Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of "Corvina' Winegrapes (Vitis vinifera L.)

被引：20

作者：

Rolle, L. ^{[1
]}

Giacosa, S. ^{[1
]}

Segade, S. Rio ^{[1
]}

Ferrarini, R. ^{[2
]}

Torchio, F. ^{[1
]}

Gerbi, V. ^{[1
]}

机构：

[1] Univ Torino, Dipartimento Sci Agr Forestali & Alimentari, I-10095 Grugliasco, TO, Italy

[2] Univ Verona, Dipartirnento Biotecnol, I-37100 Verona, Italy

来源：

DRYING TECHNOLOGY | 2013年 / 31卷 / 05期

关键词：

Controlled thermohygrometric conditions; cv; Corvina (Vitis vinifera L; Instrumental texture analysis; Phenolic composition; Postharvest withering; DRYING KINETICS; WINE PRODUCTION; GRAPE BERRIES; MECHANICAL-PROPERTIES; PRETREATMENT SOLUTION; VOLATILE COMPOUNDS; DEHYDRATED GRAPES; METABOLIC-CHANGES; SEEDLESS GRAPES; WATER-STRESS;

D O I：

10.1080/07373937.2012.745092

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Corvina' winegrapes were postharvest withered under three controlled thermohygrometric conditions. Sampling was done on different days of withering and the mechanical properties, technological ripeness parameters, phenolic composition, and anthocyanin profile were determined. Depending on the condition, skin break force and pedicel detachment force significantly decreased during the dehydration process with a maximum variation of 0.258 and 1.306N, respectively. Instead, total flavonoids of skin and seeds, and proanthocyanidins and low-weight flavanols of seeds increased, with a maximum variation of +1,483, +733, +1,022, and +469mg/kg, respectively. The skin hardness was confirmed to be an important parameter for the dehydration kinetics.

引用

页码：549 / 564

页数：16

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