外源油菜素内酯对霞多丽和黑比诺葡萄品质的影响  

Effects of exogenous brassinolide on flavor quality of Chardonnay and Pi-not Noir grape

作　　者：蒋娅萍 方艳 王海霞 杨学山[1,2] 祝霞 JIANG Yaping;FANG Yan;WANG Haixia;YANG Xueshan;ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,Gansu,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,兰州730070

出　　处：《果树学报》2023年第12期2574-2590,共17页Journal of Fruit Science

基　　金：国家自然科学基金地区基金项目(32060581);甘肃省自然科学基金项目(20JR10RA527);甘肃省葡萄酒产业发展基金项目(20180820-08、20180820-07、GCJ-2019-125-1)。

摘　　要：【目的】探讨外源油菜素内酯(BR)对酿酒葡萄品质的影响,以期为栽培实践提供理论依据。【方法】以霞多丽和黑比诺葡萄为试材,于E-L35(转色初期)及7 d后2次外源喷施0、0.4、0.6、0.8 mg·L^(-1)BR,测定E-L36(转色末期)、EL37(成熟中期)、E-L38(采收期)的果实基本品质指标,利用顶空固相微萃取结合气相色谱-质谱(HS-SPME/GC-MS)联用技术分析果实中的挥发性化合物种类及含量,并对葡萄品质指标进行综合评价。【结果】与对照组(0 mg·L^(-1)BR)相比,0.4、0.6、0.8 mg·L^(-1)BR处理组霞多丽与黑比诺葡萄的可溶性固形物、还原糖、总酚、总游离氨基酸含量以及pH均有提高,可滴定酸含量降低。在糖酸比基本一致的情况下,BR处理对霞多丽果实总酚、总游离氨基酸含量的积极影响高于黑比诺。香气物质检测表明,在果实发育成熟期,BR处理对霞多丽与黑比诺果实中挥发性化合物含量、变化趋势以及作用效果均存在差异。外源喷施0.6 mg·L^(-1)BR处理能够显著促进霞多丽果实中氨基酸衍生物以及异戊二烯类衍生物的合成(p<0.05),且作用效果好于黑比诺。在采收期时,0.6 mg·L^(-1)BR处理组霞多丽葡萄中直链酯类、萜烯类、降异戊二烯类、苯衍生物、支链脂肪族类化合物含量分别为对照组的1.28、1.83、1.68、1.48和1.95倍,黑比诺葡萄分别是对照组的1.28、1.46、1.42、1.45和1.28倍。主成分综合分析结果表明,霞多丽果实品质主要与氨基酸衍生物含量、p H和可溶性固形物含量呈显著正相关;黑比诺果实品质主要与还原糖、异戊二烯类衍生物、氨基酸衍生物含量和糖酸比呈显著正相关。【结论】外源喷施0.6 mg·L^(-1)BR处理有利于提高酿酒葡萄的挥发性香气化合物含量,改善果实综合品质。【Objective】Due to unique natural terroir condition and a long history of wine grape cultiva-tion,Hexi Corridor region of Gansu province has the potential to produce high-quality grape wine.As the main cultivars in the local area,the quality of Chardonnay and Pinot Noir are affected by some fac-tors in the growing process,such as ecological conditions,extreme weather and cultivation manage-ment practices,which results in a weak varietal aroma profile and unstable flavor quality,and conse-quently,the loss of commercial value of wine grape.It has been shown that exogenous application of natural or synthetic inducers including abscisic acid,auxin and methyl jasmonate can promote the accu-mulation of anthocyanins and aroma compounds in grapes and improve fruit quality.As the most biolog-ically active endogenous hormone among the oleuropein sterols,brassinolide is known to improve cer-tain plant growth,development and the formation of secondary metabolite in fruits,but the regulation of this elicitor on flavor-related metabolite accumulation in wine grapes is still poorly understood.Therefore,the objective of this study was to evaluate the effects of preharvest application of brassino-lide on the physicochemical parameters,aroma and overall quality of wine grapes.The present study will establish a foundation for flavor improvement in grape berries by exogenous application of brassi-nolide.【Methods】Chardonnay and Pinot Noir grapes were used as experimental materials and brassino-lide at the concentration of 0.4,0.6 and 0.8 mg·L^(-1)was sprayed twice at the E-L35(onset of veraison)stage and 7 days later,respectively.Grape samples were collected at the E-L36(post-veraison),E-L37(middle maturation)and E-L38(harvest time)phenological stages respectively for the determination of basic physicochemical parameters.Headspace solid phase microextraction combined with gas chroma-tography-mass spectrometry(HS-SPME/GC-MS)technology was used to detect volatile compounds,and the evolution regulation of these compounds during

关 键 词：葡萄 霞多丽 黑比诺 油菜素内酯 品质 

分 类 号：S663.1[农业科学—果树学]