不同砧木对欧亚种葡萄‘丹娜’果实类黄酮物质的影响

doi:10.3864/j.issn.0578-1752.2022.10.011

Abstract

Abstract:

【Objective】Flavonoids are important metabolites of wine grapes, which have important effects on the qualities of the grape fruits and their wines. In this study, the effects of different rootstocks on the physicochemical parameters and flavonoid substances of Tannat (Vitis vinifera L.) grapes were studied to provide the theoretical basis for the selection and utilization of rootstocks.【Method】In the present research, Tannat shoots were used as scions and were greenwood grafted on four different kinds of rootstocks, including 1103P, 101-14, SO4, and Beta. On the bases of the analysis of the basic physicochemical parameters (total soluble solid content, titratable acid, pH, and 100-berry weights) of the commercial mature grape berries of these grapevines grafted on different rootstocks, the compositions and contents of the flavonoids in the corresponding grape berries were detected by using high performance liquid chromatography-mass spectrometry (HPLC-MS), in the three vintages of 2016, 2017 and 2019.【Result】 The rootstocks had little effect on the 100-berry weights of the Tannat grapes; the contents of the total soluble solids were higher in the combination of Tannat/101-14, as well as the own-rooted Tannat; the titratable acids of the grape juice of the Tannat/101-14 and the Tannat/Beta combinations were higher than the own-rooted Tannat grapes. In the part of flavonoids, the contents of anthocyanins and flavonols in the Tannat/SO4 combination was the lowest in all of these combinations; the concentrations of anthocyanins and flavonols in the Tannat/101-14 combination and the own-rooted Tannat were higher than those of other combinations; the concentrations of flavanols in the skins of the Tannat/101-14 combination was higher. In addition, the concentrations of anthocyanins and flavonols in the Tannat/ 11103P combination was lower, but the content of flavanols in the skins of the Tannat/1103P combination was relatively high. Besides, the results of two-factor ANOVA of the year and the rootstock showed that the rootstocks had significant effects on all types of anthocyanins. All the four rootstocks showed a tendency of reducing the anthocyanins of peonidin, petunitin, malvidin, non-acylation, acetylation and coumaric acylation. In the mature fruits, the quercetins were the most abundant flavonols, followed by myricetins, while syringetins and laricitrins accounted for a smaller proportion. Rootstocks had a significant effect on the myricetins and laricitrins, which reduced the contents of myricetin and laricitrin to different degrees. Through the establishment of OPLS-DA (Orthogonal Partial Least Squares Discrimination Analysis) model, it was found that the Tannat/101-14 combination was mainly distinguished by the malvidin anthocyanin compared with the own-rooted grapes. The main difference compounds of Tannat/Beta combination were anthocyanins of malvidin, delphinidin and acetylation, the total flavanols and quercetin compounds. The difference compounds of the Tannat/SO4 combination were anthocyanins of malvidin, delphinidin, acetylation, and quercetins. The Tannat/1103P combination mainly consisted of acetylated anthocyanins and quercetins.【Conclusion】 In Beijing region, all the four rootstocks (1103P, SO4, Beta, and 101-14) showed a tendency of reducing the flavonoid concentrations, including anthocyanins of peonidin, petunitin, malvidin, non-acylation, acetylation, coumaric acylation quercetins, and laricitrins. The rootstock '101-14' was beneficial to the accumulation of anthocyanins, flavonols and flavanols in fruit skins, which was conducive to the improvement of the wine quality, so it was recommended to be used. However, Tannat grapes grafted with SO4 had less flavonoid accumulation, which was not recommended to be used.

Key words: wine grape, Tannat, rootstock, flavonoid, high-performance liquid chromatography-mass spectrometry (HPLC-MS)

HAN Xiao, YANG HangYu, CHEN WeiKai, WANG Jun, HE Fei. Effects of Different Rootstocks on Flavonoids of Vitis vinifera L. cv. Tannat Grape Fruits[J].Scientia Agricultura Sinica, 2022, 55(10): 2013-2025.

