Fresh grapevine (Vitis vinifera L.) leaves: Postharvest biology and handling recommendations

Cantwell, Marita; Hong, G.; Albornoz, Karin; Berlanga, M.

doi:10.1016/j.scienta.2021.110627

Cited by 12 publications

(12 citation statements)

References 47 publications

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“…Average measurements regarding lightness ranged from 43.67 in the Soil-Greenhouse sample, to 44.79 in the 1.7Perlite sample, while the target was set at 47.79. Recorded data comes in agreement with previous studies concerning grape leaf color, mentioning lightness of around 43.9 on the brightest and less mature leaf stage [6], and ranging from 40.26 to 44.91 on other Sultana cultivars [2].…”

Section: Quantitative Characteristics-yieldsupporting

confidence: 90%

“…Regarding parameters a* (green-red) and b* (blue-yellow), the values varied between −20.19 and −18.16 and between 26.87 and 29.18 respectively. The average values of our samples are closer to the brighter and less mature leaves mentioned by Cantwell et al [6], which is the desired leaf color. Sultana cultivars in Güler and Candemir [2] recorded values around −5.6 regarding a* and around 10.85 regarding b*, which is quite different than our records.…”

Section: Quantitative Characteristics-yieldsupporting

confidence: 88%

“…According to common practices and based on consumer preferences, young, immature leaves are chosen at the beginning of the vegetation, when leaves are thinner, usually from May until June [6], and can either be consumed fresh or kept preserved in brine. Freshly harvested leaves seem to outweigh brined leaves concerning antioxidant activity [7,8], while the scenery is not the same regarding total phenolic and flavonoid content [8].…”

Section: Introductionmentioning

confidence: 99%

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Hydroponic Cultivation of Vine Leaves with Reduced Carbon Footprint in a Mediterranean Greenhouse

Chatzigeorgiou

Liantas

Spanos³

et al. 2022

Sustainability

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Vine leaves are considered a delicacy food however they are only produced as a byproduct for a short harvest period due to grape cultivation practices and numerous chemical applications. In this work, vine plants were cultivated hydroponically in a greenhouse, to extend the cultivation period and along with high plant density, maximize fresh leaves yield. Four different substrates were tested—Perlite, Perlite-Attapulgite, Perlite-Zeolite, 1.7Perlite-higher density planting—with soil treatment as a control, and the experimental cultivation lasted a total of about seven months in the year 2021. Quantitative and qualitative characteristics such as leaves number and weight, color of leaves, nitrates, photosynthetic parameters, total phenols, and plant nutrient concentrations were assessed, while the product’s environmental impact was calculated. The 1.7Perlite treatment produced a 1.6–2.0 times higher number of leaves per hectare than the other hydroponic treatments and 8.7 times higher than the soil treatment, while no statistically significant differences were found regarding qualitative characteristics. Consequently, the 1.7P treatment resulted in a 1.4 to 7.6 times lower product carbon footprint compared to the other treatments. In future research, substrates water and nutrient retention will be further studied along with year-round production in a heated greenhouse with full climate control so that plants are kept evergreen.

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Section: Quantitative Characteristics-yieldsupporting

confidence: 90%

Section: Quantitative Characteristics-yieldsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Hydroponic Cultivation of Vine Leaves with Reduced Carbon Footprint in a Mediterranean Greenhouse

Chatzigeorgiou

Liantas

Spanos³

et al. 2022

Sustainability

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“…The concentrations of these compounds can vary significantly depending on leaf variety [ 5 ]. Grapevine leaves offer benefits for numerous long-term health issues [ 6 , 7 , 8 ], in addition to exhibiting antimicrobial [ 9 , 10 ] and antioxidant properties [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Determination of Pesticide Residues in Vine Leaves Using the QuEChERS Method and Liquid Chromatography-Tandem Mass Spectrometry

