Effect of Different Frame Type on Aroma Components and Berry Quality of 'Nantaihutezao'.

In order to investigate the effect of the different frame type on the aroma components and the sensory quality of a grape cultivar 'Nantaihutezao',the 6-year-old 'Nantaihutezao' grape was cultivated by sloping trellis and '...' type (CK)in the greenhouse, and the fruit characters and volatile aroma of the different fruiting parts(the front part of inclined trellis, C1;the middle of inclined trellis,C2;the rear of inclined trellis,C3) with the different frame types were evaluated. The aroma compounds were determined for the ripe berries in 'Nantaihutezao' using FlavourSpec® analyzer(gas chromatography-ion mobility spectrometre,GC-IMS), a series of physical and chemical indexes were determined, the aroma compounds and the berries quality were evaluated. The results showed that, compared with other bearing parts of the trellis and CK, the fruit branch base diameter of 'Nantaihutezao' cultivated by inclined trellis increased successively from front part of inclined trellis (C1), and the sugar to acid ratio of C1 was suitable,the anthocyanin content of C1 was 438.69 mg · L^-1, which was 21.4%, 108.1% and 8.9% higher than that of C2, C3 and CK, respectively. The total amount of esters, alcohols and aldehydes in each bearing part of the scaffold were higher than CK, and the ester aroma of C1 was the highest, reaching 4 944.24 μg · L^-1, which was 1.5%, 21.9% and 37.9% higher than that of C2, C3 and CK, respectively;the alcohols value of C1 was the highest, reaching 15 930.07 μg · L^-1, which was increased by 5.8%, 7.7% and 1.3% compared with C2,C3 and CK, respectively, however, there was no significant difference between the result parts and CK (P>0.05);the total amount of aldehydes in C1 was the highest, reaching 8 865.41 μg · L^-1, which was increased by 1.5%, 6.6% and 17.2% compared with C2, C3 and CK, respectively. The odor activity values of methyl butyrate, (E)-2-hexenol and alpha-pinene at C1 were the highest, which could be used as the main aroma substances of grape. There were more volatile aroma types in C1, C3 and CK berries, and the aroma was more prominent,C1 was more typical and intense in sweet flavor. 'Nantaihutezao' grapes of different rack types and different bearing parts showed different aroma characteristics and flavors, which could provide a theoretical reference for the selection of the frame type and the formation of flavor mechanism of 'Nantaihutezao' grape. [ABSTRACT FROM AUTHOR]