The Effect Of Enzymes On The Fruit Quality Of'Kyoho' Grapes

In this study,'Jiufeng' grape was used as experimental material,and two(A,B)different formulations of homemade enzymes were used to spray 300,400,and 500 times respectively to spray grape fruit trees,and the self-made enzymes were used to study the qual ity of 'Jiufeng' grape.The influence of the enzyme on the quality o f grape fruit is preliminary explored,which provides a theoretical b asis for the application of enzymes in various fruits,vegetables and flowers.The test was carried out in five periods of 45 d,60d,75 d,90d and 105 d after flowering.The appearance quality,flavor qualit y and nutritional quality of the samples were measured and analyze d.The results are as follows:1.The horizontal and vertical diameters and single fruit weight of the sample were measured.The results showed that the single fr uit weight of the enzyme treatment group was higher than that of t he control group.Under the treatment of B enzyme 400 times(B2),the single fruit weight of the grape fruit was 15% higher than tha t of the control group.The difference between the other groups wa s not significant compared with the control group;there was no sig nificant difference between the horizontal and vertical diameters andthe fruit shape index in each group;in the appearance color,the e nzyme treatment group showed purple-black color at the maturity st age,which was darker than the control group.The determination of anthocyanin content also indicated that the total anthocyanin conten t of the enzyme-treated group was higher than that of the control g roup.2.The total sugar content of the grape fruit under the enzyme treatment was significantly higher than that of the control group,e specially under the 400-fold concentration of B enzyme(B2),the to tal sugar content was 19% higher than that of the control group;th e total acid content was different at the ripening stage of the grape fruit.Not significant,the ratio of sugar to acid increased gradually with fruit development,peaked at 105 days after flowering,and th e highest was treated in group B2 with a ratio of sugar to acid of33.08.3.In the analysis of the nutritional quality of grape fruit,the to tal phenolics,total flavonoids and total anthocyanins of grape fruit were determined by conventional methods.The UPLC-TUV method was established to determine the content of anthocyanin in the pee l and analyze the anthocyanin metabolism process..The results sho wed that the effect of enzyme treatment on total phenol and total f lavonoids was not significant,and the difference between each enzyme treatment group and the control group was 5%~10%.However,the effect of total anthocyanin on grape skin was greater.When the grape fruit was fully mature,the total anthocyanin content in each group was higher than that in the control group.The B-concentrati on(B2)treatment group compared with the control group total anth ocyanin content.It is 24.6% higher.4.The UPLC-ELSD method was established to determine the c ontent of fructose,glucose and sucrose in the fruit of the sample.The grape fruit was found to have very little sucrose content(less than 5%).The glucose content in each group was higher than that in fructose.During the whole fruit growth and development,fructos e and glucose showed an increasing trend,but the growth trend of fructose was larger than that of glucose.5.The enzyme activities related to glucose metabolism were det ermined.The results showed that the enzyme treatment had signific ant effects on the activities of enzymes related to glucose metabolis m,especially in the early stage of fruit development,during the 45d-75 d period after flowering,the AI,NI,SS and other enzymes tre ated in each group.The activity was significantly higher than that of the control group,but with the maturity of the grape fruit,the e nzyme activity of the control group increased to the level of treatm ent in each group 90 days after flowering.6.Principal component analysis method was used to comprehen sively evaluate more than 10 indicators in the appearance quality,fl avor quality and nutritional quality of grape fruit treated in each gr oup.It was found that the scores of comprehensive evaluation of fr uit quality in all treatments were higher than those in the control g roup.The highest was B enzyme 400 times concentration(B2)treat ment group,followed by B enzyme 300 times concentration(B1)tr eatment group,other treatment rankings were slightly higher than th e control group,but the difference was not significant.The results of the above studies showed that the enzyme treat ment improved the fruit quality of the grapes.The quality of the g rapes was different under different enzymes and different concentrati ons.The optimal treatment method was B-enzyme 400 times conce ntration(B2).deal with.