Effect of postharvest dehydration on phenolics and cell ultrastructure of grape skin
ZHENG Wancai1,3, BAI Yujia2,3*, FENG Zuoshan1,2,3*, AYGUL Alim2,3, DING Zeren2, HU Weicheng2,3
1 (College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi 830052, China) 2 (College of Food Science and Pharmacology, Xinjiang Agricultural University Urumqi, 830052, China) 3 (Xinjiang Key Labratory for Postharvest Science and Techology of Fruits,Urumqi 830052,China)
Abstract: Postharvest dehydration and changes in phenols and cell ultrastructure of grape skins were studied in order to better understand its effect to the processing and brewing quality of grapes. Postharvest grapes were dehydrated under different temperatures to analyze the change of the skin structure and phenolic substances. The results indicated that the soluble solid content of the postharvest fresh grapes samples was 28.1 °Brix. But, after dehydration at 25 ℃ and 45 ℃ for 72 hours, the soluble solid content rose to 32.4 °Brix and 41.1 °Brix respectively. The total amount of phenolics, anthocyanin, flavonoids, and tannin in the postharvest fresh grapes samples was 21.70, 3.38 , 19.23 mg/g, and 18.33 mg/g, which turned to 27.97, 2.61, 27.58 mg/g, and 18.84 mg/g, respectively after treatment at 25 ℃ for 72 hours. And these components further dropped significantly to 14.32, 0.73, 13.33, and 11.48 mg/g after treatment for 72 hours at 45 ℃. After harvest, the dehydration of grapes resulted in skin shrinkage, ruptures, disappearance of organelles, and apoptosis. Dehydration also caused phenolic substances to react with oxygen. High temperatures could accelerate dehydration which led to more significant degradation of phenolic substances. The research into the impact of postharvest dehydration on phenolics and cell ultrastructure of grape skin provides a theoretical basis for the brewing of sweet and semi-sweet wine.
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