低温贮藏对鲜食葡萄果实中单萜化合物的影响

doi:10.3864/j.issn.0578-1752.2021.01.012

Abstract

Abstract:

【Objective】The content and composition of free and glycosidically-bound monoterpenes during low temperature storage were investigated, and the changes of aroma components for Muscat flavor from the perspective of more comprehensive metabolites were interpreted, so as to provide a theoretical basis for the better study of the change of grape flavor quality and the establishment of the best storage condition.【Method】Two new grape varieties RuiduHongmei and RuiduZaohong were used as materials. The healthy fruits were precooled to -1 - 0℃ firstly, and then were transferred into PE grape fresh-keeping film. The film was subsequently sealed and put into cold storage ((2±1)℃, 90% RH). The samples were taken every 15 days. The physical, chemical and appearance quality indexes of the fruits were determined by conventional methods. The contents of free and glycosidically-bound monoterpenes in grape berries were determined by headspace solid phase microextraction combined with gas chromatography and mass spectrometry (SPME-GC-MS).【Result】In the process of low temperature storage, the content of soluble solids showed a decreasing trend, while the changes of titratable acid showed slightly different in two grape cultivars; the berry weight loss, percentage of the decayed, berry drop ratio and the browning index were increased with the extension of low temperature storage time, but berry retention force exhibited a decrease; the compounds analysis results showed that the main free monoterpenes in the two grape varieties included linalool, β-Myrcene, β-cis-Ocimene, limonene, cis-furan linalool oxide and geraniol; and the major glycosidically-bound monoterpenes included linalool, β-Myrcene, geraniol, geranial, β-cis-Ocimene, nerol oxide and so on. During low temperature storage, the content of total free monoterpenes decreased significantly; the change patterns of 28 free monoterpenes were grouped into four types; compared to the initial storage stage, the content of most of the free type compounds was decreased sooner or later in the process of storage. Principal component analysis showed that free monoterpenes, such as geranic acid, nerol oxide, linalool and 4-Terpineol (M17) could be used as the major contributions for different storage time samples. Each glycosidically-bound monoterpene also showed different change trends during low temperature storage in two grape cultivars. The content of the total glycosidically-bound monoterpenes showed opposite trends to that of free monoterpenes. The glycosidically-bound rose oxides could be used as marker monoterpenes to distinguish the two grape varieties.【Conclusion】RuiduHongmei had a better low temperature storage characteristics than RuiduZaohong. The contents of free monoterpenes decreased significantly in low temperature storage, the free geranic acid, nerol oxide and linalool could be used as the main components for different storage time, and the bound oxidized rose could be used as the marker for variety differentiation.

Key words: grape, low temperature storage, free monoterpenes, glycosidically-bound monoterpenes

WANG HuiLing,YAN AiLing,SUN Lei,ZHANG GuoJun,WANG XiaoYue,REN JianCheng,XU HaiYing. Effects of Low Temperature Storage on Monoterpenes in Table Grape[J].Scientia Agricultura Sinica, 2021, 54(1): 164-178.

Figures/Tables 8

Fig. 1

Table 1

Table 2

Changes of free monoterpenes content in two grape varieties during storage at (2±1)℃ (μg?L-1)"

