Articles
Preliminary investigations on bioactive molecules concentration in ‘Aglianico’ grape berries
Article number
1188_39
Pages
299 – 306
Language
English
Abstract
‘Aglianico’ is a red, late ripening grapevine cultivar, mainly cultivated in the hillsides of Campania and Basilicata regions.
Late summer rains, after a dried and warm period, may produce some skin cracking, favoring the pathogens colonization.
The work investigated anthocyanins, flavonoids and ochratoxin A (OTA) changes in grape berries as a function of berry damage and probable secondary infections. Aspergillus spp. and/or Penicillium spp. are mycotoxin-producing fungi, and cause secondary fungal infections, thanks to their ability to proliferate on damaged berries.
Their presence or the presence of their metabolites, as for example OTA, may affect the biosynthesis of some polyphenolic compounds.
The data of this preliminary study indicate that ailing berries have a significant lower fresh weight and an higher concentration of OTA, flavonoids and anthocyanins in the juice, respect to healthy berries.
On the other side, it is not clear the effect of secondary fungal infections on the modification of the flavonoids biosynthetic pathway.
More chemical analyses could explain these aspects.
Late summer rains, after a dried and warm period, may produce some skin cracking, favoring the pathogens colonization.
The work investigated anthocyanins, flavonoids and ochratoxin A (OTA) changes in grape berries as a function of berry damage and probable secondary infections. Aspergillus spp. and/or Penicillium spp. are mycotoxin-producing fungi, and cause secondary fungal infections, thanks to their ability to proliferate on damaged berries.
Their presence or the presence of their metabolites, as for example OTA, may affect the biosynthesis of some polyphenolic compounds.
The data of this preliminary study indicate that ailing berries have a significant lower fresh weight and an higher concentration of OTA, flavonoids and anthocyanins in the juice, respect to healthy berries.
On the other side, it is not clear the effect of secondary fungal infections on the modification of the flavonoids biosynthetic pathway.
More chemical analyses could explain these aspects.
Authors
A. Biafore, A. Vitti, D. Gioia, N. Rendina, M.F. Silletti, I. Camele, E. Lardo, M. Nuzzaci, V. Nuzzo
Keywords
‘Aglianico’, fungal disease, Aspergillus spp., Penicillium spp., flavonoids, anthocyanins, ochratoxin A
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