Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.)
Leaf removal is a canopy management practice widely applied in viticulture to enhance the phenol composition and concentration of grapes, which then results in improved wine quality. Many studies were carried out on red berried varieties, but information on white ones is scanty. The aim of the study...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/10/1303 |
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| author | Mike Frank Quartacci Cristina Sgherri Calogero Pinzino |
| author_facet | Mike Frank Quartacci Cristina Sgherri Calogero Pinzino |
| author_sort | Mike Frank Quartacci |
| collection | DOAJ |
| description | Leaf removal is a canopy management practice widely applied in viticulture to enhance the phenol composition and concentration of grapes, which then results in improved wine quality. Many studies were carried out on red berried varieties, but information on white ones is scanty. The aim of the study was to assess the effect of basal leaf defoliation in post fruit set on the phenol composition, ascorbate level and antioxidant activity of Trebbiano grapes. Electron paramagnetic resonance was also employed to monitor the decay kinetics of 1,1-diphenyl-2-picrylhydrazyl which allowed the identification of antioxidants with different action rates. The results show that defoliation caused an increase in the phenolic acid (hydroxycinnamic and hydroxybenzoic acids) and flavonol concentrations of berries without changes in the composition. Both ascorbate and antioxidant activity were also enhanced in the berries from defoliated vines. Besides increasing the number of fast-rate antioxidants, leaf removal resulted in the formation of intermediate-rate ones. In the Trebbiano variety, leaf removal in the post fruit set may represent an effective strategy to enhance the phenolic composition and the antioxidant defense system of berries. |
| first_indexed | 2024-03-10T03:03:15Z |
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| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T03:03:15Z |
| publishDate | 2022-05-01 |
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| spelling | doaj.art-f7561ebfb5bd4c15aabe0c12c63bd9772023-11-23T12:41:58ZengMDPI AGPlants2223-77472022-05-011110130310.3390/plants11101303Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.)Mike Frank Quartacci0Cristina Sgherri1Calogero Pinzino2Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, ItalyInstitute of Chemistry of Organometallic Compounds (ICCOM-CNR), Italian National Research Council, 56124 Pisa, ItalyLeaf removal is a canopy management practice widely applied in viticulture to enhance the phenol composition and concentration of grapes, which then results in improved wine quality. Many studies were carried out on red berried varieties, but information on white ones is scanty. The aim of the study was to assess the effect of basal leaf defoliation in post fruit set on the phenol composition, ascorbate level and antioxidant activity of Trebbiano grapes. Electron paramagnetic resonance was also employed to monitor the decay kinetics of 1,1-diphenyl-2-picrylhydrazyl which allowed the identification of antioxidants with different action rates. The results show that defoliation caused an increase in the phenolic acid (hydroxycinnamic and hydroxybenzoic acids) and flavonol concentrations of berries without changes in the composition. Both ascorbate and antioxidant activity were also enhanced in the berries from defoliated vines. Besides increasing the number of fast-rate antioxidants, leaf removal resulted in the formation of intermediate-rate ones. In the Trebbiano variety, leaf removal in the post fruit set may represent an effective strategy to enhance the phenolic composition and the antioxidant defense system of berries.https://www.mdpi.com/2223-7747/11/10/1303antioxidant activityascorbatedefoliationelectron paramagnetic resonanceflavonolsgrape |
| spellingShingle | Mike Frank Quartacci Cristina Sgherri Calogero Pinzino Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.) Plants antioxidant activity ascorbate defoliation electron paramagnetic resonance flavonols grape |
| title | Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.) |
| title_full | Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.) |
| title_fullStr | Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.) |
| title_full_unstemmed | Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.) |
| title_short | Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (<i>Vitis vinifera</i> L.) |
| title_sort | impact of leaf removal on phenolics and antioxidant activity of trebbiano berries i vitis vinifera i l |
| topic | antioxidant activity ascorbate defoliation electron paramagnetic resonance flavonols grape |
| url | https://www.mdpi.com/2223-7747/11/10/1303 |
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