Influence of sugar accumulation on skin pigmentation of grapes
2015
Udo, Y. (Yamanashi Fruit Tree Experiment Station, Yamanashi-shi (Japan)) | Satoyoshi, Y. | Kobayashi, K. | Saito, N. | Mitsumori, M.
The correlation coefficient between sugar content and anthocyanin content was compared in 14 cultivars of colored grapes. Additionally, in 8 of those cultivars a scatter chart of 'sugar content' and 'degree of coloration (color chart value)' of fruit harvested during the maturity stage over the past 4 years was made and the relationship thereof was considered. 1. In the cultivars examined in the test, when the correlation coefficient of sugar content and anthocyanin content was compared, correlation tended to be higher in red grape cultivars than in black grape cultivars. 2. In the red grape cultivars 'Gorby,' 'Wasse-kaiji,' and 'Queen Nina,' there was a strong correlation between the relationship of sugar content and degree of coloration, with a tendency for fruit with a low sugar content to have poorly colored berries, and fruit with a high sugar content to have well-colored berries. 3. Also in the black grape cultivars 'Kyoho,' 'Pione,' and 'Fujiminori,' there was a correlation between sugar content and coloration however, the tendency was weaker than in the red grape cultivars listed above. 4. In the black grape cultivar 'Black Beat,' poor coloration of berries did not occur irrespective of low or high sugar content. 5. In cultivars such as 'Black Beat' with high anthocyanin content, even if anthocyanin content is decreased due to lack of sugar storage, it's difficult to degrade the coloration. 6. 'Sunny Dolce' is a red grape cultivar, but was regarded as a cultivar in which the relationship between sugar content and coloration is exceptionally low. 7. The influence exerted on coloration by sugar storage is different depending on the cultivar, but in many cultivars, by producing fruit with higher sugar content, an improvement in coloration can be expected.
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