Resveratrol Treatment Controls Microbial Flora, Prolongs Shelf Life, and Preserves Nutritional Quality of Fruit

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 a...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 53; no. 5; pp. 1526 - 1530
Main Authors:	Jiménez, Jorge Bernardo, Orea, José María, Montero, Carlos, Ureña, Ángel González, Navas, Elena, Slowing, Karla, Gómez-Serranillos, María Pilar, Carretero, Emilia, De Martinis, Domenico
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 09-03-2005
Subjects:	Biological and medical sciences Food industries Food Preservation - methods Fruit - chemistry Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Fungi - drug effects Fungi - growth & development Fungicides, Industrial - pharmacology Lycopersicon esculentum Lycopersicon esculentum - microbiology Nutritive Value Stilbenes - pharmacology Vitis - chemistry Fruit spoilage Fruit dietary antioxidant element Microflora Shelf life Antioxidant microbial flora Fungi fruit shelf life Quality Resveratrol Water content Food preservation nutritional content Thallophyta
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Summary:	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: Fruit spoilage; fruit shelf life; fungi; microbial flora; antioxidant; dietary antioxidant element; nutritional content; water content
Bibliography:	istex:12A9CAD3EB35CFB507D7BBD390B26CE9FD441B51 ark:/67375/TPS-DXJVHDX2-D ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf048426a