Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy

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dc.contributor.authorSelli, Serkan
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSevindik, Onur
dc.contributor.authorTravaglia, Fabiano
dc.contributor.authorCoïsson, Jean Daniel
dc.contributor.authorCâmara, José S.
dc.date.accessioned2025-01-06T17:30:10Z
dc.date.available2025-01-06T17:30:10Z
dc.date.issued2023
dc.description.abstractThe effect of Japanese beetles (P. japonica) on critical quality indicators of Nebbiolo and Erbaluce grapes, specifically on their phenolic and volatile composition, was assessed. Adult beetle symptoms include extended skeletonization of leaves. Leaves are frequently left with their mid-vein intact but, when severely damaged, quickly turn brown. However, the plant tends to recover by generating a new leaf apparatus and the grapes reach ripeness. It emerged that the phenolic content of grapes produced by plants attacked by P. japonica (396 and 550 mg/kg, Nebbiolo and Erbaluce respectively) was generally higher when compared to healthy plants (266 and 188 mg/kg, Nebbiolo and Erbaluce respectively). Similarly, in the (red) Nebbiolo cultivar, the anthocyanin content was significantly lower in grapes produced with healthy plants. The influence of P. japonica on the volatile composition of Nebbiolo and Erbaluce grapes showed a total volatile fraction of affected grapes (433 and 439 µg/kg, respectively) significantly higher than the one related to healthy grapes (391 and 386 µg/kg, respectively). In response to the attack by P. japonica the plant significantly increases the content of some volatile compounds such as hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol and phenyl ethyl alcohol. © 2023 Elsevier Ltd
dc.description.sponsorshipProgrammatic Fund, (UIDP/00674/2020); Agência Regional para o Desenvolvimento da Investigação, Tecnologia e Inovação, ARDITI, (M1420-01-0145-FEDER-000005); Fundação para a Ciência e a Tecnologia, FCT, (M14-20M1420-01-0145-FEDER-000008, UIDB/00674/2020)
dc.identifier.doi10.1016/j.foodres.2023.112575
dc.identifier.issn0963-9969
dc.identifier.pmid36869554
dc.identifier.scopus2-s2.0-85147603541
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.112575
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1481
dc.identifier.volume165
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectErbaluce grapes, Phenolics
dc.subjectNebbiolo grapes
dc.subjectPopillia japonica
dc.subjectVolatiles
dc.titleImpact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy
dc.typeArticle

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