Resveratrol treatment controls microbial flora, prolongs shelf life, and preserves nutritional quality of fruit |
| |
Authors: | Jiménez Jorge Bernardo Orea José María Montero Carlos Ureña Angel González Navas Elena Slowing Karla Gómez-Serranillos María Pilar Carretero Emilia De Martinis Domenico |
| |
Institution: | Unidad de Láseres y Haces Moleculares, Instituto Pluridisciplinar, Universidad Complutense de Madrid, PC Juan XXIII, 1. 28040-Madrid, Spain. |
| |
Abstract: | Resveratrol is known as a grapevine secondary metabolite with fungicide activity. Its exogenous application on harvested grapes resulted in the reduction of microbial flora growth, and consequently, prolonged shelf life, without affecting the nutritional quality of the fruit. Resveratrol treatment also resulted in being effective on fruit that normally does not accumulate such metabolites as, for example, tomatoes, apples, avocado pears, and peppers. As a result, all treated fruits maintained their post-harvest quality and health longer than the untreated ones. This study demonstrates the potential use of resveratrol as a natural pesticide to reduce post-harvest fungi development on a broad spectrum of fruit types. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|