Effect of elicitors on the evolution of grape phenolic compounds during the ripening period.

• Autores: María Encarnación Gómez Plaza, Ana Belén Bautista Ortín, Yolanda Ruiz García, José Ignacio Fernández Fernández, Rocío Gil Muñoz
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 3, 2017, págs. 977-983
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • The effect of the application of benzothiadiazole (BTH) and methyl jasmonate (MeJ) at veraison on the phenolic composition of grapes from three varieties (Monastrell, Syrah and Merlot) was studied during the ripening period, using HPLC techniques to measure flavonols, anthocyanins and tannins.; Results: The effects of the treatments differed in the three varieties, and the maximum concentration of phenolic compounds was not always reached at the end of the ripening period but some days before harvest. At the end of ripening both treated Syrah grapes only differed from control grapes in the flavonol concentration, whereas MeJ-treated Merlot grapes presented higher anthocyanin and skin tannin contents than the control and BTH-treated grapes. Only the anthocyanin content was significantly higher in treated Monastrell grapes at the moment of harvest.; Conclusion: The results indicate that the moment of elicitor treatment should be more studied since differences between treated and control grapes were, in general greater several days before harvest in all three varieties. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.