编号 Code	化合物 Compound	品种 Variety	贮藏天数Days after storage（d）
编号 Code	化合物 Compound	品种 Variety	0	15	30	45
M1	β-月桂烯 β-Myrcene	瑞都红玫 RDHM	72.62±1.79a	29.98±1.07c	10.10±2.19d	35.39±0.64b
M1	β-月桂烯 β-Myrcene	瑞都早红 RDZH	48.94±0.12a	36.79±0.74b	25.38±1.81c	8.84±0.04d
M2	柠檬烯 Limonene	瑞都红玫 RDHM	30.66±1.24a	11.71±0.50c	7.40±0.12d	24.2±0.32b
M2	柠檬烯 Limonene	瑞都早红 RDZH	12.36±0.12c	15.17±0.90a	13.04±0.22b	6.37±0.27d
M3	水芹烯 phellandrene	瑞都红玫RDHM	7.79±0.14a	5.78±0.30bc	1.87±0.08c	6.07±0.03b
M3	水芹烯 phellandrene	瑞都早红 RDZH	6.06±0.01a	5.82±0.12b	5.77±0.12c	1.65±0.03d
M4	β-trans-罗勒烯 β-trans-Ocimene	瑞都红玫 RDHM	19.74±0.84a	7.33±0.30c	3.83±0.03d	12.45±0.01b
M4	β-trans-罗勒烯 β-trans-Ocimene	瑞都早红RDZH	9.98±0.07a	9.58±0.37b	8.98±0.31c	3.11±0.02d
M5	γ-松油烯 γ-Terpinen	瑞都红玫 RDHM	3.27±0.05a	1.55±0.12b	0.67±0.06c	3.05±0.01a
M5	γ-松油烯 γ-Terpinen	瑞都早红 RDZH	1.81±0.10c	2.44±0.18a	2.10±0.01b	0.52±0.01d
M6	β-cis-罗勒烯 β-cis-Ocimene	瑞都红玫 RDHM	44.57±2.22a	14.26±0.73c	6.09±0.13d	28.24±0.23b
M6	β-cis-罗勒烯 β-cis-Ocimene	瑞都早红 RDZH	19.69±0.19a	19.75±0.92a	13.09±0.72b	4.52±0.02c
M7	异松油烯 Terpinolen	瑞都红玫 RDHM	9.87±0.43a	4.75±0.14c	3.88±0.41d	8.84±0.06b
M7	异松油烯 Terpinolen	瑞都早红 RDZH	4.30±0.05c	5.74±0.19b	6.60±0.06a	1.93±0.20d
M8	cis-氧化玫瑰 cis Rose oxide	瑞都红玫 RDHM	0.20±0.01	tr	tr	tr
M8	cis-氧化玫瑰 cis Rose oxide	瑞都早红 RDZH	0.38±0.03b	0.72±0.03a	0.73±0.04a	tr
M9	trans-氧化玫瑰 trans-Rose oxide	瑞都红玫 RDHM	tr	nd	nd	nd
M9	trans-氧化玫瑰 trans-Rose oxide	瑞都早红 RDZH	tr	tr	0.43±0.07	tr
M10	别罗勒烯 Allo-Ocimene	瑞都红玫 RDHM	16.13±0.64a	5.76±0.26c	3.28±0.05d	10.41±0.66b
M10	别罗勒烯 Allo-Ocimene	瑞都早红 RDZH	7.76±0.05a	7.76±0.41a	6.49±0.38b	2.37±0.07c
M11	(E,Z)-别罗勒烯 (E,Z)-Allo-Ocimene	瑞都红玫 RDHM	6.85±0.19a	4.27±0.06c	1.46±0.01d	5.01±0.35b
M11	(E,Z)-别罗勒烯 (E,Z)-Allo-Ocimene	瑞都早红 RDZH	4.92±0.04a	4.70±0.12b	4.33±0.13c	0.90±0.01d
M12	cis-呋喃型氧化里那醇 cis-furan linalool oxide	瑞都红玫 RDHM	25.02±1.17a	12.55±0.26c	2.61±0.07d	11.23±2.07b
M12	cis-呋喃型氧化里那醇 cis-furan linalool oxide	瑞都早红 RDZH	14.47±0.27c	24.99±0.71a	15.19±1.48b	3.09±0.04c
M13	trans-呋喃型氧化里那醇 trans-furan linalool oxide	瑞都红玫 RDHM	7.38±0.09a	5.68±0.21b	1.20±0.04c	5.75±0.94b
M13	trans-呋喃型氧化里那醇 trans-furan linalool oxide	瑞都早红 RDZH	7.56±0.30b	9.19±0.13a	8.68±1.03a	2.51±0.06c
M14	橙花醚 Nerol oxide	瑞都红玫 RDHM	15.87±1.64b	2.74±0.32c	1.69±1.12d	16.73±3.60a
