Quantitative evaluation of resveratrol enrichment induced by UV stimulus in harvested grapes
A mathematical model was proposed to quantitatively describe resveratrol induction in harvested grapes. In the model, k₁ and k₂ were defined, which were the reaction rate constants for induction during direct UV irradiation and for the time-delayed induction after removing UV irradiation, respective...
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Veröffentlicht in: | Food science and biotechnology 2012, 21(2), , pp.597-601 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | A mathematical model was proposed to quantitatively describe resveratrol induction in harvested grapes. In the model, k₁ and k₂ were defined, which were the reaction rate constants for induction during direct UV irradiation and for the time-delayed induction after removing UV irradiation, respectively. During storage after UV irradiation, k₂ decreased with time, whereas k₁ remained constant. The portion induced by the direct irradiation effect was much more than that induced by the time-delayed effect. When UV energy of 610.2 mJ/㎠ was applied to 'Gerbong' grapes with an initial resveratrol content of 1.15 ㎍/g, their contents were 8.99 and 9.20 ㎍/g at day 1 and 6 during storage at 0℃, respectively. In the same situation, resveratrol content of 8.99 ㎍/g improved to 10.56 ㎍/g during storage at 20℃. This approach which enriched a health-functional compound through the modulation of metabolism after harvest might be a valueadding method for fresh food industry. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-012-0076-3 |