author_sort | XI Xinyan |
| collection | DOAJ |
| description | Taking the berries of the new grape cultivar ‘Nantaihutezao’ and its maternal cultivar ‘Summer Black’ as experimental materials, the variation rule of volatile characteristic aroma compounds during the berry development processes was compared, and their berry quality indicators such as the mass of berry particles, solid-acid ratio were evaluated. The results showed that ‘Nantaihutezao’ matured about 7 d earlier than ‘Summer Black’. The contents of terpenes and ketones which distributed floral and fruity aroma in ‘Nantaihutezao’ were significantly higher than those in ‘Summer Black’, which increased by 162% and 233% in the peel and pulp, respectively. During the berry development process of ‘Nantaihutezao’, the contents of characteristic aroma compounds accumulated in peel first increased rapidly and then decreased slowly, and the peak values were higher and appeared earlier than those of ‘Summer Black’. There were significant differences in the contents of 1-octen-3-one, β-damascenone and limonene in the pulp of the two grape cultivars. The contents of ‘Summer Black’ maintained at a high level in the middle of maturity and rapidly degraded in the later period; by contrast, the contents of ‘Nantaihutezao’ increased slowly in the middle and less degraded in the later period. The above results provide a theoretical basis for the aroma genetic breeding of excellent and new grape cultivars. |
| format | Article |
| id | doaj-art-ad4df853b38f4ae38bf281dff8580991 |
| institution | DOAJ |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2022-04-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-ad4df853b38f4ae38bf281dff85809912025-08-20T03:16:14ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552022-04-014815416210.3785/j.issn.1008-9209.2021.03.23110089209Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’XI XinyanYANG ShunaWANG LiYIN YimingJIA HuijuanTaking the berries of the new grape cultivar ‘Nantaihutezao’ and its maternal cultivar ‘Summer Black’ as experimental materials, the variation rule of volatile characteristic aroma compounds during the berry development processes was compared, and their berry quality indicators such as the mass of berry particles, solid-acid ratio were evaluated. The results showed that ‘Nantaihutezao’ matured about 7 d earlier than ‘Summer Black’. The contents of terpenes and ketones which distributed floral and fruity aroma in ‘Nantaihutezao’ were significantly higher than those in ‘Summer Black’, which increased by 162% and 233% in the peel and pulp, respectively. During the berry development process of ‘Nantaihutezao’, the contents of characteristic aroma compounds accumulated in peel first increased rapidly and then decreased slowly, and the peak values were higher and appeared earlier than those of ‘Summer Black’. There were significant differences in the contents of 1-octen-3-one, β-damascenone and limonene in the pulp of the two grape cultivars. The contents of ‘Summer Black’ maintained at a high level in the middle of maturity and rapidly degraded in the later period; by contrast, the contents of ‘Nantaihutezao’ increased slowly in the middle and less degraded in the later period. The above results provide a theoretical basis for the aroma genetic breeding of excellent and new grape cultivars.https://www.academax.com/doi/10.3785/j.issn.1008-9209.2021.03.231‘Nantaihutezao’ grapeberry developmentaroma compoundsvariation rule |
| spellingShingle | XI Xinyan YANG Shuna WANG Li YIN Yiming JIA Huijuan Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ 浙江大学学报. 农业与生命科学版 ‘Nantaihutezao’ grape berry development aroma compounds variation rule |
| title | Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ |
| title_full | Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ |
| title_fullStr | Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ |
| title_full_unstemmed | Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ |
| title_short | Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ |
| title_sort | variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar nantaihutezao |
| topic | ‘Nantaihutezao’ grape berry development aroma compounds variation rule |
| url | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2021.03.231 |
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