M14	橙花醚 Nerol oxide	瑞都早红 RDZH	3.43±0.37c	15.44±2.20a	15.18±1.43b	1.98±0.13d
M15	香茅醛 Citronellal	瑞都红玫 RDHM	3.08±0.02a	0.62±0.10c	0.71±0.04c	2.86±0.13b
M15	香茅醛 Citronellal	瑞都早红 RDZH	1.10±0.03c	1.37±0.03b	1.86±0.03a	0.34±0.04d
M16	里那醇 Linalool	瑞都红玫 RDHM	448.10±29.13a	117.34±1.87b	18.43±1.53c	113.71±34.04b
M16	里那醇 Linalool	瑞都早红 RDZH	317.18±1.10a	199.00±7.22b	186.07±37.64c	28.51±0.60d
M17	4-松油烯醇 4-Terpineol	瑞都红玫 RDHM	2.73±0.04a	0.61±0.08b	0.24±0.02c	2.65±0.05a
M17	4-松油烯醇 4-Terpineol	瑞都早红 RDZH	0.54±0.07c	1.10±0.11b	3.26±0.03a	0.19±0.02d
M18	橙花醛 Neral	瑞都红玫 RDHM	0.83±0.04b	0.67±0.03c	1.20±0.08a	0.54±0.08d
M18	橙花醛 Neral	瑞都早红 RDZH	0.55±0.02c	0.18±0.02d	0.63±0.07b	0.83±0.05a
M19	α-衣兰油烯 α-muurolene	瑞都红玫 RDHM	0.33±0.01a	tr	0.12±0.00c	0.30±0.01b
M19	α-衣兰油烯 α-muurolene	瑞都早红 RDZH	0.27±0.01a	0.13±0.01c	0.18±0.01b	0.10±0.01d
续表2 Continued table 2
编号 Code	化合物 Compound	品种 Variety	贮藏天数Days after storage（d）
编号 Code	化合物 Compound	品种 Variety	0	15	30	45
M20	α-萜品醇 α-Terpineol	瑞都红玫 RDHM	15.27±1.02a	5.91±0.24c	4.85±0.09d	13.10±0.62b
M20	α-萜品醇 α-Terpineol	瑞都早红 RDZH	4.97±0.06c	7.46±0.36a	6.42±1.22b	4.48±0.05d
M21	香叶醛 geranial	瑞都红玫 RDHM	8.13±0.29a	3.70±0.02d	4.46±0.12c	6.70±0.42b
M21	香叶醛 geranial	瑞都早红 RDZH	6.94±0.21a	4.99±0.10b	3.77±0.28c	3.32±0.04d
M22	β-香茅醇 β-Citronellol	瑞都红玫 RDHM	3.82±0.03a	3.58±0.01c	1.41±0.05d	3.67±0.02b
M22	β-香茅醇 β-Citronellol	瑞都早红 RDZH	4.47±0.04a	4.29±0.03b	3.49±0.10c	3.66±0.01d
M23	γ-香叶醇 γ-geraniol	瑞都红玫 RDHM	1.61±0.01a	0.42±0.01b	0.47±0.01b	1.55±0.01a
M23	γ-香叶醇 γ-geraniol	瑞都早红 RDZH	1.51±0.01a	0.74±0.03c	0.87±0.02b	0.21±0.02d
M24	橙花醇 Nerol	瑞都红玫 RDHM	5.39±0.12a	3.70±0.02c	3.74±0.01c	4.69±0.11b
M24	橙花醇 Nerol	瑞都早红 RDZH	4.13±0.01b	4.14±0.04b	4.60±0.16a	1.76±0.11c
M25	cis-异香叶醇 cis-isogeraniol	瑞都红玫 RDHM	0.17±0.01a	0.15±0.01a	0.16±0.01a	0.17±0.01a
M25	cis-异香叶醇 cis-isogeraniol	瑞都早红 RDZH	0.16±0.01a	0.17±0.01a	0.09±0.01b	tr
M26	trans-异香叶醇 trans-isogeraniol	瑞都红玫 RDHM	tr	tr	tr	nd
M26	trans-异香叶醇 trans-isogeraniol	瑞都早红 RDZH	tr	tr	tr	nd
M27	香叶醇 Geraniol	瑞都红玫 RDHM	23.67±0.68a	10.72±0.06d	12.63±0.05c	16.08±0.85b
M27	香叶醇 Geraniol	瑞都早红 RDZH	17.02±0.05a	14.37±0.19b	13.63±0.91b	7.70±0.22c
M28	香叶酸 Geranic acid	瑞都红玫 RDHM	3.89±0.11a	0.23±0.05c	0.61±0.18b	4.01±0.05a
M28	香叶酸 Geranic acid	瑞都早红 RDZH	2.74±1.73c	4.22±0.26b	4.74±0.03a	0.34±0.30d

