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Effect of elicitors on the evolution of grape phenolic compounds during the ripening period.
J Sci Food Agric. 2017 Feb; 97(3):977-983.JS

Abstract

BACKGROUND

The effect of the application of benzothiadiazole (BTH) and methyl jasmonate (MeJ) at veraison on the phenolic composition of grapes from three varieties (Monastrell, Syrah and Merlot) was studied during the ripening period, using HPLC techniques to measure flavonols, anthocyanins and tannins.

RESULTS

The effects of the treatments differed in the three varieties, and the maximum concentration of phenolic compounds was not always reached at the end of the ripening period but some days before harvest. At the end of ripening both treated Syrah grapes only differed from control grapes in the flavonol concentration, whereas MeJ-treated Merlot grapes presented higher anthocyanin and skin tannin contents than the control and BTH-treated grapes. Only the anthocyanin content was significantly higher in treated Monastrell grapes at the moment of harvest.

CONCLUSION

The results indicate that the moment of elicitor treatment should be more studied since differences between treated and control grapes were, in general greater several days before harvest in all three varieties. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, Spain.Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, Spain.Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, Spain.Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150, Murcia, Spain.Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150, Murcia, Spain.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

27235201

Citation

Gómez-Plaza, Encarna, et al. "Effect of Elicitors On the Evolution of Grape Phenolic Compounds During the Ripening Period." Journal of the Science of Food and Agriculture, vol. 97, no. 3, 2017, pp. 977-983.
Gómez-Plaza E, Bautista-Ortín AB, Ruiz-García Y, et al. Effect of elicitors on the evolution of grape phenolic compounds during the ripening period. J Sci Food Agric. 2017;97(3):977-983.
Gómez-Plaza, E., Bautista-Ortín, A. B., Ruiz-García, Y., Fernández-Fernández, J. I., & Gil-Muñoz, R. (2017). Effect of elicitors on the evolution of grape phenolic compounds during the ripening period. Journal of the Science of Food and Agriculture, 97(3), 977-983. https://doi.org/10.1002/jsfa.7823
Gómez-Plaza E, et al. Effect of Elicitors On the Evolution of Grape Phenolic Compounds During the Ripening Period. J Sci Food Agric. 2017;97(3):977-983. PubMed PMID: 27235201.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of elicitors on the evolution of grape phenolic compounds during the ripening period. AU - Gómez-Plaza,Encarna, AU - Bautista-Ortín,Ana B, AU - Ruiz-García,Yolanda, AU - Fernández-Fernández,José I, AU - Gil-Muñoz,Rocío, Y1 - 2016/06/30/ PY - 2016/03/03/received PY - 2016/05/13/revised PY - 2016/05/23/accepted PY - 2016/5/29/pubmed PY - 2017/6/14/medline PY - 2016/5/29/entrez KW - Merlot KW - Monastrell KW - Syrah KW - benzothiadiazole KW - methyl jasmonate KW - phenolic compounds SP - 977 EP - 983 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 3 N2 - BACKGROUND: The effect of the application of benzothiadiazole (BTH) and methyl jasmonate (MeJ) at veraison on the phenolic composition of grapes from three varieties (Monastrell, Syrah and Merlot) was studied during the ripening period, using HPLC techniques to measure flavonols, anthocyanins and tannins. RESULTS: The effects of the treatments differed in the three varieties, and the maximum concentration of phenolic compounds was not always reached at the end of the ripening period but some days before harvest. At the end of ripening both treated Syrah grapes only differed from control grapes in the flavonol concentration, whereas MeJ-treated Merlot grapes presented higher anthocyanin and skin tannin contents than the control and BTH-treated grapes. Only the anthocyanin content was significantly higher in treated Monastrell grapes at the moment of harvest. CONCLUSION: The results indicate that the moment of elicitor treatment should be more studied since differences between treated and control grapes were, in general greater several days before harvest in all three varieties. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27235201/Effect_of_elicitors_on_the_evolution_of_grape_phenolic_compounds_during_the_ripening_period_ L2 - https://doi.org/10.1002/jsfa.7823 DB - PRIME DP - Unbound Medicine ER -