Abstract
Protected cultivation is currently one of the main cultivation modes for grape production, but the long-term use of plastic film will have a certain negative impact on the light environment in vineyards, which in turn causes poor colouring, low sugar content and a lack of aroma in some red grape varieties. Supplementing light can be an effective way to mitigate these problems. In this study, vines of three red table grape varieties ('Summer Black', 'Xinyu' and 'Queen Nina') cultivated in a plastic greenhouse were supplemented with red, blue, white and red-blue light from veraison to harvest. All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting). Red-blue light treatment was the most favourable for the accumulation of anthocyanins and sugars, and the grapes treated with blue light had the highest content of volatile compounds. The grapes treated with red-blue light all obtained the highest composite scores via principal component analysis. For most of the sensory properties, the highest scores were obtained by the red-blue light-treated grapes. The results of this study will be useful in improving the colouring, sugar, and aroma content of grapes under protected cultivation.
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Claims 7
Claim · model-written summary
All four supplemental light treatments increased anthocyanins in three grape varieties relative to no supplemental lighting.
Verbatim
e0“All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting).”
t0“Grapes”
Claim · model-written summary
All four supplemental light treatments increased sugars in three grape varieties relative to no supplemental lighting.
Verbatim
e0“All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting).”
t0“Grapes”
Claim · model-written summary
All four supplemental light treatments increased volatile compounds in three grape varieties relative to no supplemental lighting.
Verbatim
e0“All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting).”
t0“Grapes”
Claim · model-written summary
Red-blue light was most favorable for anthocyanin and sugar accumulation.
- Taxon
- Grapest0
- Treatment
- Red-blue light treatmente0
- Outcome
- accumulation of anthocyanins and sugarse0
- Direction
- most favourablee0
Not reportedComparator
Verbatim
e0“Red-blue light treatment was the most favourable for the accumulation of anthocyanins and sugars”
t0“Grapes”
Claim · model-written summary
Blue light produced the highest volatile compound content.
Not reportedComparator
Verbatim
e0“the grapes treated with blue light had the highest content of volatile compounds”
Claim · model-written summary
Red-blue-light-treated grapes had the highest principal-component composite scores.
Not reportedComparator
Verbatim
e0“The grapes treated with red-blue light all obtained the highest composite scores via principal component analysis.”
Claim · model-written summary
Red-blue-light-treated grapes had the highest scores for most sensory properties.
- Taxon
- grapese0
- Treatment
- red-blue lighte0
- Outcome
- scorese0
- Direction
- higheste0
- Qualifier
- most of the sensory propertiese0
Not reportedComparator
Verbatim
e0“For most of the sensory properties, the highest scores were obtained by the red-blue light-treated grapes.”
The same questions in other papers
light · quality: phytochemicals · VitisPositive and negative results
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See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.