在马斯喀特葡萄浆果发育过程中，排除阳光会改变其挥发性成分。
Sunlight exclusion from Muscat grape alters volatile profiles during berry development.
作者信息
Zhang Haohao, Fan Peige, Liu Cuixia, Wu Benhong, Li Shaohua, Liang Zhenchang
机构信息
Beijing Key Laboratory of Grape Science and Enology, and CAS Key Laboratory of Plant Resources, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China.
Beijing Key Laboratory of Grape Science and Enology, and CAS Key Laboratory of Plant Resources, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, PR China.
出版信息
Food Chem. 2014 Dec 1;164:242-50. doi: 10.1016/j.foodchem.2014.05.012. Epub 2014 May 14.
The effects of sunlight exclusion on the volatile profiles of grapes during different stages of berry development were investigated by placing clusters of grapes in special boxes. Terpenes and aldehydes were the main volatile compounds in the ripe 'Jingxiangyu' berries. Sunlight exclusion was found to change volatile profiles at any stage. Sunlight exclusion from berries significantly inhibited the synthesis and accumulation of terpenes, which contribute to the characteristic aroma of Muscat grapes. However, sunlight exclusion during berry formation and veraison promoted the accumulation of aldehydes, alcohols, and ketones during the ripening stage. These results may provide important information regarding the metabolism of volatile compounds in grapes.
通过将葡萄串放置在特殊的盒子中，研究了在浆果发育的不同阶段排除阳光对葡萄挥发性成分的影响。萜类化合物和醛类是成熟的“京香玉”浆果中的主要挥发性化合物。发现排除阳光在任何阶段都会改变挥发性成分。排除浆果的阳光显著抑制了萜类化合物的合成和积累，而萜类化合物有助于麝香葡萄的特征香气。然而，在浆果形成期和转色期排除阳光促进了成熟阶段醛类、醇类和酮类的积累。这些结果可能为葡萄中挥发性化合物的代谢提供重要信息。
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