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Phenolic Compounds as a Quality Determinant of Grapes: A Critical Review

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Abstract

Phenolic compounds are plant secondary metabolites with strong antioxidant potential. They are involved in stress tolerance, plant defense mechanism, and protection against environmental factors. Due to their medicinal and antioxidant properties, they have been part of the human diet for centuries. They also affect the overall quality of the grapes for commercial use. Fruit color is one quality attribute that is directly influenced by the production of anthocyanins in the berry skin. The production of anthocyanins is, however, linked with the production of abscisic acid. This review is focused on the production of different phenolic compounds in grapes, the role of abscisic acid in the production of anthocyanin contents through the phenylpropanoid pathway, and its effect on color development and final quality.

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Adapted from Rinaldo et al. (2015)

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Authors and Affiliations

  1. Department of Agriculture, University of Swabi, Anbar, Swabi, Khyber Pakhtunkhwa, Pakistan

    Muhammad Shahab & Muhammad Adnan

  2. Department of Agronomy, Londrina State University, Londrina, Brazil

    Sergio Ruffo Roberto & Renata Koyama

  3. Department of Agronomy, Abdul Wali Khan University Mardan, 23200, Mardan, Khyber Pakhtunkhwa, Pakistan

    Shah Fahad

  4. MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong, Wuhan, China

    Muhammad Hamzha Saleem

  5. Guangxi Colleges and Universities Key Laboratory of Crop Cultivation and Tillage, Agricultural College of Guangxi University, Nanning, 530004, China

    Jamal Nasar

  6. College of Life Science, Linyi University, Linyi, 276000, Shandong, China

    Shah Saud

  7. Department of Agricultural Extension Education and Communication, The University of Agriculture, Peshawar, Pakistan

    Shah Hassan

  8. Department of Biology and Microbiology, South Dakota State University, Brookings, SD, 57007, USA

    Taufiq Nawaz

  9. Collage of Food Agricultural and Environmental Sciences, The Ohio State University, Columbus, OH, USA

    Muhammad Adnan

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Contributions

MS, SRR and SF: designed the study; MA, RK, MHS, JN, SS and SH: wrote the manuscript; JN, SS and SH: help in diagrams. SF, TN and SS: revised the manuscript; Supervision MS.

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Correspondence to Shah Fahad, Shah Saud or Taufiq Nawaz.

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Shahab, M., Roberto, S.R., Adnan, M. et al. Phenolic Compounds as a Quality Determinant of Grapes: A Critical Review. J Plant Growth Regul 42, 5325–5331 (2023). https://doi.org/10.1007/s00344-023-10953-w

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