terclim by ICS banner
IVES 9 IVES Conference Series 9 Melatonin priming retards fungal decay in postharvest table grapes 

Melatonin priming retards fungal decay in postharvest table grapes 

Abstract

Postharvest losses of fruits may reach in some cases 40% in developed countries. This food waste has a significant carbon footprint and makes a major contribution toward greenhouse gas emissions so sustainable postharvest strategies are being investigated.

Melatonin, a well-known mammalian neurohormone, has been investigated as a priming agent to slow down fungal decay progression in postharvest climacteric and some non-climacteric fruits. However, the molecular and metabolic mechanisms responsible for such enhancement of disease tolerance are largely unknown. This work aimed to evaluate the effects of melatonin priming in fungal decay progression in postharvest table grapes (Vitis vinifera L. cv. ‘Red Globe’ and ‘Sugra 48’). Melatonin-treated grapes clearly presented lower levels of fungal decay incidence and symptom severity. DNA sequencing putatively identified three fungal species in postharvest grapes: Penicillium expansum, Penicillium crustosum and Cladosporium cladosporioides. While MDA and total anthocyanin content presented no altered levels due to melatonin treatment, phytoalexins´ profile significantly changed (e.g. trans-resveratrol, trans-piceid). Recent untargeted metabolomics data suggests that phenylpropanoid pathway is being remodelled under melatonin treatment (e.g gallic acid, catechin gallate, specific anthocyanins). RNA extraction and sequencing is being conducted to integrate these metabolic results with molecular data. Altogether, results indicate that melatonin priming leads to an effective response to fungal decay in table grapes by modulating secondary metabolism involved in defense. Ultimately, this work will clarify mechanistic processes regarding this innovative priming agent that may also have a positive impact on nutritional quality of fruits.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Maria Paes 1, Florent Weiller1,  Patrícia Pardal1,  Vicent Leclère2, Inês Diniz3, Helena Gaspar1, Aziz Aziz2, Gianmaria Califano1, Ana Margarida Fortes1*

1 BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Campo Grande 1749-016, Lisbon, Portugal
2 University of Reims Champagne-Ardenne, Induced Resistance and Plant Bioprotection (RIBP), USC INRAE Reims 51100, France
3 Linking Landscape, Environment, Agriculture and Food (LEAF), TERRA—Associated Laboratory for the Sustainability of Land Use and Ecosystem Services, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda 1349-017 Lisbon, Portugal

Contact the author*

Keywords

melatonin priming, postharvest, table grapes, fungal decay, fruit quality

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Chemical characterization of distinctive aroma profiles of Valpolicella and Amarone wines

Valpolicella is an Italian wine producing region, famous for the production of high-quality red wines. A distinctive characteristic of this region is the extensive use of post-harvest withering.

Read More

Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Micropropagation is an important alternative to conventional methods of plant propagation. The objective of this study was to optimize a protocol for in vitro micropropagation of selected grapevine hybrids (H19 and H20) that are included in our breeding program. For the sprouting initiation experiment, nodal cuttings with only one axillary bud from two hybrids were separated, disinfected, and cultivated in 50% Murashige Skoog nutrient medium (½ MS) and Woody Plant Medium (WPM), adding 4.4 µM benzyladenine (BA) in both mediums.

Read More

Ethyl esters interact with the major wine Thaumatin Like Protein VVTL1

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

Read More

Measuring elemental sulfur in grape juice in relation to varietal thiol formation in Sauvignon blanc wines.

Aim: Sauvignon blanc displays a range of styles that can include prominent tropical and passionfruit aromas. Both sensory evaluation and chemical analysis have confirmed the above-average presence of ‘varietal thiols’ in the Sauvignon blanc wines from Marlborough, New Zealand.

Read More

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Read More