Study on composition and content characteristics of sugars and acids in muscadine grape(Vitis rotundifolia)
In order to study the dynamic change of sugar and acid during fruit development in Hubei Province cultivated muscadine grapes.High-performance liquid chromatography(HPLC)was used to determine the sugars and acids components and content changes of 8 cultivars at different developmental stages.The sugar content in'Bigred'was the highest,while that of'Nobel'was the lowest.Fructose and glucose are the main soluble sugars,and their ratio in mature fruit is about 1.25∶1.The sucrose proportion of mature fruits was different among muscadine grape varieties.Sucrose accounted for 25.48％of the total sugar in'Paulk',while the sucrose content is little in'Noble'.Except for'Noble',soluble sugar content accumulated gradually with fruit development.The fructose and glucose content in'Nobel'increased first and then decreased with fruit development.The total acid content in the ripe fruits was in the range of 6.28～17.59 mg/g,among which'Noble'had the highest total acid content and'Darlene'had the lowest.Tartaric acid and malic acid were the main acid components,accounting for 95％of the total acid content.Tartaric acid content in'Noble'mature fruit reached to 13.64 mg/g.During fruit development,the contents of tartaric acid and malic acid decreased first and then increased in'Noble',while the two main organic acids decreased gradually in other varieties.In conclusion,there are significant differences among muscadine grape cultivars.This study provides the theoretical basis and data reference for the cultivation of muscadine grapes in Hubei Province.
万方数据
维普
