Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/60440
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dc.contributor.authorMelino, V.en
dc.contributor.authorSoole, K.en
dc.contributor.authorFord, C.en
dc.date.issued2009en
dc.identifier.citationAustralian Journal of Grape and Wine Research, 2009; 15(3):293-302en
dc.identifier.issn1322-7130en
dc.identifier.issn1755-0238en
dc.identifier.urihttp://hdl.handle.net/2440/60440-
dc.description.abstractBackground and Aims:  The majority of the acidity of a grapevine (Vitis vinifera L.) berry is a result of the accumulation of l-tartaric (TA) and l-malic acids (MA). TA is synthesised from l-ascorbic acid (Asc, vitamin C), the metabolism of which is poorly characterised in grapevines. In a distinct pathway, oxalic acid (OA) is also formed from Asc degradation. The aim of this study was to develop a single method whereby the distribution of Asc and its catabolites from fruit and vegetative sources could be determined. Methods and Results:  Effective recoveries of total Asc, TA, OA and MA were achieved with this extraction method, while chromatographic separation was accomplished with reversed-phase high-performance liquid chromatography (RP-HPLC). These results demonstrate that Asc and its catabolites TA and OA rapidly accumulate in immature berries, and that the Asc to dehydroascorbate ratio increases with berry maturity. Conclusions:  A method for the simultaneous analysis of Asc, TA, OA and MA in fruits is provided; moreover, we have demonstrated its use to study their distribution in fruits, rachis, leaves and roots. Significance of the Study:  This method enables accurate monitoring of the accumulation of Asc, permitting further research towards understanding acid metabolism during berry ripening.en
dc.description.statementofresponsibilityV.J. Melino, K.L. Soole and C.M. Forden
dc.language.isoenen
dc.publisherAustralian Society of Viticulture and Oenologyen
dc.rights© 2009 Australian Society of Viticulture and Oenology Inc.en
dc.subjectascorbate; berry development; catabolism; malic acid; oxalic acid; tartaric aciden
dc.titleA method for determination of fruit-derived ascorbic, tartaric, oxalic and malic acids, and its application to the study of ascorbic acid catabolism in grapevinesen
dc.typeJournal articleen
dc.identifier.rmid0020092769en
dc.identifier.doi10.1111/j.1755-0238.2009.00062.xen
dc.identifier.pubid37454-
pubs.library.collectionAgriculture, Food and Wine publicationsen
pubs.verification-statusVerifieden
pubs.publication-statusPublisheden
dc.identifier.orcidMelino, V. [0000-0003-2742-5079]en
dc.identifier.orcidFord, C. [0000-0003-1617-2977]en
Appears in Collections:Agriculture, Food and Wine publications

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