"BRS维多利亚"葡萄经历了四个生产周期:形态,矿物和的变化
Mariana de Souza Leite Garcia-Santos1, Victoria Diniz Shimizu-Marin1, Yara Paula Nishiyama-Hortense1
1Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University, Cristóvão Colombo 2265, São José do Rio Preto 15054-000, SP, Brazil.
Plants (Basel, Switzerland)
|April 23, 2025
概括
这是一个很棒的节目,这是一个很棒的节目.
科学领域:
- 葡萄种植和葡萄酒学 葡萄种植和葡萄酒学
- 植物生理学 植物生理学
- 食品科学 食品科学 食品科学
背景情况:
- "BRS维多利亚"葡萄因其可取的感官属性而闻名.
- 根茎和收获时间显著影响葡萄的成分和质量.
- 了解这些影响对于优化葡萄的生产和利用至关重要.
研究的目的:
- 在特定的生产周期下,评估"BRS维多利亚"葡萄的矿物质和素成分.
- 为了比较不同的根茎和收获时期的物理化学,形态和矿物质特征.
- 评估根茎和环境条件对葡萄品质和潜在应用的影响.
主要方法:
- 分析矿物质含量 (,,,,,铁,,) 和酸盐.
- 在四个不同的生产周期中对物理化学和形态学参数进行比较评估.
- 评价成熟指数,总的化合物和总的单体酸.
主要成果:
- 生产周期1 (PC1) 葡萄显示出显著水平的必需矿物质和马尔维丁衍生的酸.
- PC2葡萄的皮肤百分比和酸度显著;PC3的尺寸,质量和矿物质含量 (可能与"IAC 572"根茎相关).
- PC4葡萄表现出最高的成熟指数,总和素,可能是由于主要收获环境条件.
结论:
- 尽管存在差异,但来自所有研究的生产周期的"BRS维多利亚"葡萄适合新鲜消费和加工.
- 矿物质和安东素的概况表明,它们可能被用作营养素成分.
- 根茎的选择 ("IAC 572"与"Paulsen 1103") 和收获期 (主要与第二) 显然影响葡萄的特点.
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