Effects of UV Light on Induction of Resveratrol in Grape Peelings

Abstract

Abstract: The effects of UV lights(UV-C and UV-B)on the radiation of resveratrol in the harvested grape peelings were examined.The resveratrol content was analyzed by HPLC.The results showed that UV-B has little effects on the content of resveratrol in grape peelings,whereas maximum resveratrol content(15-fold higher than untreated grapes) is achieved when irradiated 20 min with UV-C with 48 h darkness treatment.Therefore,the controlled UV-C irradiation pulses are useful as a simple postharvest treatment to obtain possible" functional" grapes with a dietary source of high resveratrol content.

Key words: UV light, grape, resveratrol

LIU Zhu-Lan, ZHANG Nan, CUI Zhe, LIU Jian-Li. Effects of UV Light on Induction of Resveratrol in Grape Peelings[J]. FOOD SCIENCE, 2008, 29(5): 142-144 https://doi.org/

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Effects of UV Light on Induction of Resveratrol in Grape Peelings

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