The Affect Of Ultraviolet Radiation To The Quality And Relevant Substances Of Chardonnay

Polyphenol is not only helps plant resist diseases, insects, ultraviolet, hurt and ion toxicity but also is directly involved in plant growth and development, which plays a certain role in absorbing the plant nutrient, protein synthesis,enzymatic activity, photosynthesis, and building cell skeleton and the structure. In wine grape, the content and composition of polyphenols directly affect the quality of fruit. In the grapes, with the growth and development of fruit, polyphenols showed temporal and spatial specificity. Leucoanthocyanidin Reductase (LAR), an (+)-Catechin synthetic precursor enzyme, acts as the key enzyme in flavanols biosynthesis. Phenyhlalanine ammonia-lyase (PAL) has been extensively studied and it is key enzyme. Anthocyanidin synthase (ANS), located at the end of biosynthesis pathway of anthocyanin,catalyzes the colorless leucoathocyanidin to the colored anthocyanidins. In this study, the plants of the 8-years old grape (Vitis vinifera L. cv Chardonnay) at the distinctive development stages and the mature fruits after harvest were treated with UV-C irradiation, and the influences of the UV-C irradiation on the quality formation and polyphenols, LAR, PAL,and ANS activity in the grape berry during the development. The main results were as follows:1. UV-C irradiation effects on chardonnay grape fruit external quality. During the growth and development of Chardonnay, regular UV-C irradiation did not change variation of fruit quality, UV-C (lOmin) irradiation had no significant effect on fruit size.2. UV-C irradiation effects on chardonnay grape fruit internal quality. During the growth and development of Chardonnay, regular UV-C irradiation did not change variation of fruit quality, but obviously affects the maturity of the fruit quality. UV-C (lOmin) irradiation had no significant effect on fruit Vc content, but the content of soluble sugar increased, and the content of organic acid decreased.3. UV-C irradiation effects on chardonnay grape fruit enzyme activity. During fruit development, UV-C (10min) irradiation did not change the change law of the LAR, PAL and ANS activity in the fruit, but the PAL and LAR activity was obviously enhanced, and the activity of ANS was inhibited.4. UV-C irradiation effects on chardonnay grape fruit Accumulation of polyphenols. In the process of the growth and development of the grape fruit, UV-C irradiation did not change the change law of the total phenols, flavonoid, and polyphenol content but it had a certain in promoting effect to the flavonoids. The total phenl and flavanols polyphenols was inhibition. In addition, the effect of UV-C on the fruit quality formation was development- and dose-depended.