תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםDe Rosso, M.; Dalla Vedova, A.; Flamini, R.
Controlled atmosphere (CA) has not been implemented so far for storage of grapes, partly because the threshold for prevention of decay can overlap the accumulation of off-flavors. ‘Sable Seedless®’ was stored under ambient atmosphere or under CA conditions of 5 kPa O2 and 5, 10 and 15 kPa of CO2. The level of decay in the experiment was low, in part because the fruit were sanitized with ethanol before storage. Off-flavors developed in grapes stored at the high CO2 level and the berries were sampled for volatile and non-volatile metabolites. Volatile compounds associated with off-flavor were mainly pyruvate degradation products which accumulated in the high CO2 atmosphere. Analysis of phenylpropanoid metabolites suggested that flavonols and anthocyanins were lower in fruit stored in the high CO2 CA conditions. Of the stilbenes, trans-resveratrol and piceatannol were higher in the control compared to the high CO2 CA conditions. These results point on potential markers for negative effects of CA in table grapes and that extreme CA conditions can modulate the phenylpropanoid pathway. © 2019 International Society for Horticultural Science. All rights reserved.
De Rosso, M.; Dalla Vedova, A.; Flamini, R.
Controlled atmosphere (CA) has not been implemented so far for storage of grapes, partly because the threshold for prevention of decay can overlap the accumulation of off-flavors. ‘Sable Seedless®’ was stored under ambient atmosphere or under CA conditions of 5 kPa O2 and 5, 10 and 15 kPa of CO2. The level of decay in the experiment was low, in part because the fruit were sanitized with ethanol before storage. Off-flavors developed in grapes stored at the high CO2 level and the berries were sampled for volatile and non-volatile metabolites. Volatile compounds associated with off-flavor were mainly pyruvate degradation products which accumulated in the high CO2 atmosphere. Analysis of phenylpropanoid metabolites suggested that flavonols and anthocyanins were lower in fruit stored in the high CO2 CA conditions. Of the stilbenes, trans-resveratrol and piceatannol were higher in the control compared to the high CO2 CA conditions. These results point on potential markers for negative effects of CA in table grapes and that extreme CA conditions can modulate the phenylpropanoid pathway. © 2019 International Society for Horticultural Science. All rights reserved.
