Effects of elevated temperature and shaded UV-B radiation exclusion on berry biochemical composition in four grape (Vitis vinifera L.) cultivars with distinct anthocyanin profiles

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-12 DOI:10.1016/j.foodres.2025.116823

Haiqi Wang , Mingzhi Yang , Johann Martinez-Luscher , Ghislaine Hilbert-Masson , Eric Gomès , Inmaculada Pascual , Peige Fan , Junhua Kong , Zhenchang Liang , Zehua Xu , Yongjian Wang , Zhanwu Dai

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引用次数: 0

Abstract

The biochemical composition and quality of grape berries are influenced by environmental factors and exhibit significant variability among cultivars. The objective of this study was to quantify the differential sensitivities of grape cultivars with distinct anthocyanin profiles to elevated temperature and shaded UV-B radiation. Over two consecutive vintages, the clusters of four grape cultivars, including Gewurztraminer, Pinot Gris, Pinot Noir, and Tempranillo, were subjected to coverage with plastic films either shielding 99.9 % or 38 % of UV-B (hereafter referred as Cover-UVB and Cover+UVB, respectively), in comparison with clusters not covered (CK). Results showed that both Cover+UVB and Cover-UVB elevated cluster microclimate temperatures compared to CK. The elevated temperature under both Cover+UVB and Cover-UVB reduced malic acid, while its impact on anthocyanins was genotype-dependent. The effects of elevated temperature on berry composition were overweighed the effects of the different UV-B intensities tested in our study condition.

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高温和遮荫UV-B辐射对不同花青素品种葡萄果实生化成分的影响

葡萄果实的生化成分和品质受环境因素的影响，品种间差异显著。本研究的目的是量化具有不同花青素谱的葡萄品种对高温和遮荫UV-B辐射的差异敏感性。在连续两个年份中，对四个葡萄品种，包括Gewurztraminer、Pinot Gris、Pinot Noir和Tempranillo，与未覆盖的葡萄品种（CK）相比，用塑料膜覆盖了99.9%或38%的UV-B（以下分别称为Cover-UVB和Cover+UVB）。结果表明，与CK相比，Cover+UVB和Cover-UVB均提高了集群小气候温度。Cover+UVB和Cover-UVB下温度升高均能降低苹果酸，而其对花青素的影响是基因型依赖性的。在我们的研究条件下，温度升高对浆果成分的影响超过了不同UV-B强度的影响。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.