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Figures/Tables 7

Fig. 1

Table 1

Table 2

Anthocyanin compositions and contents (mg∙kg-1 FW) in Tannat grape of different rootstock combinations"

砧穗组合 Rootstock combination	年份 Vintage	非酰化 Non-acylation	乙酰化 Acetylation	香豆酰化 Coumaric acylation	咖啡酰化 Coffee acylation	甲基花青素类 Peonidins	甲基花翠素类 Petunitins	二甲花翠素类 Malvidins	花青素类 Cyanidins	花翠素类 Delphinidins	总花色苷 Total anthocyanins
T	2016	567.12±139.77a	226.47±51.21a	235.9±34.35bc	1.39±0.38b	87.04±29.02ab	200.43±48.12a	641.07±104.17a	32.86±14.82ab	69.48±25.45ab	1030.87±216.9a
	2017	744.74±36.87a	358.3±10.43a	502.04±3.38a	7.77±0.14a	238.58±7.59a	106.67±2.18a	1050.69±26.49a	151.62±2.5a	65.28±3.81a	1612.85±46.94a
	2019	981.51±54.3a	346.17±4.59a	346.83±15.31a	4.67±0.17a	229.49±6.21a	218.40±18.91a	1086.04±30a	39.95±1.38a	105.3±9.58a	1679.19±60.84a
T/101-14	2016	382.79±139.68ab	185.84±43.46ab	225.76±64.57bc	1.31±0.48b	71.89±36.35b	112.61±23.33c	535.12±162.66ab	30.48±11.95ab	45.6±13.15bcd	795.69±245.93ab
	2017	650.91±46.56b	347.08±29.75a	408.52±14.47b	8.06±0.19a	230.26±2.34a	104.25±13.05a	863.18±50.28b	142.86±14.03a	74.04±11.29a	1414.57±128.66ab
	2019	763.85±21.62b	289.28±8.46b	240.05±12.72b	4.53±0.25a	187.63±3.89b	186.13±17.55b	791.98±17.53c	35.07±1.19b	96.89±5.77a	1297.72±41.12b
T/1103P	2016	414.15±87.4ab	199.18±26.56ab	322.87±40.13a	2.29±0.27a	70.65±14.82b	134.30±39.18bc	668.78±67.63a	27.43±3.74ab	37.33±9.14cd	938.49±116.35ab
	2017	488.72±13.71cd	268.82±10.32bc	329.47±25.82c	4.58±0.91b	152.45±14.86b	86.18±1.2b	697.44±20.56cd	105.19±5.95b	50.33±0.58b	1091.59±57.64c
	2019	748.87±11.12b	240.79±3.92d	327.25±3.56a	3.92±0.07b	195.68±4.59b	149.59±3.9c	899.87±0.99b	22.12±2.64c	53.58±0.41c	1320.84±5.81b
T/Beta	2016	500.06±27.41ab	242.14±3.8a	268.68±9.5ab	1.51±0.07b	85.88±2.82ab	186.78±7.08ab	654.81±25.5a	24.71±0.38ab	60.21±1.42abc	1012.40±36.82a
	2017	433.32±51.44de	223.84±33.39d	305.85±42.22c	4.43±1.02b	116.11±17.34cd	60.01±5.99d	679.16±91.75cd	79.94±4.31c	32.24±9.68c	967.44±182.54c
	2019	736.9±49.46b	271.7±13.42c	272.86±49.41b	3.83±0.25b	178.17±15.64b	158.60±10.16c	859.6±69.26bc	23.49±2.49c	65.43±2.14b	1285.29±98.21b
T/SO4	2016	304.25±93.14b	134.6±53.44b	179.64±53.49c	1.08±0.45b	54.39±20.36b	106.37±31.17c	407.89±128.36b	16.5±5.14b	34.42±15.66d	619.57±199.89b
	2017	365.24±36.5e	233.93±32.01cd	304.02±38.52c	2.85±0.45b	94.78±16.91d	71.22±5.91cd	633.98±77.88d	72.86±6.94c	33.2±0.16c	906.03±152c
	2019	NA	NA	NA	NA	NA	NA	NA	NA	NA	NA
年份 Vintages		ns	***	***	***	ns	***	***	***	***	**
砧木 Rootstock		**	*	**	***	**	***	*	***	**	**
年份×砧木 Vintages × Rootstock		*	*	**	***	**	***	*	***	ns	*

