Publications by authors named "Shui-Huan Guo"

2 Publications

  • Page 1 of 1

Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.

J Sci Food Agric 2021 Jun 6. Epub 2021 Jun 6.

Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China.

Background: 'Gold Finger' is a grape cultivar with a finger-like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in 'Gold Finger' grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS).

Results: A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of 'Gold Finger' grapes were identified as hexanal, (E)-2-hexenal, and ethyl hexanoate.

Conclusions: These results give a foundation for the further development of 'Gold Finger' grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. © 2021 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.11357DOI Listing
June 2021

Cluster bagging promotes melatonin biosynthesis in the berry skins of Vitis vinifera cv. Cabernet Sauvignon and Carignan during development and ripening.

Food Chem 2020 Feb 10;305:125502. Epub 2019 Sep 10.

Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology/College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China; Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, Shaanxi 715300, China. Electronic address:

Melatonin, a tryptophan derivative, is an important functional component in grape berries. We investigated the effect of cluster bagging on melatonin biosynthesis in the berries of two wine grape cultivars, Cabernet Sauvignon and Carignan, during fruit development and ripening. Cluster bagging delayed fruit coloring and ripening, and bag-treated berries of both grape cultivars synthesized more melatonin and most of the precursor compounds including L-tryptophan, N-acetylserotonin, tryptamine, and serotonin compared to those exposed to light (control) conditions. Interestingly, 5-methoxytryptamine was only detected in the berries of Carignan and not of Cabernet Sauvignon, both in the cluster bagging and control groups. In addition, melatonin and most of its precursors, decreased after veraison. VvSNAT1 and VvT5H expression levels were positively correlated with melatonin content. Our findings suggested that melatonin synthesis pathways differ among grape cultivars, and that VvSNAT1 and VvT5H may show key regulatory roles in the melatonin synthesis of grape berries.
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http://dx.doi.org/10.1016/j.foodchem.2019.125502DOI Listing
February 2020
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