Effects of Storage Temperature on Resveratrol and Its Glycosides Content in Grape Berries Skin Following UV-C Irradiation

The mature fruits of post-harvest 'Jingmi' grape were irradiated by the dosage of 3.6 kJ·m-2 ultraviolet C(UV-C) and then incubated 24 hours in dark at 25 ℃.The UV-C irradiated berries and control berries were stored at 0 ℃ and 25 ℃.The berries was sampled at 0,0.5,1,2,3,7,10,14,24 and 34 d.Resveratrol and piceid content in grape berries was determined by HPLC.The results showed:Trans-resveratrol(trans-Res) and cis-Piceid(cis-PD) content in grape berries skin was significantly increased when treated by UV-C irradiation and then incubated 24 h in dark at 25 ℃,but trans-Piceid(trans-PD) content in grape berries skin was not significantly increased.Storage temperature played an important role on the level of Res and its glycosides by UV-C irradiation treatment.cis-Resveratrol(cis-Res)could not detected in skin of UV-C irradiated berries and control berries.trans-Res,trans-PD and cis-PD content of control grape berries skin was low and stable under 25 ℃ and 0 ℃,while UV-C irradiated berries skin was higher than control at mostly sampling time and changed sharply.