Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition

Becatti, E.; Genova, Giuseppe; Ranieri, Annamaria; Tonutti, Pietro

doi:10.1016/j.foodchem.2014.02.169

Cited by 26 publications

(26 citation statements)

References 34 publications

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“…When the effect of harvest date was separately considered (H column in Table ), total flavonoids and anthocyanins had the highest variations between TH and EH. The accumulation of secondary metabolites and in particular of anthocyanins is strongly promoted during ripening and probably enhanced following the ethylene postharvest treatment due to an increased synthesis and/or a reduced degradation . Similarly, the observed increase in the flavonoid content could be attributed more to an enhanced extractability of these compounds in the juice from TH grapes rather than an enhanced biosynthesis.…”

Section: Resultsmentioning

confidence: 99%

“…In addition to the effect on cell walls, the modifications induced by exogenous ethylene applications on the structure of the membranes (plasmalemma, tonoplast) should be considered . Ethylene postharvest treatments on grapes enhanced the activities of glycolytic (β‐glucosidase) and pectolytic (pectin‐methylesterase and polygalactouronase) enzymes, as observed in Aleatico and Sangiovese berries . Polysaccharide hydrolysis accounts for the release of tannins from cell wall domains, which could result in an increased content of anthocyanins and polyphenols, as observed by Bellincontro et al in Aleatico grapes exposed for 15 h to 500 ppm of ethylene .…”

Section: Resultsmentioning

confidence: 99%

“…The accumulation of secondary metabolites and in particular of anthocyanins is strongly promoted during ripening 37 and probably enhanced following the ethylene postharvest treatment due to an increased synthesis and/or a reduced degradation. 18 Similarly, the observed increase in the flavonoid content could be attributed more to an enhanced extractability of these compounds in the juice from TH grapes rather than an enhanced biosynthesis. This is because in grapes the total flavonoid content tends to remain constant or decrease during the last stages of ripening.…”

Section: Phenolic Compounds In Juicesmentioning

confidence: 96%

“…Recent studies have also highlighted the physiological role of ethylene on berry metabolism once grapes are harvested and exposed to this gas. In fact, it is known that the postharvest treatment of red grapes with ethylene induces marked changes in polyphenol concentrations and cell‐wall‐degrading enzymes in the skin and this results in must and wines with an increased concentration of phenol compounds and modified aroma profiles …”

Section: Introductionmentioning

confidence: 99%

“…In fact, it is known that the postharvest treatment of red grapes with ethylene induces marked changes in polyphenol concentrations and cell-wall-degrading enzymes in the skin 17 and this results in must and wines with an increased concentration of phenol compounds and modified aroma profiles. 18 The production process and the technologies used also have a major effect on the composition and the nutraceutical properties of grape juice. The maceration temperature, extraction time, enzymatic treatments of the mash, pressing and stabilization are all crucial in determining the overall quality of the juice.…”

Section: Introductionmentioning

confidence: 99%

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Berry ripening, pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice

2015

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Phenolic Compounds In Juicesmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Berry ripening, pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice

2015

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Changes in volatile organic composition of olive oil extracted from cv. ‘Leccino’ fruit subjected to ethylene treatments at different ripening stages

et al. 2021

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BACKGROUND Olive, as a non‐climacteric fruit, is presumed to be ethylene independent with regard to ripening triggering/coordination. Nevertheless, studies have demonstrated that postharvest ethylene treatments induce changes in composition and properties also of non‐climacteric fruits, including aroma profiles, a key quality parameter of extra virgin olive oils. Olive fruit of cv. ‘Leccino’ harvested at two distinct ripening stages (less advanced ripening, LAR; and more advanced ripening, MAR, with Jaén index of 4.58 and 5.10, respectively) were subjected to ethylene (1000 ppm in air) treatment for 24 h before oil extraction. RESULTS Based on multivariate analysis of volatile organic compound (VOCs), the effect of ethylene treatment appeared to be more pronounced in MAR samples. However, differences in organoleptic analysis were also detected in ethylene‐treated LAR olive oils. Ethylene seems to selectively affect linolenic/linoleic acid metabolism, particularly concerning the C5 pathway, and reduce specific defect‐associated compounds. CONCLUSION Exogenous ethylene applied to cv. ‘Leccino’ olives before processing was effective in inducing specific changes in the VOC profiles of the resulting oil. The effect was different depending on the ripening stage of the harvested olives. The lipoxygenase pathway (including the production of C5 compounds) and fermentative‐related compounds appeared to be affected by the treatment. © 2020 Society of Chemical Industry

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Recent advances in postharvest technology of the wine grape to improve the wine aroma

Mencarelli

Bellincontro

2018

J Sci Food Agric

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Postharvest techniques are widely used for the handling and storage of fresh horticultural crops. Some of these techniques are interesting for use with wine grapes to improve the quality of wine. In this review, we consider the postharvest techniques that are already commercially used in the wine sector and others that may be significant in inducing or extracting the aroma from grapes to produce high-quality wines. Precooling consists of rapidly lowering the grape temperature, which allows the preservation/increase of volatile organic compounds (VOCs). We also discuss sustainability. Partial dehydration consists of the partial removal of water from grapes, and if a suitable environment is adopted it can be used to produce and extract berry VOCs. As a solid, carbon dioxide is used in wine processing for the rapid cooling of grapes and, as a gas, it is used for carbonic maceration. Ozone has been used for sanitation purposes in wineries for a long time, but more recently it has been used to produce wine without sulfite addition and to increase the aromatic quality of wine grapes. Ethylene application is not used commercially for wine grapes, but promising results in terms of phenolic extraction and aromatic changes in grapes are discussed. A comparison among the proposed techniques is reported in terms of grape aromatic quality and process features. The proposed techniques could help a winemaker to maintain or induce aromatic compounds in grape berries before the vinification process. The choice depends on the desired wine and economic consistency. © 2018 Society of Chemical Industry.

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Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition

Cited by 26 publications

References 34 publications

Berry ripening, pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice

Berry ripening, pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice

Changes in volatile organic composition of olive oil extracted from cv. ‘Leccino’ fruit subjected to ethylene treatments at different ripening stages

Recent advances in postharvest technology of the wine grape to improve the wine aroma

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