Teores de antocianinas, fenóis totais, taninos e ácido ascórbico em uva 'bordô' sobre diferentes porta-enxertos

Abstract

Teores de antocianinas, fenóis totais, taninos e ácido ascórbico em uva 'bordô' sobre...Rev. Ceres, Viçosa, v. 59, n.5, p. 701-708, set/out, 2012 RESUMO ABSTRACT Anthocyanins, total phenols, tannins and ascorbic acid in cv. Bordô grape on different rootstocksThis study aimed to evaluate the content of anthocyanins, total phenols, tannins and ascorbic acid in grape grown onto '420A', 'IAC-766' and 'Ripária-of-Traviú' rootstocks in three different harvest periods. The experiment was conducted in 'Bordo' grapes vineyard in Missal city, Paraná West, in the 2007/2008 harvest. The rootstock effect was evaluated in three periods after flowering: 90 days, with ripening berries , tending to a definite purple; 100 days, with berries completely purple , and 110 days, with berries overripening. The experiment was arranged in a split plot design in randomized blocks. The variables soluble solids, titratable acidity, total phenols index, anthocyanins, tannins and ascorbic acid were analyzed. The results showed that in the rootstocks '420A' and 'IAC-766', the 'Bordô' grape showed similar responses for anthocyanins, tannins, acidity and soluble solids accumulation, but the contents of phenolic compounds in the pulp and epidermis of berries were higher in '420A'. On the rootstock 'Ripária-do-Traviú', the 'Bordô' grape showed lower accumulation of anthocyanins, total phenols and tannins in the epidermis. Higher accumulations of ascorbic acid were found in 'Bordô' grapes on the rootstock 'IAC-766'. There is evidence suggesting that the 'Ripária-do-Traviú' rootstock as inferior to others in nutritional and enological aspects. Este trabalho teve como objetivo avaliar o conteúdo de antocianinas, fenóis totais, taninos e ácido ascórbico, em variedade de uva 'Bordô', cultivada sobre os porta-enxertos '420A', 'IAC-766' e 'Ripária-do-Traviú', em três períodos de colheita distintos. O experimento foi realizado em vinhedo de uva 'Bordô', no município de Missal, no Oeste do Paraná, na safra 2007/2008. O efeito dos porta-enxertos foi avaliado em três períodos de colheita, a partir da época de floração: 90 dias, com bagas em amadurecimento, tendendo ao roxo definitivo; 100 dias, com bagas totalmente roxas; e 110 dias, com bagas em sobrematuração. Foi utilizado o delineamento em blocos casualizados, em parcelas subdivididas no tempo. As variáveis analisadas foram sólidos solúveis, acidez titulável, índice de fenóis totais, antocianinas, taninos e teor de ácido ascórbico. Os resultados mostraram que, nos porta-enxertos '420A' e 'IAC-766', a uva 'Bordô' apresentou respostas similares em acúmulos de antocianinas, taninos, acidez titulável e sólidos solúveis, mas os acúmulos de fenóis totais, tanto na polpa, quanto na epiderme das bagas, foram maiores no '420A'. Ocorreram menores acúmulos de antocianinas, fenóis totais e taninos da epiderme da uva 'Bordô', quando enxertada em 'Ripária-doTraviú'. Acúmulos superiores de ácido ascórbico foram verificados nas uvas enxertadas em 'IAC-766'. Há evidências que apontam o porta-enxerto 'Ripária-do-Traviú' c...

Production, physicochemical quality and antioxidant capacity of ‘Niagara Rosada’ grape grafted on different rootstocks

“…Differing from the results obtained in the present study, Pozzan, Braga and Salibe (2012) verified the effect of different rootstocks on the anthocyanin and total polyphenol content of 'Bordô' grapes. According to these authors, the highest total anthocyanin levels of the 'Bordô' grape were found when the grapes were grafted on the 'IAC 766' rootstock when compared to the '106-8 Mgt' rootstock, however when the total polyphenol contents in grapes skin, the '106-8 Mgt' rootstock provided higher values than those obtained with 'IAC 766'.…”

“…The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, but there is a great diversity of cultivars, resulting in grapes with different characteristics (ABE et al, 2007;POZZAN;BRAGA;SALIBE;. In grapes and their byproducts, the phenolic compounds are directly related to sensory characteristics, such as color and taste.…”

Shoot topping of ‘Niagara Rosada’ grapevine grafted onto different rootstocks

“…The accumulation of sugars works as a metabolic substrate for the phenolic compounds synthesis, among them, anthocyanins and others related to grape aroma (Abe et al, 2007;Pozzan et al, 2012). The highest total anthocyanins content we observed on 'Niagara Rosada' grapes over 'IAC 572' rootstock may also be related to a smaller size of berries (r = -0.41; p < 0.05), once smaller berries favor the accumulation of solutes, such as sugars, acids, anthocyanins and other phenolic compounds (Conde et al, 2007).…”

“…The agronomic and physiological characteristics of grapevines, such as yield, vigor, size of clusters and berries, sugar and fruits acidity content and other important compounds for their quality can also be influenced by rootstocks (Dias et al, 2012;Pozzan et al, 2012;Bruna and Back, 2015). The choice of rootstock in viticulture depends on the soil conditions of each producing region and, within a region, it can undergo many variations.…”

Use of Dimethylsulfoxide on the Postharvest Conservation and Quality of Strawberry and Peach

“…The juice of a combined sample of 3 fresh strawberries was used for measurements of TTA, TSS and AA. TSS was analysed from the juice extracted from the fruits, and measured with the aid of digital refractometer Atago PAL-1 (°Brix 0-53%), with readings in triplicate, and the results were expressed in °Brix [17]. TTA was determined through acid-base titration, where aliquots of 10 mL of fruit juice was diluted in 90 mL of distilled water and filtered in qualitative paper, followed by titration with sodium hydroxide solution (0.01 mol/L) and phenolphthalein indicator, and the results were expressed in % of citric acid.…”