Investigating the Aromatic Compound Changes in Table Grape Varieties during Growth and Development, Using HS-SPME-GC/MS

نویسندگان

چکیده

This study aimed to identify the aromatic compounds present in different aroma types of table grape varieties and deeply understand changes during growth development process. The skin flesh three (‘Kyoho’, ‘Shine Muscat’, ‘Ryuho’) stages were selected determine their using headspace solid-phase microextraction gas chromatography-mass spectrometry principal component analysis. results showed that ‘Kyoho’ ‘Ryuho’ grapes similar, mainly containing C6 esters, whereas Muscat’ was characterized by terpenes. levels higher than those flesh. content esters significantly Muscat’. combines advantages parents its composition. Selecting suitable for hybridization is one method obtaining new with a special aroma. provides theoretical basis future molecular hybrid breeding molecular-assisted breeding, as well biology research on synthesis metabolism grapes.

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ژورنال

عنوان ژورنال: Horticulturae

سال: 2023

ISSN: ['2311-7524']

DOI: https://doi.org/10.3390/horticulturae9010085