食品科学 ›› 2021, Vol. 42 ›› Issue (4): 80-86.doi: 10.7506/spkx1002-6630-20200131-298

• 食品化学 • 上一篇    下一篇

设施调控夜间温度对赤霞珠葡萄果实品质的影响

杨洋,张小虎,张亚红,李光宗,杨新宇   

  1. (1.宁夏大学农学院,宁夏?银川 750021;2.宁夏大学食品与葡萄酒学院,宁夏?银川 750021)
  • 出版日期:2021-02-25 发布日期:2021-02-25
  • 基金资助:
    宁夏重点研发计划项目(2018BFH03012)

Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon

YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu   

  1. (1. School of Agriculture, Ningxia University, Yinchuan 750021, China;2. School of Food and Enology, Ningxia University, Yinchuan 750021, China)
  • Online:2021-02-25 Published:2021-02-25

摘要: 为研究夜间温度对赤霞珠浆果品质的影响,采用设施调控夜间温度模拟夜间高温(high temperature at night,HT,平均温度21.8 ℃)和夜间低温(low temperature at night,LT,平均温度17.1 ℃)处理,与自然环境(CK,平均温度18.9 ℃)比较。从果实转色前连续35 d对设施进行夜间控温并监测温湿度,测定不同处理浆果品质及成熟时挥发性香气物质,并分析差异。结果表明:果实转色后,LT加速了可溶性糖、花色苷和类黄酮的积累,成熟时分别较CK高11.7%、51.7%和27.9%;LT减缓了可滴定酸和单宁的降解,成熟时分别较CK高16.1%和16.5%;HT除显著降低果实总酚外,对其他品质指标均没有影响。夜间温度对成熟时果实挥发性香气化合物种类和各成分占比影响显著,表现为共检出香气成分103 种,LT、HT和CK分别检出44、38、43 种,其中共有香气成分为11 种;HT减少了香气物质的种类数,增加了醛类化合物的相对含量;LT提高了醛类、萜烯类和酯类化合物的相对含量;夜间温度处理均降低了醇类化合物的相对含量。因此,LT有助于提高赤霞珠果实品质,HT会降低果实品质。

关键词: 设施;调控;夜间温度;赤霞珠;果实品质;香气物质

Abstract: In order to study the influence of night temperature in the greenhouse on the fruit quality of Cabernet Sauvignon, we controlled night temperature in the greenhouse to the high night temperature (HT, the average temperature is 21.8 ℃), the low night temperature (LT, the average temperature is 17.1 ℃), and the natural environment temperature (CK, the average temperature is 18.9 ℃) for 35 consecutive days starting before veraison, and we monitored the temperature and humidity during this period. We measured and compared chemical components and volatile aroma composition of the three treatment groups. The results showed that LT accumulated 11.7%, 51.7% and 27.9% more soluble sugar, anthocyanins and flavonoids in mature grape berries than CK, respectively. LT degraded 16.1% and 16.5% less total acids and tannins than CK, respectively. HT significantly decreased total phenol content, despite having no effect on other quality indexes tested. The night temperature had a significant effect on the composition and proportions of volatile aroma components. A total 103 volatile compounds were detected, 44, 38 and 43 of them being found in LT, HT and CK, respectively. Eleven volatile components were common to all three groups. HT reduced the kinds of volatile compounds, but increased the relative content of aldehydes. LT increased the relative contents of aldehyde, terpenes and esters. HT and LT reduced the relative contents of alcohol compounds. Therefore, these results indicated that LT can improve berry quality while HT has an opposite effect.

Key words: greenhouse; regulation; night temperature; Cabernet Sauvignon; berry quality; aroma components

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