vitis vinifera/ztráta váhy

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Malbec grape (Vitis vinifera L.) responses to the environment: Berry phenolics as influenced by solar UV-B, water deficit and sprayed abscisic acid.

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High-altitude vineyards receive elevated solar ultraviolet-B (UV-B) levels so producing high quality berries for winemaking because of induction in the synthesis of phenolic compounds. Water deficit (D) after veraison, is a commonly used tool to regulate berry polyphenols concentration in red wine

Cell death in grape berries: varietal differences linked to xylem pressure and berry weight loss

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Some varieties of Vitis vinifera L. can undergo berry weight loss during later stages of ripening. This defines a third phase of development in addition to berry formation and berry expansion. Berry weight loss is due to net water loss, but the component water flows through different pathways have

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.)

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A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.

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This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0°Brix. Grapes harvested at 22.0°Brix were divided into

High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho).

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This study investigated the effects of Bacillus subtilis grown in high-cell-density culture (HC) on mold growth suppression and postharvest quality improvement in Kyoho grapes. The HC supernatant (HS) of B. subtilis was more potent than the conventional B. subtilis culture supernatant (CS) in

Influence of skin hardness on dehydration kinetics of wine grapes.

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BACKGROUND Knowledge of the influence of initial mechanical properties on the evolution of the weight loss of berries through the drying process is scarce. Therefore, the main purpose of this work was to investigate the effect of skin hardness at two different physiological stages of off-vine drying

Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera L.) quality during postharvest period.

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Pre-harvest foliar spraying of grapevines with putrescine (Put) and spermidine (Spd) (0, 1, 2mM) was evaluated for determining the fruit quality at harvest and improving postharvest characteristics of table grapes during cold storage. Fruit parameters in terms of firmness, fungal infection, weight

Methyl jasmonate and ozone affect the antioxidant system and the quality of wine grape during postharvest partial dehydration.

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Postharvest partial dehydration is a technique used in the production of important dry and sweet wines in Italy. An accurate management of the dehydration environmental parameters allows for the modulation of berry metabolism and the maintenance/improvement of the enochemical quality of grapes. As

Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless.

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Significance of preharvest salicylic acid (SA) treatments on maturity, quality and postharvest life of grape cv. Flame Seedless were studied during two years. The experiment was performed on 12-year old own rooted, grapevines planted at 3 m × 3 m spacing trained on overhead system. Vines were

Short-term postharvest carbon dioxide treatments induce selective molecular and metabolic changes in grape berries.

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Detached wine grapes ( Vitis vinifera cv. 'Trebbiano', white skinned) were treated for 3 days with 30 kPa of CO(2) and then transferred to air for an additional 9 days to partially dehydrate (about 20% weight loss). At the end of the CO(2) treatment on withering berries, total polyphenols and

Changes in stilbene composition during postharvest ozone treatment of 'Moscato bianco' winegrapes.

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Stilbenes, including trans-resveratrol and its derivatives, are compounds naturally present in grapes and have gained a growing interest due to reported health-promoting properties. The production of resveratrol-enriched table grapes has promoted recent research on stress-induced synthesis of

Synthesis, characterization and application of gelatin-carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes.

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In the present study, gelatin-carboxymethyl cellulose blend film was synthesized, characterized and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gelatin (Gel) film forming solution was incorporated with

Arjunarishta alleviates experimental colitis via suppressing proinflammatory cytokine expression, modulating gut microbiota and enhancing antioxidant effect

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Traditional ayurvedic medicine, Arjunarishta (AA) is used to treat several inflammatory conditions including dysentery associated with blood. The formulation is a decoction of Terminalia arjuna (Roxb.) Wight and Arn. (TA), Madhuca indica J.F.Gmel., Vitis vinifera L., Woodfordia fruticosa (L.) Kurz.,

Adaptogenic potential of Oxitard in experimental chronic stress and chronic unpredictable stress induced dysfunctional homeostasis in rodents.

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BACKGROUND Oxitard, a polyherbal formulation comprising the extracts of Withania somnifera, Mangifera indica, Glycyrrhiza glabra, Daucus carota, Vitis vinifera, powders of Syzygium aromaticum, Yashada bhasma and Emblica officinalis; and oils of Triticum sativum. OBJECTIVE Current study deals with

Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging.

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In this work, chitosan, gelatin and methylcellulose films incorporated with tannic acid (TA) were synthesised, characterised and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). The addition of TA at 15% (w/w) increased the

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