The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes ( Vitis labrusca cv. ‘Concord’)

Pinto, Ellen Porto; Perin, Ellen Cristina; Schott, Igor Bulsing; Rodrigues, Rosane da Silva; Lucchetta, Luciano; Manfroi, Vítor; Rombaldi, César Valmor

doi:10.1016/j.postharvbio.2016.05.015

Cited by 43 publications

(37 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the different conditions were shown in some planting varieties, such as cauliflower heads and fresh lettuce . In our study, the increase of total phenolic contents due to the increased activities of PAL during storage, showed the same correlation between PAL and the accumulation of phenolic compounds as in grapes . Quinones are oxidative product of phenolics in enzymatic browning reactions, and the accumulation of browning pigments is formed in fresh‐cut fruits and vegetables.…”

Section: Resultssupporting

confidence: 48%

Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

et al. 2019

View full text Add to dashboard Cite

BACKGROUND In order to develop active packaging of lily products, we for the first time investigated the effects of phenyllactic acid (PLA) incorporated into a sodium alginate (SA)‐based coating on the quality of minimally processed lily bulbs stored at 4 °C for 15 days. RESULTS L9 (34) orthogonal array design showed that the optimal concentrations of PLA, SA and glycerinum were 0.03, 0.03 and 0.05 mol L−1, respectively, to prepare a blend coating. It was noticed that a PLA–SA blend coating treatment could inhibit browning and maintain the firmness and ascorbic acid of minimally processed lily bulbs. Compared with the control, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities of PLA–SA blend coating treated minimally processed lily bulbs reduced by about 31%, 21% and 29% on the 15th day, respectively. Total phenolic and quinone contents decreased, respectively, by 16% and 55% at the same time. Moreover, PLA–SA blend coating treatment eliminated the accumulation of malonaldehyde (MDA) while inhibiting microbial growth of minimally processed lily bulbs. CONCLUSIONS These results showed PLA–SA blend coating could effectively maintain quality of minimally processed lily bulbs stored at 4 °C, and it might be a prospective technology. © 2018 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 48%

Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In addition, sugars may represent components of the primary metabolism and be used as energy sources to maintain berries, or assist in the production of substances of the secondary metabolism, such as phenolic compounds (ALI et al, 2010;PINTO et al, 2016;PALA;TOKLUCU, 2013). According to Vermerris and Nicholson (2006), the precursors of phenolic compounds can be derived from the catabolic process of glycolysis.…”

Section: Resultsmentioning

confidence: 99%

“…Grapes coming from Vitis vinifera and Vitis labrusca species are mainly different regarding the resistance to fungal diseases such as anthracnose, mildew and powdery mildew, as well as to climate adaptation and processing possibilities (PINTO et al, 2016;ÇETIN et al, 2011). However, when dealing with postharvest losses, both are highly perishable, leading to the need for the use of new technologies to reduce losses.…”

Section: Introductionmentioning

confidence: 99%

“…This technology can also stimulate the secondary metabolism of plants, favoring the production of defense chemicals without leaving residues that could be a risk to human health (MARTI et al, 2014;PINTO et al, 2016;50 SHEN et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, there are only few studies on its use due the fact that it is a recent technology (MARTI et al, 2014;PINTO et al, 2016). Thus, the present study aimed to evaluate the postharvest effect of different doses of ultraviolet irradiation C (UV-C) on 'Trebbiano', 'Niagara Branca', 'Isabel' and 'Cabernet Sauvignon' grapes, as well as the effect of the storage period.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical Composition and Sensory Analysis of Whole Juice Extracted From Grapes Irradiated With Ultraviolet C