Table 2

Table 3

Changes of glycosidically-bound monoterpenes content in two grape varieties during storage at (2±1)℃ (μg?L-1)"

编号 Code	化合物 Compound	品种 Variety	贮藏天数Days after storage (d)
编号 Code	化合物 Compound	品种 Variety	0	15	30	45
CM1	β-月桂烯 β-Myrcene	瑞都红玫 RDHM	104.17±3.62a	66.87±6.59c	87.94±4.74b	53.44±0.70d
CM1	β-月桂烯 β-Myrcene	瑞都早红 RDZH	71.91±6.55a	81.90±0.69b	67.63±0.74c	78.49±0.91d
CM2	柠檬烯 Limonene	瑞都红玫 RDHM	35.58±0.14a	22.81±2.46c	32.67±1.65b	21.00±0.50d
CM2	柠檬烯 Limonene	瑞都早红 RDZH	28.28±2.87c	37.00±0.12a	33.91±0.49b	27.44±0.22d
CM3	水芹烯 phellandrene	瑞都红玫 RDHM	21.63±0.45a	12.69±1.74bc	18.16±1.35b	10.54±0.02d
CM3	水芹烯 phellandrene	瑞都早红 RDZH	15.25±1.41c	18.37±0.26a	15.61±0.19b	15.91±0.02b
CM4	β-trans-罗勒烯 β-trans-Ocimene	瑞都红玫 RDHM	29.91±0.65a	19.52±1.88c	27.09±1.87b	17.66±0.74d
CM4	β-trans-罗勒烯 β-trans-Ocimene	瑞都早红 RDZH	21.77±1.69c	23.95±0.29a	21.51±0.18c	22.97±0.20b
CM5	γ-松油烯 γ-Terpinen	瑞都红玫 RDHM	3.49±0.10a	1.96±0.21c	2.67±0.16b	1.77±0.19d
CM5	γ-松油烯 γ-Terpinen	瑞都早红 RDZH	2.42±0.20c	3.06±0.06a	2.75±0.03b	2.35±0.02d
CM6	β-cis-罗勒烯 β-cis-Ocimene	瑞都红玫 RDHM	49.82±1.26a	29.78±3.29c	43.87±2.66b	24.85±3.11d
CM6	β-cis-罗勒烯 β-cis-Ocimene	瑞都早红 RDZH	34.02±3.27c	39.01±0.33a	34.21±0.38c	36.25±0.66b
CM7	异松油烯 Terpinolen	瑞都红玫 RDHM	9.39±0.21a	3.23±0.38d	5.35±0.36b	3.81±0.58c
CM7	异松油烯 Terpinolen	瑞都早红 RDZH	4.61±0.52c	6.33±0.05b	7.69±0.20a	4.34±0.09c
CM8	cis-氧化玫瑰 cis-Rose oxide	瑞都红玫 RDHM	tr	tr	tr	tr
CM8	cis-氧化玫瑰 cis-Rose oxide	瑞都早红 RDZH	3.06±0.15c	3.35±0.01b	3.77±0.04a	2.54±0.03d
续表3 Continued table 3
编号 Code	化合物 Compound	品种 Variety	贮藏天数Days after storage (d)
编号 Code	化合物 Compound	品种 Variety	0	15	30	45
CM9	trans-氧化玫瑰 trans-Rose oxide	瑞都红玫 RDHM	tr	nd	nd	nd
CM9	trans-氧化玫瑰 trans-Rose oxide	瑞都早红 RDZH	2.89±0.02c	2.97±0.02b	3.03±0.01a	tr
CM10	别罗勒烯 Allo-Ocimene	瑞都红玫 RDHM	20.36±0.51a	14.61±1.21c	19.20±0.32b	11.51±1.92d
CM10	别罗勒烯 Allo-Ocimene	瑞都早红 RDZH	16.38±1.06c	17.93±0.10a	16.15±0.03d	17.03±0.15b
CM11	(E,Z)-别罗勒烯 (E,Z)-Allo-Ocimene	瑞都红玫 RDHM	10.27±0.15a	5.45±0.61c	9.21±0.61b	4.49±0.76d
CM11	(E,Z)-别罗勒烯 (E,Z)-Allo-Ocimene	瑞都早红 RDZH	6.83±1.04c	8.23±0.04a	6.35±0.12d	7.43±0.05b
CM12	cis-呋喃型氧化里那醇 cis-furan linalool oxide	瑞都红玫 RDHM	32.46±1.25a	12.39±0.37d	17.31±0.29b	14.71±1.96c
CM12	cis-呋喃型氧化里那醇 cis-furan linalool oxide	瑞都早红 RDZH	31.09±1.09b	51.48±3.39a	66.26±5.82a	28.75±0.73c
CM13	trans-呋喃型氧化里那醇 trans-furan linalool oxide	瑞都红玫 RDHM	6.15±0.04a	5.15±0.01d	5.26±0.01c	5.42±0.16b