Table 2

Table 3

Flavonol compositions and concentrations (mg∙kg-1 FW) in Tannat grape of different rootstock combinations"

砧穗组合 Rootstock combination	年份 Vintage	杨梅酮类 Myricetins	山奈酚类 Kaempferols	槲皮素类 Quercetins	西伯利亚落叶松黄酮 Laricitrins	丁香亭类 Syringetins	异鼠李素 Isorhamnetins	总黄酮醇 Total flavonol concentrations
T	2016	14.37±3.69ab	6.12±0.98b	78.08±10.65ab	7.17±0.82b	7.42±0.54ab	3.08±0.8bcd	116.24±14.77ab
	2017	25±1.62a	15.82±1.12a	90.41±4.00a	8.49±0.22abc	9.28±1.06a	4.23±0.67a	152.06±10.01a
	2019	22.37±1.03a	5.66±1.78a	105.79±4.83a	5.49±0.48a	1.44±0.04a	16.92±0.34b	157.66±5.85a
T/101-14	2016	13.72±5.02ab	8.25±2.67ab	67.32±28.75ab	8.51±1.94ab	9.84±2.98ab	2.51±0.54cd	110.15±40.6ab
	2017	21.25±0.88b	14.04±0.95a	75.08±1.51b	8.26±0.16abc	8.17±0.04ab	4.18±0.20a	131.51±4.53ab
	2019	23.38±0.15a	5.16±0.20a	105.4±1.01a	5.08±0.3ab	1.24±0.08b	20.46±0.55a	160.71±0.27a
T/1103P	2016	13.94±2.45ab	8.72±1.00ab	68.88±13.68ab	8.69±1.02ab	11.46±2.42a	2.12±0.61d	113.81±15.92ab
	2017	15.04±1.04c	8.91±0.69b	59.95±3.71c	7.61±0.25bc	8.24±0.16ab	3.93±0.11ab	102.78±7.66cd
	2019	17.07±0.42b	6±0.32a	93.14±2.62b	4.61±0.23bc	1.16±0.04bc	14.73±0.05d	136.71±2.29b
T/Beta	2016	15.61±0.83ab	10.28±0.26ab	81.42±1.82a	10.96±0.63a	10.79±1.07a	4±0.32ab	133.07±2.02a
	2017	10.99±0.30e	6.81±0.30c	58.57±3.34c	7.34±0.55c	8.91±0.58a	2.93±0.15c	96.38±7.09cd
	2019	16.41±2.88b	4.48±0.24a	71.42±7.14c	4.23±0.41c	1.07±0.06c	15.63±0.56c	113.23±11.16c
T/SO4	2016	10.83±5.76b	6.59±3.31b	47.94±11.96b	5.871.72b	7.82.01ab	2.06±0.81d	81.11±25.12b
	2017	12.13±1.54de	9.41±1.64b	46.41±5.91d	7.19±0.92c	8.44±1.6ab	3.49±0.27b	85.17±16.14d
	2019	NA	NA	NA	NA	NA	NA	NA
年份 Vintage		ns	ns	**	***	ns	ns	ns
砧木 Rootstock		ns	*	**	**	ns	ns	ns
年份×砧木 Vintages × Rootstocks		**	ns	**	**	ns	*	ns

