Soluble sugars, phenolic acids and antioxidant capacity of grape berries as affected by iron and nitrogen

Karimi, Rouhollah; Koulivand, Mohammad; Ollat, Nathalie

doi:10.1007/s11738-019-2910-1

Cited by 25 publications

(18 citation statements)

References 46 publications

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“…Soil total nitrogen is the most important factor affecting soluble sugar content. Studies have shown that proper nitrogen application can facilitate the accumulation of soluble sugar, while excessive nitrogen application will lead to a decrease in soluble sugar ( Karimi and Koulivand, 2019 ). The changes in soil nitrogen content can consequently regulate the conversion and transfer of soluble sugar in plants ( Sung et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Soil Type on Trace Element Absorption and Fruit Quality of Pepper

et al. 2021

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The inbred “SJ11-3” pepper was cultured in yellow brown soil, paddy soil, fluvo-aquic soil, and pastoral soil, and the factors affecting the absorption of trace elements and fruit quality were analyzed. The results showed that the physicochemical properties of the soils were significantly different, which led to differences in the nutritional quality of pepper fruits. The pH value had a significant effect on the absorption of trace elements in pepper. The increase of pH promoted the absorption of magnesium and molybdenum but inhibited the absorption of zinc, copper, manganese, and iron. The stepwise multivariable regression analysis showed that the amount of molybdenum in soil was the main factor affecting the total amino acid content of pepper. Total nitrogen, zinc, and copper were the main factors that contributed to the soluble sugar content of pepper, and the available potassium was the major determinant of the vitamin C content of pepper. This study provides new insight on the pepper fruit quality grown on different types of soil with varying levels of trace elements.

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Section: Discussionmentioning

confidence: 99%

Effects of Soil Type on Trace Element Absorption and Fruit Quality of Pepper

et al. 2021

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“…Homogenized 1.5 g of samples with 10 mL 80% ethanol was centrifuged at 8000 rpm for 15 min and filtered to measure fructose, glucose, and sucrose. Concentrations of fructose, glucose, and sucrose were expressed in µmol g −1 fresh weight [ 23 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

et al. 2022

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In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of ‘Rishbaba’ grape ( Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compared to uncounted samples after the 60th day. Moreover, flavanols and flavan-3-ols content were found to be highest in fruits treated with CH and GG complex. At the end of storage, the highest concentrations of delphinidin, cyanidin, pelargonidin and malvidin were found in grapes coated with CH in combined with GG. The highest antioxidant capacity and the lowest polyphenol oxidase activity were related to samples treated with CH and GG complex. Also, the combination effects of CH and GG at 1.0% were the most efficient for soluble sugars and polyamines accumulation. The CH + GG complex had the best result on prohibiting grape fungal decay. The results showed a research increase of this complex that these are a strong potential strategy to produce coatings for improving the postharvest quality of fruits and could be considered as a good solution to preserve many components of them.

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“…It was found that all treatments except ferric citrate reduced the content of titratable acid in the fruit. This may be due to the fact that iron spraying promotes the accumulation of fruit sugar, which accelerates the ripening of the fruit, resulting in a decrease in the content of malic acid in the berries (Karimi et al, 2019). When ferric citrate was sprayed, the content of soluble solids and reducing sugar in berries increased, while the content of titratable acid did not change compared with the control, probably because citric acid was consumed by berry respiration and the decomposition of malic acid was reduced.…”

Section: Discussionmentioning

confidence: 99%

“…Iron is an essential micronutrient for the growth and development of wine grapes. The application of iron is to ensure the growth of the grapes and to enrich the flavor combination of the grapes (Tagliavini & Rombola, 2001;Bertamini & Nedunchezhian, 2005;Karimi et al, 2019). Foliar spraying of iron fertilizer can promote the secondary metabolism of grapes and improve the nutritional value of grapes and wine (Shi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Iron deficiency will reduce the nutritional value of grapes and the flavor of wine (Barton & Abadia, 2006). Under alkaline soil conditions, application of chelated iron can significantly increase the content of soluble sugar and phenolic acid in grape fruit (Karimi et al, 2019). Foliar application of iron, especially in a specific phenological period, can quickly supply iron through the pores of the cuticle of grape leaves to meet the needs of grape growth and development.…”

Section: Introductionmentioning

confidence: 99%

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Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins

WANG

et al. 2022

Food Sci. Technol

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In order to explore the effect of different irons on the fruit quality of wine grapes, as well as the phenolic acids and proanthocyanidins of the peel, "Cabernet Sauvignon" was taken as the research object. Ferrous sulfate, EDTA-Fe, ferric citrate, ferric gluconate and ferric sugar alcohol were sprayed between the coloring periods, and the foliar sprayed water was used as the control. The results showed that foliar spraying of iron would increase the fruit sugar-acid ratio and 100-grain weight; iron spraying would up-regulate the content of phenolic acid monomers, among which EDTA-Fe and ferric citrate had significant up-regulating effects, but all iron treatments had a significant effect on the increase. The content of caffeic acid and chlorogenic acid was down-regulated; the content of proanthocyanidin monomer was up-regulated by iron spraying, and the content of proanthocyanidin monomer was significantly up-regulated by ferric citrate treatment. Foliar spraying of ferric citrate not only balanced the sugar-acid ratio of the fruit, but also increased the content of phenolic acid and proanthocyanidin in the grape peel, which further improved the quality of the grapes and helped to increase the flavor of the wine.

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Soluble sugars, phenolic acids and antioxidant capacity of grape berries as affected by iron and nitrogen

Cited by 25 publications

References 46 publications

Effects of Soil Type on Trace Element Absorption and Fruit Quality of Pepper

Effects of Soil Type on Trace Element Absorption and Fruit Quality of Pepper

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins

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