Claim · model-written summary
The decline in anthocyanins and acidity during storage caused orange color shifts and reduced antioxidant activity.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
t0“grape juice”
e0“causing orange color shifts and reduced antioxidant activity”
Title
Karolina Cardoso Hernandes; Liliane Dária Félix; Rafaela Diogo Silveira; et al. European Food Research and Technology 2026. doi:10.1007/s00217-026-05125-5
Other claims from this paper (9)
- Observation All juices had total acidity of 61.77–75.31 mEq L−1, meeting regulatory standards during 24 months of storage.
- Observation All juices had volatile acidity of 1.13 and 1.75 mEq L−1, meeting regulatory standards during storage.
- Observation All juices had soluble solids of 16.3–19.2 °Brix, meeting regulatory standards during storage.
- Observation Total acidity and phenolic compounds, especially anthocyanins, declined during storage in all training system and rootstock combinations.
- Intervention effect The espalier × IAC 572 combination gave grape juices with the highest phenolic content compared with other combinations.
- Intervention effect Juices from the espalier × IAC 572 combination had greater antioxidant activity and enhanced color stability even after 24 months of storage.
- Intervention effect Juices from the espalier × IAC 572 combination contained higher levels of esters and furaneol than other combinations.
- Mechanism The enhanced performance of the espalier × IAC 572 combination was attributed to greater sunlight exposure and vegetative vigor stimulating biosynthesis of stability-linked metabolites.
- Recommendation The storage potential of grape juices can be optimized through agronomic practices that promote accumulation of quality- and stability-related metabolites.