Etiology of UV-C-induced browning in var. Superior white table grapes

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 15, 2005, Pages 5990-5996

  González Barrio, Rocío ^a   Salmenkallio Marttila, Marjatta ^b   Tomás Barberán, Francisco A ^a   Cantos, Emma ^a,c   Espín, Juan Carlos ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Browning; Cell wall; Chlorophyll; Microstructure; Peroxidase; Pheophytin; Polyphenol; Polyphenol oxidase; Stilbenes; Table grape; UV C

Indexed keywords

CATECHOL OXIDASE; CHLOROPHYLL; PEROXIDASE; PHENOL DERIVATIVE; STILBENE DERIVATIVE;

ARTICLE; CELL WALL; CHEMISTRY; FRUIT; GLYCATION; GRAPE; METABOLISM; RADIATION EXPOSURE; ULTRASTRUCTURE; ULTRAVIOLET RADIATION;

CATECHOL OXIDASE; CELL WALL; CHLOROPHYLL; FRUIT; MAILLARD REACTION; PEROXIDASE; PHENOLS; STILBENES; ULTRAVIOLET RAYS; VITIS;

VITACEAE; VITIS SP.;

EID: 23744500178     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0504115     Document Type: Article

References (45)

1. Teissedre, P. L.; Waterhouse, A. L.; Walzem, R. L.; German, J. B.; Frankel, E. N.; Ebeler, S. E.; Clifford, A. J. Phenolic compounds of grape and wine and health. Bull. O. I. V. 1996, 69, 251-277.
2. Aggarwal, B. B.; Bhardwaj, A.; Aggarwal, R. S.; Seeram, N. P.; Shishodia, S.; Takada, Y. Role of resveratrol in prevention and therapy of cancer: preclinical and clinical studies. Anticancer Res. 2004, 4, 2783-2840.
3. Cantos, E.; Espín, J. C.; Tomás-Barberán, F. A. Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enrichment table grapes: a new 'functional' fruit? J. Agric. Food Chem. 2001, 49, 5052-5058.
4. Cantos, E.; Espín, J. C.; Tomás-Barberán, F. A. Postharvest stilbene-enrichment of red and white table grape varieties using UV-C irradiation pulses. J. Agric. Food Chem. 2002, 50, 6322-6329.
5. González-Aguilar, G. A.; Wang, C. Y.; Buta, J. G.; Krizek, D. T. Use of UV-C irradiation to prevent decay and maintain postharvest quality of ripe Tommy Atkins' mangoes. Int. J. Food Sci. Technol. 2001, 36, 767-773.
6. González-Aguilar, G. A.; Wang, C. Y.; Buta, J. G. UV-C irradiation reduces breakdown and chilling injury of peaches during cold storage. J. Sci. Food Agric. 2004, 84, 415-422.
7. Yoruk, R.; Marshall, M. R. Physicochemical properties and function of plant polyphenol oxidase: a review. J. Food Biochem. 2003, 27, 361-422.
8. Dunford, H. B.; Stillman, J. S. On the function and mechanism of action of peroxidases. Coord. Chem. Rev. 1976, 19, 187-251.
9. López-Serrano, M.; Barceló, A. R. Peroxidase in unripe and processing-ripe strawberries. Food Chem. 1995, 52, 157-160.
10. Prota, G. Progress in the chemistry of melanin and related metabolites. Med. Res. Rev. 1988, 8, 525-556.
11. Subramanian, N.; Venkatesh, P.; Ganguli, S.; Sinkar, V. P. Role of polyphenol oxidase and peroxidase in the generation of black tea theaflavins. J. Agric. Food Chem. 1999, 47, 2571-2578.
12. Rathjen, A.; Robinson, S. P. Aberrant processing of polyphenol oxidase in a variegated grapavine mutant. Plant Physiol. 1992, 19, 43-54.
13. Kimberly, W.; Wissemann, W.; Lee, C. Y. Polyphenoloxidase activity during grape maturation and wine production. Am. J. Enol Vitic. 1980, 31, 206-211.
14. Richard-Forget, F. C.; Gauillard, F. A. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by combinations of pear (Pyrus communis Cv. Williams) polyphenol oxidase and peroxidase: a possible involvement of peroxidase in enzymatic browning. J. Agric. Food Chem. 1997, 45, 2472-2476.
15. Barceló, A. R.; Pomar, F.; López-Serrano, M.; Pedreño, M. A. Peroxidase: a multifunctional enzyme in grapevines. Funct. Plant Biol. 2003, 30, 577-591.
16. Macheix, J. J. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. Crit. Rev. Food Sci. 1991, 30, 441-486.
17. Heaton, J. W.; Yada, R. Y.; Marangoni, A. G. Discoloration of coleslaw is caused by chlorophyll degradation. J. Agric. Food Chem. 1996, 44, 395-398.
18. Downey, M. O.; Harvey, J. S.; Robison, S. P. The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Aust. J. Grape Wine Res. 2004, 10, 55-73.
19. Shibata, M.; Mikota, T.; Yoshimura, A.; Iwata, N.; Tsuyama, M.; Kobayashi, Y. Chlorophyll formation and photosynthetic activity in rice mutants with alterations in hydrogenation of the chlorophyll alcohol side chain. Plant Sci. 2004, 166, 593-600.
20. Bottrill, D. E.; Hawker, J. S. Chlorophylls and their derivatives during drying of sultana grapes. J. Sci. Food Agric. 1970, 21, 193-196.
