Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis
Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis
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DOI：
10.1002/jsfa.2541
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发表时间：
2006-08-15
影响因子：
4.1
通讯作者：
Li, Lian-Sheng
中科院分区：
文献类型：
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作者：
Liu, Huai-Feng;Wu, Ben-Hong;Li, Lian-Sheng
连续两年对98个葡萄品种的果汁中有机酸和糖的含量和组成进行了研究。葡萄糖和果糖是葡萄果实中的主要糖，两年的变化范围分别为45.86 ~ 122.89 mg mL（-1）和47.64 ~ 131.04 mg mL（-1）。蔗糖在大多数品种中以微量存在，但葡萄属labrusca和V. vinifera之间的杂交种的两个品种含有大量的蔗糖。酒石酸含量两年分别为1.57 ~ 9.09和1.54 ~ 9.05 mg mL（-1），显著高于苹果酸含量两年分别为0.38 ~ 6.05和0.36 ~ 7.06 mg mL（-1）。此外，与欧亚种葡萄杂交的品种可溶性总糖和果糖含量显著高于欧亚种葡萄，总酸和苹果酸含量显著低于欧亚种葡萄，酿酒葡萄总糖和总酸含量显著高于欧亚种葡萄。主成分分析（PCA）表明，糖和酸含量的基因型相关稳定，前3个主成分贡献了两年总方差的82%左右。PC 1与葡萄糖和果糖含量密切相关，蔗糖是PC 2和PC 3变异的重要贡献者。PC 2和PC 3也与有机酸高度相关，但方差的贡献者不同，从一年到下一个。酒石酸是2003年变异的主要贡献者，苹果酸是2004年PC 2和PC 3的重要贡献者。在所有基因型的得分值投影到PC 1和PC 2平面的散点图中，三组品种倾向于基于其遗传背景或使用目的聚类。杂种葡萄和酿酒葡萄表现为高糖，特别是蔗糖，低酸。在葡萄品种中，酿酒葡萄一般比鲜食葡萄含有更多的糖和酸。葡萄果实中的糖成分在这两年之间是稳定的，而酸对气候变化很敏感。最后讨论了苹果酸和酒石酸对气候变化的不同响应。(c)2006化学工业协会。
A total of 98 grape cultivars were studied for content and composition of organic acids and sugars in grape juice during two consecutive years. Glucose and fructose were the predominant sugars in grape berries and ranged from 45.86 to 122.89 mg mL(-1), and 47.64 to 131.04 mg mL(-1), respectively, in two years. Sucrose was present at trace amounts in most cultivars, but two cultivars of hybrids between Vitis labrusca and V. vinifera contained large amounts of sucrose. Tartaric acid content in berries, varying from 1.57 to 9.09 and 1.54 to 9.05 mg mL(-1), respectively, in two years, was significantly higher than malic acid, which ranged from 0.38 to 6.05 and 0.36 to 7.06 mg mL(-1), respectively, in two years. Moreover, significantly higher total soluble sugars and fructose and lower total acids and malic acid were found in cultivars from hybrids between V. labrusca and V. vinifera than those in V. vinifera cultivars, and wine grapes had higher total sugars and acids than table grapes from V. vinifera. Principal component analysis (PCA) indicated that genotypic correlations among sugar and acid contents were stable and the first three PCs accounted for about 82% of total variance in both years. PC1 was highly connected with glucose and fructose contents, and sucrose was an important contributor to the variance for PC2, as wen as for PC3. PC2 and PC3 were highly connected also with organic acids, but the contributor to variance differed from one year to the next. Tartaric acid was the main contributor to variance in 2003, and malic acid was important in 2004 for PC2 and PC3. In a scatter plot of the score values of all genotypes projected to the PC1 and PC2 plane, three groups of cultivars tend to cluster based on their genetic background or purpose of use. The cultivars of hybrid V. labrusca and V. vinifera were represented by high sugars, especially sucrose, and low acids. Among the cultivars of V. vinifera, wine grapes were found in general to have more sugars and acids than table grapes. The composition of sugars was stable in grape berries between the two years, while acids were sensitive to climate changes. Finally, the different responses of malic and tartaric acids to climate change is discussed. (c) 2006 Society of Chemical Industry.