Abstract:

【Objective】 To explore the dynamic changes of sugar and acid content during the ripening process of grapes. 【Methods】 ight varieties of grape were used as research materials which were cultivated in northeast of China. Based on high performance liquid chromatography (HPLC), the components and content changes of sugar and acid were measured during the different process stages of grapes. 【Results】 The average total sugar content of the 8 grape varieties in mature grapes was 182.74 mg/g FW, among which, the total sugar content of 'Bei Binghong' was the highest (236.82 mg/g FW) and the 'Red Globe' was the lowest (139.82 mg/g FW). Glucose and fructose were the main soluble sugars with a content of about 1.1:1, which accumulated gradually with the process stages of grapes. The average content of organic acids of the 8 grape varieties in mature grapes was 7.64 mg/g FW, mainly tartaric and malic acid which accounted for more than 87.79% of the total acid. Among them, the content of organic acids of 'Shuang Hong' was the highest (12.69 mg/g FW) and the 'Victoria' was the lowest (3.96 mg/g FW). Except that the Euramerican hybrid of "Fujiminori" and "Takatsuma" contained malic acid as main organic acid (52.60% and 53.77%), the other grape varieties contained tartaric acid as main organic acid (47.39%~66.16%). 【Conclusion】 The major soluble sugar in grape fruits is glucose and fructose, and total sugar content increases with the ripening process of grapes. The major organic acid was tartaric acid and malic acid, and total acid content increase first and then decrease with the ripening process of grapes. The order of the rapid accumulation of sugar and the rapid decomposition of organic acids in the grapes of each variety correspond to the length at the mature period, while the time required for the rapid accumulation of sugar and the rapid decomposition of organic acids have no direct relevance to the length of the growth and development cycle of each variety.

Key words: grape; fruit; sugar; acid

摘要：

【目的】研究葡萄果实发育过程中糖酸含量的动态变化。【方法】以我国东北地区栽培的8个葡萄品种为试材,应用高效液相色谱法(HPLC)测定葡萄果实不同发育阶段的糖酸组分及含量变化。【结果】供试8个葡萄品种成熟果实中总糖平均含量为182.74 mg/g FW, 其中北冰红含量最高(236.82 mg/g FW),红地球最低(139.82 mg/g FW)。葡萄糖和果糖是为主要的可溶性糖,含量约为1.1∶1,均随果实发育逐渐积累;供试品种有机酸平均含量7.64 mg/g FW,以酒石酸和苹果酸为主,占总酸含量87.79%以上, 其中双红含量最高(12.69 mg/g FW),维多利亚含量最低(3.96 mg/g FW)。欧美杂交种藤稔、高妻以苹果酸为主要有机酸(分别占总酸含量52.60%、53.77%),其余6个品种以酒石酸为主(占比47.39%~66.16%)。【结论】葡萄果实中可溶性糖以葡萄糖和果糖为主,总糖含量随着果实发育呈上升趋势;有机酸以酒石酸和苹果酸为主,总酸含量呈先升后降的趋势。各品种果实进入糖分快速积累、有机酸迅速分解阶段的先后与其生育期的长短存在对应关系,而糖分快速积累及有机酸快速分解所需时间长短与各品种生长发育周期的长短并无正比例对应关系。

关键词: 葡萄, 果实, 糖, 有机酸