期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 11, 页码 5531-5536出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf010672o
关键词
resveratrol; stilbenes; grape berry; grape skin; ripening; stilbene synthase (STS); UV; wilting
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 mug/g fresh weight at 58 days) occurring in berry skins in a mixed wilting process.
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