Effects Of NaCl On Anthocyanin In Wine Grapes

The modifications of anthocyanin profiles and relevant enzyme activity in grape skins from Vitis viniferal L.Cabernet sauvignon were investigated by Ultra Performance Liquid Chromatography-Mass Spectrometry(UPLC-MS)and ELISA kit,for revealing the effect of salt stress on anthocyanins.Cabernet sauvignon grapevine was subjected to different NaCl concentrations aqueous solutions(0 mM,20 mM,40 mM,60 mM,100 mM)from seven days after blossom to ripening.The basic index of berry quality like sugar content,acid content,total phenolic content and tannin content were also analysed.The results indicated:1.The yield of grape was reduced as the transverse diameters,vertical diameters and Single grain weight of grape berry were decreased by different salt level treatment.The reducing sugar content of every NaCl treatment groups was higher than the control group.During the maturing of grape,the concentrations of glucose and fructose were significantly increased by salinity,while the content of organic acid had no change markedly.At harvest time,the content of reducing sugar,TSS and the soluble sugar in 40 mM treatment group was the highest;while four individual organic acid content and the total content of organic acid in 40 mM treatment group was lower than other groups.The content of total phenolic and tannin was increased significantly compared with the control.Salt treatment improved the quality of grape berry.2.Ten individual anthocyanin was detected in grape skins.After veraison,other salt treatment groups increased total anthocyanin content significantly,except 20 mM treatment,and at harvest time,the total anthocyanin content of 40 mM treatment group was higher than other treatment groups;the percent of delphinidin-derived anthocyanins was reduced at every salt level treatment;Non-acyl anthocyanins were the major components of grape skins,while the percent of acylated anthocyanins was much lower;The acetylated anthocyanin was not detected in grape skins from Cabernet sauvignon;Salt stress decreased the percent of acylated anthocyanins.3.During the maturing of grapes,the total anthocyanin content had no remarkable correlation to activity of eight relevant enzyme,except the activity of leucoanthocyanin dioxygenase at 100 mM NaCl treatment and control;The correlation between the content of delphinidin-derived anthocyanins and activity of flavonoid-3?,5?-hydroxylase was not significant,the same as the content of cyanindin-derived anthocyanins and activity of flavonoid-3?-hydroxylase.In conclusion,salt stress increased the content of anthocyanin in grape skins.The accumulation of anthocyanin in vivo need the catalysis of enzyme in biosynthesis of anthocyanin,while the synthesis of other flavonoids by more precursors of anthocyanins and salt stress response of degrading enzyme may explain the low correlation between anthocyanins content and enzyme activity.