Etiology of UV-C-induced browning in var. Superior white table grapes

Rocío González-Barrio, Marjatta Salmenkallio-Marttila, Francisco A. Tómas-Barberán, Emma Cantos, Juan Carlos Espín (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

32 Citations (Scopus)

Abstract

White 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.
Original languageEnglish
Pages (from-to)5990-5996
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number15
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

table grapes
Vitis
Chlorophyll
ultraviolet radiation
etiology
grapes
Microscopic examination
Pheophytins
Tissue
Catechol Oxidase
chlorophyll
Stilbenes
Enzymes
Fruits
Peroxidase
microscopy
Skin
Protein Isoforms
Fluorescence
Cells

Keywords

  • Browning
  • chlorophyll
  • polyphenol
  • pheophytin
  • polyphenol oxidase
  • peroxidase
  • stilbenes
  • table grape
  • UV-C
  • cell wall
  • microstructure

Cite this

González-Barrio, R., Salmenkallio-Marttila, M., Tómas-Barberán, F. A., Cantos, E., & Espín, J. C. (2005). Etiology of UV-C-induced browning in var. Superior white table grapes. Journal of Agricultural and Food Chemistry, 53(15), 5990-5996. https://doi.org/10.1021/jf0504115
González-Barrio, Rocío ; Salmenkallio-Marttila, Marjatta ; Tómas-Barberán, Francisco A. ; Cantos, Emma ; Espín, Juan Carlos. / Etiology of UV-C-induced browning in var. Superior white table grapes. In: Journal of Agricultural and Food Chemistry. 2005 ; Vol. 53, No. 15. pp. 5990-5996.
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abstract = "White 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.",
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González-Barrio, R, Salmenkallio-Marttila, M, Tómas-Barberán, FA, Cantos, E & Espín, JC 2005, 'Etiology of UV-C-induced browning in var. Superior white table grapes', Journal of Agricultural and Food Chemistry, vol. 53, no. 15, pp. 5990-5996. https://doi.org/10.1021/jf0504115

Etiology of UV-C-induced browning in var. Superior white table grapes. / González-Barrio, Rocío; Salmenkallio-Marttila, Marjatta; Tómas-Barberán, Francisco A.; Cantos, Emma; Espín, Juan Carlos (Corresponding Author).

In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 15, 2005, p. 5990-5996.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Etiology of UV-C-induced browning in var. Superior white table grapes

AU - González-Barrio, Rocío

AU - Salmenkallio-Marttila, Marjatta

AU - Tómas-Barberán, Francisco A.

AU - Cantos, Emma

AU - Espín, Juan Carlos

PY - 2005

Y1 - 2005

N2 - White 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.

AB - White 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.

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KW - chlorophyll

KW - polyphenol

KW - pheophytin

KW - polyphenol oxidase

KW - peroxidase

KW - stilbenes

KW - table grape

KW - UV-C

KW - cell wall

KW - microstructure

U2 - 10.1021/jf0504115

DO - 10.1021/jf0504115

M3 - Article

VL - 53

SP - 5990

EP - 5996

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 15

ER -

González-Barrio R, Salmenkallio-Marttila M, Tómas-Barberán FA, Cantos E, Espín JC. Etiology of UV-C-induced browning in var. Superior white table grapes. Journal of Agricultural and Food Chemistry. 2005;53(15):5990-5996. https://doi.org/10.1021/jf0504115