Effect of Postharvest Ultraviolet Irradiation on Resveratrol and Other Phenolics of Cv. Napoleon Table Grapes

Cantos, Emma; García‐Viguera, Cristina; Pascual‐Teresa, Sonia de; Tomás-Barberán, F. A.

doi:10.1021/jf0002948

Cited by 219 publications

(180 citation statements)

References 18 publications

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“…Van exhibited the most profound increase in total anthocyanin levels during storage, and the increase in total anthocyanin levels was mainly attributable to increases in the cyanidin-3-rutinoside level (Gonçalves et al, 2004). Studies for anthocyanin levels in mature grapes stored at 0°C supported our findings, since a slight increase, from 4500 to 6000 mg/kg of peel fw, was shown previously for these compounds (Cantos, García-Viguera, Pascual-Teresa, & Tomás-Barberán, 2000).…”

Section: Introductionsupporting

confidence: 89%

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

et al. 2007

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The relationship between colour parameters and anthocyanins of four sweet cherry cultivars, Burlat, Saco, Summit and Van was studied. The colour (L * , a * , b * , chroma and hue angle parameters) and anthocyanins were analysed during two different years at two different ripening stages (partially ripe, and ripe, respectively). The cherries were analysed at harvest and after storage at 1.5 ± 0.5°C and 15 ± 5°C for 30 and 6 days, respectively. The colour was measured by tristimulus colourimetry (CIELAB system) directly on the fruits, while anthocyanins were quantified by HPLC-DAD analysis on methanolic extracts of freeze-dried samples of the fresh cherries and on the differently stored cherries. L * , chroma, and hue angle values were always lower for the ripe than for the partially ripe cherries. All of the cultivars were found to contain cyanidin-3-rutinoside and cyanidin-3-glucoside as the major anthocyanins. The total anthocyanin content in fruits of the different cultivars varied in the order Burlat > Saco > Van > Summit. The concentration of anthocyanins increased at both temperatures of storage in both ripe and partially ripe cherries, but the extent of increase varied among cultivars. Cherries stored at 15 ± 5°C showed higher reduction of L * , chroma and hue angle than fruits stored at 1.5 ± 0.5°C. L * , a * , b * , chroma and hue angle correlated negatively (P < 0.001) with the total anthocyanins levels, but not with the total phenols. These results show that chromatic functions of chroma and hue correlate closely with the evolution of colour and anthocyanins levels during storage of sweet cherries and indicate that colour measurements can be used to monitor pigment evolution and anthocyanin contents of cherries (and vice versa).

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Section: Introductionsupporting

confidence: 89%

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

et al. 2007

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“…The reproducibility of the HPLC analyses was within 5% error. The total phenolic compounds were calculated by adding the amounts of anthocyanins, flavonols, and hidroxycinamic acids detected in each chromatogram, as previously reported (Cantos et al, 2000).…”

Section: Phenolic Compounds Identification and Quantificationmentioning

confidence: 99%

Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell) Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico

Mulero

Pardo²,

Zafrilla

2010

CyTA - Journal of Food

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Growing conditions appear to influence the nutritional composition of different types of fruit. Grape contains a large amount of phenolic compounds in the skin, pulp, and seeds. In this research work, a comparison of the phenolic composition and antioxidant activity between red grapes (Vitis vinifera) var ''Monastrell'' obtained from organic and conventional cultures has been studied. The identification and quantification of phenolic compounds (anthocyanins, flavonols, and hidroxycinnamic acids) have been realized by high pressure liquid chromatography (HPLC) and analysis of antioxidant activity using the DPPH Á radical. No differences were found in the total phenolic composition as well as in the antioxidant activity in both types of grapes (organic and conventional).Keywords: organic grape; phenolic compounds; antioxidant activity Las condiciones de cultivo parecen influir en la composicio´n nutricional de diferentes tipos de fruta. La uva contiene una gran cantidad de compuestos feno´licos en la piel, la pulpa y las semillas. En el presente trabajo se ha realizado la identificacio´n y cuantificacio´n de compuestos feno´licos (antocianos, derivados hidroxicina´micos y flavonoles) por cromatografı´a de alta presio´n (HPLC) y el ana´lisis de la actividad antioxidante utilizando el radical DPPH Á en uva tinta de la variedad Monastell obtenida por te´cnicas de cultivo ecolo´gico y tradicional. No se han encontrado diferencias en la composicio´n feno´lica total en ambos tipos de uva (ecolo´gica y tradicional), ası´como tampoco en la actividad antioxidante de las mismas.

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“…Although there is more research going on the effect of postharvest UV-B treatment on other crops such as, broccoli (Aiamla-or et al, 2010), grapes (Cantos et al, 2000), mushrooms (Roberts et al, 2008), and apples (Hagen et al, 2007), very limited study has been done in case of tomato in the past decades.…”

Section: Introductionmentioning

confidence: 99%

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Kasım¹,

Kasım²

2015

Food Sci. Technol (Campinas)

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In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.Keywords: tomato; UV-B; color; glucose; fructose; sucrose.Practical Application: Sugars, acids, phenols, and minerals, are the main constituents of tomato taste with sugars, quantitatively, making the largest contribution. Higher fructose, glucose, and TSS content of tomatoes result in increased sweetness and better tasting tomatoes, and ultimately consumer satisfaction.

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Effect of Postharvest Ultraviolet Irradiation on Resveratrol and Other Phenolics of Cv. Napoleon Table Grapes

Cited by 219 publications

References 18 publications

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)

Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell) Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

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