CM13	trans-呋喃型氧化里那醇 trans-furan linalool oxide	瑞都早红 RDZH	5.77±0.11b	6.50±0.21a	8.27±0.61a	5.58±0.06c
CM14	橙花醚 Nerol oxide	瑞都红玫 RDHM	40.48±1.11a	18.96±1.54d	26.04±0.81b	19.30±3.26c
CM14	橙花醚 Nerol oxide	瑞都早红 RDZH	31.93±1.95c	37.62±1.82b	39.80±1.12a	31.49±0.37c
CM15	香茅醛 Citronellal	瑞都红玫 RDHM	4.65±0.13b	3.22±0.01c	5.26±0.21a	2.36±0.31d
CM15	香茅醛 Citronellal	瑞都早红 RDZH	3.97±0.31c	4.27±0.19a	2.62±0.07d	4.19±0.38b
CM16	里那醇 Linalool	瑞都红玫 RDHM	170.62±3.37a	85.49±3.52b	76.27±0.74c	68.43±13.08d
CM16	里那醇 Linalool	瑞都早红 RDZH	79.89±4.25c	123.71±3.55b	140.54±4.86a	62.86±0.93d
CM17	4-松油烯醇 4-Terpineol	瑞都红玫 RDHM	1.00±0.01a	0.47±0.01c	0.72±0.07b	0.70±0.05b
CM17	4-松油烯醇 4-Terpineol	瑞都早红 RDZH	0.72±0.01b	0.76±0.01b	0.92±0.03a	0.61±0.05c
CM18	橙花醛 Neral	瑞都红玫 RDHM	19.16±0.67b	19.89±0.04b	24.73±0.92a	5.79±1.46c
CM18	橙花醛 Neral	瑞都早红 RDZH	22.79±0.05c	23.09±3.22b	23.61±0.27b	26.43±0.68a
CM19	α-衣兰油烯 α-muurolene	瑞都红玫 RDHM	0.92±0.01a	0.74±0.01b	0.98±0.00a	0.59±0.06c
CM19	α-衣兰油烯 α-muurolene	瑞都早红 RDZH	0.98±0.03a	0.98±0.04a	0.94±0.01c	0.96±0.01b
CM20	α-萜品醇 α-Terpineol	瑞都红玫 RDHM	22.75±0.08a	5.25±0.36c	21.57±0.05a	14.17±5.62b
CM20	α-萜品醇 α-Terpineol	瑞都早红 RDZH	14.09±1.47c	21.75±0.09b	22.44±0.03a	6.30±0.32d
CM21	香叶醛 Geranial	瑞都红玫 RDHM	57.75±0.08b	54.82±0.10c	67.55±2.05a	29.45±3.76d
CM21	香叶醛 Geranial	瑞都早红 RDZH	51.72±0.23c	56.79±5.86b	51.57±0.91c	60.27±0.09a
CM22	β-香茅醇 β-Citronellol	瑞都红玫 RDHM	7.29±0.22a	5.75±0.49b	7.19±0.23a	2.95±0.64c
CM22	β-香茅醇 β-Citronellol	瑞都早红 RDZH	19.41±0.12b	19.83±0.07a	19.22±0.07c	19.07±0.04d
CM23	γ-香叶醇 γ-geraniol	瑞都红玫 RDHM	7.63±0.05a	3.35±0.03b	7.61±0.04a	1.83±0.39c
CM23	γ-香叶醇 γ-geraniol	瑞都早红 RDZH	5.59±2.73b	7.57±0.03a	2.62±0.09c	7.54±0.01a
CM24	橙花醇 Nerol	瑞都红玫 RDHM	20.77±0.24b	20.22±0.23b	21.82±0.14a	17.83±0.33c
CM24	橙花醇 Nerol	瑞都早红 RDZH	22.46±0.24b	23.96±0.26a	19.79±0.07d	20.94±0.15c
CM25	cis-异香叶醇 cis-isogeraniol	瑞都红玫 RDHM	0.85±0.02a	0.80±0.01b	0.80±0.01b	tr
CM25	cis-异香叶醇 cis-isogeraniol	瑞都早红 RDZH	0.82±0.02b	0.86±0.01a	tr	0.86±0.01a
CM26	trans-异香叶醇 trans-isogeraniol	瑞都红玫 RDHM	0.78±0.01b	0.81±0.01a	0.81±0.01a	nd
CM26	trans-异香叶醇 trans-isogeraniol	瑞都早红 RDZH	tr	tr	tr	nd
CM27	香叶醇 Geraniol	瑞都红玫 RDHM	74.25±2.45b	66.16±1.66c	84.83±2.22a	42.11±3.66d
CM27	香叶醇 Geraniol	瑞都早红 RDZH	64.09±2.65b	63.96±2.21c	45.40±0.17d	71.37±0.05a
CM28	香叶酸 Geranic acid	瑞都红玫 RDHM	0.42±0.11d	2.42±0.04a	1.80±0.28b	0.85±0.12c
CM28	香叶酸 Geranic acid	瑞都早红 RDZH	3.44±2.44b	3.03±1.49c	4.57±2.55a	2.87±0.13d

