Effect of Climate Change on Polyphenols Accumulation in Grapevine

Abstract

Phenolics compounds in grapes contribute to berry and must color, organoleptic properties, nutritional value, antioxidant properties and provide protection against environmental challenges. Climate change has place mammoth challenges for the viticulture industry in different viticulture regions. Environmental variables determine to the greater extent, suitable grapes varieties for fresh as well as premium quality wine production. Grape berry composition is particularly affected by heat, drought, and intensity of solar irradiation. It is expected that climatic extremes will have an adverse effect on berry quality traits such as phenolic compounds in different grape cultivars. Polyphenols particularly anthocyanins decrease at elevated temperature, similarly flavanols levels increase with better exposure to solar radiation. Water availability is crucial for better vine growth and good production, however modest water stress particularly near veraison, upregulates the activity of key enzymes of the phenylpropanoid and flavonoid pathways. Therefore, it is important to know that how and when phenolic substance accumulate in berries and how various cultivars respond. This review elaborates the effect of weather conditions on biosynthesis of different phenolic compounds in grapes. Berry phenolic substances e.g., total phenolic compounds (TPC), total anthocyanins (TAC) and total flavonoid contents (TFC) synthesis is strongly regulated under the influence of environmental conditions during growing season. In this chapter we, shall focus on accumulation of phenolic compounds in grapevine in relation to climatic variations.

Evaluation of modified atmosphere packaging system developed through breathable technology to extend postharvest life of fresh muscadine berries

“…Different enzymatic and nonenzymatic antioxidants are produced under such postharvest storage stress (Xu et al., 2009 ). Phenylalanine ammonia‐lyase (PAL) is among the enzymes whose activity can increase in response to stress, resulting in increasing TPC (Nia et al., 2021 ; Shah et al., 2022 ). In the current study, an increase in TPC and antioxidants during storage could be due to the defense mechanism of the fruit against postharvest storage stress.…”

Influence of Drying Temperature and Harvesting Season on Phenolic Content and Antioxidant and Antiproliferative Activities of Olive (Olea europaea) Leaf Extracts

“…In 2016 and 2017, the year of leaf collection, the Earth's global surface temperatures were classified as the warmest since 1880 by the NOAA's National Centers for Environmental Information [52,53], and it is known that the high temperatures, together with dry seasons can reduce polyphenol concentrations [54]. In addition, climate change may negatively influence the quality of the crops [55]. However, as mentioned above, the use of different varieties, species, extraction procedures and purification techniques introduces variability in the published results and makes any generic comparison difficult to achieve.…”

Performance Analysis of a Solar-Powered Evaporative Cooling System

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