Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes

Diana Freire  Daccak; Cláudia Campos Pessoa; Ana Rita Fonseca  Coelho; Inês Carmo Luís; Ana Margarida Coelho  Marques; Manuela Simões; Fernando Reboredo; Maria Fernanda Pessoa; Maria Manuela  Silva; António Carlos Gil Augusto  Galhano; Paula Scotti-Campos; Isabel Pais; Nuno Bartolomeu de Alvarenga; Elsa M. Gonçalves; José C. Ramalho; Fernando C. Lidon

doi:10.1007/978-3-030-75315-3_20

Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes

Diana Freire Daccak, Cláudia Campos Pessoa, Ana Rita Fonseca Coelho, Inês Carmo Luís, Ana Margarida Coelho Marques, Manuela Simões, Fernando Reboredo, Maria Fernanda Pessoa, Maria Manuela Silva, António Carlos Gil Augusto Galhano, Paula Scotti-Campos, Isabel Pais, Nuno Bartolomeu de Alvarenga, Elsa M. Gonçalves, José C. Ramalho, Fernando C. Lidon

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

As nowadays there is a growing concern about micronutrients deficiency in human food products, agronomic biofortification is being considered an enrichment potential technological option. In this context, to surpass limitations of Zn intake, ensuring proper level of this element for growth and maintenance of human health, this study aimed to develop a technological workflow for Zn enrichment of grapes (Syrah variety of Vitis vinifera) and assess the related quality. A foliar application of zinc oxide (ZnO) or zinc sulfate (ZnSO4) (respectively, at a concentration of 30% and 60% - 450g ha−1 and 900g ha−1) was carried out. At harvest, Zn enrichment in grapes revealed a 1.6 fold increase relatively to control. In Zn biofortified grapes, the analysis of the color parameters, through the Cielab system, a low luminosity, low contribution of green and greater input of blue (as indicated by L, a and b parameters) was found. Concerning to firmness, penetration force and hardness of the pulp, no significant differences were found between the control and treated samples, which additionally pointed that fruit texture was not affected. Sensory analysis of the grapes further pointed a positive response to biofortified grapes. It was concluded that biofortification of grapes can mitigate the deficiency of zinc without negative effects on quality.

Original language	English
Title of host publication	Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021)
Editors	João Rafael da Costa Sanches Galvão, Paulo Sérgio Duque de Brito, Filipe dos Santos Neves, Flávio Gabriel da Silva Craveiro, Henrique de Amorim Almeida, Joel Oliveira Correia Vasco, Luís Miguel Pires Neves, Ricardo de Jesus Gomes, Sandra de Jesus Martins Mourato, Vânia Sofia Santos Ribeiro
Place of Publication	Cham
Publisher	Springer
Pages	170–177
Number of pages	8
Edition	1st
ISBN (Electronic)	978-3-030-75315-3
ISBN (Print)	978-3-030-75314-6, 978-3-030-75317-7
DOIs	https://doi.org/10.1007/978-3-030-75315-3_20
Publication status	Published - 9 May 2021
Event	1st International Conference on Water Energy Food and Sustainability - Leiria, Portugal Duration: 10 May 2021 → 12 May 2021 https://link.springer.com/conference/icowefs

Conference

Conference	1st International Conference on Water Energy Food and Sustainability
Country/Territory	Portugal
City	Leiria
Period	10/05/21 → 12/05/21
Internet address	https://link.springer.com/conference/icowefs

Keywords

Syrah grapes
Sensory analysis
Zinc biofortification

Access to Document

10.1007/978-3-030-75315-3_20

Cite this

Daccak, D. F., Pessoa, C. C., Coelho, A. R. F., Luís, I. C., Marques, A. M. C., Simões, M., Reboredo, F., Pessoa, M. F., Silva, M. M., Galhano, A. C. G. A., Scotti-Campos, P., Pais, I., Alvarenga, N. B. D., Gonçalves, E. M., Ramalho, J. C., & Lidon, F. C. (2021). Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes. In J. R. D. C. S. Galvão, P. S. D. D. Brito, F. D. S. Neves, F. G. D. S. Craveiro, H. D. A. Almeida, J. O. C. Vasco, L. M. P. Neves, R. D. J. Gomes, S. D. J. M. Mourato, & V. S. S. Ribeiro (Eds.), Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021) (1st ed., pp. 170–177). Springer. https://doi.org/10.1007/978-3-030-75315-3_20

