Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins
文献类型：期刊论文
| 作者 | Wang, Lijun3; Ma, Ling3; Xi, Huifen1,3; Duan, Wei3; Wang, Junfang3; Li, Shaohua3,4
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| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| 出版日期 | 2013 |
| 卷号 | 61期号:29页码:7135-7141 |
| 关键词 | grape resveratrol UV-C CaCl2 |
| ISSN号 | 0021-8561 |
| DOI | 10.1021/jf401220m |
| 文献子类 | Article |
| 英文摘要 | The individual and combined effects of calcium chloride (CaCl2) and ultraviolet C (UV-C) light on the synthesis of resveratrol in grape leaves and berry skins were investigated. Results showed that all treatments could increase leaf resveratrol contents at least about 5 times, but the combination treatment was the most efficient. Moreover, compared with UV-C treatment, the combination treatment delayed the decline of resveratrol contents. The expression levels of phenylalanine ammonia lyase (PAL), cinnamate-4-hydroxylase (C4H), coumaroyl-CoA ligase (4CL), and stilbene synthase (STS) and 3-O-beta-glycosyltransferases, which are related to the synthesis of resveratrol, increased in response to these treatments, paralleling the change in resveratrol content. All treatments also induced the biosynthesis of resveratrol in berry skins at room temperature. The berries of these treatments held at room temperature for 1 day were further stored under low temperature (-1 +/- 0.5 degrees C, RH 9596) for 27 days, and the results showed that all treatments continuously increased berry skin resveratrol content, with the combination treatment being most efficient. During cold storage, resveratrol content remained at high levels and reached a maximum (about 247.7 mu g/g FIN) at 13 days, then showed a slight decline, though it remained high by the end of storage. Berry firmness and total soluble solids content showed slight changes during cold storage, but there were no differences among the treatments. Thus, the combination treatment of CaCl2 and UV-C could be an efficient method for increasing resveratrol content of table grapes during storage under low temperature. This would be potentially beneficial for producing functional fruits. |
| 学科主题 | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| 出版地 | WASHINGTON |
| WOS关键词 | TIME RT-PCR ; TRANS-RESVERATROL ; STILBENE SYNTHASE ; VITIS-VINIFERA ; TABLE GRAPES ; REFERENCE GENES ; CELL-CULTURES ; IRRADIATION ; PLANTS ; CALCIUM |
| WOS研究方向 | Science Citation Index Expanded (SCI-EXPANDED) |
| 语种 | 英语 |
| WOS记录号 | WOS:000322432300015 |
| 出版者 | AMER CHEMICAL SOC |
| 资助机构 | National Natural Science Foundation of China(National Natural Science Foundation of China (NSFC)) ; Beijing Municipal Science and Technology Plan Project |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/27931]  |
| 专题 | 中科院北方资源植物重点实验室 |
| 作者单位 | 1.Chinese Acad Sci, Inst Bot, Beijing Key Lab Grape Sci & Enol, Beijing 100093, Peoples R China 2.Chinese Acad Sci, Wuhan Bot Garden, Key Lab Plant Germplasm Enhancement & Special Agr, Wuhan 430074, Peoples R China 3.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China 4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Lijun,Ma, Ling,Xi, Huifen,et al. Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2013,61(29):7135-7141. |
| APA | Wang, Lijun,Ma, Ling,Xi, Huifen,Duan, Wei,Wang, Junfang,&Li, Shaohua.(2013).Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,61(29),7135-7141. |
| MLA | Wang, Lijun,et al."Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 61.29(2013):7135-7141. |
入库方式： OAI收割
来源：植物研究所
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