Dynamic Changes in Anthocyanin Accumulation and Cellular Antioxidant Activities in Two Varieties of Grape Berries during Fruit Maturation under Different Climates
Liuwei Qin,
Hui Xie,
Nan Xiang,
Min Wang,
Shouan Han,
Mingqi Pan,
Xinbo Guo,
Wen Zhang
Affiliations
Liuwei Qin
Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Hui Xie
Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables, Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
Nan Xiang
Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Min Wang
Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables, Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
Shouan Han
Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables, Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
Mingqi Pan
Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables, Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
Xinbo Guo
Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Wen Zhang
Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables, Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
As popularly consumed fruit berries, grapes are widely planted and processed into products, such as raisins and wine. In order to identify the influences of different climatic conditions on grape coloring and quality formation, we selected two common varieties of grape berries, ‘Red Globe’ and ‘Xin Yu’, for investigation. Grapes were separately grown in different climates, such as a temperate continental arid climate and a temperate continental desert climate, in Urumqi and Turpan, China, for five developmental stages. As measured, the average daily temperature and light intensity were lower in Urumqi. Urumqi grape berries had a lower brightness value (L*) and a higher red-green value (a*) when compared to Turpan’s. A RT-qPCR analysis revealed higher transcriptions of key genes related to anthocyanin biosynthesis in Urumqi grape berries, which was consistent with the more abundant phenolic substances, especially anthocyanins. The maximum antioxidant activity in vitro and cellular antioxidant activity of grape berries were also observed in Urumqi grape berries. These findings enclosed the influence of climate on anthocyanin accumulation and the antioxidant capacity of grapes, which might enlarge our knowledge on the quality formation of grape berries and might also be helpful for cultivating grapes with higher nutritional value.
