In grapevines, white berried cultivars are characterized by the absence of anthocyanins, which are the main pigments in V. vinifera fruits. These varieties produce berries with a yellowish color. The pigments responsible of this hue are still not well defined. In this paper, spectrophotometric analyzes were carried out using non-invasive methods (reflectance spectra) and destructive quantifications (chlorophyll and carotenoid quantifications) to describe the variation in color of three white grape varieties during ripening. A decrease in chlorophylls and carotenoids was found. Changes in the proportion of blue (450-500 nm) and red (630‑700 nm) absorption bands were underlined. The contribution of melanin-like pigments (oxidation products) is also discussed. In general, our results indicate that the yellow color of white cultivars is not related to the activation of specific biosynthetic pathways. It is most likely due to a series of catabolic processes (and to their relative intensity), which become visible and that are possibly stimulated by the anthocyanin absence.
Effect of anthocyanin absence on white berry grape (Vitis vinifera L.) / L. Rustioni, L. Rocchi, O. Failla. - In: VITIS. - ISSN 0042-7500. - 54:special issue(2015), pp. 239-242.
|Titolo:||Effect of anthocyanin absence on white berry grape (Vitis vinifera L.)|
RUSTIONI, LAURA (Corresponding)
ROCCHI, LETIZIA (Secondo)
FAILLA, OSVALDO (Ultimo)
|Parole Chiave:||Vitis vinifera; grapevine; reflectance spectroscopy; pigments; melanin-like pigments|
|Settore Scientifico Disciplinare:||Settore AGR/03 - Arboricoltura Generale e Coltivazioni Arboree|
|Progetto:||Combining innovation in vineyard management and genetic diversity for a sustainable European viticulture|
|Data di pubblicazione:||2015|
|Appare nelle tipologie:||01 - Articolo su periodico|