Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González 2, 41012 Sevilla, Spain.
Facultad de Ciencias, Instituto de Ciencias Biomédicas, Universidad Autónoma de Chile, 8910060 Santiago, Chile.
Molecules. 2020 Dec 8;25(24):5790. doi: 10.3390/molecules25245790.
The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed with gas chromatography coupled with mass spectrometry. Terpenes were present in very different proportions, with the Magenta, Krissy, and Arra15 varieties showing much higher quantities than Crimson and Timco. β-Ionone and octanal, important indicators in the aromatic flavor quality of table grapes, were present in higher levels in Crimson and Arra15, and this might be responsible for driving consumer preference. These compounds significantly increased during ripening, except in Crimson, and gradually decreased from harvest to the end of the storage in all the cultivars. Evolution during ripening was different depending on the variety but the general tendency terpenes was to increase from veraison to harvest. A postharvest study revealed that Crimson could have a better conservation of the volatile components during postharvest storage compared with Timco and Krissy. These results could help in plant breeding programs and to make decisions for new planting according to needs for storing fresh table grapes given distances to consumer markets.
本研究旨在确定新的无核鲜食葡萄品种 Timco™、Magenta™、Krissy™和 Arra15™的挥发性成分，并将其与传统的鲜食葡萄品种 Crimson seedless 进行比较。采用固相微萃取法提取挥发性成分，并用气相色谱-质谱联用进行分析。萜类化合物的含量存在很大差异，Magenta、Krissy 和 Arra15 品种的含量明显高于 Crimson 和 Timco。β-紫罗兰酮和辛醛是鲜食葡萄香气质量的重要指标，在 Crimson 和 Arra15 中的含量较高，这可能是导致消费者偏好的原因。这些化合物在成熟过程中显著增加，除了 Crimson 外，在所有品种中，从收获到贮藏末期逐渐减少。不同品种的成熟过程不同，但总的趋势是萜类化合物从转色到收获逐渐增加。一项采后研究表明，与 Timco 和 Krissy 相比， Crimson 在采后贮藏过程中对挥发性成分的保存更好。这些结果有助于植物育种计划，并根据距离消费者市场的需要，为新鲜鲜食葡萄的储存做出决策。