Daccak, Diana Freire ; Pessoa, Cláudia Campos ; Coelho, Ana Rita Fonseca et al. / Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes. Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). editor / João Rafael da Costa Sanches Galvão ; Paulo Sérgio Duque de Brito ; Filipe dos Santos Neves ; Flávio Gabriel da Silva Craveiro ; Henrique de Amorim Almeida ; Joel Oliveira Correia Vasco ; Luís Miguel Pires Neves ; Ricardo de Jesus Gomes ; Sandra de Jesus Martins Mourato ; Vânia Sofia Santos Ribeiro. 1st. ed. Cham : Springer, 2021. pp. 170–177

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title = "Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes",

abstract = "As nowadays there is a growing concern about micronutrients deficiency in human food products, agronomic biofortification is being considered an enrichment potential technological option. In this context, to surpass limitations of Zn intake, ensuring proper level of this element for growth and maintenance of human health, this study aimed to develop a technological workflow for Zn enrichment of grapes (Syrah variety of Vitis vinifera) and assess the related quality. A foliar application of zinc oxide (ZnO) or zinc sulfate (ZnSO4) (respectively, at a concentration of 30% and 60% - 450g ha−1 and 900g ha−1) was carried out. At harvest, Zn enrichment in grapes revealed a 1.6 fold increase relatively to control. In Zn biofortified grapes, the analysis of the color parameters, through the Cielab system, a low luminosity, low contribution of green and greater input of blue (as indicated by L, a and b parameters) was found. Concerning to firmness, penetration force and hardness of the pulp, no significant differences were found between the control and treated samples, which additionally pointed that fruit texture was not affected. Sensory analysis of the grapes further pointed a positive response to biofortified grapes. It was concluded that biofortification of grapes can mitigate the deficiency of zinc without negative effects on quality.",

keywords = "Syrah grapes, Sensory analysis, Zinc biofortification",

author = "Daccak, {Diana Freire} and Pessoa, {Cl{\'a}udia Campos} and Coelho, {Ana Rita Fonseca} and Lu{\'i}s, {In{\^e}s Carmo} and Marques, {Ana Margarida Coelho} and Manuela Sim{\~o}es and Fernando Reboredo and Pessoa, {Maria Fernanda} and Silva, {Maria Manuela} and Galhano, {Ant{\'o}nio Carlos Gil Augusto} and Paula Scotti-Campos and Isabel Pais and Alvarenga, {Nuno Bartolomeu de} and Gon{\c c}alves, {Elsa M.} and Ramalho, {Jos{\'e} C.} and Lidon, {Fernando C.}",

year = "2021",

month = may,

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doi = "10.1007/978-3-030-75315-3_20",

language = "English",

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pages = "170–177",

editor = "Galv{\~a}o, {Jo{\~a}o Rafael da Costa Sanches } and Brito, {Paulo S{\'e}rgio Duque de } and Neves, {Filipe dos Santos} and Craveiro, {Fl{\'a}vio Gabriel da Silva } and Almeida, {Henrique de Amorim} and Vasco, {Joel Oliveira Correia} and Neves, {Lu{\'i}s Miguel Pires} and Gomes, {Ricardo de Jesus} and Mourato, {Sandra de Jesus Martins} and Ribeiro, {V{\^a}nia Sofia Santos}",

booktitle = "Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021)",

publisher = "Springer",

address = "Netherlands",

edition = "1st",

note = "1st International Conference on Water Energy Food and Sustainability ; Conference date: 10-05-2021 Through 12-05-2021",

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Daccak, DF , Pessoa, CC , Coelho, ARF , Luís, IC , Marques, AMC , Simões, M , Reboredo, F , Pessoa, MF , Silva, MM , Galhano, ACGA , Scotti-Campos, P , Pais, I , Alvarenga, NBD , Gonçalves, EM , Ramalho, JC & Lidon, FC 2021, Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes. in JRDCS Galvão, PSDD Brito, FDS Neves, FGDS Craveiro, HDA Almeida, JOC Vasco, LMP Neves, RDJ Gomes, SDJM Mourato & VSS Ribeiro (eds), Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). 1st edn, Springer, Cham, pp. 170–177, 1st International Conference on Water Energy Food and Sustainability, Leiria, Portugal, 10/05/21. https://doi.org/10.1007/978-3-030-75315-3_20

Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes. / Daccak, Diana Freire ; Pessoa, Cláudia Campos ; Coelho, Ana Rita Fonseca et al.
Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). ed. / João Rafael da Costa Sanches Galvão; Paulo Sérgio Duque de Brito; Filipe dos Santos Neves; Flávio Gabriel da Silva Craveiro; Henrique de Amorim Almeida; Joel Oliveira Correia Vasco; Luís Miguel Pires Neves; Ricardo de Jesus Gomes; Sandra de Jesus Martins Mourato; Vânia Sofia Santos Ribeiro. 1st. ed. Cham: Springer, 2021. p. 170–177.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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T1 - Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes

AU - Daccak, Diana Freire

AU - Pessoa, Cláudia Campos

AU - Coelho, Ana Rita Fonseca

AU - Luís, Inês Carmo

AU - Marques, Ana Margarida Coelho

AU - Simões, Manuela

AU - Reboredo, Fernando

AU - Pessoa, Maria Fernanda

AU - Silva, Maria Manuela

AU - Galhano, António Carlos Gil Augusto

AU - Scotti-Campos, Paula

AU - Pais, Isabel

AU - Alvarenga, Nuno Bartolomeu de

AU - Gonçalves, Elsa M.

