Phytochemical Composition and Content of Red-Fleshed Grape Accessions

Red-fleshed grapes are important breeding resources, and study of the content composition phenolic compounds in red-fleshed is lacking. In this study, profiles whole berry, flesh, peel thirteen grape (Vitis) accessions were determined for two consecutive years. The total ranged from 4.795 to 29.875 mg g−1 FW (fresh weight) 1.960 12.593 17.067 60.182 peel. As expected, anthocyanins main compounds, accounting 90.4, 89.4, 94.1% peel, respectively. Flavanols accounted 36.2% non-anthocyanin 35.3% 38.3% comparison, flavonols about 11.6, 5.7, 15.8% Hydroxycinnamic derivatives most abundant non-anthocyanins 53.8, 56.1, 44.3% these three tissues. was significantly higher than that flesh berry. A significant variation individual observed among different grapes, suggesting genetic background an factor affecting accumulation compounds. This work represents comprehensive characterization grapes.