Table 3

Fig. 2

Fig. 3

Fig. 4

Fig. 5

References 33

[1]	MAOZ I, DE ROSSO M, KAPLUNOV T, VEDOVA A D, SELA N, FLAMINI R, LEWINSOHN E, LICHTER A. Metabolomic and transcriptomic changes underlying cold and anaerobic stresses after storage of table grapes. Scientific Reports, 2019,9:2917. pmid: 30814549
[2]	LIN J, MÉLANIE M, CANTU D. The genetic basis of grape and wine aroma. Horticulture Research, 2019,6:81. pmid: 31645942
[3]	涂崔, 潘秋红, 朱保庆, 吴玉文, 王志群, 段长青. 葡萄与葡萄酒单萜化合物的研究进展. 园艺学报, 2011,38(7):1397-1406.
	TU C, PAN Q H, ZHU B Q, WU Y W, WANG Z Q, DUAN C Q. Progress in study of monoterpene compounds in grape and wine. Acta Horticulturae Sinica, 2011,38(7):1397-1406. (in Chinese)
[4]	MATEO J J, JIMÉNEZ M. Monoterpenes in grape juice and wines. Journal of Chromatography A, 2000,881(1):557-567.
[5]	LI X Y, WEN Y Q, MENG N, QIAN X, PAN Q H. Monoterpenyl glycosyltransferases differentially contribute to production of monoterpenyl glycosides in two aromatic Vitis vinifera varieties. Frontier Plant Science, 2017,8:1226.
[6]	EL HADI M A M, ZHANG F J, WU F F, ZHOU C H, TAO J. Advances in fruit aroma volatile research. Molecules, 2013,18(7):8200-8229. pmid: 23852166
[7]	ALEM H, RIGOU P, SCHNEIDER R, OJEDAA H, TORREGROSA L. Impact of agronomic practices on grape aroma composition: A review. Journal of Agricultural and Food Chemistry, 2019,99(3):975-985.
[8]	王慧玲, 王晓玥, 闫爱玲, 孙磊, 张国军, 任建成, 徐海英. 不同架式‘爱神玫瑰’葡萄果实成熟期间单萜积累及相关基因的表达. 中国农业科学, 2019,52(7):1136-1149.
	WANG H L, WANG X Y, YAN A L, SUN L, ZHANG G J, REN J C, XU H Y. The accumulation of monoterpenes and the expression of its biosynthesis related genes in ‘Aishen Meigui’ grape berries cultivated in different trellis systems during ripening stage. Scientia Agricultura Sinica, 2019,52(7):1136-1149. (in Chinese)
[9]	YUAN X, WU Z, LI H, WANG Y, LIU F, CAI H, NEWLOVEA A A, WANG Y. Biochemical and proteomic analysis of ‘Kyoho’ grape (Vitis labruscana) berries during cold storage. Postharvest Biology and Technology, 2014,88:79-87. doi: 10.1016/j.postharvbio.2013.10.001
[10]	BARCHENGER D W, CLARK J R, THRELFALL R T, HOWARD L R, BROWNMILLER C R. Evaluation of physicochemical and storability attributes of muscadine grapes. (Vitis rotundifolia Michx.). Hortscience, 2015,50(1):104-111.
[11]	CRUPI P, PICHIERRI A, BASILE T, ANTONACCI D. Postharvest stilbenes and flavonoids enrichment of table grape cv redglobe (Vitis vinifera L.) as affected by interactive uv-c exposure and storage conditions. Food Chemistry, 2013,141(2):802-808. doi: 10.1016/j.foodchem.2013.03.055 pmid: 23790850
[12]	成明. 不同贮藏条件对葡萄香气成分变化影响的研究[D]. 天津: 天津科技大学, 2011.
	CHENG M. Study on aroma compounds of grape under different storage conditions during storage period[D]. Tianjin: Tianjin University of Science and Technology, 2011. (in Chinese)
[13]	张鹏, 邵丹, 李江阔, 颜廷才, 陈绍慧. 葡萄冷藏时间对贮后货架期芳香物质的影响. 食品科学, 2016,37(2):218-224. doi: 10.1111/jfds.1972.37.issue-2
	ZHANG P, SHAO D, LI J K, YAN T C, CHEN S H. Effects of cold storage time on aroma components of grape during subsequent shelf life. Food Science, 2016,37(2):218-224. (in Chinese) doi: 10.1111/jfds.1972.37.issue-2
[14]	MATSUMOTO H, IKOMA Y. Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘shine muscat’ (Vitis labruscana baily × V. vinifera L.). Postharvest Biology and Technology, 2016,112:256-265.
[15]	张国军, 闫爱玲, 孙磊, 王慧玲, 王晓玥, 任建成, 徐海英. 红色玫瑰香味葡萄新品种—‘瑞都红玫’的选育. 果树学报, 2015,32(5):991-993.
	ZHANG G J, YAN A L, SUN L, WANG H L, WANG X Y, REN J C, XU H Y. A new red muscat flavor table grape cultivar ‘Ruidu Hongmei’. Journal of Fruit Science, 2015,32(5):991-993. (in Chinese)
[16]	孙磊, 张国军, 闫爱玲, 徐海英. 葡萄新品种—‘瑞都早红’的选育. 果树学报, 2016,33(1):120-123.
	SUN L, ZHANG G J, YAN A L, XU H Y. A new table grape cultivar- ‘Ruiduzaohong’. Journal of Fruit Science, 2016,33(1):120-123. (in Chinese)
[17]	WEN Y Q, ZHONG G Y, GAO Y, LAN Y B, DUAN C Q, PAN Q H. Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions. BMC Plant Biology, 2015,15:240. pmid: 26444528
