Modifications of ‘Gold Finger’ Grape Berry Quality as Affected by the Different Rootstocks

Berry
qualities of the grafted ‘Gold Finger’ grapevines were
determined to evaluate the impacts of the resistant rootstocks on
fruit quality. Compared to the own-rooted vines, berry and cluster
weights and skin color were altered by the rootstocks to varying extents.
The rootstock of 101-14M maintained TSS/TA and the contents of fructose,
glucose, and sucrose, and SO4 decreased these parameters. 101-14M
and 3309C increased and reduced the resveratrol content, respectively.
SO4, 5BB, and 3309C decreased the total free amino acid content, along
with the changes in amino acid composition. The amounts of aroma components
were widely altered by the rootstocks. Additionally, a digital gene
expression tag profiling revealed that the biological processes were
largely altered by 3309C and 101-14M, including sugar, amino acid,
and aroma metabolisms. In summary, the rootstock of 101-14M generally
maintained berry quality, and SO4, 5BB, and 3309C imparted varying
influences on different quality parameters.