Table 3

Table 4

Fig. 2

Table 5

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砧穗组合 Rootstock combination	年份 Vintage	T	T/101-14	T/1103P	T/Beta	T/SO4
百粒重 100-berries weight (g)	2016	180.99±17.99a	180.07±21.08a	206.68±16.30a	171.37±7.80a	208.68±20.27a
	2017	179.90±1.73a	177.68±9.11a	165.63±3.12ab	159.25±1.19bc	174.92±2.30ab
	2019	187.97±5.23a	186.7±6.77a	174.71±3.38b	175.73±4.36b	NA
可溶性固形物 Total soluble solids (°Brix)	2016	20.43±0.25a	19.93±0.60ab	18.32±1.21b	19.90±0.57ab	17.67±1.36b
	2017	17.05±0.07b	18.30±0.14a	16.75±0.07b	14.65±0.07c	17.15±0.07b
	2019	22.1±0.26a	22±0.1a	20.07±0.21b	19.4±0.1c	NA
pH	2016	3.17±0.03ab	3.23±0.05ab	3.12±0.07b	3.27±0.11a	3.12±0.09b
	2017	2.94±0.01b	3.07±0.01a	2.95±0.01b	2.87±0.20c	2.92±0.02dc
	2019	3.26±0.03b	3.26±0.06b	3.41±0.04a	2.93±0.1c	NA
可滴定酸 Titratableacid (g∙L^-1)	2016	9.63±1.63ab	9.13±1.61b	9.07±0.72ab	9.62±0.42ab	10.07±0.75ab
	2017	7.27±0.07b	8.52±0.55a	8.66±0.35a	8.44±0.04a	8.14±0.07ab
	2019	7.6±0.37c	9.87±0.56b	8.15±0.2c	11.47±0.26a	NA

砧穗组合 Rootstock combination	年份 Vintage	游离单元 Free unit (%)	延伸单元 Extension unit (%)	末端单元 End unit (%)	总含量 Total content
T	2016	0.33±0.06ab	97.64±0.18a	2.03±0.15b	2407.87±737.78ab
	2017	0.41±0.07a	95.23±0.97b	2.18±0.45a	1739.7±537.72a
	2019	0.35±0.08ab	96.21±0.34a	3.07±0.52a	3105.94±526.06a
T/101-14	2016	0.28±0.05b	97.59±0.23a	2.13±0.28b	3133.13±284.96a
	2017	0.3±0.09bc	96.56±0.16a	1.58±0.12b	2039.73±431.15a
	2019	0.4±0.04a	96.09±0.04a	3.37±0.25a	2992.87±254.77a
T/1103P	2016	0.3±0.05ab	94.8±2.34ab	4.9±2.39a	1723.59±612.61b
	2017	0.25±0.01bcd	95.81±0.19ab	1.97±0.09ab	2033.97±129.38a
	2019	0.19±0.07b	96.45±0.06a	3.21±0.09a	2944.9±61.53a
T/Beta	2016	0.35±0.06ab	97.57±0.30a	2.08±0.24b	2131.93±112.34ab
	2017	0.33±0.06ab	94.97±0.79b	2.35±0.36a	1901.87±211.11a
	2019	0.4±0.14a	95.65±0.15b	3.53±0.16a	3411.52±43.98a
T/SO4	2016	0.35±0.14ab	97.26±0.35a	2.4±0.41b	2308.82±116.85ab
	2017	0.31±0.07abc	95.56±0.43ab	2.06±0.24ab	1729.58±619.48a
	2019	NA	NA	NA	NA
年份 Vintage		***	**	*	*
砧木 Rootstock		***	ns	ns	ns
年份×砧木 Vintage × Rootstock		*	ns	ns	ns

比较组 Comparison	成分 Component	R²X	R²Y	Q²Y	200次置换检验 Permutation tests (200 times)
比较组 Comparison	成分 Component	R²X	R²Y	Q²Y	R²Y intercept	Q²Y intercept
T vs T/Beta	1+6	0.999	0.958	0.656	0.633	-1.75
T vs T/SO4	1+4	0.995	0.989	0.901	0.733	-1.73
T vs T/1103P	1+5	0.997	0.966	0.761	0.467	-1.44
T vs T/101-14	1+5	0.998	0.929	0.659	0.623	-1.34

Effects of Different Rootstocks on Flavonoids of Vitis vinifera L. cv. Tannat Grape Fruits

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