果袋颜色对酿酒葡萄马瑟兰果实品质的影响及综合评价

doi:10.7668/hbnxb.20194750

摘要/Abstract

摘要：

分析不同颜色果袋对酿酒葡萄马瑟兰果实品质的影响,为马瑟兰葡萄的酿造提供优质原料。采用完全随机区组试验设计,以不套袋为对照,分析红袋、蓝袋、绿袋对马瑟兰葡萄果实品质(外观品质、内在品质)及抗氧化活性的影响,并对测定指标进行相关性和主成分分析。结果表明,套袋处理可以提高果粒百粒质量、还原糖含量、可滴定酸含量、pH值。红袋的果皮总酚含量、总黄烷-3-醇含量、总类黄酮含量高于对照,红袋的总酚含量、总黄烷-3-醇含量、总类黄酮含量分别是376.03,149.78,1 463.53 mg/kg,其中总黄烷-3-醇含量、总类黄酮含量和对照均有显著差异,蓝袋和黄袋降低了果皮总酚含量、总黄烷-3-醇含量、总类黄酮含量。果实成熟时,不同颜色果袋显著降低了果皮总单宁含量,黄袋的总单宁含量最低是4.62 mg/g。总体上来说,套袋处理后果皮DPPH自由基清除能力、FRAP和ABTS自由基清除能力降低,红袋的DPPH自由基清除能力、FRAP(对Fe²⁺的还原能力)、ABTS自由基清除能力和对照无显著差异,黄袋均显著降低了果皮对Fe²⁺的还原能力(FRAP)、DPPH自由基清除能力、ABTS自由基清除能力。相关性分析表明,果实可溶性固形物和还原糖、糖酸比极显著正相关,相关系数分别为0.98,0.95。在果皮品质方面,果皮总酚和总黄烷-3-醇、总类黄酮极显著正相关,相关系数分别是0.95,0.98,总黄烷-3-醇和总类黄酮极显著正相关,相关系数是0.98。在果皮抗氧化活性方面,FRAP和DPPH自由基清除能力、ABTS自由基清除能力极显著正相关,相关系数分别是0.74,0.86。可溶性固形物、还原糖、糖酸比均和果皮总花色苷极显著正相关,相关系数分别是0.93,0.90,0.92。将所有测定指标进行主成分分析,提取特征值大于1的2个主成分,贡献率分别为78.31%,10.09%,累计贡献率88.40%,基本可以代表品质指标的大部分数据。在吐鲁番地区红袋、蓝袋均可提高果实品质,且以红袋效果最佳。

关键词: 马瑟兰葡萄, 果袋颜色, 果实品质, 综合评价

Abstract:

To study the effect of different color bags on Marselan grape berry quality,and providing high quality raw material for vine culture.A complete randomized experiment design was used to analyze the effects of different color bags on berry quality(external quality and internal quality),peel quality and antioxidant activity.100 berries weight,reducing sugar,titrable acid and pH were increased in bags.The red bag increased the total phenols,total flavan-3-ols and total flavonoids,with 376.03,149.78,1 463.53 mg/kg,respectively,there were significantly differences for the total flavan-3-ols and CK,the total flavonoids and the CK.Blue and yellow bag treatments reduced the total phenols,total flavan-3-olsand total flavonoids.Bagging treatment significantly reduced total tannin content,the total tannin content of yellow bag was the lowest at 4.62 mg/g.Generally speaking,bagging treatment decreased DPPH free radical scavenging ability,FRAP(Reducing ability to Fe²⁺)and ABTS free radical scavenging ability,there was no significant difference for DPPH free radical scavenging ability and FRAP of red bag with CK,yellow bag significantly reduced FRAP,DPPH free radical scavenging ability and ABTS free radical scavenging ability.Correlation analysis showed that the soluble solids were positively correlated with reducing sugar and the sugar/acid ratio,the correlation coefficients were 0.98 and 0.95,respectively.In terms of peel quality,the total phenol was positively correlated with total flavan-3-ols and total flavonoids,the correlation coefficients were 0.95 and 0.98,there was a very significant positive correlation between total flavan-3-ols and total flavonoids,and the correlation coefficient was 0.98.For antioxidant activity,FRAP was very significant positively correlated with DPPH free radical scavenging ability and ABTS free radical scavenging ability free radical scavenging ability,the correlation coefficient were 0.74,0.86,respectively.Soluble solids,reducing sugars and sugar-acid ratio were significantly positively correlated with total anthocyanins,the correlation coefficients were 0.93,0.90 and 0.92,respectively.Principal component analysis was carried out on all the measured indicators,and two principal components with eigenvalues greater than 1 were extracted,the contribution rates of 78.31% and 10.09%,respectively,and cumulative contribution rates of 88.40%,which could basically represent most of the data of quality indicators.Red and blue bags were beneficial to berry quality,and the red bag was better,which can be used in Turpan region.

