The content of selected phenolic compounds including resveratrol (trans-3,5,4′-trihydroxystilbene) and its cis-isomer and glucosides (piceides) were monitored in grape (Vitis vinifera L. cv. Corvina) berry skin during ripening in the vineyard and in response to the post-harvest drying process (wilting). Four wilting conditions were compared (traditional, mixed, low-temperature, and high temperature) to verify the eliciting effect of drying on resveratrol production. During fruit ripening the cis-piceid was the major stilbene found in berry skins, and a weak accumulation of stilbene synthase (STS) mRNA was observed, whereas UV-light irradiation greatly stimulated STS transcript of unripe berries. A time-course experiment showed the highest STS mRNA accumulation and resveratrol content (34/μg/g fresh weight at 58 days) occurring in berry skins in a mixed wilting process.
Versari A., Paola Parpinello G., Battista Tornielli G., Ferrarini R., Giulivo C. (2001). Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(11), 5531-5536 [10.1021/jf010672o].
Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina
Versari A.
Membro del Collaboration Group
;Paola Parpinello G.Membro del Collaboration Group
;
2001
Abstract
The content of selected phenolic compounds including resveratrol (trans-3,5,4′-trihydroxystilbene) and its cis-isomer and glucosides (piceides) were monitored in grape (Vitis vinifera L. cv. Corvina) berry skin during ripening in the vineyard and in response to the post-harvest drying process (wilting). Four wilting conditions were compared (traditional, mixed, low-temperature, and high temperature) to verify the eliciting effect of drying on resveratrol production. During fruit ripening the cis-piceid was the major stilbene found in berry skins, and a weak accumulation of stilbene synthase (STS) mRNA was observed, whereas UV-light irradiation greatly stimulated STS transcript of unripe berries. A time-course experiment showed the highest STS mRNA accumulation and resveratrol content (34/μg/g fresh weight at 58 days) occurring in berry skins in a mixed wilting process.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
