Abstract
The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC) and individual anthocyanins. Lipoxygenase (LOX) activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement.
Highlights
Grapes are one of the most important fruits because of their low cost and nutritional benefits, and are widely cultivated around the world
We have investigated the development of chemical species and volatile compounds derived from fatty acids through the LOX pathway in Cabernet Sauvignon grapes
Our study shows that exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) treatment can improve the total anthocyanin content, and has a significant effect on the content of individual anthocyanins in grape berries (Tables 1 and 2)
Summary
Grapes are one of the most important fruits because of their low cost and nutritional benefits, and are widely cultivated around the world. The physicochemical composition of grapes is a key factor in determining the taste and color of the berries. As it is widely known, the content of anthocyanins in grape berries at harvest is one of the most important indicators to measure the quality of the fruit [1]. For wine grapes, the content of anthocyanins in berries plays an important role in determining their quality [2,3]. Aroma is one of the most important characteristics for grape berry quality, for which C6 and C9 volatiles are important aroma compounds mainly formed in the lipoxygenase (LOX; EC 1.13.11.12) pathway, and are responsible for the “green” fresh notes in wine [4,5]. LOX is ubiquitous in plants, being present in leaves, stems, roots, flowers, fruit pulp, and seeds [6,7]
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