Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/0100-29452018777 http://hdl.handle.net/11449/163874 |
Resumo: | 'Rubi' table grape has wide acceptance of the consumer market due to its affordable price and attractive color as a function of the accumulation of anthocyanins. However, environmental conditions do not always favor the suitable accumulation of these pigments, resulting in commercial devaluation and nutritional depreciation of fruits. Thus, the present study aimed to investigate the effect of application of different ethephon concentrations, associated or not with CaCl2 application, on the skin color and quality of 'Rubi' grape berries. First, specific traits of berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon associated with 1.5% CaCl2 solution were evaluated and pH, titratable acidity (TA), soluble solids (SS), berry firmness, total and reducing soluble sugars, and anthocyanin and flavonol levels were analyzed. This first stage of evaluation revealed no changes in total sugar levels, firmness, SS, TA, SS/TA ratio, and flavonol levels, while changes were detected regarding reducing sugar and anthocyanin levels. Thus, in the second stage, the following variables were evaluated: SS, TA, reducing sugar levels, anthocyanin levels, phenylalanine ammonia lyase (PAL) and glutathione S-transferase (GST) activity of 'Rubi' grape berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon, associated or not with 1.5% CaCl2 solution. The results of the present study indicate that ethephon associated with CaCl2 can contribute to improve the post-harvest quality of 'Rubi' grape, since this association increased the accumulation of anthocyanins due to the higher activity of PAL and GST, related to biosynthesis and storage of antocyanins, respectively, and increased the levels of reducing sugars (at low ethephon concentrations), not changing other quality aspects. Therefore, a single ethephon application from 200 mg L-1 associated with the application of 1.5% CaCl2 at the final ripening stage, when bunches present from 30 to 50% skin color coverage, was sufficient to produce satisfactory results regarding skin color improvement of 'Rubi' grape berries. |
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Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grapeVitis vinifera L.ethylenecalciumanthocyaninsflavonolssugarsphenylalanine ammonia lyaseglutathione S-transferase'Rubi' table grape has wide acceptance of the consumer market due to its affordable price and attractive color as a function of the accumulation of anthocyanins. However, environmental conditions do not always favor the suitable accumulation of these pigments, resulting in commercial devaluation and nutritional depreciation of fruits. Thus, the present study aimed to investigate the effect of application of different ethephon concentrations, associated or not with CaCl2 application, on the skin color and quality of 'Rubi' grape berries. First, specific traits of berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon associated with 1.5% CaCl2 solution were evaluated and pH, titratable acidity (TA), soluble solids (SS), berry firmness, total and reducing soluble sugars, and anthocyanin and flavonol levels were analyzed. This first stage of evaluation revealed no changes in total sugar levels, firmness, SS, TA, SS/TA ratio, and flavonol levels, while changes were detected regarding reducing sugar and anthocyanin levels. Thus, in the second stage, the following variables were evaluated: SS, TA, reducing sugar levels, anthocyanin levels, phenylalanine ammonia lyase (PAL) and glutathione S-transferase (GST) activity of 'Rubi' grape berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon, associated or not with 1.5% CaCl2 solution. The results of the present study indicate that ethephon associated with CaCl2 can contribute to improve the post-harvest quality of 'Rubi' grape, since this association increased the accumulation of anthocyanins due to the higher activity of PAL and GST, related to biosynthesis and storage of antocyanins, respectively, and increased the levels of reducing sugars (at low ethephon concentrations), not changing other quality aspects. Therefore, a single ethephon application from 200 mg L-1 associated with the application of 1.5% CaCl2 at the final ripening stage, when bunches present from 30 to 50% skin color coverage, was sufficient to produce satisfactory results regarding skin color improvement of 'Rubi' grape berries.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Univ Estadual Paulista, IB, Dept Bot, Campus Botucatu, Botucatu, SP, BrazilUniv Estadual Maringa, Dept Biochem, CCB, Maringa, Parana, BrazilUniv Estadual Paulista, IB, Dept Bot, Campus Botucatu, Botucatu, SP, BrazilSoc Brasileira FruticulturaUniversidade Estadual Paulista (Unesp)Universidade Estadual de Maringá (UEM)Scavroni, JoseaneFerreira, Leonardo Cesar [UNESP]Lucio Ferrarese, Maria de Lourdes [UNESP]Ono, Elizabeth Orika [UNESP]Rodrigues, Joao Domingos [UNESP]2018-11-26T17:48:15Z2018-11-26T17:48:15Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10application/pdfhttp://dx.doi.org/10.1590/0100-29452018777Revista Brasileira De Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 40, n. 1, 10 p., 2018.0100-2945http://hdl.handle.net/11449/16387410.1590/0100-29452018777S0100-29452018000100103WOS:000425365500001S0100-29452018000100103.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira De Fruticultura0,410info:eu-repo/semantics/openAccess2024-01-06T06:22:35Zoai:repositorio.unesp.br:11449/163874Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-06T06:22:35Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
