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首页> 外文期刊>International journal of food science & technology >Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons
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Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons

机译：葡萄藤叶面处理产生的蘑菇沥滤液废水：连续两个季节对葡萄挥发性成分的影响

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摘要

Edible mushrooms production presents a potential problem for the environment, due to the large amount of waste generated. These wastes contain nitrogenous matter, which could be used as biostimulant in plants. The aim of this work was to study the effect of waste waters, from the mushroom production process, applied at veraison and 1 week later to grapevine leaves, on grape volatile compounds over two vintages. The results evidenced that mushroom water treatment decreased the grape content of certain terpenoids, C-13 norisoprenoids, benzenoid compounds and esters, increasing C6 compounds content during the first season. Treated mushroom water application slightly affected grape volatile composition. This was the treatment that least affected the content of grape volatile composition. Few differences were found after the biostimulation during the second vintage. The season was the dominant factor of grape volatile content variation compared to the treatment and their interaction.
机译：由于产生大量废物，食用蘑菇的生产对环境提出了潜在的问题。这些废物含有氮物质，可用作植物的生物刺激剂。这项工作的目的是研究香菇生产过程中的废水在两个年份中对葡萄挥发性成分的影响，这些废水在定型和1周后施用于葡萄叶上。结果表明，蘑菇水处理降低了某些萜类化合物，C-13去甲肾上腺素类化合物，苯类化合物和酯类的葡萄含量，并在第一个季节增加了C6化合物含量。经处理的蘑菇水施用对葡萄的挥发性成分有轻微影响。这是对葡萄挥发性成分含量影响最小的处理。在第二个年份的生物刺激后，几乎没有发现差异。与处理及其相互作用相比，季节是葡萄挥发物含量变化的主要因素。

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