Key Laboratory of Plant Resources and Beijing Key Laboratory of Grape Science and Enology, Institute of Botany, The Chinese Academy of Sciences , Beijing 100093, P.R. China.
J Agric Food Chem. 2013 Jul 24;61(29):7135-41. doi: 10.1021/jf401220m. Epub 2013 Jul 16.
The individual and combined effects of calcium chloride (CaCl2) and ultraviolet C (UV-C) light on the synthesis of resveratrol in grape leaves and berry skins were investigated. Results showed that all treatments could increase leaf resveratrol contents at least about 5 times, but the combination treatment was the most efficient. Moreover, compared with UV-C treatment, the combination treatment delayed the decline of resveratrol contents. The expression levels of phenylalanine ammonia lyase (PAL), cinnamate-4-hydroxylase (C4H), coumaroyl-CoA ligase (4CL), and stilbene synthase (STS) and 3-O-β-glycosyltransferases, which are related to the synthesis of resveratrol, increased in response to these treatments, paralleling the change in resveratrol content. All treatments also induced the biosynthesis of resveratrol in berry skins at room temperature. The berries of these treatments held at room temperature for 1 day were further stored under low temperature (-1 ± 0.5 °C, RH 95%) for 27 days, and the results showed that all treatments continuously increased berry skin resveratrol content, with the combination treatment being most efficient. During cold storage, resveratrol content remained at high levels and reached a maximum (about 247.7 μg/g FW) at 13 days, then showed a slight decline, though it remained high by the end of storage. Berry firmness and total soluble solids content showed slight changes during cold storage, but there were no differences among the treatments. Thus, the combination treatment of CaCl2 and UV-C could be an efficient method for increasing resveratrol content of table grapes during storage under low temperature. This would be potentially beneficial for producing functional fruits.
研究了氯化钙（CaCl2）和紫外线 C（UV-C）光对葡萄叶片和果皮中白藜芦醇合成的单独和联合作用。结果表明，所有处理均能使叶片中白藜芦醇含量至少增加约 5 倍，但联合处理效果最显著。此外，与 UV-C 处理相比，联合处理能延缓白藜芦醇含量的下降。苯丙氨酸解氨酶（PAL）、肉桂酸-4-羟化酶（C4H）、咖啡酰辅酶 A 连接酶（4CL）和芪合酶（STS）以及与白藜芦醇合成相关的 3-O-β-糖基转移酶的表达水平均随这些处理而增加，与白藜芦醇含量的变化呈平行关系。所有处理还能诱导室温下果皮中白藜芦醇的生物合成。将这些处理的果实放置在室温下 1 天后，进一步在低温（-1 ± 0.5 °C，RH 95%）下贮藏 27 天，结果表明所有处理均能持续增加果皮中白藜芦醇的含量，其中联合处理效果最显著。在冷藏过程中，白藜芦醇含量保持在较高水平，在 13 天时达到最大值（约 247.7 μg/g FW），然后略有下降，但在贮藏结束时仍保持较高水平。冷藏过程中，浆果硬度和总可溶性固形物含量略有变化，但处理间无差异。因此，氯化钙和 UV-C 的联合处理可能是一种有效提高葡萄果实低温贮藏期间白藜芦醇含量的方法。这对于生产功能性水果可能具有潜在的益处。
