Effects of different iron treatments on wine grape berry quality and peel flavonoid contents
Abstract In this study, eight‐year‐old wine grape plants (Cabernet Sauvignon) were subjected to five different iron treatments: ferrous sulfate, ferric ethylenediaminetetraacetic acid (EDTA‐Fe), ferric citrate, ferric gluconate, and ferric sugar alcohol, and conventional fertilization. Foliar sprayi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2957 |
| _version_ | 1797894494907006976 |
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| author | Shu Zhang Heting Chen Ming Gao Chaofeng Gu Rui Wang |
| author_facet | Shu Zhang Heting Chen Ming Gao Chaofeng Gu Rui Wang |
| author_sort | Shu Zhang |
| collection | DOAJ |
| description | Abstract In this study, eight‐year‐old wine grape plants (Cabernet Sauvignon) were subjected to five different iron treatments: ferrous sulfate, ferric ethylenediaminetetraacetic acid (EDTA‐Fe), ferric citrate, ferric gluconate, and ferric sugar alcohol, and conventional fertilization. Foliar spraying with clear water was used as the control treatment. The effects of different iron treatments on berry quality and flavonoid accumulation in grape peels were explored. All five iron treatments affected the sugar, acid, and peel flavonoid contents of grape berries, but the contents varied greatly among the different iron treatments. Foliar spraying with iron increased berry sugar content and reduced acid content. In addition, foliar spraying with ferrous sulfate, EDTA‐Fe, ferric gluconate, and ferric sugar alcohol reduced the total anthocyanin, flavanol, and flavonol contents in the peel. The unique flavonoid monomer content of the peel was significantly higher under ferric citrate treatment than under the control and other iron treatments. Moreover, the results showed that foliar spraying with ferric citrate balanced the berry sugar–acid ratio and also increased the anthocyanin, flavanol, and flavonol contents of the grape peel, thereby improving the overall nutritional status of the berries and the final wine quality. The results obtained in this study demonstrate that different iron treatments could improve grape berry quality and clarify the effects of different exogenous iron treatments. |
| first_indexed | 2024-04-10T07:11:18Z |
| format | Article |
| id | doaj.art-e7e17730a0d04fc4a0b64e0b4c9aa6c2 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-10T07:11:18Z |
| publishDate | 2022-11-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-e7e17730a0d04fc4a0b64e0b4c9aa6c22023-02-26T13:10:39ZengWileyFood Science & Nutrition2048-71772022-11-0110113598360710.1002/fsn3.2957Effects of different iron treatments on wine grape berry quality and peel flavonoid contentsShu Zhang0Heting Chen1Ming Gao2Chaofeng Gu3Rui Wang4College of Agronomy Ningxia University Yinchuan P.R. ChinaCollege of Agronomy Ningxia University Yinchuan P.R. ChinaCollege of Agronomy Ningxia University Yinchuan P.R. ChinaCollege of Agronomy Ningxia University Yinchuan P.R. ChinaCollege of Agronomy Ningxia University Yinchuan P.R. ChinaAbstract In this study, eight‐year‐old wine grape plants (Cabernet Sauvignon) were subjected to five different iron treatments: ferrous sulfate, ferric ethylenediaminetetraacetic acid (EDTA‐Fe), ferric citrate, ferric gluconate, and ferric sugar alcohol, and conventional fertilization. Foliar spraying with clear water was used as the control treatment. The effects of different iron treatments on berry quality and flavonoid accumulation in grape peels were explored. All five iron treatments affected the sugar, acid, and peel flavonoid contents of grape berries, but the contents varied greatly among the different iron treatments. Foliar spraying with iron increased berry sugar content and reduced acid content. In addition, foliar spraying with ferrous sulfate, EDTA‐Fe, ferric gluconate, and ferric sugar alcohol reduced the total anthocyanin, flavanol, and flavonol contents in the peel. The unique flavonoid monomer content of the peel was significantly higher under ferric citrate treatment than under the control and other iron treatments. Moreover, the results showed that foliar spraying with ferric citrate balanced the berry sugar–acid ratio and also increased the anthocyanin, flavanol, and flavonol contents of the grape peel, thereby improving the overall nutritional status of the berries and the final wine quality. The results obtained in this study demonstrate that different iron treatments could improve grape berry quality and clarify the effects of different exogenous iron treatments.https://doi.org/10.1002/fsn3.2957anthocyaninflavonoidironwine grape quality |
| spellingShingle | Shu Zhang Heting Chen Ming Gao Chaofeng Gu Rui Wang Effects of different iron treatments on wine grape berry quality and peel flavonoid contents Food Science & Nutrition anthocyanin flavonoid iron wine grape quality |
| title | Effects of different iron treatments on wine grape berry quality and peel flavonoid contents |
| title_full | Effects of different iron treatments on wine grape berry quality and peel flavonoid contents |
| title_fullStr | Effects of different iron treatments on wine grape berry quality and peel flavonoid contents |
| title_full_unstemmed | Effects of different iron treatments on wine grape berry quality and peel flavonoid contents |
| title_short | Effects of different iron treatments on wine grape berry quality and peel flavonoid contents |
| title_sort | effects of different iron treatments on wine grape berry quality and peel flavonoid contents |
| topic | anthocyanin flavonoid iron wine grape quality |
| url | https://doi.org/10.1002/fsn3.2957 |
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