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1 Laboratoire des Sciences de la Vigne, Université de Bourgogne, BP 138, 21004 Dijon Cédex, France
2 Laboratoire de Synthese et Electrosynthèse Organométalliques (CNRS UA 33), Université de Bourgogne, BP 138, 21004 Dijon Cédex, France.
Resveratrol (trans-3,5,4'-trihydroxystilbene), a grapevine phytoalexin related to grey mold resistance, is produced by grape berries of Vitis vinifera L. and Vitis labrusca L. in response to UV-irradiation; its production decreases during fruit ripening. In vinifera varieties, the resveratrol content of whole berries steadily declined between the green stage and complete maturity, nearing zero in ripe fruit, while a pronounced decrease was observed in the berries of V. labrusca after veraison. On the other hand, resveratrol synthesis was found to be located in the skin, thus showing that the principal resistance of grapes to fungal attacks takes place at this level. Finally, the decrease of resveratrol production during maturation was also confirmed by the fact that there is a clear negative correlation between the resveratrol content of grape skin and the developmental stage of berries measured by the sugar concentration of juice.
Key words: resveratrol, phytoalexins, grape berry, grapevine, Botrytis cinerea, hydroxystilbenes, Vitis vinifera, Vitis labrusca
Submitted on May 22, 1990
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