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Pectin‐derived oligosaccharides increase color and anthocyanin content in Flame Seedless grapes
Author(s) -
OchoaVillarreal Marisol,
VargasArispuro Irasema,
IslasOsuna María A,
GonzálezAguilar Gustavo,
MartínezTéllez Miguel Ángel
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4412
Subject(s) - anthocyanin , pectin , food science , chemistry , botany , biology
BACKGROUND: Grapes grown in warm weather do not develop a desirable red color and require the use of products to enhance berry color. Pectin‐derived oligosaccharides (PDOs) have been shown to have a role in various responses including plant defense, growth and development. In this work a mixture of PDOs with 3–20 degrees of polymerization was applied to Vitis vinifera cv. Flame Seedless grapes under field conditions and compared to the effects of ethephon (an ethylene‐releasing compound). The effect of treatments on grape color, anthocyanin content and phenylalanine ammonia lyase ( PAL ) mRNA levels was evaluated. RESULTS: PDOs treatment increased berry color measured by the Color Index of Red Grapes (CIRG) and anthocyanin content, compared to ethephon and untreated berries (control); 1.5, 1 and 0.5 mg mL −1 PDOs increased berry color by 30%, 27% and 26%, respectively, when compared to control berries. Levels of PAL mRNA accumulating in berries treated with PDOs were elevated within the first 24 h of treatment. CONCLUSIONS: PDOs enhanced the color and anthocyanin content of Flame Seedless grape berries possibly due by the induction of PAL mRNA expression. The results demonstrated that PDOs can be used to improve fruit quality aspects such as berry skin color. Copyright © 2011 Society of Chemical Industry