Effect of Supplementary Light with Different Wavelengths on Anthocyanin Composition, Sugar Accumulation and Volatile Compound Profiles of Grapes
Junxia Zhang,
Wanping Li,
Peng Zhang,
Xuehao Zhang,
Jinfeng Wang,
Lujun Wang,
Keqin Chen,
Yulin Fang,
Kekun Zhang
Affiliations
Junxia Zhang
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Wanping Li
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Peng Zhang
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Xuehao Zhang
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Jinfeng Wang
Weinan Grape Research Institute, Weinan 714000, China
Lujun Wang
Weinan Grape Research Institute, Weinan 714000, China
Keqin Chen
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Yulin Fang
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Kekun Zhang
Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China
Protected cultivation is currently one of the main cultivation modes for grape production, but the long-term use of plastic film will have a certain negative impact on the light environment in vineyards, which in turn causes poor colouring, low sugar content and a lack of aroma in some red grape varieties. Supplementing light can be an effective way to mitigate these problems. In this study, vines of three red table grape varieties (‘Summer Black’, ‘Xinyu’ and ‘Queen Nina’) cultivated in a plastic greenhouse were supplemented with red, blue, white and red-blue light from veraison to harvest. All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting). Red-blue light treatment was the most favourable for the accumulation of anthocyanins and sugars, and the grapes treated with blue light had the highest content of volatile compounds. The grapes treated with red-blue light all obtained the highest composite scores via principal component analysis. For most of the sensory properties, the highest scores were obtained by the red-blue light-treated grapes. The results of this study will be useful in improving the colouring, sugar, and aroma content of grapes under protected cultivation.
