Baiano Antonietta, Terracone Carmela
Department of Food Science, University of Foggia, Via Napoli 25, I-71100 Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, Via Napoli 25, I-71100 Foggia, Italy.
J Sci Food Agric. 2012 Feb;92(3):645-53. doi: 10.1002/jsfa.4625. Epub 2011 Oct 3.
The effects of bud load on the quality of Beogradska besemena and Thompson seedless table grape cultivars were studied. Two pruning treatments were imposed: 44 and 18 buds per vine for Beogradska besemena and 44 and 22 buds per vine for Thompson seedless.
In Beogradska besemena the reduction of bud load decreased titratable acidity (-4%), skin dry weight (-16%) and malic and citric acid contents (-43 and - 20%) and increased tartaric acid content (14%). The decrease in pulp antioxidant activity (-36%) was related to the decrease in hydroxycinnamoyl tartaric acid content (-13%). Concerning skin, the reduction of bud load decreased catechin and caffeoyl tartaric acid contents (-42 and - 40%) and significantly increased rutin and quercetin-3-O-glucopyranoside contents as specific compounds and flavonoids and proanthocyanidins (9 and 21%) as classes of compounds, thus causing an increase in antioxidant activity (6%). In Thompson seedless the reduction of bud load increased soluble solid content (7%), acidity (9%) and concentrations of the three organic acids (7, 3 and 14%). The increase in pulp antioxidant activity (25%) could be attributed to the increase in total phenolics (69%). The reduction of bud load caused a significant decrease in quercetin-3-O-glucopyranoside (-26%) and antioxidant activity (-15%) in skin. Principal component analysis allowed good separation between samples of the two cultivars, independently of bud level.
The results indicate that the effects of different bud loads are cultivar-dependent. Bud load and genotype differences were shown to dramatically impact the quality and antioxidant properties of table grape.
研究了芽负载量对贝尔格莱德无核葡萄和汤普森无核鲜食葡萄品种果实品质的影响。施加了两种修剪处理：贝尔格莱德无核葡萄每株保留44个和18个芽，汤普森无核葡萄每株保留44个和22个芽。
对于贝尔格莱德无核葡萄，芽负载量的减少降低了可滴定酸度（-4%）、果皮干重（-16%）以及苹果酸和柠檬酸含量（-43%和-20%），并提高了酒石酸含量（14%）。果肉抗氧化活性的降低（-36%）与羟基肉桂酰酒石酸含量的减少（-13%）有关。在果皮方面，芽负载量的减少降低了儿茶素和咖啡酰酒石酸含量（-42%和-40%），并显著增加了芦丁和槲皮素-3-O-葡萄糖苷作为特定化合物以及黄酮类化合物和原花青素作为化合物类别（9%和21%）的含量，从而导致抗氧化活性增加（6%）。对于汤普森无核葡萄，芽负载量的减少提高了可溶性固形物含量（7%）、酸度（9%）以及三种有机酸的浓度（7%、3%和14%）。果肉抗氧化活性的增加（25%）可归因于总酚含量的增加（69%）。芽负载量的减少导致果皮中槲皮素-3-O-葡萄糖苷显著降低（-26%）和抗氧化活性降低（-15%）。主成分分析能够很好地分离两个品种的样品，与芽水平无关。
结果表明不同芽负载量的影响因品种而异。芽负载量和基因型差异被证明对鲜食葡萄的品质和抗氧化特性有显著影响。
