|
Grape juice nutritious, is one of the three popular juice in the world. The very lack of grape juice varieties, grape juice quality is poor, this situation has seriously hampered the development of our grape juice industry. The juice grape variety, quality and disease resistance from the United States to introduce and juice, is an effective way to solve the problem of grape juice production. Resveratrol is an important grape fruit and its products in the chemical substances, has anti-cancer, anti-tumor, anti-viral, immune regulation, and prevention of cardiovascular disease and neuroprotective health functions such as research the different grapes resources fruits resveratrol content is of great significance for improving the nutritional value of grapes and its processed products. In this study, juice grape varieties imported from the United States Concord (Concord), Kang Baier (Campbell), Catawba (Catawba) and gold roses (Golden Muscat) for research materials, and local cultivar Kyoho and households too No. 8, as contrast, analysis of fruit quality and aroma components and processing properties of these grape varieties; same time, the 11 kinds of Chinese wild grapes or a variant of the 29 lines for material and European grape, Americas grape and American hybrids 13 grape cultivars as controls in the field under natural conditions, analysis of grape fruit in the green fruit stage, turn color, maturity of three different developmental stages resveratrol content; comparison between different strains or varieties The resveratrol content differences; expounded the dynamic variation of the process of growth and development of grape berry resveratrol content. The main results are as follows: 1. Analysis showed that the introduction of the quality of the grape varieties of fruit juice, nutrients of different grape varieties two years average (except pH value) at the 5% level of significant difference. The crude juice rate higher than that of the control group, the introduction of grape fruit juice Kang Baier highest, reaching 71.13%; Vc content in the fruit is not high, between 4.22 ~ 7.59 mg/100g, which has a relatively high gold rose content of its sugar acid ratio minimum; Kang Baier and Concord total phenol content of fruit were higher, were 758.74 mg / kg and 717.20/kg; too the 8th of fruit in the control group households total sugar, reducing sugar and soluble solids content are highest, 192.33 g / L, 157.83 g / L and 17.63%; Concord fruit total sugar, reducing sugar and total acid content were the lowest, the total sugar content of only 136.39 g / L, which has the highest sugar acid ratio of 38.91. 2 according to traditional methods and laboratory conditions in China's juice, grape fruit juice experimental analysis shows that processing fruit juice can retain grape fruit nutrients and rich aroma, pure taste, color and taste pleasant, microbiological testing to meet food safety requirements, the Kyoho juice slightly cooked odor; processing juice total phenol, total sugar and reducing sugar and fruit phase than have greatly improved, and Vc (except gold roses) and total acid content decreased pH value increased. 3 juice processing can be preferably retained fruit aroma substances, lipids, ketones, aldehydes, acid anhydrides, alcohols and terpenes and other substances together constitute the unique flavor of introduced varieties of fruit and juice processing . Kang Baier, the Catawba and gold rose fruit and fruit juice processing, the relative content of lipids are the highest of which ethyl acetate is the major lipids; Concord fruit and processed fruit, the highest relative content The substances were aldehydes and lipids, ethyl acetate content in the fruit up to 26.29%; fruit and processed fruit too on the 8th of Kyoho and households of the control group, the highest relative content of aldehydes The ketones, alcohols and other substances, and the relatively low levels of lipids in the processing juice. In addition, due to the impact of the grape juice processing, the number and types of the same grape varieties of fruits and their processed juice aroma substances separated different. By analysis of 11 kinds of Chinese wild grapes or variants of 29 lines and 13 cultivated varieties of European grapes, the grapes of America and the American hybrids grapes fruit in green fruit color change period to maturity of three different developmental stages content of resveratrol, found between the different strains or varieties of the same growth period there was a significant difference (P lt; 0.05). The relatively low content of resveratrol in grape fruits of the green fruit stage generally the Vitis supplier -24 has a relatively high content for 4.454μg / g; most of the turn color content of resveratrol in grape berries have more green fruit have some Vitis -24, Taishan -12 and 83-4-85 content relatively green fruit stage has declined; mature grape fruit, most Chinese wild grapes and the control group cultivars Resveratrol content is highest. Vitis Dan 2, the mountain grapes Tonghua -3, the autumn grape Jiangxi -2 and European grape Riesling ripe fruit has a high content of resveratrol.
|