文献类型： 外文期刊
作者： Wu, Yusen 1 ; Li, Bo 1 ; Li, Xiangyi 2 ; Wang, Lei 2 ; Zhang, Wenwen 2 ; Duan, Shuyan 2 ; Wang, Shiping 2 ;
作者机构： 1.Shandong Acad Agr Sci, Shandong Acad Grape, Jinan 250100, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Plant Sci, 800 Dongchuan Rd, Shanghai 200240, Peoples R China
3.Shandong Acad Agr Sci, Proc Technol Shandong, Key Lab Agroprod, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
关键词： Aroma compounds; Grape; Aroma compound conversion; Root restriction; Network analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2022 年 372 卷
页码：
收录情况： SCI
摘要： To systematically study the impact of root restriction (RR) on the aroma quality of grape berry, in this study, free and bound compounds were investigated in 'Red Alexandria' grape skin and pulp produced with and without RR during development and ripening. Compared with the control, RR advanced the initiation of free-terpene synthesis and increased their concentrations at 14-18 weeks post-flowering (wpf) by promoting the conversion of bound terpenes to free terpenes. In addition, RR significantly regulated the aromatic series at 14-18 wpf and advanced the date of aroma maturation. Network analyses indicated that the correlations among bound compounds were more conserved than those among free compounds, and the skin network displayed tight coordination compared with the pulp network. Terpenes were highly intercorrelated and played a core role in these networks. Finally, 10 bound compounds in pulp were screened out as indicators of the developmental timing of grape.
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