Home > International Workshop on Advances in Grapevine and Wine Research > INFLUENCE OF ETHYLENE AND 1-METHYLCYCLOPROPENE POSTHARVEST TREATMENTS ON AROMATIC QUALITY OF ‘ALEATICO’ GRAPES

Articles

INFLUENCE OF ETHYLENE AND 1-METHYLCYCLOPROPENE POSTHARVEST TREATMENTS ON AROMATIC QUALITY OF ‘ALEATICO’ GRAPES

Article number

754_60

Pages

457 – 462

Language

English

Abstract

The results of an experimental work on grapes (Vitis vinifera L.) variety Aleatico, regarding ethylene and 1-methylcyclopropene (1-MCP) treatments are reported.
Total polyphenols, characteristic anthocyanins and volatile compounds, are represented in this paper.
Aleatico grapes were harvested at 20.6% of SSC (soluble solids content) and 2.5 g L^-1 of acidity and then treated with 500 ppm of ethylene and/ or 0.5 ppm of 1-methylcyclopropene.
The spectrophotometric results of total phenols and athocyanins and HPLC determinations for qualitative assay are significant in order to demonstrate the influence of the treatments.
Especially malvidin-3-glucoside, delphinidin and petunidin-3-monoglucoside are stimulated by ethylene treatment.
Volatile compounds analysis reveal a significant effect of the gaseous treatments on the content of some typical esters.

Publication

International Workshop on Advances in Grapevine and Wine Research

Authors

D. DeSantis, A. Bellincontro, M. Pasquini, R. Botondi, F. Mencarelli, M. Servili

Keywords

Vitis vinifera, 1-MCP, polyphenols and volatiles compounds

Full text

https://doi.org/10.17660/ActaHortic.2007.754.60

Online Articles (80)

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A.Y. Elidemir | H.I. Uzun | A. Bayir

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60. INFLUENCE OF ETHYLENE AND 1-METHYLCYCLOPROPENE POSTHARVEST TREATMENTS ON AROMATIC QUALITY OF ‘ALEATICO’ GRAPES

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74. ETHYL PHENYLACETATE AS THE PROBABLE RESPONSIBLE OF HONEY-LIKE CHARACTER IN AGLIANICO DEL VULTURE WINE

L. Tat | F. Battistutta | P. Comuzzo | R. Zironi

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M. Savino | P. Limosani | R. Scazzariello | M. Latorraca

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78. SCREENING FOR SOME SECONDARY METABOLITES, IMPORTANT FOR HUMAN HEALTH, IN DIFFERENT SOUTH ITALIAN WINES

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79. IDENTIFICATION OF ANTHOCYANINS AND ANTHOCYANIN-DERIVED PIGMENTS IN PRIMITIVO RED WINE BY HPLC-ESI-MS/MS

S. Pati | E. Arace | E. La Notte | F. Palmisano

80. ORGANIC ACID METABOLISM IN GRAPE: ROLE OF PHOSPHOENOLPYRUVATE CARBOXYKINASE

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