Effects of Fruit Bag Colors on the Berry Quality of Marselan Grape and Comprehensive Evaluation

doi:10.7668/hbnxb.20194750

Abstract

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

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.

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Figures/Tables 8

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

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.

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

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

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

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

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.

Fig.6 Principal component analysis of berry quality indexes

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