Keklik,

Golge,

González-Curbelo

et al. 2024

Foods

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Commercial viticulture necessitates regular pesticide applications to manage diseases and pests, raising significant concerns regarding pesticide residues among stakeholders. Due to health risks associated with these residues in Turkish vine leaves, the European Commission has increased the frequency of official control from 20% to 50%. Thus, the aim of this study was to determine multi-class pesticide residues in brined vine leaves from Turkey. A total of 766 samples of vine leaves were collected between May 2022 and June 2023. More than 500 residues were analyzed using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method, followed by liquid chromatography-tandem mass spectrometry. In-house validation data demonstrated that the analytical method exhibits fit-for-purpose performance in terms of linearity, accuracy, precision, and measurement uncertainty. Out of 766 samples analyzed, 180 samples (23.5%) contained one (131, 17.1%) or multiple (49, 6.4%) pesticides. Both the frequencies of occurrence and the rate of maximum residue level (MRL) exceedance increased in 2023 compared to 2022, with the MRL exceedance rate rising from 9.5% to 25.2%. Forty-three different residues were found in quantifiable concentrations and eight of them were non-approved. Among the residues, the non-systemic pyrethroid insecticides, lambda-cyhalothrin (8.0%) and cypermethrin (7.2%), were the two most frequently detected, with concentrations ranging from 0.010 to 0.248 mg kg−1 and from 0.011 to 0.533 mg kg−1, respectively. Turkey is a major exporter of vine leaves and these results provide crucial information regarding pesticide occurrence and quality assessment of vine leaves. The significant increase in both pesticide occurrence and MRL exceedance rates between 2022 and 2023 underscores the urgency for regulatory bodies to reassess current pesticide usage and monitoring practices. The findings emphasize the importance of implementing more stringent rules and improving enforcement methods in order to reduce the spread of unapproved pesticides and ensure adherence to global food safety standards.

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“…Vitis vinifera L. leaves stuffed with meat, rice, and vegetables are a dish known as dolmathes. 1 V. vinifera leaves are a rich source of flavonols: myrcetin, quercentin, and kaempferol. 2,3 V. vinifera leaves from ten varieties, four red and six white, were investigated in order to select the variety that can be used for consumption.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Vitis vinifera Leaves Essential Oil and Supercritical Carbon Dioxide Extract

Djapic

2023

Natural Product Communications

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Background/Objective Vitis vinifera leaves harvested from the developing canes are used in Balkan cuisines. The objective was to determine the chemical composition of the essential oil and supercritical carbon dioxide (SC CO2) extract of V. vinifera leaves harvested after the flowering of the new vine shoots. Methods The V. vinifera leaf oils were obtained by hydrodistillation and SC CO2 extraction. The application of different SC CO2 extraction parameters, determined by the Box–Behnken design, influenced the extraction yield and the chemical composition of the SC CO2 extracts. The optimal extraction conditions were set for the extraction yield and eucalyptol amount. The essential oil and SC CO2 extracts obtained were analyzed by gas chromatography–mass spectrometry. Results The most abundant compounds present in the essential oil obtained by hydrodistillation were: phytol (11.3%), α-cadinol (8.3%), trans-calamenene (8.2%), hexahydrofarnesyl acetone (7.0%), and τ-cadinol (6.6%). The extracts obtained by SC CO2 extraction consisted of twenty five compounds among which the most abundant were: phytol, squalene, eucalyptol, camphene and hexadecan-1-ol. Over the ranges of SC CO2 process parameters studied, those of pressure and extraction time had significant effect on the extraction yield and eucalyptol amount. Conclusion The results obtained determined the compounds present in V. vinifera leaves essential oil and SC CO2 extracts which contribute to the flavor and aroma of V. vinifera leaves.

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Fresh grapevine (Vitis vinifera L.) leaves: Postharvest biology and handling recommendations

Cited by 12 publications

References 47 publications

Hydroponic Cultivation of Vine Leaves with Reduced Carbon Footprint in a Mediterranean Greenhouse

Hydroponic Cultivation of Vine Leaves with Reduced Carbon Footprint in a Mediterranean Greenhouse

Determination of Pesticide Residues in Vine Leaves Using the QuEChERS Method and Liquid Chromatography-Tandem Mass Spectrometry

Chemical Composition of Vitis vinifera Leaves Essential Oil and Supercritical Carbon Dioxide Extract

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