ArticleFrontiers in plant science2023
Comprehensive metabolomics-based analysis of sugar composition and content in berries of 18 grape varieties.
Article in Frontiers in plant science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 27 citations in OpenAlex.
- Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.Foods (Basel, Switzerland) · 2026Article
- Identification of Key Determinants for Perceived Sweetness and Sourness in Fresh Grapes.Food science & nutrition · 2026Article
- Impact of glucose on a Gel-A-Based polyphenol biosensor: A QCM-D study.European biophysics journal : EBJ · 2026Article
- From acidity to sweetness: a comprehensive review of carbon accumulation in grape berries.Molecular horticulture · 2024Review
- Application fruit tree hole storage brick fertilizer is beneficial to increase the nitrogen utilization of grape under subsurface drip irrigation.Frontiers in plant science · 2023Article
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Authors and funding
10 authors at 1 institution in 1 country.
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Abstract
Xinjiang is the largest grape-producing region in China and the main grape cultivation area in the world. The Eurasian grape resources grown in Xinjiang are very rich in diversity. The sugar composition and content are the main factors that determine the quality of berries. However, there are currently no systematic reports on the types and contents of sugars in grapes grown in Xinjiang region. In this research, we evaluated the appearance and fruit maturity indicators of 18 grape varieties during fruit ripening and determined their sugar content using GC-MS. All cultivars primarily contained glucose, D-fructose, and sucrose. The glucose content in varieties varied from 42.13% to 46.80% of the total sugar, whereas the fructose and sucrose contents varied from 42.68% to 50.95% and 6.17% to 12.69%, respectively. The content of trace sugar identified in grape varieties varied from 0.6 to 2.3 mg/g. The comprehensive assessment by principal component analysis revealed strong positive correlations between some sugar components. A comprehensive study on the content and types of sugar will provide the foundation to determine the quality of grape cultivars and effective ways to utilize resources to improve sugar content through breeding.
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