Comparison of ozone and UV-C treatments on the postharvest stilbenoid monomer, dimer, and trimer induction in var. 'Superior' white table grapes
Comparison of ozone and UV-C treatments on the postharvest stilbenoid monomer, dimer, and trimer induction in var. 'Superior' white table grapes
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DOI：
10.1021/jf060160f
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发表时间：
2006-06-14
影响因子：
6.1
通讯作者：
Tomas-Barberan, Francisco A.
中科院分区：
文献类型：
--
作者：
Gonzalez-Barrio, Rocio;Beltran, David;Tomas-Barberan, Francisco A.
无核鲜食葡萄(Var.在22摄氏度和95%的相对湿度下，不同气体臭氧浓度(3.88和1.67 g/h)作用1、3和5 h可诱导二苯乙烯类生物合成增加[反式白藜芦醇、白藜芦醇和三聚体(白藜芦醇脱氢二聚体和脱氢三聚体)]。白藜芦醇在贮藏2天后达到最大值，与优化的UV-C处理(1min、510W、40 cm)的白藜芦醇浓度相近。虽然在UV-C和O-3处理后葡萄体内积累了相似的白藜芦醇浓度(最大臭氧产生量和时间)，但臭氧处理在诱导葡萄浆果中Viniferins积累方面更有效。观察到二苯乙烯类化合物的生物合成顺序，从白藜芦醇单体开始，接着是白藜芦醇脱氢二聚体epsilon-viniferin和Delta-viniferin，最后是四种不同的白藜芦醇脱氢三聚体。这些三聚体不同于α-长春花素，此前有报道称，在生物和非生物胁迫后，葡萄中会诱导产生三聚体。在臭氧处理的葡萄中也检测到了两个阿尔法-长春花素异构体，尽管浓度非常低，阻碍了它们的定量。
Postharvest treatment of seedless white table grapes (var. `Superior') with different gas ozone concentrations (3.88 and 1.67 g/h) for 1, 3, and 5 h induced an increase in stilbenoid biosynthesis [trans-resveratrol, piceatannol, and viniferinas (resveratrol dehydrodimers and dehydrotrimers)] during storage at 22 degrees C and 95% relative humidity. The maximal resveratrol concentration was reached after 2 days of storage, and this amount was similar to that induced by optimized UV-C treatments (1 min, 510 W, 40 cm). Although similar resveratrol concentrations accumulated in grapes after both UV-C and O-3 treatments (maximum ozone production and time), the ozone treatment was more efficient in inducing viniferins accumulation in grape berries. A sequence in the biosynthesis of stilbenoids was observed, starting with the resveratrol monomer, continuing with the resveratrol dehydrodimers epsilon-viniferin and delta-viniferin, and ending with four different resveratrol dehydrotrimers. These trimers were different from alpha-viniferin, a trimer previously reported to be induced in grapes after biotic and abiotic stresses. Two alpha-viniferin isomers were also detected in the ozone-treated grapes, although at very low concentrations that prevented their quantification.