24-表油菜素内酯对不同香型葡萄果实品质的影响  

Effect of 24-epibrassinolide on quality of different grape varieties

作　　者：孙嘉华 陈可钦 郑秋玲 蒋鑫[1] 刘旭 房玉林[1,2,3] 张克坤[1,2,3] SUN Jiahua;CHEN Keqin;ZHENG Qiuling;JIANG Xin;LIU Xu;FANG Yulin;ZHANG Kekun(College of Enology,Northwest A&F University,Yangling,Shaanxi 712100,China;Heyang Viti-Viniculture Station,Northwest A&F University,Heyang,Shaanxi 715300,China;Ningxia Helan Mountain’s East Foothill Wine Test and Demonstration Station,Northwest A&F University,Yongning,Ningxia 750104,China;Shandong Wine Grape and Wine Technology Innovation Center,Penglai,Shandong 265608,China;Yantai Academy of Agricultural Sciences,Shandong Province,Yantai,Shandong 264000,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学合阳葡萄试验示范站,陕西合阳715300 [3]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏永宁750104 [4]山东省酿酒葡萄与葡萄酒技术创新中心,山东蓬莱265608 [5]山东省烟台市农业科学研究院,山东烟台264000

出　　处：《西北农林科技大学学报（自然科学版）》2024年第3期81-94,共14页Journal of Northwest A&F University(Natural Science Edition)

基　　金：宁夏回族自治区重点研发计划项目(2022BBF02014);山东省重点研发计划(重大科技创新工程)项目(2022CXGC01-0605);国家葡萄产业技术体系项目(CARS-29-zp-6);陕西省现代农业葡萄产业技术体系建设项目(NYKJ-2022-YL(XN)31)。

摘　　要：【目的】研究油菜素内酯对常见鲜食及酿酒葡萄果实品质形成及香气物质积累的影响,为精准调控不同香型葡萄果实品质提供理论依据。【方法】选择户太8号、巨玫瑰和赤霞珠为试材,以体积分数0.1%乙醇+体积分数0.1%吐温-80水溶液为对照(CK),于转色初期对果穗喷施外源0.1,0.4和1.6 mg/L 24-表油菜素内酯(EBR),采集成熟期果实测定总酸、还原糖、总酚、总花色苷、总类黄酮、单宁、总黄烷-3-醇等含量,并采用顶空固相微萃取-气质联用技术(SPME-GC-MS)进行香气成分分析,全面综合评价不同质量浓度EBR对不同品种葡萄果实品质的影响。【结果】适宜质量浓度的外源EBR处理能够提高户太8号、巨玫瑰和赤霞珠的葡萄果实成熟度及酚类物质含量。对于鲜食葡萄户太8号而言,1.6 mg/L EBR处理效果较好,与CK相比,其还原糖、总酚、总花色苷、总类黄酮和总黄烷-3-醇含量分别增加了9.28%,28.06%,37.92%,37.93%和14.86%;户太8号属于酯香型品种,1.6 mg/L EBR处理后其酯类香气物质总量相较CK提高了23.38%。对于鲜食葡萄巨玫瑰而言,0.1 mg/L EBR处理效果较好,与CK相比,其还原糖、总酚、总花色苷、总类黄酮和总黄烷-3-醇含量分别增加了10.52%,15.62%,35.17%,18.65%和9.74%;巨玫瑰属于玫瑰香型品种,0.1 mg/L EBR处理后其萜烯类香气物质总量相较于CK提高了46.26%。对于酿酒葡萄赤霞珠而言,0.1 mg/L EBR对其还原糖、总酚及总花色苷含量的促进效果较好,相较于CK分别增加了14.80%,17.08%和18.63%;1.6 mg/L EBR对其总类黄酮、单宁和总黄烷-3-醇含量的促进效果较好,相较于CK分别增加了25.35%,42.14%,9.22%。赤霞珠属于非芳香型葡萄品种,不同质量浓度EBR处理后其脂肪酸类香气物质含量无显著变化,但酯类、醛酮类、高级醇类、萜烯类及苯类衍生物含量均显著升高。【结论】适宜质量浓度的外源EBR处理能够提高户太8号、巨玫瑰和赤【Objective】This study investigated the effects of brassinolide on quality and aroma components of common fresh and wine grapes to provide basis for accurately regulating the quality of fresh and wine grapes.【Method】‘Hutai-8’,‘Jumeigui’and‘Cabernet Sauvignon’were sprayed with 0.1,0.4,1.6 mg/L 24-epibrassinolide(EBR)at the beginning of the variation stage using 0.1%alcohol+0.1%Tween-80 water solution as the control.Ripe berries were collected for detecting contents of total acids,reducing sugars,total phenols,total anthocyanins,total flavonoids,tannins and total flavan-3-ol.The headspace solid phase microextraction-gas chromatography-mass spectrometry technology(SPME-GC-MS)was used to qualitatively and quantitatively analyze the aroma components of grape berries.【Result】Moderate exo-genous EBR treatment improved grape maturity and phenolic content of‘Hutai-8’,‘Jumeigui’and‘Cabernet Sauvignon’.The effect of 1.6 mg/L EBR treatment was better for table grape“Hutai-8”,and the contents of reducing sugar,total phenols,total anthocyanins,total flavonoids and total flavan-3-ols were increased by 9.28%,28.06%,37.92%,37.93%and 14.86%,respectively,in comparison with CK.‘Hutai-8’belonged to ester-scented grape,and the contents of esters in 1.6 mg/L EBR treatment were increased by 23.38%.For table grape‘Jumeigui’,the effect of 0.1 mg/L EBR treatment was better,and the contents of reducing sugar,total phenol,total anthocyanin,total flavonoid and total flavan-3-ol were increased by 10.52%,15.62%,35.17%,18.65%and 9.74%,respectively.‘Jumeigui’belonged to rose-scented grape,and the contents of terpenes in 0.1 mg/L EBR treatment was increased by 46.26%compared with CK.For wine grape‘Cabernet Sauvignon’,0.1 mg/L EBR had better promoting effect on reducing sugar,total phenol and total anthocyanin contents,which were increased by 14.80%,17.08%and 18.63%,respectively.The 1.6 mg/L EBR had better promoting effect on total flavonoid,tannin and total flavan-3-ol contents,which were incr

关 键 词：葡萄 24-表油菜素内酯 果实品质 香气物质 

分 类 号：S663.1[农业科学—果树学]