The Research Of The Volatile Aroma Accumulation And Regulation Of 'Shine Muscat' Grape

'Shine Muscat'(Vitis labruscana Bailey × V.vinifera L.Shine Muscat)is a diploid table grape cultivar resulted from cross breeding of 'Akitsu-21'['Steuben' V.labruscana)× 'Muscat of Alexandria'(V.vinifera)]with 'Hakunan'(V.vinifera)released by National Institute of Fruit Tree Science(NIFTS)in Japan.'Shine Muscat'is a rare good cultivar with crispy and juicy flesh,musky flavor,high soluble solids content and low acidity.Meanwhile,'Shine Muscat' has a strong disease resistance and a good flower bud differentiation,especially has a long on-vine storage time,which could reach 50 to 60 days in many commercial orchards,particularly in leisure sightseeing and picking garden.However,'Shine Muscat' still has many shortcomings,like berries are too small,rusty spot on the surface under natural condition,the blind use of plant growth regulator,unreasonable of harvest time and so on.In this study,'Shine Muscat' grape was selected as the material to investigate the rule of berry growth and the accumulation pattern of sugar,acid and volatile aroma during the development of'Shine Muscat' grape.Besides,the effects of GA3 and N-(2-chloro-4-pyridyl)-N'-phenylurea(CPPU)treatments in different concentrations and collocations as well as the influence of prolonging on-vine storage time on volatile aroma of 'Shine Muscat' grape were studied.The main research results are as follows:1?The rule of 'Shine Muscat' fruit growth and volatile aroma accumulation.The growth and development process of 'Shine Muscat' grape berry can be divided into three stages:the first rapid growth stage,core-hardening stage and the second rapid stage,which last 35?40 days,10?15 days and 50?55 days respectively.Alcohol,acid,phenolic substances have existed throughout the period of fruit growth and development of three and the content is very high.Aldehyde substances mainly concentrated in the stagnate phase and the second fast growing period,esters are mainly concentrated in the first and second rapid growth period.Terpenes mainly concentrated in the second fast growing period.40?55 days after flowering.the content of titratable acid,malic acid and citric acid reach the maximum and then have a rapid decline,at the same time,the characteristic aroma substances hexanal,(E)-2-hexene aldehyde,geraniol start synthesis.60?80 days after flowering,the content of total soluble solids and reducing sugar begin to accumulation fastly,meanwhile,terpenes,aldehyde and ester substances are also beginning to accumulate quickly.The rule of 'Shine Muscat'in seeded and seedless fruit growth and development is basically consistent.However,plant growth regulator treatment can accelerate the process of fruit growth and development.2?Effects of two kinds of plant growth regulators on volatile aroma accumulation of 'Shine Muscat' grape.The co-treatment with GA3 and CPPU can significantly improve the fruit setting rate,fruit cluster density,yield stability of 'Shine Muscat'grape;meanwhile,it can also remarkably increase single fruit mass,spike mass,total soluble solids content(TSS)and fruit hardness and so on.Higher concentration of plant regulators will result in high degree of peduncle lignification and high fruit hollow rate.The co-treatment with GA3 and CPPU can change the kinds of aroma substances and content in fruit,lower concentration of plant regulators can increase the content of volatile aroma,which declines when the concentration of plant regulators are too high.In sum,with comprehensive consideration of the fruit cluster compactness,fruit size,sugar degree,aroma component and so on,the suggested co-treatments in production is 25 mg/L GA3 + 5 mg/L CPPU at 1-3 days right after full bloom,and 25 mg/L GA3 at 10-15 days after the first treatment.3?Influence of delayed harvest on volatile aroma content of 'Shine Muscat' fruit.The best harvesting time of 'Shine Muscat' is 10 to 20 days after grape ripening.The content of volatile aroma especially the 'fruit scent' and 'floral scent' aroma compounds would not yet reach the best level,if the grape was harvested early.However,fruit hardness and the content of characteristic aroma substances would remarkably decline if the time of harvest was too late.