Fersiynau electronig

Dangosydd eitem ddigidol (DOI)

  • Eliana Monteiro
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Miguel Baltazar
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Sandra Pereira
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Sofia Correia
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Helena Ferreira
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Radek Bragança
  • Isabel Cortez
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Isaura Castro
    University of Trás-os-Montes e Alto Douro (UTAD)
  • Berta Gonçalves
    University of Trás-os-Montes e Alto Douro (UTAD)

BACKGROUND: Plant-based extracts have been recently used as sustainable tools to improve biotic and abiotic stress tolerance and increase grape (Vitis vinifera L.) quality. However, knowledge about the effect of these extracts on secondary metabolism compounds, that are fundamental for grape and wine quality, is still scarce. In this study, a trial was installed in an experimental vineyard with the variety Touriga Franca located at University of Trás-os-Montes e Alto Douro, Baixo Corgo sub-region of the Douro Demarcated Region, Portugal in two growing seasons: 2019 and 2020. The aim was to evaluate the effect of foliar application of nettle (Urtica spp.) extract (NE) and Japanese knotweed (Reynoutria japonica) extract (JKE) on grapevines leaves and berries bioactive compounds contents and antioxidant activity, at veraison and harvest.

RESULTS: The application of NE increased the total carotenoids in leaves and the total phenolics content and the antioxidant activity (ferric reducing antioxidant power, FRAP) in berries while JKE increased flavonoids content in leaves and the antioxidant activity (2,2-diphenyl-1-picrylhydrazyl, DPPH) in berries.

CONCLUSION: These extracts seem to have a stimulatory effect on grapevine, enhancing bioactive compounds contents and antioxidant capacity and, consequently, the physiological performance of the plant and the quality of the berries. © 2024 Society of Chemical Industry.

Allweddeiriau

Iaith wreiddiolSaesneg
Tudalennau (o-i)4260-4267
Nifer y tudalennau8
CyfnodolynJournal of the Science of Food and Agriculture
Cyfrol104
Rhif y cyfnodolyn7
Dyddiad ar-lein cynnar22 Chwef 2024
Dynodwyr Gwrthrych Digidol (DOIs)
StatwsCyhoeddwyd - 1 Mai 2024
Gweld graff cysylltiadau