Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Int J Mol Sci. 2020 Dec 7;21(23):9320. doi: 10.3390/ijms21239320.
Table grape is a fruit with increasing interest due to its attributes and nutritional compounds. During recent years, new cultivars such as those without seeds and with new flavors have reached countries around the world. For this reason, postharvest treatments that retain fruit quality need to be improved. However, little is known to date about the biochemical and molecular mechanisms related with observed quality improvements. This review aims to examine existing literature on the different mechanisms. Special attention will be placed on molecular mechanisms which activate and regulate the different postharvest treatments applied in order to improve table grape quality.
鲜食葡萄因其特性和营养成分而越来越受到关注。近年来，无籽和具有新口味的新品种已销往世界各地。因此，需要改进保持水果品质的采后处理。然而，迄今为止，人们对与观察到的质量改进相关的生化和分子机制知之甚少。本综述旨在检查有关不同机制的现有文献。特别关注激活和调节应用于提高鲜食葡萄品质的不同采后处理的分子机制。