21. Uhlig, A.; Clingeleffer, P. R. Ripening characteristics of the fruit from Vitis vinifera L. drying cultivars Sultana and Merrbein seedless under furrow irrigation. Am. J. Enol. Vitic. 1998, 49, 375-381.
22. Cantos, E.; Espín, J. C.; Tomás-Barberán, F. A. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J. Agric. Food Chem. 2002, 50, 5691-5696.
23. Cantos, E.; Espín, J. C.; Tomás-Barberán, F. A. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. J. Agric. Food Chem. 2001, 49, 322-330.
24. Espín, J. C.; Morales, M.; Varón, R.; Tudela, J.; García-Cánovas, F. A continuous spectrophotometric method for determining the monophenolase and diphenolase activities of apple polyphenol oxidase. Anal. Biochem. 1995, 231, 237-246.
25. Espín, J. C.; Morales, M.; García-Ruiz, P. A.; Tudela, J.; García-Cánovas, F. Improvement of a continuous spectrophotometric method for determining the monophenolase and diphenolase activities of mushroom polyphenol oxidase. J. Agric. Food Chem. 1997, 45, 1084-1090.
26. Espín, J. C.; Wichers, H. J. Activation of a latent mushroom (Agaricus bisporus) tyrosinase by sodium dodecyl sulfate (SDS). Kinetic properties of the SDS-activated isoform. J. Agric. Food Chem. 1999, 47, 3518-3525.
27. Rodríguez-López, J. N.; Espín, J. C.; del Amor, F.; Tudela, J.; Martínez, V.; Cerdá, A.; García-Cánovas, F. Purification and kinetic characterization of an anionic peroxidase from melon (Cucumis melo, L.) cultivated under different salinity conditions. J. Agric. Food Chem. 2000, 48, 1537-1541.
28. Kahn, V. Tropolone. A compound that can aid in differentiating between tyrosinase and peroxidase. Phytochemistry 1985, 24, 915-920.
29. Vernon, L. P. Spectrophotometric determination of chlorophylls and pheophytins in plant extracts. Anal. Chem. 1960, 32, 1144-1150.
30. Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of proteins utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 210, 727-735.
31. Karadeniz, F.; Durst, R. W.; Wrolstad, R. E. Polyphenolic composition of raisins. J. Agric. Food Chem. 2000, 48, 5343-5350.
32. Calderón, A. A.; Zapata, J. M.; Muñoz, R.; Barceló, A. R. Localization of peroxidase in grapes using nitrocellulose blotting of freezing/thawing fruits. HortScience 1993, 28, 38-40.
33. 2 during enzymic oxidation of catechin. Phytochemistry 1993, 33, 29-34.
34. Fritzemeier, K. H.; Kindl, K. Coordinate induction by UV light of stilbene synthase, phenylalanine ammonia-lyase and cinnamate 4-hydroxylase in leaves of Vitaceae. Planta 1981, 151, 48-52.
35. Porat, R.; Lers, A.; Dori, S.; Cohen, L.; Weiss, B.; Daus, A.; Wilson, C. L.; Droby, S. Induction of chitinase and β-1, 3-endoglucanase proteins by UV irradiation and wounding in grapefruit peel tissue. Phytoparasitica 1999, 27, 1-6.
36. Droby, S.; Chalutz, E.; Horev, B.; Cohen, L.; Gaba, V.; Wilson, C. L.; Wisniewski, M. Factors affecting UV-induced resistance in grapefruit against the green mould decay caused by Penicillium digitatum. Plant Pathol. 1993, 42, 418-424.
37. Cantos, E.; Tudela, J. A.; Gil, M. I.; Espín, J. C. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatotes. J. Agric. Food Chem. 2002, 50, 3015-3023.
38. Vaughn, K. C.; Duke, S. O. Function of polyphenol oxidase in higher plants. Physiol. Planta. 1984, 60, 257-261.
39. Sapis, J. C.; Macheix, J. J.; Cordonnier, R. E. The browning capacity of grapes. II. Browning potential and polyphenol oxidase activities in different mature grape varieties. Am. J. Enol. Vitic. 1983, 34, 157-162.
40. Sapis, J. C.; Macheix, J. J.; Cordonnier, R. E. The browning capacity of grapes. I. Changes in polyphenol oxidase activities during development and maturation of the fruit. J. Agric. Food Chem. 1983, 31, 342-345.
41. Zapata, J. M.; Calderon, A. A.; Pedreño, M. A.; Muñoz, R.; Barcelo, A. R. Restricted genetic expression of the enzymatic polymorphism of peroxidase in grapevines (Vitis vinifera). Agrochimica 1995, 39, 34-42.
42. Tomás-Barberán, F. A.; Espín, J. C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 2001, 81, 853-876.
43. Spundova, M.; Popelkova, H.; Ilik, P.; Skotnica, J.; Novotny, R.; Naus, J. Ultra-structural and functional changes in the chloroplasts of detached barley leaves senescing under dark and light conditions. J Plant Physiol. 2003, 160, 1051-1058.
44. Dohler, G. Effect of UV irradiance on utilization of inorganic nitrogen by the Antarctic diatom Odontella weissflogii (Janisch) Grunow. Bot. Acta 1996, 109, 35-42.
45. Gross, J. Chlorophyll and carotenoid pigments of grapes (Vitis vinifera L.). Gartenbauwissenschaft 1984, 49, 180-182.