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vitis/perdita di peso
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Pagina 1 a partire dal 21 risultati
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
Biochemical and proteomic analysis of grape berries (Vitis labruscana) during cold storage upon postharvest salicylic acid treatment.
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Salicylic acid (SA) treatment has been widely used to maintain fruit quality during postharvest storage. To elucidate the molecular mechanism related to this treatment, the effect of SA treatment on fruit quality as well as protein expression profiles of grape berries (Vitis labruscana cv. Kyoho)
Vitis thunbergii var. taiwaniana Extracts and Purified Compounds Ameliorate Obesity in High-Fat Diet-Induced Obese Mice.
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The increasing prevalence of obesity continues to gain more attention worldwide. In this study, diet-induced obese mice were used to evaluate the antiobesity effects of extracts, fractions, and purified compounds from Vitis thunbergii var. taiwaniana (VTT). The C57BL/6J mice were fed a 5-week
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
Muscadine Grape (Vitis rotundifolia) or Wine Phytochemicals Reduce Intestinal Inflammation in Mice with Dextran Sulfate Sodium-Induced Colitis.
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The objective of this study was to determine the anti-inflammatory effects of phytochemical extracts from muscadine grapes or wine on dextran sulfate sodium (DSS)-induced colitis in mice and to investigate cellular mechanisms. Two groups of C57BL/6J mice were gavaged with muscadine grape
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
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
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
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
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
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
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
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
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
Metabolic changes of Malvasia grapes for wine production during postharvest drying.
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Malvasia (Vitis vinifera L.) grapes were harvested at 17.8% of soluble solids content (SSC) and placed inside an innovative dehydration room where temperature, relative humidity, and air flow were maintained, respectively, at 15 degrees C, 40%, and 1-1.5 m s(-1). Weight loss of bunches reached
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