Preharvest Cellulose–Chitosan Spray for Mitigating Smoke Impact in Wine Grapes: Enhanced Blocking m-Cresol, Validation in Model Table Grapes, and Vineyard Field Evaluation

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-14 DOI:10.1111/1750-3841.70515

Sarah Caballero, Alexander Levin, Joseph Deshields, Cole Cerrato, Yanyun Zhao, Jooyeoun Jung

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引用次数: 0

Abstract

Preharvest spray coatings composed of cellulose nanofibers (CNF) and chitosan (CH) were investigated to reduce volatile phenol (VP) absorption and phenol glycoside (PG) formation in wine grapes exposed to wildfire smoke. Coatings with CNF:CH ratios of 1:2 (LCH), 1:5 (MCH), and 1:11 (HCH) were cast into films and exposed to m-cresol vapor (0.1 or 0.05 g). HCH films showed the lowest m-cresol desorption (9.5 ± 1.5 µg/mg), while CNF-only films desorbed 17.7 ± 1.1 µg/mg, indicating CNF-enhanced reversible absorption. On table grapes exposed to a VP mixture (600 mg/L of seven compounds), LCH and HCH coatings increased VP and PG levels compared to controls, suggesting partial absorption and diffusion through coatings.

Field trials with Pinot noir grapes included two smoke exposure timings, post-veraison and preharvest, and two smoke intensities (PM_2.5 = 5.0 and 13.9 mg/m³). In early-smoked grapes, cresol and phenol reached 12 and 8 ppb, respectively; coatings reduced cresol and phenol by 3-4 ppb. In late-smoked grapes, guaiacol reached 5–7 ppb, and 4-methylsyringol gentiobioside (4MS-Gb) peaked at 30 ppb. Coatings reduced guaiacol by about 1–2 ppb and 4MS-Gb by up to ∼8 ppb. Coatings had no significant effects on grape weight, diameter, °Brix (20.9–22.5), pH (3.23–3.39), titratable acidity (6.1–6.7 g/L), or total monomeric anthocyanins (320–346 mg/L). SEM imaging showed that LCH formed a continuous film, while HCH appeared patchy but adhered to cuticle waxes. CNF-based coatings showed potential for VP mitigation, though field variability limited conclusive outcomes. Further optimization and consistent field smoke exposure are needed to evaluate commercial feasibility.

Practical Applications

This study demonstrates the potential of cellulose nanofiber–chitosan spray-on coatings as a preharvest strategy to mitigate smoke impact in wine grapes. These biopolymer coatings may serve as a physical barrier to reduce volatile phenol absorption during wildfire smoke events. The work also provides insight into the importance of spray and smoke timing, offering practical guidance for vineyard interventions under smoke exposure risk.

Abstract Image

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采收前纤维素-壳聚糖喷雾减轻酿酒葡萄的烟雾影响：增强对间甲酚的阻隔，模型鲜食葡萄的验证，以及葡萄园的田间评价

研究了由纤维素纳米纤维（CNF）和壳聚糖（CH）组成的采收前喷雾涂层，以减少野火烟雾暴露的葡萄对挥发性酚（VP）的吸收和酚苷（PG）的形成。CNF:CH比例分别为1:2 （LCH）、1:5 （MCH）和1:11 （HCH）的涂层被铸造成薄膜，暴露于间甲酚蒸汽（0.1或0.05 g）中。HCH膜的间甲酚脱吸率最低（9.5±1.5µg/mg），而cnf膜的脱吸率为17.7±1.1µg/mg，表明cnf增强了间甲酚的可逆吸收。在接触VP混合物（7种化合物600 mg/L）的鲜食葡萄上，与对照相比，LCH和HCH涂层增加了VP和PG水平，表明通过涂层部分吸收和扩散。黑皮诺葡萄的田间试验包括两个烟雾暴露时间，变型后和收获前，以及两个烟雾强度（PM2.5 = 5.0和13.9 mg/m3）。在早烟葡萄中，甲酚和苯酚分别达到12和8 ppb；涂层减少了甲酚和苯酚3-4 ppb。在晚熏制的葡萄中，愈创木酚达到5-7 ppb， 4-甲基丁香醇gentiobioside （4MS-Gb）达到30 ppb的峰值。涂料减少愈创木酚约1 - 2ppb， 4MS-Gb减少高达~ 8ppb。覆膜对葡萄质量、葡萄直径、糖度（20.9 ~ 22.5）、pH（3.23 ~ 3.39）、可滴定酸度（6.1 ~ 6.7 g/L）和总单体花青素（320 ~ 346 mg/L）均无显著影响。扫描电镜显示，LCH呈连续膜状，HCH呈片状，但与角质层蜡质粘连。cnf基涂层显示出降低VP的潜力，尽管现场的可变性限制了结论性结果。需要进一步优化和一致的现场烟雾暴露来评估商业可行性。本研究证明了纤维素纳米纤维-壳聚糖喷雾涂层作为一种采收前策略的潜力，以减轻酿酒葡萄的烟雾影响。这些生物聚合物涂层可以作为一个物理屏障，以减少野火烟雾事件中挥发性苯酚的吸收。这项工作还深入了解了喷雾和烟雾时间的重要性，为烟雾暴露风险下的葡萄园干预提供了实用指导。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.