Effects of different color paper bags on aroma development of Kyoho grape berries

作     者：JI Xiao-hao WANG Bao-liang WANG Xiao-di SHI Xiang-bin LIU Pei-pei LIU Feng-zhi WANG Hai-bo 

作者机构：Research Institute of PomologyChinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization)Ministry of Agriculture 

出 版 物：《Journal of Integrative Agriculture》 (农业科学学报（英文版）)

年 卷 期：2019年第18卷第1期

页      面：70-82页

核心收录：

学科分类：09[农学] 

基　　金：supported by the earmarked fund for China Agriculture Research System (CARS-30) the Introduction of International Advanced Agricultural Science and Technology Program Project,Ministry of Agriculture,China (948 Program,2011-G28) the National Key Technologies R&D Program of China during the 12th Five-Year Plan period (2014BAD16B05) the Agricultural Science and Technology Innovation Program,Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2015-RIP-04) 

主　　题：bagging volatile aroma compound Kyoho fruit quality principal component analysis 

摘      要：This study investigated the influence of red,green,blue,and white paper bags on the free volatile compound development of Kyoho grape berries from green to *** functional groups of volatiles were identified during the development of Kyoho grape berries including esters,aldehydes,alcohols,terpenes,ketones,acids,and *** and aldehydes were abundant in Kyoho grape berries,mainly represented by ethyl acetate,ethyl butyrate,and(E)-*** accumulated quickly after veraison and slightly decreased toward ***,green,blue,and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes,also inhibited the accumulation of alcohols,tepenes,ketones,and *** effect from strong to weak was green,blue,red,and white paper *** expression profiles of genes in the lipoxygenase-hydroperoxide lyase(LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red,green,blue,and white paper bags on aldehydes,alcohols,and esters volatile aromas was at transcriptional *** results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation.