Exploring the evolution of sugars and volatile compounds in Marselan grape berries under water stress

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-15 DOI:10.1016/j.jfca.2024.106983

Kangqi Geng , Chenyang Hou , Xiaobin Xue , Dongmei Li , Zhenping Wang

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Abstract

The coordination between sugar and aroma compounds concentration in grape berries under water stress still unclear. Here, the field grown ‘Marselan’ (Vitis vinifera L.) vines were submitted to two levels of water stress (T1: −0.40 MPa ≤ Ψ_PD < −0.20 MPa; T2: −0.60 MPa ≤ Ψ_PD < −0.40 MPa₎ from 20 to 120 days after anthesis across two consecutive vintages (2021, 2022). The concentration of bound aroma compounds was promoted at ripe stage under T1, with a particularly significant increase in bound higher alcohols. In the PCA analysis, we found that the influences caused by weather conditions between two vintages were larger than those between treatments, the cooler weather promoting the concentration of aroma compounds. According to the OPLS-DA analysis, the concentration of bound benzyl alcohol, 1-heptanol, α-terpineol, 1-octen-3-ol and 1-hexanol was closely related to that of sugar. Furthermore, T1 promoted the expression of sugar transporters, glycosyl transferase and higher alcohol concentration at the veraison stage; in particular, the expression of VvSUC12 was highly correlated with the concentration of bound alcohols. Taking all findings into consideration, T1 could be more favorable to increase the bound alcohols concentration by upregulating the β-D-glucose transport.

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探索水分胁迫下马仕兰葡萄浆果中糖分和挥发性化合物的演变过程

在水分胁迫条件下，葡萄果实中的糖分和芳香化合物浓度之间的协调关系仍不清楚。在此，对田间种植的'Marselan'（葡萄）葡萄树施加了两种水平的水分胁迫（T1：-0.40 MPa ≤ ΨPD <；-0.20 MPa；T2：-0.60 MPa ≤ ΨPD <；-0.40 MPa），从开花后20天到120天，连续两个年份（2021年、2022年）。在 T1 条件下，结合型香气化合物的浓度在成熟期有所提高，其中结合型高级醇的浓度提高尤为显著。在 PCA 分析中，我们发现两个年份之间天气条件的影响大于处理之间的影响，凉爽的天气促进了香气化合物的浓度。根据 OPLS-DA 分析，结合的苯甲醇、1-庚醇、α-松油醇、1-辛烯-3-醇和 1-己醇的浓度与糖的浓度密切相关。此外，T1 还能促进糖转运体、糖基转移酶的表达，并提高成熟期的酒精浓度；特别是 VvSUC12 的表达与结合酒精的浓度高度相关。考虑到所有这些发现，T1 可能更有利于通过上调 β-D 葡萄糖转运来提高结合醇的浓度。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.