Effects of bagging or the combination of umbrella and bag treatments on anthocyanin accumulation in the berry skin of ‘Kyoho’ (Vitis labruscana) Grape

• Main Authors: Si-Hong ZHOU, Rong-Rong GUO, Rong-Fu WEI, Jin-Biao LIU, Huan YU, Xiao-Fang SHI, Ying ZHANG, Tai-Li XIE, Guo CHENG
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: bagging; umbrella; anthocyanin; ‘kyoho’; grape
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200394&lng=en&tlng=en

Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transparent, and the umbrellas were made of plastic material. The composition and content of anthocyanins in the berry skin of ‘Kyoho’ were analyzed by HPLC-MS. The results showed that bagging or a combination of umbrella and bags on anthocyanin concentration in ‘Kyoho’ grapes showed inconsistent effects that depended on the colors and materials of the bags and the use of an umbrella or not. Compared with the control, the inhibition effects of white, green and yellow bags on the soluble solids content and the total and individual anthocyanin concentrations in ‘Kyoho’ grapes reached significant levels; effects of green and yellow bags were the most significant among them. The plastic umbrella used in this study also presented a lower relative light intensity and produced more even-colored clusters. White, green, and yellow bags and combinations of umbrella and bags significantly increased some stable anthocyanin proportions to varying degrees, such as coumaroylated and methylated anthocyanins, compared to the control.