Changes in Physical and Mechanical Properties of Dehydrating Berries

Rolle, Luca Giorgio Carlo; Gerbi, Vincenzo

doi:10.1002/9781118569184.ch7

Cited by 4 publications

(4 citation statements)

References 36 publications

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“…These results clearly confirm that grape genotypes are characterised by differences in microstructural features of the skin, which most likely affect specific physical and mechanical properties of the outer layers of berries (Gabler et al, 2003;Rolle and Gerbi, 2013).…”

Section: Berry Outer and Inner Characteristics At Harvestsupporting

confidence: 73%

Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration

et al. 2020

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In several production areas, dessert (sweet) and reinforced wines are made after a more or less intense dehydration of harvested grapes. The dehydration process depends on several factors, including the size, morphology and anatomy of the berries, all genetically defined traits that can be affected by vineyard management and microclimate conditions. At harvest, berry outer surface and skin ultrastructural features of cvs Aleatico, Sagrantino, Sangiovese and Trebbiano berries were investigated in a frozen-hydrated state using cryo‑scanning electron microscopy (Cryo‑SEM). The berries were subjected to postharvest dehydration at 23 °C for twelve days and the differences in weight loss were determined. In terms of weight loss rate, Aleatico and Trebbiano were the fastest and the slowest respectively. Therefore, the ultrastructural changes of berry skin of these two varieties were also investigated at the end of the dehydration process. At harvest, the structure of the epicuticular waxes on the skin outer surface differed between berries of different cultivars. The thickness of the cuticle, epidermis and hypodermis was also found to be significantly different, with Trebbiano berries having the thickest skin. At the end of the dehydration process all the measured parameters decreased, in particular Aleatico epicuticular wax, hypodermis and cuticle thickness, as well as the hypodermis cell wall and the mesocarp parenchyma cell area. The high weight loss rate recorded for Aleatico can be partly explained by the thickness of the berry skin at harvest, which was significantly thinner than that of Trebbiano, as well as by other skin-related morphological and histological factors possibly affecting permeability.

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Section: Berry Outer and Inner Characteristics At Harvestsupporting

confidence: 73%

Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration

et al. 2020

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“…Corvina berries, which are large and have thick skins with compact layers, lost the least weight after harvest, whereas the smaller Syrah berries with their thin skins lost weight the most rapidly. Few studies have linked berry morphological features, such as size and skin texture parameters, with the dehydration rate (Barbanti et al, 2008;Rolle et al, 2011;Giacosa et al, 2012;Rolle and Gerbi, 2013). In this context, our data indicate that berry morphological features that potentially influence water loss may have a major impact on the extent of dehydration stress.…”

Section: Differences In Water Loss Kinetics May Reflect the Distinct mentioning

confidence: 54%

Disclosing the Molecular Basis of the Postharvest Life of Berry in Different Grapevine Genotypes

et al. 2016

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The molecular events that characterize postripening grapevine berries have rarely been investigated and are poorly defined. In particular, a detailed definition of changes occurring during the postharvest dehydration, a process undertaken to make some particularly special wine styles, would be of great interest for both winemakers and plant biologists. We report an exhaustive survey of transcriptomic and metabolomic responses in berries representing six grapevine genotypes subjected to postharvest dehydration under identical controlled conditions. The modulation of phenylpropanoid metabolism clearly distinguished the behavior of genotypes, with stilbene accumulation as the major metabolic event, although the transient accumulation/depletion of anthocyanins and flavonols was the prevalent variation in genotypes that do not accumulate stilbenes. The modulation of genes related to phenylpropanoid/stilbene metabolism highlighted the distinct metabolomic plasticity of genotypes, allowing for the identification of candidate structural and regulatory genes. In addition to genotype-specific responses, a core set of genes was consistently modulated in all genotypes, representing the common features of berries undergoing dehydration and/or commencing senescence. This included genes controlling ethylene and auxin metabolism as well as genes involved in oxidative and osmotic stress, defense responses, anaerobic respiration, and cell wall and carbohydrate metabolism. Several transcription factors were identified that may control these shared processes in the postharvest berry. Changes representing both common and genotype-specific responses to postharvest conditions shed light on the cellular processes taking place in harvested berries stored under dehydrating conditions for several months.

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“…2). Indeed, water availability appears to influence the grape skin physical features, especially in the period before the harvest 56 . After the withering process, F sk tended to increase, even if the differences among treatments resulted statistically significant only in a few cases.…”

Section: Resultsmentioning

confidence: 97%

“…Indeed, water availability appears to influence the grape skin physical features, especially in the period before the harvest. 56 After the withering process, F sk tended to increase, even if the differences among treatments resulted statistically significant only in a few cases. However, this phenomenon was more evident in berry skin break energy (W sk ), confirming that previously reported in the literature.…”

Section: Grape Skin Mechanical Propertiesmentioning

confidence: 90%

Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di ValtellinaDOCG wine production

et al. 2023

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BACKGROUND Sforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (northern Italy) from partially withered red grapes (Vitis vinifera L.) cv. Nebbiolo. The present study aimed to evaluate the combined influence of different grape ripeness levels and withering length on the chemical composition, mechanical properties, and phenolic profile of Nebbiolo winegrapes from two Valtellina vineyards. During three consecutive vintages (2019, 2020, and 2021), three different technological binomials have been tested: early harvest/long withering (EL), medium‐term harvest/medium‐term withering (MM), and late harvest/short withering (LS). RESULTS At the end of the withering process, EL thesis usually presented the highest values of sugars and acidity. Extractable seed polyphenols showed a decreasing trend by leaving the grapes on the plant longer, and this effect increased considerably after withering with respect to fresh samples. EL and MM evidenced the greater concentration of these compounds expressed on grape weight, particularly for tannins. Instead, skin‐extracted total phenolics were less influenced by the harvest time, whereas their concentration increased after withering. The harvest time appears to have a higher impact than the withering length on the final extractable anthocyanin content, although the trend was no stable during the vintages or common for the two vineyards evaluated. EL and MM experienced the highest contents of grape skin tannins in most cases, suggesting that a longer withering increases their concentration. CONCLUSION Harvest time and withering length can be modulated according to the desired oenological objective, promoting the valorization of grape potentialities. The choice to harvest the grapes earlier and enhance the withering length should be preferred to obtain wines with higher acidity and phenolic content, more suitable for long‐ageing period. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Changes in Physical and Mechanical Properties of Dehydrating Berries

Cited by 4 publications

References 36 publications

Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration

Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration

Disclosing the Molecular Basis of the Postharvest Life of Berry in Different Grapevine Genotypes

Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di ValtellinaDOCG wine production

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