บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new functional fruit?

Cantos, E., Espin, J. C. and Tomas-Barberan, F. A.

Journal of Agricultural and Food Chemistry. Volume 49, Number 10, 2001. Pages 5052-5058.

2001

บทคัดย่อ

Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new "functional" fruit?

A modelling method for the induction of resveratrol synthesis by UV radiation pulses in grapes cv. Napoleon is proposed. The method is based on the combination of four main parameters: irradiation power (IW), irradiation time (IT), irradiation distance (ID), and number of elapsed days to achieve the highest resveratrol accumulation (Dm). Maximum resveratrol content (11-fold higher than untreated grapes) was achieved using the combination: IW=510 W, IT=30 s, ID=40 cm, and Dm=3 days. Sensory characteristics and main features of irradiated grapes (colour, weight, firmness, flavour, size, ripening index and vitamin C content) remained unaltered after one week of storage. UV induction signal migrated to the hidden side of the grape skin with a delay of 3 days compared to the directly irradiated side. Phenolic compounds were not detected in grape flesh. Resveratrol content per standard serving (200 g) of irradiated grape was about 3 mg, an amount more than 10-fold higher than that of untreated Napoleon grapes. This means that a serving of irradiated grape (unpeeled) could supply the resveratrol content equivalent to 3 glasses of a red wine with high resveratrol content (approx equal to 1 mg/glass). Therefore, controlled UV radiation pulses are useful as a simple postharvest treatment (and alternative to genetic engineering) to obtain possible "functional" grapes (with enhanced health-promoting properties) as a dietary source of high resveratrol content.