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Postharvest Induction Modeling Method Using UV Irradiation Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New “Functional” Fruit?

AutorCantos Villar, Emma; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco
Palabras claveFunctional fruit
Postharvest technology
Ultraviolet irradiation
Table grapes
Vitis vinifera
Fecha de publicación31-ago-2001
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 49(10): 5052-5058 (2001)
ResumenA modeling method for the induction of resveratrol synthesis by UV irradiation pulses in Napoleon table grapes is proposed. The method is based on the combination of four main parameters: irradiation power (IW), irradiation time (IT), irradiation distance (ID), and number of elapsed days to achieve the highest resveratrol accumulation (Dm). Maximum resveratrol content (11-fold higher than untreated grapes) was achieved using the combination: IW = 510 W, IT = 30 s, ID = 40 cm, and Dm = 3 days. Sensory characteristics and main features of irradiated grapes (color, weight, firmness, flavor, size, ripening index and vitamin C content) remained unaltered after 1 week of storage. UV induction signal migrated to the hidden side of the grape skin with a delay of 3 days as compared to the directly irradiated side. Phenolic compounds were not detected in Napoleon grape flesh. Resveratrol content per standard serving (200 g) of irradiated grape was about 3 mg, an amount more than 10-fold higher than that of untreated Napoleon grapes. This means that a serving of irradiated grape (unpeeled) could supply the resveratrol content equivalent to 3 glasses of a red wine with high resveratrol content (≈ 1 mg/glass). Therefore, controlled UV irradiation pulses are useful as a simple postharvest treatment (and alternative to genetic engineering) to obtain possible “functional” grapes (with enhanced health-promoting properties) as a dietary source of high resveratrol content.
Descripción7 pages, 4 figures, 2 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf010366a
ISSN1520-5118 (Online)
0021-8561 (Print)
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