FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (14): 229-235.doi: 10.7506/spkx1002-6630-20180908-082

• Composition Analysis • Previous Articles     Next Articles

Influence of Delayed Harvest on Flavonoids Compounds of Vitis vinifera Grape

ZHAO Ting, WU Jiaying, CHEN Huangzhao, LIANG Pan, MENG Jiangfei, ZHANG Zhenwen   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China
  • Online:2019-07-25 Published:2019-07-23

Abstract: The effect of delayed harvest on grape flavonoids of Merlot and Cabernet Sauvignon was qualitatively and quantitatively analyzed. The results showed that delayed harvest decreased berry mass and longitudinal diameter. In addition, it increased soluble solid content (SSC) and reduced titrable acid content. A total of 19 anthocyanins, 6 flavanols and 15 flavonols were detected in the berry skin of Merlot. The contents of flavanols and flavonols in grapes harvested 1 week later than normal increased by 69% and 1.67%, respectively, compared with the control, and decreased with delayed harvest time up to 2–3 weeks. The content of anthocyanins decreased with delayed harvest. A total of 15 anthocyanins, 4 flavanols and 15 flavonols were detected in the berry skin of Cabernet Sauvignon. When harvest was delayed by 3 weeks, the contents of anthocyanins, flavanols and flavonols increased by 22%, 102%, and 80% compared with the control, respectively.

Key words: harvest time, Merlot, Cabernet Sauvignon, flavonoids

CLC Number: