Effect of elicitors on the evolution of grape phenolic compounds during the ripening period

详细信息    查看全文

• 作者：Encarna Gó ; mez-Plaza ; Ana B Bautista-Ortí ; n ; Yolanda Ruiz-Garcí ; a ; José ; I Fern&aacute ; ndez-Fern&aacute ; ndez and Rocí ; o Gil-Muñ ; oz
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：97
• 期：3
• 页码：977-983
• 全文大小：330K
• ISSN：1097-0010

文摘

The effect of the application of benzothiadiazole (BTH) and methyl jasmonate (MeJ) at veraison on the phenolic composition of grapes from three varieties (Monastrell, Syrah and Merlot) was studied during the ripening period, using HPLC techniques to measure flavonols, anthocyanins and tannins.