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

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 degrees 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.