Impact of Rootstocks and Training Systems on Secondary Metabolites in the Skins and Pulp of Vitis labrusca and Brazilian Hybrid Grapes

Abstract

Grapes are rich in bioactive compounds, including phenolics and anthocyanins, which exhibit antioxidant properties and offer potential health benefits. The accumulation of these compounds is influenced by agronomic practices, particularly rootstock selection and training systems. This study evaluated the effects of different rootstocks ('IAC 766 Campinas' and '106-8 Mgt') and training systems (low and high vertical shoot positioning) on the polyphenolic composition and antioxidant activity in the skins and pulps of Vitis labrusca and Brazilian hybrid grapes. The analyses included total phenolics, total flavonoids, monomeric anthocyanins, and antioxidant activity (DPPH and FRAP assays), as well as the individual polyphenolic profile in grape skins. The results indicated that both rootstock and training system significantly affected the accumulation of bioactive compounds and antioxidant capacity. Grapes trained on high trellises exhibited higher concentrations of bioactive compounds, while those from low trellises showed an enhanced phenolic composition. Among Vitis labrusca varieties, 'Bordô' had the highest bioactive compounds, while 'Isabel' stood out for specific phenolic acids. In hybrid cultivars, the '106-8 Mgt' rootstock boosted antioxidant compounds, while 'IAC 766 Campinas' enhanced flavonoid, anthocyanin, and phenolic acid levels. Malvidin-3-O-glucoside emerged as the predominant anthocyanin. These findings underscore the importance of optimizing rootstock selection and training systems to enhance the phenolic composition and antioxidant potential of grapes.

Keywords: antioxidant capacity; phenolic compounds; vertical shoot position.

Figure 1

Principal component analysis (PCA) of the biochemical parameters and phenolic compound profile of ‘Bordô’ and ‘Isabel’ grapes under different training systems and rootstocks. I-IAC Low—‘Isabel’, ‘IAC 766 Campinas’, low trellis; I-IAC High—‘Isabel’, ‘IAC 766 Campinas’, high trellis; I-106-8 Low—‘Isabel’, ‘106-8 Mgt’, low trellis; I-106-8 High—‘Isabel’, ‘106-8 Mgt’, high trellis; B-IAC Low—‘Bordô’, ‘IAC 766 Campinas’, low trellis; B-IAC High—‘Bordô’, ‘IAC 766 Campinas’, high trellis; B-106-8 Low—‘Bordô’, ‘106-8 Mgt’, low trellis; B-106-8 High—‘Bordô’, ‘106-8 Mgt’, high trellis. TF: total flavonoids; TPC: total phenolic compounds; TMA: total monomeric anthocyanins; Malv.3,5: malvidin-3,5-diglycoside; Delp.: delphinidin-3-O-glucoside; Cyan.: Cyanidin-3-O-glucoside; Peon.: peonidin-3-O-glucoside; Malv.3-0: malvidin-3-O-glucoside; Rut.: rutin; 3-hydro – 3-hydroxytyrosol acid; Caff. Ac.: caffeic acid; Chlo. Ac.: chlorogenic acid; Coum. Ac.: p-coumaric acid; Cinna. Ac.: t-cinnamic acid; Ferul. Ac.: t-ferulic acid.

Figure 2

Principal component analysis (PCA) of the biochemical parameters and phenolic compound profile of ‘IAC 138-22 Máximo’ and ‘BRS Violeta’ grapes under different training systems and rootstocks. IAC-106-8 Low–‘IAC 138-22 Máximo’, ‘IAC 766 Campinas’, low trellis; IAC-106-8 High – ‘IAC 138-22 Máximo’, ‘IAC 766 Campinas’, high trellis; IAC-106-8 Low–IAC 138-22 Máximo’, ‘106-8 Mgt’, low trellis; IAC-106-8 High–IAC 138-22 Máximo’, ‘106-8 Mgt’, high trellis; BRS-IAC Low—‘BRS Violeta’, ‘IAC 766 Campinas’, low trellis; BRS-IAC High—‘BRS Violeta’, ‘IAC 766 Campinas’, high trellis; BRS-106-8 Low—‘BRS Violeta’, ‘106-8 Mgt’, low trellis; BRS-106-8 High—‘BRS Violeta’, ‘106-8 Mgt’, high trellis. TF: total flavonoids; TPC: total phenolic compounds; TMA: total monomeric anthocyanins; Malv.3,5: malvidin-3,5-diglycoside; Delp.: delphinidin-3-O-glucoside; Cyan.: Cyanidin-3-O-glucoside; Peon.: peonidin-3-O-glucoside; Malv.3-0: malvidin-3-O-glucoside; Rut.: rutin; 3-hydro: 3-hydroxytyrosol acid; Caff. Ac.: caffeic acid; Chlo. Ac.: chlorogenic acid; Coum. Ac.: p-coumaric acid; Cinna. Ac.: t-cinnamic acid; Ferul. Ac.: t-ferulic acid. Catech.: catechin.

Figure 3

Graphical abstract of training systems (low and high trellis) and rootstocks (‘IAC 766 Campinas’ and ‘106-8 Mgt’) affect the phenolic composition and antioxidant activity in skins and pulps of hybrid grapes (‘IAC 138-22 Máximo’ and ‘BRS Violeta’) and Vitis labrusca (‘Bordô’ and ‘Isabel’).