اثر پرتو فرابنفش بر توليد رسوراترول در برگ و ميوه دو رقم انگور

Effect of UV Rayon Resveratrol Production in Leaf and Fruit of Two Iranian Grape (Vitis Viniverum) Cultivars

Resveratrol (5,3,4ʹ- trihyroxystilbene) is a valuable aromatic compound administered in prevention of cancer, heart and vascular diseases in human. This compound was extracted from leaf and fruit tissues of two Iranian grape cultivars (Rajabie Sefide Shiraz and Keshmeshie Ghermez) through using a general extraction method with some modifications and quantitatively analyzed through High Performance Liquid Chromatography (HPLC). Resveratrol content in leaf and fruit of Rajabie Sefide Shiraz cultivar was more than that in Keshmeshie Ghermez and its content in the fruits of either cultivar was observed to be more than that in their leaves. The accumulation of Resveratrol at the early stages of fruit growth (4 weeks after full bloom) was higher than that at the subsequent stages of fruit growth and development (8 weeks after full bloom and complete ripening) in either one of the cultivars, so that the amount of this compound was gradually decreased from the beginningof fruit set to a complete stage of growth and development, being at its minimum when the fruits were completely rip. In other words, the accumulation of this compound followed a decreasing trend from the beginning of fruit growth and development to the ripening stage being minimum when the fruits were completely ripened. Leaves and fruits of either cultivars were exposed to UV ray (254 nm wavelength), the rate of resveratrol being measured following the treatments. It was observed that the amount of this compound wasʹsignificantly increased in treated samples as compared with control. It was observed that the amount of this compound significantly increased in treated samples as comparison with control. The fruits in both cultivars responded better to the treatments 4 weeks after full bloom. The rate of resveratrol accumulation decreased at the subsequent stages, so that a minimum accumulation occurred in the course of the fruits becoming completely ripe.