{"title":"鲜为人知的红葡萄 \"伊莎贝尔\"(Vitis vinifera L. × Vitis labrusca L.)","authors":"Nesrin Colak, Aydin Sukru Bengu","doi":"10.1007/s10341-024-01166-w","DOIUrl":null,"url":null,"abstract":"<p>Regular consumption of table grape berries bestows various health benefits due to their rich vitamin, mineral, and polyphenol contents. This study examined the physicochemical properties and nutritional composition of berries (skin, flesh, and seed) of red ‘Isabel’ (<i>Vitis vinifera</i> L. × <i>V. labrusca</i> L.) grape during ripening (232–293 days after full bloom) grown in Türkiye. The results showed that fruit size and dry matter content in the berry increased gradually throughout ripening, while moisture content and firmness decreased. Fructose was the major soluble sugar in all parts of the grape, followed by glucose and sucrose. In general terms, the sugar contents of the grape increased in a stage-dependent manner. Malic acid was the most abundant organic acid in the skin and flesh, and tartaric acid in the seed, their contents decreasing in the same manner during ripening. The skin and flesh exhibited higher palmitic acid content than the seed, as well a high linoleic acid content in the berry parts. Potassium was the major element in all parts of the grape, followed by Na, Fe and Mg. These results indicate that these nutrients are present at high levels in this grape berry and that the full red stages are the most suitable for obtaining benefit from the grape nutrients.</p>","PeriodicalId":11889,"journal":{"name":"Erwerbs-Obstbau","volume":"30 1","pages":""},"PeriodicalIF":1.2000,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ripening-Related Changes in the Nutritional Profile of a Little-Known Red ‘Isabel’ Grape (Vitis vinifera L. × Vitis labrusca L.)\",\"authors\":\"Nesrin Colak, Aydin Sukru Bengu\",\"doi\":\"10.1007/s10341-024-01166-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Regular consumption of table grape berries bestows various health benefits due to their rich vitamin, mineral, and polyphenol contents. This study examined the physicochemical properties and nutritional composition of berries (skin, flesh, and seed) of red ‘Isabel’ (<i>Vitis vinifera</i> L. × <i>V. labrusca</i> L.) grape during ripening (232–293 days after full bloom) grown in Türkiye. The results showed that fruit size and dry matter content in the berry increased gradually throughout ripening, while moisture content and firmness decreased. Fructose was the major soluble sugar in all parts of the grape, followed by glucose and sucrose. In general terms, the sugar contents of the grape increased in a stage-dependent manner. Malic acid was the most abundant organic acid in the skin and flesh, and tartaric acid in the seed, their contents decreasing in the same manner during ripening. The skin and flesh exhibited higher palmitic acid content than the seed, as well a high linoleic acid content in the berry parts. Potassium was the major element in all parts of the grape, followed by Na, Fe and Mg. These results indicate that these nutrients are present at high levels in this grape berry and that the full red stages are the most suitable for obtaining benefit from the grape nutrients.</p>\",\"PeriodicalId\":11889,\"journal\":{\"name\":\"Erwerbs-Obstbau\",\"volume\":\"30 1\",\"pages\":\"\"},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2024-08-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Erwerbs-Obstbau\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10341-024-01166-w\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"HORTICULTURE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Erwerbs-Obstbau","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10341-024-01166-w","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"HORTICULTURE","Score":null,"Total":0}
引用次数: 0
摘要
由于含有丰富的维生素、矿物质和多酚,经常食用鲜食葡萄浆果对健康有益。本研究考察了生长在土耳其的红'伊莎贝尔'(Vitis vinifera L. × V. labrusca L.)葡萄浆果(果皮、果肉和种子)在成熟期(盛开后 232-293 天)的理化特性和营养成分。结果表明,在整个成熟过程中,浆果的大小和干物质含量逐渐增加,而水分含量和硬度则下降。果糖是葡萄各部分的主要可溶性糖,其次是葡萄糖和蔗糖。一般来说,葡萄的含糖量随成熟阶段而增加。苹果酸是果皮和果肉中含量最高的有机酸,酒石酸是种子中含量最高的有机酸,它们的含量在成熟过程中以同样的方式减少。果皮和果肉中的棕榈酸含量高于种子,浆果部分的亚油酸含量也很高。钾是葡萄各部分的主要元素,其次是钠、铁和镁。这些结果表明,这些营养物质在这种葡萄浆果中含量很高,而且全红期最适合从葡萄营养物质中获益。
Ripening-Related Changes in the Nutritional Profile of a Little-Known Red ‘Isabel’ Grape (Vitis vinifera L. × Vitis labrusca L.)
Regular consumption of table grape berries bestows various health benefits due to their rich vitamin, mineral, and polyphenol contents. This study examined the physicochemical properties and nutritional composition of berries (skin, flesh, and seed) of red ‘Isabel’ (Vitis vinifera L. × V. labrusca L.) grape during ripening (232–293 days after full bloom) grown in Türkiye. The results showed that fruit size and dry matter content in the berry increased gradually throughout ripening, while moisture content and firmness decreased. Fructose was the major soluble sugar in all parts of the grape, followed by glucose and sucrose. In general terms, the sugar contents of the grape increased in a stage-dependent manner. Malic acid was the most abundant organic acid in the skin and flesh, and tartaric acid in the seed, their contents decreasing in the same manner during ripening. The skin and flesh exhibited higher palmitic acid content than the seed, as well a high linoleic acid content in the berry parts. Potassium was the major element in all parts of the grape, followed by Na, Fe and Mg. These results indicate that these nutrients are present at high levels in this grape berry and that the full red stages are the most suitable for obtaining benefit from the grape nutrients.
期刊介绍:
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