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COMBINED EFFECT OF BERRY DENSITY AND HARVEST DATE ON THE ACCUMULATION OF PHENOLIC COMPOUNDS DURING RIPENING OF “ITALIA” TABLE GRAPE CULTIVAR EFECTO COMBINADO DE LA DENSIDAD DE BAYA Y FECHA DE VENDIMIA SOBRE LA ACUMULACIÓN DE COMPUESTOS FENÓLICOS DURANTE LA MADURACIÓN DEL CULTIVAR DE UVA DE MESA “ITALIA”
BELVISO, Simona1#; TORCHIO, Fabrizio2#; NOVELLO, Vittorino1; GIACOSA, Simone1; DE PALMA, Laura3; RÍO SEGADE, Susana1*; GERBI, Vincenzo1; ROLLE, Luca1 1 Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy; 2Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy; 3Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Via Napoli 25, 71122 Foggia, Italy # These authors contributed equally to the study. *Corresponding author: susana.riosegade@unito.it
Abstract: In the last years, consumers are increasingly demanding for healthy foods. Table grapes are considered an important source of bioactive compounds and therefore their availability in the market should last as long as possible while preserving the phenolic quality. The aim of this study was to determine the influence of berry heterogeneity in the vineyard and harvest date on the phenolic profile of Vitis vinifera L. cv. “Italia” table grapes during ripening. Grapes were sampled for five consecutive weeks and the single berries were densimetrically sorted. The results showed that this cultivar is rich in phenolic compounds with health-promoting properties, particularly at early harvest stage (341 and 178 mg/kg berries of total phenols in skin and pulp, respectively). Caftaric acid and p-coumaroyl-glucose were the most abundant compounds in the skin (28.95 – 51.93 mg/kg) and pulp (6.39 – 17.18 mg/kg), respectively. The evolution of phenolic compounds during berry ripening was modelled using response surface methodology according to the combined effect of sampling date and berry density. The regression models were highly significant for catechin and trans-resveratrol in the skin, and total hydroxycinnamoyl tartaric acids in the pulp (R ≥ 0.80). These models could be a valuable tool for better exploitation of maximum accumulation of phenolic compounds in the vineyard. An adapted sampling strategy could be implemented to increase the content of specific bioactive phenolic compounds, thus promoting the nutraceutical quality of fresh table grapes and ready-to-eat fruit salads.
Keywords: Table grapes, Vitis vinifera, phenolic compounds, ripening, berry density
Abstract: In the last years, consumers are increasingly demanding for healthy foods. Table grapes are considered an important source of bioactive compounds and therefore their availability in the market should last as long as possible while preserving the phenolic quality. The aim of this study was to determine the influence of berry heterogeneity in the vineyard and harvest date on the phenolic profile of Vitis vinifera L. cv. “Italia” table grapes during ripening. Grapes were sampled for five consecutive weeks and the single berries were densimetrically sorted. The results showed that this cultivar is rich in phenolic compounds with health-promoting properties, particularly at early harvest stage (341 and 178 mg/kg berries of total phenols in skin and pulp, respectively). Caftaric acid and p-coumaroyl-glucose were the most abundant compounds in the skin (28.95 – 51.93 mg/kg) and pulp (6.39 – 17.18 mg/kg), respectively. The evolution of phenolic compounds during berry ripening was modelled using response surface methodology according to the combined effect of sampling date and berry density. The regression models were highly significant for catechin and trans-resveratrol in the skin, and total hydroxycinnamoyl tartaric acids in the pulp (R ≥ 0.80). These models could be a valuable tool for better exploitation of maximum accumulation of phenolic compounds in the vineyard. An adapted sampling strategy could be implemented to increase the content of specific bioactive phenolic compounds, thus promoting the nutraceutical quality of fresh table grapes and ready-to-eat fruit salads.
Keywords: Table grapes, Vitis vinifera, phenolic compounds, ripening, berry density