Abstract
Protected cultivation is an effective measure for high-end grape production. Nevertheless, the long-time application of plastic film negatively influences the light environment, and results in a certain decrease in berry quality. In this study, six different light treatments, including white (W), red (R), blue (B), and three different combinations with different ratios of red and blue light (1:1, 4:1, 1:4, respectively), were applied to monitor the quality and sensory properties of 'Queen Nina' grapes. Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content, whereas all light treatments decreased the levels of chlorophylls and organic acids. Furthermore, the R1B4 treatment improved the content of cyanidin-3-O-glucoside (Cy) and peonidin-3-O-glucoside (Pn), which are the dominant anthocyanin compounds in red grape berry. Additionally, esters, accounting for more than 42% of the VOCs, are the main volatile compounds in 'Queen Nina' grape, and R1B4 treatment was the most favorable treatment for VOCs accumulation. The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores and had the most positive impact on berry coloration, sugars, anthocyanins, flavonoids, and VOCs accumulation, followed by the blue light treatment. In summary, the present results highlight the effective strategy of R1B4 light treatment to increase the berry quality of 'Queen Nina' grape berries.
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Claims 11
Claim · model-written summary
All supplemental light treatments significantly increased berry size and weight compared with the control without supplemental light.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e0“Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content”
Claim · model-written summary
All supplemental light treatments improved berry sugar, anthocyanin and flavonoid content compared with the control.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e0“Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content”
Claim · model-written summary
All supplemental light treatments improved volatile organic compound content compared with the control.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e0“Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content”
Claim · model-written summary
All supplemental light treatments decreased chlorophyll levels in berries compared with the control.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e0“Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content”
e1“whereas all light treatments decreased the levels of chlorophylls and organic acids”
Claim · model-written summary
All supplemental light treatments decreased organic acid levels in berries compared with the control.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e0“Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content”
e1“whereas all light treatments decreased the levels of chlorophylls and organic acids”
Claim · model-written summary
The R1B4 light treatment improved the contents of cyanidin-3-O-glucoside and peonidin-3-O-glucoside.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e2“the R1B4 treatment improved the content of cyanidin-3-O-glucoside (Cy) and peonidin-3-O-glucoside (Pn), which are the dominant anthocyanin compounds in red grape berry”
Claim · model-written summary
Esters made up more than 42% of the volatile organic compounds and were the main volatile compounds of Queen Nina grape.
Verbatim
e3“esters, accounting for more than 42% of the VOCs, are the main volatile compounds in 'Queen Nina' grape”
Claim · model-written summary
The R1B4 light treatment was the most favorable treatment for volatile organic compound accumulation.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e4“R1B4 treatment was the most favorable treatment for VOCs accumulation”
Claim · model-written summary
The 1:4 red-blue light mix (R1B4) gave the highest composite and sensory scores.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e5“The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores”
Claim · model-written summary
The 1:4 red-blue light mix (R1B4) had the most positive impact on berry coloration, sugars and anthocyanins.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e5“The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores”
e6“and had the most positive impact on berry coloration, sugars, anthocyanins, flavonoids, and VOCs accumulation, followed by the blue light treatment”
Claim · model-written summary
The 1:4 red-blue light mix (R1B4) had the most positive impact on flavonoids and volatile organic compound accumulation.
Verbatim
t0“Effects of light quality on physiological and biochemical attributes of 'Queen Nina' grape berries”
e5“The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores”
e6“and had the most positive impact on berry coloration, sugars, anthocyanins, flavonoids, and VOCs accumulation, followed by the blue light treatment”
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See all 23 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.