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| Effects of different waste grape fruit components on the transformation of active substances by anaerobic fermentation |
| Received:September 02, 2021 |
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| KeyWord:grape waste;anaerobic fermentation;free amino acids;agricultural waste;cyclic utilization |
| Author Name | Affiliation | E-mail | | ZHAO Zheng | 1. Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China | | | ZHOU Deping | 1. Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China | | | CHU Changbin | 1. Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China | | | WANG Qingfeng | 1. Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China | | | WU Shuhang | 1. Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China | wushuhang88@163.com |
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| Abstract: |
| To provide basic data for the recycling of waste grape fruit, an experiment was conducted to analyze the effects of different grape fruit components on the anaerobic fermentation and transformation of active substances. Waste grape fruits were fermented with yeast. Two treatments were set up, incorporating different components of the fruits, to investigate the effect of grape skins and seeds on anaerobic fermentation. T1 fermented with all waste grape fruit components and T2 fermented without skins and seeds. Results indicated that the different fruit components affected the pH of the fermentation process. The pH of T2 which fermented without grape skins and seeds was higher than that of T1. The different components had no significant effect on the variation of the EC value during fermentation. Fermentation with yeasts significantly increased the free amino acid and total available nitrogen content of the fermented products（P<0.05）. Compared with unprocessed grape fruits, the contents of free amino acids and total available nitrogen, respectively, were 226.05%~ 276.66% and 31.13%~40.75% higher after fermentation. The removal of grape skins and seeds increased the content of free amino acids in the fermented products. In total, 9 kinds of amino acids were significantly higher in T2 than in T1. However, the contents of F-, total phenols, and total acids were significantly lower in T2 than in T1. The study demonstrated that anaerobic fermentation with exogenous yeast is a promising method for recycling grape fruit waste. Different components of grape fruits have different impacts on the composition of active substances in fermented products. The fermented products of this waste are rich in nutritional elements and active substances, which have high cyclic utilization. |
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