Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening
文献类型：期刊论文
| 作者 | Liang, Zhenchang1,2; Sang, Min3; Fan, Peige2; Wu, Benhong2; Wang, Lijun2; Duan, Wei2; Li, Shaohua1 |
| 刊名 | JOURNAL OF FOOD SCIENCE
 |
| 出版日期 | 2011-11-01 |
| 卷号 | 76期号:9页码:C1231-C1238 |
| 关键词 | anthocyanins grape organic acid polyphenols ripening sugar veraison |
| ISSN号 | 0022-1147 |
| DOI | 10.1111/j.1750-3841.2011.02408.x |
| 英文摘要 | The concentrations of sugars, organic acids, and polyphenols during berry ripening in 5 grape genotypes were analyzed using HPLC and HPLC-MS to determine which were correlated. Veraison is critical stage during grape berry development, and marks the beginning of ripening. Glucose and fructose accumulated sharply in a 1 : 1 ratio, though the concentration of fructose was slightly higher than that of glucose at maturation. Malic acid and tartaric acid were the dominant organic acids, and they decreased rapidly during berry ripening. The 5 cultivars contained 28 anthocyanins and 8 other polyphenols. All anthocyanins accumulated and were positively correlated with the sugars and negatively correlated with the organic acids. Hydroxycinnamic acids declined and were positively correlated with anthocyanin contents. Changes in flavanols and flavonols different among the 5 genotypes, with flavonols positively correlated with anthocyanin content, but the flavanols procyanidin B1 and epicatechin negatively correlated with anthocyanins content. There were obvious differences in patterns of change of polyphenols among 5 grape genotypes. |
| 资助项目 | Natl. Basic Research Program (also called 973 Program) of China[2011CB100605] ; CAS/SAFEA |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000297457000035 |
| 出版者 | WILEY-BLACKWELL |
| 源URL | [http://202.127.146.157/handle/2RYDP1HH/834]  |
| 专题 | 中国科学院武汉植物园 |
| 通讯作者 | Li, Shaohua |
| 作者单位 | 1.Chinese Acad Sci, Key Lab Plant Germplasm Enhancement & Special Agr, Wuhan Bot Garden, Wuhan 430074, Peoples R China 2.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China 3.Jinan Univ, Inst Hydrobiol, Guangzhou 510632, Guangdong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Liang, Zhenchang,Sang, Min,Fan, Peige,et al. Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening[J]. JOURNAL OF FOOD SCIENCE,2011,76(9):C1231-C1238. |
| APA | Liang, Zhenchang.,Sang, Min.,Fan, Peige.,Wu, Benhong.,Wang, Lijun.,...&Li, Shaohua.(2011).Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening.JOURNAL OF FOOD SCIENCE,76(9),C1231-C1238. |
| MLA | Liang, Zhenchang,et al."Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening".JOURNAL OF FOOD SCIENCE 76.9(2011):C1231-C1238. |
入库方式： OAI收割
来源：武汉植物园
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。