Evaluation And Analysis Of Ripening Characteristics Of Grape Varieties Resources

Grape ripening is one of the important traits of grape variety resources.In order to understand the maturation characteristics of grape varieties resources,as well as the related appearance and morphological characteristics and mature quality characteristics,this study selected 368 table grape varieties(134 Hybrids Vitis vinifera and V.labrusca,217 V.vinifera L varieties,2 American varieties,15 Unknown variety)and 153 main wine grape varieties(101V.vinifera L varieties,,52 Hybrids Vitis viniferaand V.labrusca species)for maturity identification,maturity period judgment,appearance characteristics observation and analysis,and 10 table grape varieties and The sugar and acid content of 10 wine grape varieties were determined during the ripening period,and the results showed that:1.When the fruit’s single fruit weight and soluble solids reach the maximum during the ripening process,the change trend of hardness and titratable acid decreases and remains basically unchanged,indicating that the optimal maturity has been reached.Due to the influence of the environment,the peel color index of the fruit in the later mature stage does not change significantly.At the same time,it was found that when the fruits reached maturity,some of the grape varieties showed distinctive characteristics.24 varieties of buses,such as’ Anniski’,’Bashi’,have brown handle color at maturity,and 14 varieties of ’Zizhenxiang’,’Harford’ and ’Wenke’ have relatively thick fruit powders at maturity,’Fenghuang 51’ The 16 varieties of No.’,’Actanai’ and ’Manao’ are relatively thin at maturity.At the same time,we judged the maturity period and found that there were 8 varieties that matured in late June,20 in early July,84 in late July,83 in early August,and 31 in late August.There were 11 in the beginning of September.This provides a reference for us to judge the maturity of different grape varieties.2.Based on our previous analysis of maturity,when the fruit’s single fruit weight and soluble solids reach the maximum and remain unchanged,the hardness and titratable acid reach the minimum and remain unchanged,indicating that the fruit has reached maturity.To judge the maturity period.At the same time,we judged and analyzed the maturity period of the investigated variety resources.We found that 8 varieties of table grapes matured in late June,20 in early July,84 in late July,and 83 in early August.There were 31 in late August and 11 in early September.The ripening period of wine grapes is mainly concentrated in midto-late August,which provides a reference for us to judge the ripe state of different grape varieties.It also provides a basis for the selection and breeding of grape varieties that can meet market demand in the future.3.Selected 10 varieties of table grapes and wine grapes,and measured soluble sugars and organic acids by high performance liquid chromatography.We found that the main components of soluble sugars in grape fruits are glucose,fructose and sucrose,and The content of sucrose is relatively small.The content of sucrose is only detected in individual varieties.The content ratio of glucose and fructose is close to 1:1;the main components of organic acids are tartaric acid,malic acid and citric acid,and tartaric acid is the main acid component.At the same time,we analyzed the correlation between soluble sugars,organic acid components,soluble solids,titratable acids,etc.,and gained a new understanding of the relationship between the flavor and quality of ripe grapes.