Effect of anthocyanin absence on white berry grape (Vitis vinifera L.)
Effect of anthocyanin absence on white berry grape (Vitis vinifera L.)
复制标题
花青素缺乏对白浆果葡萄（Vitis vinifera L.）的影响
DOI：
--
复制
发表时间：
2015
期刊：
影响因子：
--
通讯作者：
O. Failla
中科院分区：
文献类型：
--
作者：
L. Rustioni;L. Rocchi;O. Failla
在葡萄藤中，白色浆果品种的特点是不含花青素，而花青素是葡萄果实中的主要色素。这些品种产生淡黄色的浆果。造成这种色调的颜料仍然没有明确的定义。在本文中，使用非侵入性方法（反射光谱）和破坏性定量（叶绿素和类胡萝卜素定量）进行分光光度分析，以描述三个白葡萄品种在成熟过程中颜色的变化。发现叶绿素和类胡萝卜素减少。蓝色（450-500 nm）和红色（630-700 nm）吸收带比例的变化用下划线标出。还讨论了类黑色素色素（氧化产物）的贡献。一般来说，我们的结果表明白色品种的黄色与特定生物合成途径的激活无关。这很可能是由于一系列分解代谢过程（及其相对强度）造成的，这些过程变得可见，并且可能是由于花青素的缺乏而刺激的。
In grapevines, white berried cultivars are characterized by the absence of anthocyanins, which are the main pigments in V. vinifera fruits. These varieties produce berries with a yellowish color. The pigments responsible of this hue are still not well defined. In this paper, spectrophotometric analyzes were carried out using non-invasive methods (reflectance spectra) and destructive quantifications (chlorophyll and carotenoid quantifications) to describe the variation in color of three white grape varieties during ripening. A decrease in chlorophylls and carotenoids was found. Changes in the proportion of blue (450-500 nm) and red (630‑700 nm) absorption bands were underlined. The contribution of melanin-like pigments (oxidation products) is also discussed. In general, our results indicate that the yellow color of white cultivars is not related to the activation of specific biosynthetic pathways. It is most likely due to a series of catabolic processes (and to their relative intensity), which become visible and that are possibly stimulated by the anthocyanin absence.