• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Research Journal of Agriculture and Biological Sciences >Enhancing Coloration And Quality Of 'Crimson' Seedless Grape Berries Cultivare By Preharvest Applications Of Natural Phenolic Compounds
【24h】

Enhancing Coloration And Quality Of 'Crimson' Seedless Grape Berries Cultivare By Preharvest Applications Of Natural Phenolic Compounds

机译：通过预先收获天然酚类化合物来增强“绯红色”无核葡萄浆果的色泽和品质

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Phenolic compounds are part of the synthetic pathway of anthocyanins. Thus, this research was conducted toinvestigate the effect some of these compounds on enhancing coloration of "Crimson" seedless grapes. This study wasconducted during two successive seasons 2009 and 2010 by using "Crimson" seedless table grapes. Vines were grown atBader district, Beheira, Egypt. Vines were sprayed in two application times with a hand sprayer to the run off. Thetreatments included water as the control, p- coumaric acid at 500, 1000 ppm; benzoic acid at 500, 1000 ppm and allapplied at veraison, while the second application followed first one by five days. The non-ionic surfactant Tween-80 wasadded to all treatments at 0.05% (v/v). It was found that, non of the treatments affected physical characteristicssuch as berry weight, berry size, juice volume, berry diameter and length. However, all treatments resulted in asignificant reduction of green berries percentage and acidity compared with the control. Using coumaric acid in bothconcentrations caused a reduction of chlorophyll a, b contents in berries skin, were the best in increasing red berriespercentage, the intensity of carotene, TSS and TSS/ acidity ratio. Coumaric acid at 1000 ppm resulted in the highestanthocyanin content compared with control.
机译：酚类化合物是花色苷合成途径的一部分。因此，进行了这项研究以研究这些化合物中的一些对增强“深红色”无核葡萄着色的作用。这项研究是在2009年和2010年连续两个赛季中使用“深红色”无核食用葡萄进行的。葡萄生长在埃及Beheira的Bader地区。用手动喷雾器将葡萄藤喷洒两次，直至流出。处理包括水作为对照，500、1000 ppm的对香豆酸。苯甲酸的浓度为500、1000 ppm，并且全部按期施涂，而第二次施涂则依次进行五天。将非离子型表面活性剂Tween-80以0.05％（v / v）添加到所有处理中。已经发现，没有一种处理方法会影响诸如浆果重量，浆果大小，汁液体积，浆果直径和长度的物理特性。然而，与对照相比，所有处理均导致绿色浆果百分比和酸度显着降低。在两种浓度下都使用香豆酸会降低浆果皮中叶绿素a，b的含量，是增加红色浆果含量，胡萝卜素强度，TSS和TSS /酸度比的最佳方法。与对照相比，香豆酸在1000 ppm时产生最高的花青素含量。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号