| The fruit flavor compounds of wine grape play an important role in sensory quality and physiological activity function of wine.Studying the variation of phenolic and aroma substances in the fruit to provide material basis for rational selection of grape clone.In this study,4 clones of the Eurasian red wine grape variety ’Merlot’,M-181,M-343,M-346 and M-348 was used as experimental materials.Fruit nutrition and fruit quality under the cultivation in Loess Plateau Region were study and compare.SSR markers was used to identify the difference of 4 clones at DNA level.The changes of phenolic compounds in skin and seed of 4 clones were compared and analyzed.Analysis and compare of changes in aroma components content,types and OAV(odour activity value)in Fruits by GC-MS.The main findings are as follows:(1)SSR markers was using to prove that the genetic distance of 4 clones of the ’Merlot’ was among 0.10-0.16 and the number of constructed molecular ID cards differs by 2～3 numbers through 7 pairs of fluorescence primers.(2)There were no significant differences in the quality of the ear and soluble solids,peel color when the 4 clone grapes were fully maturing,whereas the titratable acid content of M-346 was significantly higher than that of M-181 and M-348.The juice rate of M-348 was 63.05%and it was significantly higher than that of the other three clones.The 100-seed weight of M-343 and M-346 was significantly higher than that of other two clones.The M-348 had a significantly lower pH than M-343.(3)The content of tannins in the pericarp of the 4 clones of’ Merlot’ continued to rise in 60 days after full blooming(DAFB)and the tannin contenst in the skin of M-348 was higher in each period than in other three clones.In 120 DAFB,the difference of the total flavonoids content of 4 clones in the skins and seeds was not significant.Flavanols and proanthocyanidins content in the pericarp of M-348 were significantly higher than other three clones.With the development of fruit,anthocyanins content of 4 clones in the pericarp increased gradually.The anthocyanins content of M-348 was 13.48 mg/g at 120 days after flowering,which was significantly higher than that of M-343.(4)There were 103 kinds of volatile aroma substances in the 4 clones of’ Merlot’,which were mainly alcohols,lipids,terpenes,isoprenoids,aldehydes,acids,and volatile phenols and so on.The C6 alcohol with green flavor decreased gradually during the development process and it was not detecting in M-346 at 120 DAFB.Lipid substances isoamyl hexanoate and ethyl lactate were only detect in 120 DAFB.Ethyl lactate was only detect in M-348 and the content was 25.11 pg/g.The content of β-damascene and nononal in M-346 and M-348 fruits were significantly higher than that in the other two clones in 120 DAFB.71 and 65 aroma substances were detect in M-346 and M-348 respectively at this time.(5)The 4 clones of’ Merlot’ fruit were mainly fruity aroma and floral aroma when they were fully ripe.The total OAVs of fruits aroma in M-346 and M-348 were significantly higher than that in other two clones.When the fruit is fully mature,the OAV value of five substances such as benzylethylaldehy was measured to be greater than one in all 4 nutrition systems.The content of geraniol with fruity aroma and floral aroma measured in 60 DAFB was higher than its threshold and its content was greater than its threshold when it was fully mature.Conclusion:4 clones of ’Merlot’ grapes at full maturity,the content of tannins,flavanols and proanthocyanidins in the skins of M-348 was higher than that of the other 3 clones and anthocyanins content of M-346 was the highest.During this period fruit aroma and floral aroma OAVs were higher in M-346 and M-348 fruit.Therefore,M-346 and M-348 could used as clones with high phenols and better aroma in the Loess Plateau. |
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