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2014 ASHS Annual Conference

17526:
Studying on Improving the Quality Using PGA Acid in Grape of Fujiminori Grapevines

Wednesday, July 30, 2014
Ballroom A/B/C (Rosen Plaza Hotel)
Fandan LIU, Huazhong Agricultural University, Wuhan, China
Liu LIU, Huazhong Agricultural University, Wuhan, China
Shuang Peng, Huazhong Agricultural University, Wuhan, China
Ling Jiang, Huazhong Agricultural University, Wuhan, China
The project was performed concerning the impact of poly-γ-glutamic acid (PGA) synergist on the external and interior quality of Fujiminori grapevines. The results indicated that both the horizontal diameter and longitudinal diameter of berry fruit were conspicuously increased when rooted twice with separate PGA processing of 50mg/l, 100mg/l and 200mg/l, specifically, the longitudinal diameter exhibited a significant difference mounting by 7.7% with the treatment of 200mg/l PGA; The content of soluble solids of Fujiminori grapevines, had an increase of 16.17%. compared with the control at the extremely significant difference level of 0.01,when 200mg/l PGA was utilized; While treating roots with 200mg/l PGA, the content of vitamin C surged by 62.5%, presenting a remarkable significant difference, meanwhile, the concentration of soluble protein augmented by 28.69%. In addition, the content and the variation law of the edible rate, the titratable acid, tannic acid of peel and the reducing sugar were analyzed. In short,the optimal treatment of 200mg/l PGA escalated the berry quality, ameliorated the coloring of fruit rind and the accumulation of powder on fruit peel in Fujiminori grapevines.

Abstracts:

See more of: Produce Quality, Safety, and Health Properties (Poster)
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