Kontaxakis Emmanouil, Lydakis Dimitrios, Fisarakis Ioannis
Department of Agriculture, School of Agricultural Sciences, Hellenic Mediterranean University, P.O. BOX 1939, GR 71410 Heraklion, Greece.
Plants (Basel). 2024 Sep 25;13(19):2689. doi: 10.3390/plants13192689.
Achieving optimal coloration in red table grapes, especially in warm-climate regions, presents significant challenges due to high temperatures that inhibit anthocyanin biosynthesis. Conventional methods to enhance grape coloration, including the use of abscisic acid (ABA), ethephon, foliar nutrient supplementation, and viticultural practices like cluster trimming and girdling, have limitations related to cost, regulatory restrictions, and potential adverse effects on grapes quality. This study proposes the application of tsikoudia, a traditional Greek alcoholic beverage, as a novel, sustainable, and cost-effective alternative to conventional practices. Tsikoudia, applied during the veraison stage, significantly improved the coloration of 'Crimson Seedless' and 'Red Globe' grapes by enhancing anthocyanin accumulation and altering color parameters. Specifically, lightness (), chroma (), and hue angle (), measured using the CIE-Lab color system, were reduced, while the Color Index for Red Grapes (CIRG) was increased. Additionally, total anthocyanin content, determined through spectrophotometric analysis, also showed an increase. These changes indicate a more intense red coloration. This research highlights the effectiveness of tsikoudia in improving grape coloration and contributes to the development of more sustainable viticultural practices.
在红葡萄中实现最佳色泽，尤其是在温暖气候地区，由于高温抑制花青素生物合成，面临着重大挑战。传统的增强葡萄色泽的方法，包括使用脱落酸（ABA）、乙烯利、叶面营养补充以及如疏花疏果和环剥等栽培措施，在成本、监管限制以及对葡萄品质的潜在不利影响方面存在局限性。本研究提出应用希腊传统酒精饮料齐库迪亚（tsikoudia），作为传统方法的一种新颖、可持续且经济高效的替代方案。在转色期施用齐库迪亚，通过增强花青素积累和改变颜色参数，显著改善了‘绯红无核’和‘红地球’葡萄的色泽。具体而言，使用CIE-Lab颜色系统测量的明度（L）、色度（C）和色相角（h）降低，而红葡萄颜色指数（CIRG）增加。此外，通过分光光度分析测定的总花青素含量也有所增加。这些变化表明颜色更浓郁。本研究突出了齐库迪亚在改善葡萄色泽方面的有效性，并有助于开发更可持续的葡萄栽培实践。
