Linked Life Data

16028986

Source:http://linkedlifedata.com/resource/pubmed/id/16028986

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
15
pubmed:dateCreated
2005-7-20
pubmed:abstractText
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.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
27
pubmed:volume
53
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
5990-6
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
Etiology of UV-C-induced browning in var. Superior white table grapes.
pubmed:affiliation
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC. P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain.
pubmed:publicationType
Journal Article