Instituto de Ciencias de la Vid y del Vino (CAR-CSIC-UR), Carretera de Burgos Km. 6, 26007 Logroño, Spain.
Instituto de Ciencias de la Vid y del Vino (CAR-CSIC-UR), Carretera de Burgos Km. 6, 26007 Logroño, Spain.
Food Res Int. 2017 Sep;99(Pt 1):688-692. doi: 10.1016/j.foodres.2017.06.022. Epub 2017 Jun 22.
Elicitors play an important role in the defense against pathogens as an alternative to chemical pesticides by increasing secondary metabolites. Their effect on grape amino acid has been little investigated. Thus, the aim of this research was to study the influence of methyl jasmonate (MeJ), chitosan (CHT), and a yeast extract (YE) on grape amino acid composition, through foliar applications to grapevines. The must amino acid concentration was analyzed by HPLC. The results showed that CHT and YE treatments decreased the must concentration of several amino acids, affecting total amino acid content (from 2364 to 1961, and 1818mg/L, respectively). However, MeJ treatment had a slight effect on grape amino acid content, increasing the concentration of Met (from 8.95 to 12.13mg/L) and Phe (from 7.96 to 9.29mg/L). It seems to be that, the resistance induction through CHT and YE treatments results in physiological costs to grapevines associated with a decrease on grape amino acid concentration. Consequently, MeJ applications, as a viticultural practice, could be a better tool than CHT and YE treatments, because did not affect grape amino acid concentration.
诱导子通过增加次生代谢物在防治病原体方面起着重要作用，可以作为化学农药的替代品。它们对葡萄氨基酸的影响还很少被研究。因此，本研究的目的是通过叶部处理研究茉莉酸甲酯（MeJ）、壳聚糖（CHT）和酵母提取物（YE）对葡萄氨基酸组成的影响。采用高效液相色谱法分析了葡萄汁中的氨基酸浓度。结果表明，CHT 和 YE 处理降低了葡萄汁中几种氨基酸的浓度，影响了总氨基酸含量（分别从 2364 至 1961 和 1818mg/L）。然而，MeJ 处理对葡萄氨基酸含量影响较小，增加了 Met（从 8.95 至 12.13mg/L）和 Phe（从 7.96 至 9.29mg/L）的浓度。似乎是 CHT 和 YE 处理通过诱导抗性导致葡萄藤产生生理成本，从而降低了葡萄氨基酸浓度。因此，与 CHT 和 YE 处理相比，MeJ 作为一种葡萄栽培措施，可能是一种更好的工具，因为它不会影响葡萄氨基酸浓度。