et al. 2017

View full text Add to dashboard Cite

-Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on 'Trebbiano', 'Niagara Branca', 'Isabel' and 'Cabernet Sauvignon' grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In 'Niagara Branca' and 'Trebbiano' cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the intensity of flavor and color attributes. In juices from 'Isabel' and 'Cabernet Sauvignon' cultivars, the storage period led to the concentration of sugars and irradiation influenced physicochemical parameters and increased the intensity of aroma attribute at dose of 2 kJ m -2 . Thus, UV-C irradiation contributes little for the improvement of white grape juices; however, it favors some sensory attributes in red grape juice, requiring further studies to elucidate the influence of UV-C irradiation on the phenolic and volatile composition of grape juice. Index terms: Vitis labrusca, Vitis vinifera, abiotic elicitor, postharvest, total polyphenols, ordering test. COMPOSIÇÃO FÍSICO-QUÍMICA E ANÁLISE SENSORIAL DO SUCO INTEGRAL DE UVAS IRRADIADAS COM LUZ ULTRAVIOLETA DO TIPO CRESUMO -O suco de uva vem sendo amplamente estudado pela presença dos compostos fenólicos e seu efeito benéfico para saúde humana. A irradiação ultravioleta do tipo C (UV-C) pode aumentar compostos fenólicos, antociânicos e contribuir com a aceitabilidade sensorial. Este trabalho teve como objetivo avaliar no suco o efeito da aplicação de diferentes doses de irradiação ultravioleta do tipo C (UV-C) sobre as uvas 'Trebbiano', 'Niágara Branca', 'Isabel' e 'Cabernet Sauvignon', bem como o efeito do período de armazenamento. Os sucos foram elaborados e avaliados quanto às análises físico-químicas, e quanto à análise sensorial em amostras irradiadas. Nos sucos das cultivares 'Niágara Branca' e 'Trebbiano', o armazenamento e a irradiação promoveram poucas alterações físico-químicas, e sensorialmente a irradiação reduziu a intensidade dos atributos sabor e cor. Nos sucos das cultivares tintas 'Isabel' e 'Cabernet Sauvignon', o armazenamento levou à concentração de açúcares e a irradiação influenciou tanto os parâmetros físico-químicos quanto favoreceu o aumento da intensidade do atributo aroma na dose de 2 kJ m -2 . Sendo assim, a irradiação UV-C pouco contribui para a melhoria dos sucos de uvas brancas, no entanto, favorece alguns atributos sensoriais nos sucos de uvas tintas, sendo necessários estudos mais amplos para elucidar a influência da irradiação UV-C na composição fenólica e volátil. Termos para indexação: Vitis labrusca, Vitis vinifera, elicitor abiótico, pós-colheita, polifenóis totais, test...

show abstract

Ultrafast Nonadiabatic Photoisomerization Dynamics Mechanism for the UV Photoprotection of Stilbenoids in Grape Skin

Shi

Zhao

Wang

et al. 2020

Chemistry An Asian Journal

View full text Add to dashboard Cite

Natural UV photoprotection plays a vital role in physiological protection. It has been reported that UVC radiation can make resveratrol (RSV) and piceatannol (PIC) accumulate in grape skin. In this work, we demonstrated that RSV and PIC could significantly absorb UVA and UVB, and confirmed their satisfactory photostability. Furthermore, we clarified the UV photoprotection mechanism of typical stilbenoids of RSV and PIC for the first time by using combined femtosecond transient absorption (FTA) spectroscopy and time-dependent density functional theory (TD-DFT) calculations. RSV and PIC can be photoexcited to the excited state after UVA and UVB absorption. Subsequently, the photoisomerized RSV and PIC quickly relax to the ground state via nonadiabatic transition from the S 1 state at a conical intersection (CI) position between potential energy surfaces (PESs) of S 1 and S 0 states. This ultrafast trans-cis photoisomerization will take place within a few tens of picoseconds. As a result, the UV energy absorbed by RSV and PIC could be dissipated by an ultrafast nonadiabatic photoisomerization process.

show abstract

The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes ( Vitis labrusca cv. ‘Concord’)

Cited by 43 publications

References 41 publications

Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

Physicochemical Composition and Sensory Analysis of Whole Juice Extracted From Grapes Irradiated With Ultraviolet C

Ultrafast Nonadiabatic Photoisomerization Dynamics Mechanism for the UV Photoprotection of Stilbenoids in Grape Skin

Contact Info

Product

Resources

About