[18]	WU Y W, ZHU B Q, TU C, DUAN C Q, PAN Q H. Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage. Journal of Agriculture and Food Chemistry, 2011,59(9):4923-4931.
[19]	孙磊, 朱保庆, 王晓玥, 孙晓荣, 闫爱玲, 张国军, 王慧玲, 徐海英. 早中熟鲜食葡萄5个品种及其亲本果实单萜成分分析. 园艺学报, 2016,43(11):2109-2118. doi: 10.16420/j.issn.0513-353x.2016-0164
	SUN L, ZHU B Q, WANG X Y, SUN X R, YAN A L, ZHANG G J, WANG H L, XU H Y. Monoterpene analysis of five middle-early ripening table grape varieties and their parents. Acta Horticulturae Sinica, 2016,43(11):2109-2118. (in Chinese) doi: 10.16420/j.issn.0513-353x.2016-0164
[20]	RUIZ-GARCÍA L, HELLIN P, FLORES P, FENOLL J. Prediction of Muscat aroma in table grape by analysis of rose oxide. Food Chemistry, 2014,154:151-157. doi: 10.1016/j.foodchem.2014.01.005 pmid: 24518327
[21]	LAN Y B, QIAN X, YANG Z J, XIANG X F, YANG W X, LIU T, ZHU B Q, PAN Q H, DUAN C Q. Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China. Food Chemistry, 2016,212:172-182. pmid: 27374521
[22]	MARTIN D M, CHIANG A, LUND S T, BOHLMANN J. Biosynthesis of wine aroma: Transcript profiles of hydroxymethylbutenyl diphosphate reductase, geranyl diphosphate synthase, and linalool/ nerolidol synthase parallel monoterpenol glycoside accumulation in Gewürztraminer grapes. Planta, 2012,236(3):919-929. doi: 10.1007/s00425-012-1704-0 pmid: 22824963
[23]	FENOLL J, MANSO A, HELLIN P, RUIZ L, FLORES P. Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chemistry, 2009,114:420-428. doi: 10.1016/j.foodchem.2008.09.060
[24]	WU Y S, ZHANG W W, SONG S R, XU W P, ZHANG C X, MA C, WANG L, WANG S P. Evolution of volatile compounds during the development of Muscat grape ‘Shine Muscat’ (Vitis labrusca×V. vinifera). Food Chemistry, 2020,309:125778. doi: 10.1016/j.foodchem.2019.125778 pmid: 31704071
[25]	SEFTON M A, FRANCIS I L, WILLIAMS P J. Free and bound volatile secondary metabolites of Vitis vinifera grape cv. Sauvignon Blanc. Journal of Food Science, 1994,59(1):142-147.
[26]	OBENLAND D, COLLIN S, MACKEY B, SIEVERT J, ARPAIA M L. Storage temperature and time influences sensory quality of mandarins by altering soluble solids acidity and aroma volatile composition. Postharvest Biology and Technology, 2011,59:187-193. doi: 10.1016/j.postharvbio.2010.09.011
[27]	OBENLAND D, COLLIN S, SIEVERT J, ARPAIA M L. Mandarin flavor and aroma volatile composition are strongly influenced by holding temperature. Postharvest Biology and Technology, 2013,82:6-14. doi: 10.1016/j.postharvbio.2013.02.013
[28]	ZHANG B, XI W P, WEI W W, SHEN J Y, FERGUSON I, CHEN K S. Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit. Postharvest Biology and Technology, 2011,60(1):7-16. doi: 10.1016/j.postharvbio.2010.09.012
[29]	ZHU X Y, LUO J, LI Q M, LI J, LIU T X, WANG R, CHEN W X, LI X P. Low temperature storage reduces aroma-related volatiles production during shelf-life of banana fruit mainly by regulating key genes involved in volatile biosynthetic pathways. Postharvest Biology and Technology, 2018,146:68-78. doi: 10.1016/j.postharvbio.2018.08.015
[30]	ZHANG B, TIEMAN D M, JIAO C, XU Y, KLEE H J. Chilling- induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation. Proceedings of the National Academy of Sciences of the USA, 2016,113(44):12580-12585.
[31]	ILC T, WERCKREICHHART D, NAVROT N. Meta-analysis of the core aroma components of grape and wine aroma. Frontiers in Plant Science, 2016,7:1472. pmid: 27746799
[32]	MORALES M L, CALLEJÓN R M, UBEDA C, GUERREIRO A, GAGO C, MIGUEL M G, ANTUNES M D. Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries. Postharvest Biology and Technology, 2014,96:128-134. doi: 10.1016/j.postharvbio.2014.05.013
[33]	TIETEL Z, LEWINSOHN E, FALLIK E, PORAT R. Importance of storage temperatures in maintaining flavor and quality of mandarins. Postharvest Biology and Technology, 2012,64:175-182. doi: 10.1016/j.postharvbio.2011.07.009

