上海地区主栽葡萄品种品质评价与分析

Quality evaluation and analysis of major Vitis vinifera L. varieties cultivated in the Shanghai Region

中文关键词:  上海  葡萄品种  品质评价

英文关键词:Shanghai  Vitis vinifera L.  quality evaluation

中文摘要:

      目的 评估上海地区主栽葡萄品种的品质差异, 明确关键品质指标。方法 本研究选取了上海地区7家种植企业的10个主要葡萄品种, 共采集34批次样品。通过分析穗质量、粒质量、果糖、葡萄糖、总酸、维生素C、氨基酸、花青素等12项指标, 从外观物理性状、内在营养品质和综合品质3个方面对葡萄品质进行评估。结果 葡萄品种在外观物理性状、内在营养品质及综合品质方面存在显著差异(P<0.05)。阳光玫瑰在糖酸平衡方面表现突出, 醉金香具有较高的维生素C和综合营养品质, 巨玫瑰在葡萄糖含量上优势明显, 申园的氨基酸总量最高, 但其氨基酸比例需优化。综合分析表明, 糖酸比例、氨基酸组成和果实重量是决定葡萄品质差异的主要因素。结论 上海地区主栽葡萄品种在品质特性上各具优势, 阳光玫瑰、醉金香和巨玫瑰适宜推广作为高端鲜食葡萄。研究结果为葡萄品种选育、种植管理及市场定位提供了科学依据, 并为消费者健康及功能性食品开发提供参考。

英文摘要:

      Objective To evaluate the quality differences among the main Vitis vinifera L. varieties in Shanghai, identify key quality indicators. Methods A total of 34 batches of Vitis vinifera L. samples were collected from 10 major cultivars cultivated by 7 enterprises in Shanghai. Twelve quality parameters, including cluster weight, berry weight, fructose, glucose, total acid, vitamin C, amino acids, and anthocyanins, were analyzed to assess Vitis vinifera L. quality from 3 perspectives: Physical appearance, intrinsic nutritional quality and overall quality. Results There were significant differences (P<0.05) in the physical appearance, intrinsic nutritional quality and overall quality of Vitis vinifera L. varieties. Shine Muscat performed exceptionally well in sugar-acid balance, Zuijinxiang showed high levels of vitamin C and overall nutritional quality, Jumeigui had a notable advantage in fructose and glucose content, and Shenyuan exhibited the highest total amino acids, though the amino acid composition needs optimization. Principal component analysis revealed that the main factors contributing to quality differences were the sugar-acid ratio, amino acid composition and fruit weight. Conclusion The major Vitis vinifera L. cultivars in Shanghai exhibit distinct quality advantages. Shine Muscat, Zuijinxiang and Jumeigui are particularly suitable for promotion as premium table Vitis vinifera L. varieties. These findings provide a scientific basis for Vitis vinifera L. varieties breeding, cultivation management, and market positioning, while also serving as a reference for consumer health and the development of functional foods.