title |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
spellingShingle |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape Scavroni, Joseane Vitis vinifera L. ethylene calcium anthocyanins flavonols sugars phenylalanine ammonia lyase glutathione S-transferase |
title_short |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
title_full |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
title_fullStr |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
title_full_unstemmed |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
title_sort |
Ethephon and calcium chloride, a combination that improves skin color of 'Rubi' table grape |
author |
Scavroni, Joseane |
author_facet |
Scavroni, Joseane Ferreira, Leonardo Cesar [UNESP] Lucio Ferrarese, Maria de Lourdes [UNESP] Ono, Elizabeth Orika [UNESP] Rodrigues, Joao Domingos [UNESP] |
author_role |
author |
author2 |
Ferreira, Leonardo Cesar [UNESP] Lucio Ferrarese, Maria de Lourdes [UNESP] Ono, Elizabeth Orika [UNESP] Rodrigues, Joao Domingos [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Estadual de Maringá (UEM) |
dc.contributor.author.fl_str_mv |
Scavroni, Joseane Ferreira, Leonardo Cesar [UNESP] Lucio Ferrarese, Maria de Lourdes [UNESP] Ono, Elizabeth Orika [UNESP] Rodrigues, Joao Domingos [UNESP] |
dc.subject.por.fl_str_mv |
Vitis vinifera L. ethylene calcium anthocyanins flavonols sugars phenylalanine ammonia lyase glutathione S-transferase |
topic |
Vitis vinifera L. ethylene calcium anthocyanins flavonols sugars phenylalanine ammonia lyase glutathione S-transferase |
description |
'Rubi' table grape has wide acceptance of the consumer market due to its affordable price and attractive color as a function of the accumulation of anthocyanins. However, environmental conditions do not always favor the suitable accumulation of these pigments, resulting in commercial devaluation and nutritional depreciation of fruits. Thus, the present study aimed to investigate the effect of application of different ethephon concentrations, associated or not with CaCl2 application, on the skin color and quality of 'Rubi' grape berries. First, specific traits of berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon associated with 1.5% CaCl2 solution were evaluated and pH, titratable acidity (TA), soluble solids (SS), berry firmness, total and reducing soluble sugars, and anthocyanin and flavonol levels were analyzed. This first stage of evaluation revealed no changes in total sugar levels, firmness, SS, TA, SS/TA ratio, and flavonol levels, while changes were detected regarding reducing sugar and anthocyanin levels. Thus, in the second stage, the following variables were evaluated: SS, TA, reducing sugar levels, anthocyanin levels, phenylalanine ammonia lyase (PAL) and glutathione S-transferase (GST) activity of 'Rubi' grape berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon, associated or not with 1.5% CaCl2 solution. The results of the present study indicate that ethephon associated with CaCl2 can contribute to improve the post-harvest quality of 'Rubi' grape, since this association increased the accumulation of anthocyanins due to the higher activity of PAL and GST, related to biosynthesis and storage of antocyanins, respectively, and increased the levels of reducing sugars (at low ethephon concentrations), not changing other quality aspects. Therefore, a single ethephon application from 200 mg L-1 associated with the application of 1.5% CaCl2 at the final ripening stage, when bunches present from 30 to 50% skin color coverage, was sufficient to produce satisfactory results regarding skin color improvement of 'Rubi' grape berries. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-26T17:48:15Z 2018-11-26T17:48:15Z 2018-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/0100-29452018777 Revista Brasileira De Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 40, n. 1, 10 p., 2018. 0100-2945 http://hdl.handle.net/11449/163874 10.1590/0100-29452018777 S0100-29452018000100103 WOS:000425365500001 S0100-29452018000100103.pdf |
url |
http://dx.doi.org/10.1590/0100-29452018777 http://hdl.handle.net/11449/163874 |
identifier_str_mv |
Revista Brasileira De Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 40, n. 1, 10 p., 2018. 0100-2945 10.1590/0100-29452018777 S0100-29452018000100103 WOS:000425365500001 S0100-29452018000100103.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Revista Brasileira De Fruticultura 0,410 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
10 application/pdf |
dc.publisher.none.fl_str_mv |
Soc Brasileira Fruticultura |
publisher.none.fl_str_mv |
Soc Brasileira Fruticultura |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1803047264841629696 |