AU - Ramalho, José C.

AU - Lidon, Fernando C.

PY - 2021/5/9

Y1 - 2021/5/9

N2 - As nowadays there is a growing concern about micronutrients deficiency in human food products, agronomic biofortification is being considered an enrichment potential technological option. In this context, to surpass limitations of Zn intake, ensuring proper level of this element for growth and maintenance of human health, this study aimed to develop a technological workflow for Zn enrichment of grapes (Syrah variety of Vitis vinifera) and assess the related quality. A foliar application of zinc oxide (ZnO) or zinc sulfate (ZnSO4) (respectively, at a concentration of 30% and 60% - 450g ha−1 and 900g ha−1) was carried out. At harvest, Zn enrichment in grapes revealed a 1.6 fold increase relatively to control. In Zn biofortified grapes, the analysis of the color parameters, through the Cielab system, a low luminosity, low contribution of green and greater input of blue (as indicated by L, a and b parameters) was found. Concerning to firmness, penetration force and hardness of the pulp, no significant differences were found between the control and treated samples, which additionally pointed that fruit texture was not affected. Sensory analysis of the grapes further pointed a positive response to biofortified grapes. It was concluded that biofortification of grapes can mitigate the deficiency of zinc without negative effects on quality.

AB - As nowadays there is a growing concern about micronutrients deficiency in human food products, agronomic biofortification is being considered an enrichment potential technological option. In this context, to surpass limitations of Zn intake, ensuring proper level of this element for growth and maintenance of human health, this study aimed to develop a technological workflow for Zn enrichment of grapes (Syrah variety of Vitis vinifera) and assess the related quality. A foliar application of zinc oxide (ZnO) or zinc sulfate (ZnSO4) (respectively, at a concentration of 30% and 60% - 450g ha−1 and 900g ha−1) was carried out. At harvest, Zn enrichment in grapes revealed a 1.6 fold increase relatively to control. In Zn biofortified grapes, the analysis of the color parameters, through the Cielab system, a low luminosity, low contribution of green and greater input of blue (as indicated by L, a and b parameters) was found. Concerning to firmness, penetration force and hardness of the pulp, no significant differences were found between the control and treated samples, which additionally pointed that fruit texture was not affected. Sensory analysis of the grapes further pointed a positive response to biofortified grapes. It was concluded that biofortification of grapes can mitigate the deficiency of zinc without negative effects on quality.

KW - Syrah grapes

KW - Sensory analysis

KW - Zinc biofortification

U2 - 10.1007/978-3-030-75315-3_20

DO - 10.1007/978-3-030-75315-3_20

M3 - Conference contribution

SN - 978-3-030-75314-6

SN - 978-3-030-75317-7

SP - 170

EP - 177

BT - Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021)

A2 - Galvão, João Rafael da Costa Sanches

A2 - Brito, Paulo Sérgio Duque de

A2 - Neves, Filipe dos Santos

A2 - Craveiro, Flávio Gabriel da Silva

A2 - Almeida, Henrique de Amorim

A2 - Vasco, Joel Oliveira Correia

A2 - Neves, Luís Miguel Pires

A2 - Gomes, Ricardo de Jesus

A2 - Mourato, Sandra de Jesus Martins

A2 - Ribeiro, Vânia Sofia Santos

PB - Springer

CY - Cham

T2 - 1st International Conference on Water Energy Food and Sustainability

Y2 - 10 May 2021 through 12 May 2021

ER -

Daccak DF , Pessoa CC , Coelho ARF , Luís IC , Marques AMC , Simões M et al. Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes. In Galvão JRDCS, Brito PSDD, Neves FDS, Craveiro FGDS, Almeida HDA, Vasco JOC, Neves LMP, Gomes RDJ, Mourato SDJM, Ribeiro VSS, editors, Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). 1st ed. Cham: Springer. 2021. p. 170–177 doi: 10.1007/978-3-030-75315-3_20

Influence of Zinc Fertilization for Physical and Chemical Parameters and Sensory Properties of Grapes

Abstract

Conference

Keywords

Access to Document

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