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 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.
Jiménez
Jorge Bernardo
JB
Unidad de Láseres y Haces Moleculares, Instituto Pluridisciplinar, Universidad Complutense de Madrid, PC Juan XXIII, 1. 28040-Madrid, Spain.
Orea
José María
JM
Montero
Carlos
C
Ureña
Angel González
AG
Navas
Elena
E
Slowing
Karla
K
Gómez-Serranillos
María Pilar
MP
Carretero
Emilia
E
De Martinis
Domenico
D
D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000382:microbiology*; D005658:Fungi / Q000187:drug effects / Q000254:growth & development; D005659:Fungicides, Industrial / Q000494:pharmacology*; D018551:Solanum lycopersicum / Q000382:microbiology; D009753:Nutritive Value; D000077185:Resveratrol; D013267:Stilbenes / Q000494:pharmacology*; D027843:Vitis / Q000737:chemistry
D005659:Fungicides, Industrial; D013267:Stilbenes; D000077185:Resveratrol