Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening

doi:10.1111/j.1750-3841.2011.02408.x

CORC > 武汉植物园 > 中国科学院武汉植物园

	Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening
	Liang, Zhenchang 1,2; Sang, Min 3; Fan, Peige 2; Wu, Benhong 2; Wang, Lijun 2; Duan, Wei 2; Li, Shaohua 1
刊名	JOURNAL OF FOOD SCIENCE
	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
出版者	WILEY-BLACKWELL
WOS记录号	WOS:000297457000035
内容类型	期刊论文
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.