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Etiology of UV-C-Induced Browning in Var. Superior White Table Grapes

AutorGonzález-Barrio, Rocío ; Salmenkallio-Marttila, Marjatta; Tomás Barberán, Francisco; Cantos Villar, Emma; Espín de Gea, Juan Carlos
Palabras claveBrowning
Polyphenol oxidase
Table grape
Cell wall
Fecha de publicación25-jun-2005
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 53(15): 5990-5996 (2005)
ResumenWhite table grapes, var. Superior, were treated with UV-C light after harvest to increase stilbenes concentration, especially trans-resveratrol (RES), because this may be of relevance to the health-promoting properties assigned to these compounds. However, irradiated grapes also developed some browning on the surface on the third day of storage at 22 °C, with the subsequent detriment in the sensorial quality of the fruit. Possible causes for browning development during storage were investigated. The phenolic-related oxidative enzymes, polyphenol oxidase (PPO) and peroxidase (POD), were not specifically activated, and no new isoforms appeared upon UV-C treatment. UV-treated grapes had lower content of chlorophyll b than control grapes on the fourth day of storage, concomitant with the increase of pheophytins (chlorophyll degradation derived compounds). Microscopy data showed lower fluorescence emission in chloroplasts from the UV-treated samples, which may explain the decrease of chlorophylls content in the corresponding grape berries extracts. In addition, microscopy images showed cell wall thickening in the skin tissue of UV-treated grapes which could be considered as a general wound response in plant tissues. These results suggest that the development of browning in Superior white grapes after UV-C treatment is not closely related with the evolution of oxidative enzymes during storage and may be mainly due to the decrease of chlorophylls content.
Descripción7 pages, 4 figures, 1 table.
Versión del editorhttp://dx.doi.org/10.1021/jf0504115
ISSN1520-5118 (Online)
0021-8561 (Print)
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