Effects of different color paper bags on aroma development of Kyoho grape berries
This study investigated the influence of red, green, blue, and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest. Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters, aldehydes, alco...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2019-01-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311918620088 |
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| author | Xiao-hao JI Bao-liang WANG Xiao-di WANG Xiang-bin SHI Pei-pei LIU Feng-zhi LIU Hai-bo WANG |
| author_facet | Xiao-hao JI Bao-liang WANG Xiao-di WANG Xiang-bin SHI Pei-pei LIU Feng-zhi LIU Hai-bo WANG |
| author_sort | Xiao-hao JI |
| collection | DOAJ |
| description | This study investigated the influence of red, green, blue, and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest. Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters, aldehydes, alcohols, terpenes, ketones, acids, and hydrocarbons. Esters and aldehydes were abundant in Kyoho grape berries, mainly represented by ethyl acetate, ethyl butyrate, and (E)-2-hexenal. They accumulated quickly after veraison and slightly decreased toward maturation. Red, green, blue, and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes, also inhibited the accumulation of alcohols, tepenes, ketones, and acids. Their effect from strong to weak was green, blue, red, and white paper bags. The expression profiles of genes in the lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red, green, blue, and white paper bags on aldehydes, alcohols, and esters volatile aromas was at transcriptional level. The results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation. |
| format | Article |
| id | doaj-art-fcc07809d44d450c9db3b9af8c55eec2 |
| institution | Matheson Library |
| issn | 2095-3119 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj-art-fcc07809d44d450c9db3b9af8c55eec22025-08-03T00:17:44ZengKeAi Communications Co., Ltd.Journal of Integrative Agriculture2095-31192019-01-011817082Effects of different color paper bags on aroma development of Kyoho grape berriesXiao-hao JI0Bao-liang WANG1Xiao-di WANG2Xiang-bin SHI3Pei-pei LIU4Feng-zhi LIU5Hai-bo WANG6Research Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaResearch Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaResearch Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaResearch Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaResearch Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaResearch Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaCorrespondence WANG Hai-bo; Research Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of Agriculture, Xingcheng 125100, P.R.ChinaThis study investigated the influence of red, green, blue, and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest. Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters, aldehydes, alcohols, terpenes, ketones, acids, and hydrocarbons. Esters and aldehydes were abundant in Kyoho grape berries, mainly represented by ethyl acetate, ethyl butyrate, and (E)-2-hexenal. They accumulated quickly after veraison and slightly decreased toward maturation. Red, green, blue, and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes, also inhibited the accumulation of alcohols, tepenes, ketones, and acids. Their effect from strong to weak was green, blue, red, and white paper bags. The expression profiles of genes in the lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red, green, blue, and white paper bags on aldehydes, alcohols, and esters volatile aromas was at transcriptional level. The results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation.http://www.sciencedirect.com/science/article/pii/S2095311918620088baggingvolatile aroma compoundKyohofruit qualityprincipal component analysis |
| spellingShingle | Xiao-hao JI Bao-liang WANG Xiao-di WANG Xiang-bin SHI Pei-pei LIU Feng-zhi LIU Hai-bo WANG Effects of different color paper bags on aroma development of Kyoho grape berries Journal of Integrative Agriculture bagging volatile aroma compound Kyoho fruit quality principal component analysis |
| title | Effects of different color paper bags on aroma development of Kyoho grape berries |
| title_full | Effects of different color paper bags on aroma development of Kyoho grape berries |
| title_fullStr | Effects of different color paper bags on aroma development of Kyoho grape berries |
| title_full_unstemmed | Effects of different color paper bags on aroma development of Kyoho grape berries |
| title_short | Effects of different color paper bags on aroma development of Kyoho grape berries |
| title_sort | effects of different color paper bags on aroma development of kyoho grape berries |
| topic | bagging volatile aroma compound Kyoho fruit quality principal component analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2095311918620088 |
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