ArticleFood science & nutrition2022
Effects of different iron treatments on wine grape berry quality and peel flavonoid contents.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 14 citations in OpenAlex.
- Susceptibility of Yellow Clingstone Peach Cultivars to Inking Disorder.International journal of molecular sciences · 2026Article
- Nano-iron modulates salt stress responses in Lycium barbarum via enhanced nutrient uptake, antioxidant defense, and phenolic metabolism.BMC plant biology · 2026Article
- Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes.Foods (Basel, Switzerland) · 2025Article
- Assessing the efficacy of different nano-iron sources for alleviating alkaline soil challenges in goji berry trees (Lycium barbarum L.).BMC plant biology · 2024Article
- Balanced Fertilization Enhances the Nutritional Value and Flavor Profile of Tomato Fruits.Foods (Basel, Switzerland) · 2024Article
- Foliar Co-Applications of Nitrogen and Iron on Vines at Different Developmental Stages Impacts Wine Grape (Plants (Basel, Switzerland) · 2024Article
- Improving grape fruit quality through soil conditioner: Insights from RNA-seq analysis of Cabernet Sauvignon roots.Open life sciences · 2024Article
- Research progress on iron absorption, transport, and molecular regulation strategy in plants.Frontiers in plant science · 2023Review
- Effects of different iron treatments on wine grape berry quality and peel flavonoid contents.Food science & nutrition · 2022Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, eight-year-old wine grape plants (Cabernet Sauvignon) were subjected to five different iron treatments: ferrous sulfate, ferric ethylenediaminetetraacetic acid (EDTA-Fe), ferric citrate, ferric gluconate, and ferric sugar alcohol, and conventional fertilization. Foliar spraying with clear water was used as the control treatment. The effects of different iron treatments on berry quality and flavonoid accumulation in grape peels were explored. All five iron treatments affected the sugar, acid, and peel flavonoid contents of grape berries, but the contents varied greatly among the different iron treatments. Foliar spraying with iron increased berry sugar content and reduced acid content. In addition, foliar spraying with ferrous sulfate, EDTA-Fe, ferric gluconate, and ferric sugar alcohol reduced the total anthocyanin, flavanol, and flavonol contents in the peel. The unique flavonoid monomer content of the peel was significantly higher under ferric citrate treatment than under the control and other iron treatments. Moreover, the results showed that foliar spraying with ferric citrate balanced the berry sugar-acid ratio and also increased the anthocyanin, flavanol, and flavonol contents of the grape peel, thereby improving the overall nutritional status of the berries and the final wine quality. The results obtained in this study demonstrate that different iron treatments could improve grape berry quality and clarify the effects of different exogenous iron treatments.
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