Effects Of Root Restriction On The Compositon Of Phenolic And Aroma Substances In 'Summer Biack' Grape During Berry Development Under Two-harvest-one-year Cultivation

In order to study the effects of root restriction on the components of phenolic and aroma substances of'Summer black' grape during berry development.8-year-old'Summer black' grape cultivated in two-crops-one-year cultivation was used as the material,root restriction(RR)was set as the treatment in which grapevines were cultivated in a restricted zone,and conventional cultivation was the control,the effects of root restriction on phenols and aroma components during the development of summer fruit and winter fruit of summer and winter grape were studied.The effects of RR on the synthesis of phenolic and aroma compounds during the berry development of summer and winter fruits were studied.Climate indexes were monitored at different fruit development stages.The climatic indexes were monitored at different fruit development stages.The tree growth index,fruit basic quality,the content of anthocyanin and non-anthocyanin phenols and aroma substances in pericarp were measured.The results show that:1.Root Restriction significantly inhibited the growth of winter fruit,but did not inhibit the growth of summer fruit.The branch length and leaf area of RR and the control of the grapevines of summer fruits were larger than that of the winter fruits.2.The content of soluble solids and total sugar in root restriction summer fruit was significantly higher than that in control,while that in winter fruit was lower than that in control.The contents of soluble solids and total sugar of the summer fruits in root restriction and the control were significantly higher than that of winter fruits.3.Root restriction significantly increased the total content of anthocyanin phenolics in winter fruits,but had little effect on the types of anthocyanin phenolics in pericarp.The total content of anthocyanin phenols in RR and control reached the maximum at 10 days after color conversion,and the maximum value of RR in fresh fruit was 130.65 ?g/g,which was significantly higher than that in control,and then began to decrease,but there was no significant difference between RR and control at mature stage.The most abundant anthocyanin monomer in RR and the xontrol pericarp is methyl anthocyanin-3-O-(6"-O-coumarin)-glucoside.4.The total content of non-anthocyanin phenolics in root restriction pericarp was higher than that in the control,and the types were more than that in the control.The total anthocyanins and species of root restriction and the control in winter fruits were more than those of summer fruits.Proanthocyanidin B1 is the most abundant non-anthocyanin phenolic substance in the pericarp of summer and winter fruits in both root restriction and the control5.Root restriction significantly increased the total content of aroma substances in summer black grape fruits,but the effects on aroma types were different between summer and winter fruits.The total content of aroma substances in root restriction and control winter fruits was higher than that in summer fruits.The most abundant aroma compounds in RR and the control two crops fruit were alaldehyde compounds.