Abstract:

The mature fruits of post-harvest ‘Jingmi’grape were irradiated by the dosage of 3.6 kJ·m^-2 ultraviolet C (UV-C) and then incubated 24 hours in dark at 25 ℃. The UV-C irradiated berries and control berries were stored at 0 ℃ and 25 ℃. The berries was sampled at 0, 0.5, 1, 2, 3, 7, 10,14, 24 and 34 d. Resveratrol and piceid content in grape berries was determined by HPLC. The results showed: Trans-resveratrol (trans-Res) and cis-Piceid (cis-PD) content in grape berries skin was significantly increased when treated by UV-C irradiation and then incubated 24 h in dark at 25 ℃, but trans-Piceid (trans-PD) content in grape berries skin was not significantly increased. Storage temperature played an important role on the level of Res and its glycosides by UV-C irradiation treatment. cis-Resveratrol (cis-Res)could not detected in skin of UV-C irradiated berries and control berries.trans-Res, trans-PD and cis-PD content of control grape berries skin was low and stable under 25 ℃ and 0 ℃, while UV-C irradiated berries skin was higher than control at mostly sampling time and changed sharply.

Key words: grape, storage temperature, UV-C irradiation, resveratrol, piceid