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

Comments

Recommended 0

No Suggested Reading articles found!

品种 Variety	贮藏天数 Days after storage (d)	失重率 Weight loss (%)	果柄耐拉力 Berry retention force (N)	烂果率 Percentage of decayed (%)	落粒率 Berry drop ratio (%)	果梗褐变指数 Browning index (%)
瑞都红玫RDHM	0	0	3.94±0.11	0	0	0
	15	0.67±0.13	3.95±0.18	5.66±1.50	0	0
	30	2.15±0.80	4.49±0.22	9.26±1.654	14.04±2.22	30.00±2.10
	45	5.46±0.64	2.82±0.14	29.82±2.31	14.81±1.60	35.00±3.50
瑞都早红RDZH	0	0	3.62±0.37	0	0	0
	15	1.39±0.37	4.04±0.16	1.96±0.96	4.84±1.40	0
	30	2.05±0.66	3.42±0.14	20.97±3.12	24.49±2.02	2.50±1.50
	45	8.57±0.90	2.06±0.21	77.38±8.42	50.00±13.54	35.00±3.00

Effects of Low Temperature Storage on Monoterpenes in Table Grape

RichHTML

PDF

Abstract

Cite this article

share this article

Figures/Tables 8

References 33

Related Articles 15

Metrics

Comments

Recommended 0

[1]	WANG SiQi, ZOU LiRen, BAI RuiWen, YAN Ke, WANG SiYang, QI XiaoGuang, SHEN HaiLin, WEN JingHui. Screening of Key Genes Related to Gibberellic Acid Regulation of Rachis Hardening in Honey Grapes [J]. Scientia Agricultura Sinica, 2026, 59(1): 179-189.
[2]	FENG WeiQing, NI YuanQian, FEI Teng, LI YouMei, XIE ZhaoSen. Differences in Vascular Bundle Morphological Structure, Distribution, and Water Transport Function in Grape Fruits of Different Shapes [J]. Scientia Agricultura Sinica, 2026, 59(1): 161-178.
[3]	TAN XiBei, LAN XuYing, LIU ChongHuai, FAN XiuCai, JIANG JianFu, SUN Lei, LI Peng, YU ShuXin, ZHANG Ying. Changes of Secondary Metabolites in Grapes with Different Resistance Levels in Response to White Rot Infection [J]. Scientia Agricultura Sinica, 2025, 58(9): 1767-1778.
[4]	TANG XueShen, DANG ShiZhuo, ZHOU Juan, LI JiaHao, LI MeiHua, HU Hao, ZHANG YaHong. Analysis of VvBES1-1 Involvement in Flower Bud Differentiation of Red Globe Grape Based on Red and Blue Light Regulation [J]. Scientia Agricultura Sinica, 2025, 58(8): 1650-1662.
[5]	YANG CaiLi, LI YongZhou, HE LiangLiang, SONG YinHua, ZHANG Peng, LIU ZhaoXian, LI PengHui, LIU SanJun. Genome-Wide Identification and Analysis of TPS Gene Family and Functional Verification of VvTPS4 in the Formation of Monoterpenes in Grape [J]. Scientia Agricultura Sinica, 2025, 58(7): 1397-1417.
[6]	GUO AoLin, LIN JunXuan, LAI GongTi, HE LiYuan, CHE JianMei, PAN Ruo, YANG FangXue, HUANG YuJi, CHEN GuiXin, LAI ChengChun. Effect of VdF3′5′H2 Overexpression on the Accumulation of Anthocyanin Composition in Spine Grape Cells [J]. Scientia Agricultura Sinica, 2025, 58(4): 802-818.
[7]	ZHANG XiangKun, LI JiaYing, QIAO RuMeng, HE JingLei, WANG Li, SHI XiaoXin, DU GuoQiang. Effects of GFabV Under Different Zn Levels on Photosynthetic Efficiency and Photosynthesis-Related Gene Expression of ‘Shine Muscat’ Grapevine [J]. Scientia Agricultura Sinica, 2025, 58(24): 5190-5200.
[8]	WANG Di, HAN ShouAn, ZHANG Wen, WANG Min, SHI HuiDong, ZHU XueHui, BAI ShiJian, LIU XuPeng, TIAN Jia, XIE Hui. Effects of Different Plant Growth Regulators on Fruit and Raisin Quality of Thompson Seedless Grapes [J]. Scientia Agricultura Sinica, 2025, 58(18): 3767-3782.
[9]	YU Huan, LIN Ling, GUO RongRong, CAO XiongJun, WANG Bo, FANG JingGui, XIE ShuYu, HUANG XiaoYun, HAN JiaYu, BAI XianJin. Investigation and Evaluation of Inflorescence Attachment and Quality of Grape Germplasm Resources in The Hot Zone Guangxi [J]. Scientia Agricultura Sinica, 2025, 58(17): 3503-3515.
[10]	WANG HuiLing, ZHANG YingYing, YAN AiLing, WANG XiaoYue, LIU ZhenHua, REN JianCheng, XU HaiYing, SUN Lei. Multi-Omics Analysis Reveals the Changes of Monoterpenes and Anthocyanins Accumulation During Veraison in Red Muscat-Type Grape [J]. Scientia Agricultura Sinica, 2025, 58(13): 2645-2662.
[11]	CAO XiongJun, WANG Bo, HAN JiaYu, LIAO YongFeng, XIE ShuYu, BAI Yang, HUANG XiaoYun, LU Li, HUANG QiuMi, JIANG ChunFen, PAN FengPing, BAI XianJin. Research and Practice on High Photosynthetic Efficiency Breeding of Grapes in Hot Climate Regions [J]. Scientia Agricultura Sinica, 2025, 58(10): 1994-2007.
[12]	DONG Jie, ZHANG Peng, LI WangZe, LI HeFang, ZHOU GuoChao, CHEN KeQin, FANG YuLin, ZHANG KeKun. Effects of Seedlessness and Swelling Treatments Based on GA₃ and CPPU on the Fruit Quality of 'Shine Muscat' Grapes [J]. Scientia Agricultura Sinica, 2025, 58(10): 2008-2021.
[13]	GE Yi, ZHENG QiuLing, CHEN MengXia, XIA JiaXin, FANG Xiang, TANG MeiLing, FANG JingGui, SHANGGUAN LingFei. Cloning and Functional Analysis of the Autophagy Gene ATG8f in the Grapevine [J]. Scientia Agricultura Sinica, 2025, 58(1): 156-169.
[14]	FENG Fan, JIANG XingRui, WANG LingYun, ZHANG YongGang, LI AiHua, TAO YongSheng. The Stabilization of Aroma and Color During Hutai-8 Rose Winemaking by Gallic Acid Treatment [J]. Scientia Agricultura Sinica, 2024, 57(8): 1592-1605.
[15]	YUAN Miao, ZHOU Juan, DANG ShiZhuo, TANG XueShen, ZHANG YaHong. Functional Analysis of VvARF18 Gene in Red Globe Grape [J]. Scientia Agricultura Sinica, 2024, 57(7): 1363-1376.