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Impacts of rootstocks and conduction systems in agronomic potential, bioactive compounds and biogenic amines in grapes and juices

Grant number: 16/07510-2
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): April 01, 2018
Effective date (End): September 30, 2019
Field of knowledge:Agronomical Sciences - Agronomy - Crop Science
Principal Investigator:Marco Antonio Tecchio
Grantee:Francisco José Domingues Neto
Home Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil


This project is part of the Regular Project (Process nº 2015/16440-5). The objective of this work is to evaluate the impacts of rootstocks and conduction systems on agronomic potential, bioactive compounds and biogenic amines in grapes and juices. The experimental design will be a randomized complete block design in a 2 x 2 factorial scheme, with 2 rootstocks ('IAC 766' and 'Riparia do Traviú') and 2 conduction systems (low spalier and high spalier) in 4 crown varieties ('Bordô' (Vitis labrusca), IAC 138-22 'Máximo' (híbrido), 'BRS Violeta' (híbrido) e 'Isabel' (Vitis labrusca). The peroxidation of lipids, total proteins, peroxidase (POD), superoxide dismutase (SOD) and catalase activity will be evaluated. At harvest, the following variables will be evaluated: number of bunches per plant, production and productivity estimated, fresh mass, length and width of bunches, berries and clusters and number and fresh mass of seeds per berry. Regarding the physico-chemical characteristics of the must, the soluble solids content (SS), titratable acidity (TA), SS/AT ratio, pH and reducing sugars will be evaluated. The concentrations of phenolic compounds, flavonoids and total monomeric anthocyanins and antioxidant activity will be evaluated in the skin and pulp of the grapes. The main phenolic compounds and flavonols will be identified via HPLC in the grape skin. Whole juices of the studied grapes will be elaborated, comparing the conduction systems in each grape variety. The quality of the juice will be evaluated sensorially and biochemically, determining the SS, TA, pH, reducing sugars, coloration, phenolic compounds and total monomeric anthocyanins and antioxidant activity. The main phenolic compounds, flavonols and biogenic amines present in the whole grape juices will be identified and quantified via HPLC. The data will be submitted to analysis of variance and the means compared by the Tukey test (Pd0.05). To verify the grouping of responses of the grape varieties, a multivariate analysis will be performed via main components (PCA) and a descriptive analysis using box plot to describe the variables under study.