Key words: Marselan grape, Bag color, Berry quality, Comprehensive evaluation

户金鸽, 白世践, 杜娟, 薛锋, 陈光, 蔡军社. 果袋颜色对酿酒葡萄马瑟兰果实品质的影响及综合评价[J]. 华北农学报, 2024, 39(3): 135-145. doi: 10.7668/hbnxb.20194750.

HU Jinge, BAI Shijian, DU Juan, XUE Feng, CHEN Guang, CAI Junshe. Effects of Fruit Bag Colors on the Berry Quality of Marselan Grape and Comprehensive Evaluation[J]. Acta Agriculturae Boreali-Sinica, 2024, 39(3): 135-145. doi: 10.7668/hbnxb.20194750.

http://www.hbnxb.net/CN/Y2024/V39/I3/135

图/表 8

表1 果袋颜色对马瑟兰葡萄果穗性状的影响

Tab.1 Effect of different color fruit bags on bunch character of Marselan grape

果穗性状Bunch character	对照CK	红袋Red bag	蓝袋Blue bag	黄袋Yellow bag
平均果穗质量/g Mean bunch weight	110.77±23.32ab	146.53±26.78a	138.86±24.18a	96.89±27.84b
果穗萎蔫率/% Wilting rate	4.38±0.00a	0.00±0.00b	0.00±0.00b	0.00±0.00b

图1 颜色果袋对马瑟兰葡萄果实品质的影响不同小写字母表示在0.05水平上差异显著。图2—4同。

Fig.1 Effect of different color fruit bags on berry quality of Marselan grape Different lowercase letters indicate significant differences at the 0.05 level.The same as Fig.2—4.

图2 果袋颜色对马瑟兰葡萄果皮色差的影响

Fig.2 Effect of different color fruit bags on chromatic aberration of Marselan grape

表2 不同颜色果袋果实品质的主成分得分及综合评价

Tab.2 Principal component scores and comprehensive evaluation of fruit quality in the different color bags

处理 Treatment	主成分得分 Principal component score		综合得分 Comprehensive score
处理 Treatment	CI₁	CI₂	综合得分 Comprehensive score
对照CK	0.43	1.20	12.42
红袋Red bag	-0.03	0.05	4.99
蓝袋Blue bag	-0.33	-0.51	-5.44
黄袋Yellow bag	-0.07	-1.18	-11.97
贡献率/%	0.78	0.10
Contribution rate

图3 果袋颜色对马瑟兰葡萄果皮酚类物质的影响

Fig.3 Effect of different color fruit bags on grape peel phenols of Marselan grape

图4 果袋颜色对马瑟兰葡萄果皮抗氧化活性的影响

Fig.4 Effect of different color fruit bags on grape peel antioxidant activity of Marselan grape

图5 果实品质指标的相关性 X₁.果实百粒质量;X₂.可溶性固形物;X₃.还原糖;X₄.可滴定酸;X₅.糖酸比;X₆.pH值;X₇.L^*;X₈.a^*;X₉.b^*;X₁₀.C^*;X₁₁.CIRG;X₁₂.总酚;X₁₃.总黄烷-3-醇;X₁₄.总类黄酮;X₁₅.总单宁;X₁₆.总花色苷;X₁₇.FRAP;X₁₈.DPPH;X₁₉.ABTS。^*.P<0.05;^**.P<0.01;^***.P<0.001。

Fig.5 Correlation analysis of berry quality indexes X₁.100 berries weight;X₂.Soluble solid;X₃.Reduce sugar;X₄.Titrable acid;X₅.Sugar-acid ratio;X_6.pH;X₇.L^*;X₈.a^*;X₉.b^*;X₁₀.C^*;X₁₁.The color index of red grapes(CIRG);X₁₂.Total phenol;X₁₃.Total flavan-3-ols;X₁₄.Total flavonoids;X₁₅.Total tannin;X₁₆.Total anthocyanin;X₁₇.Ferric-reducing antioxidant power assay(FRAP);X₁₈.DPPH scavenging activity(DPPH);X₁₉.2,2^'-Azino-bio(3-ethylbenzothiazoline-6-sulfonic acid assay(ABTS).^*.P<0.05;^**.P<0.01;^***.P<0.001.

图6 果实品质指标主成分分析

Fig.6 Principal component analysis of berry quality indexes

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