Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 196 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026547

Effects of methyl jasmonate treatment on phenolic compounds and antioxidant activity of ‘Pinot Noir’ grape peel

  • SUN Yongrong ,
  • GONG Pengfei ,
  • LI Wei ,
  • YAO Jing ,
  • SONG Feihong ,
  • HAN Shunyu
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  • 1(College of Food Science and Engineering in Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China)
    3(Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)

Received date: 2020-12-24

  Revised date: 2021-01-14

  Online published: 2021-07-22

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Abstract

Pinot Noir grape in the Mogao producing area of Gansu province was used as raw material. Methyl jasmonate (methyl jasmonate, MeJA) at a concentration of 1 mmol/L was sprayed on whole grape plants at the initial stage of color conversion (veraison) After seven days, its effects on phenolic content, antioxidant ability and antioxidant enzyme activity of grape fruit were studied. The results showed that MeJA promoted the accumulation of total phenols, total anthocyanins, total flavonoids and flavane-3-ol in Pinot Noir pericarp. MeJA also increased the scavenging rate of DPPH free radicals, increased the reducing power of potassium ferricyanide, eliminated the accumulation of reactive oxygen species, and enhanced the activities of superoxide dismutase and catalase in the pericarp. In summary, MeJA promoted the accumulation of phenols in grape peel and improved the antioxidant capacity of grape pericarp.

Key words： grape; methyl jasmonate; phenolics; antioxidant activity

Cite this article

SUN Yongrong , GONG Pengfei , LI Wei , YAO Jing , SONG Feihong , HAN Shunyu . Effects of methyl jasmonate treatment on phenolic compounds and antioxidant activity of ‘Pinot Noir’ grape peel[J]. Food and Fermentation Industries, 2021 , 47(12) : 196 -202 . DOI: 10.13995/j.cnki.11-1802/ts.026547

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