Journal of Horticulture and Postharvest Research
JHPR

VvPPO1 expression analysis and polyphenol oxidase activity during Vitis vinifera L. berry development: PPO inhibitory effects of catechin and Rosa canina extract

Articles in Press

Document Type : Original Article

Authors

Mohammad Javad Marefatjoo 1
Mehdi Ghabooli 1, 2
Kamahldin Haghbeen 3
Zahra Movahedi 1, 2
Behroz Mohammadparast 4

1 Department of Grapevine Production and Genetic Improvement, Iranian Grape and Raisin Institute, Malayer University, Malayer, Iran

2 Department of Plant Production and Genetics, Faculty of Agriculture, Malayer University, Malayer, Iran.

3 Department of Plant Bioproduct, Agricultural Biotechnology Institute, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran.

4 Department of Biology, Faculty of Science, Malayer University, Malayer, Iran

10.22077/jhpr.2026.9846.1556
Abstract
Purpose: Grapes are economically important fruit crops valued for their nutritional properties and diverse by-products. Maintaining postharvest quality is critical due to rising healthy food demand. Enzymatic browning, mediated by polyphenol oxidase, reduces marketability and organoleptic quality. This study characterized polyphenol oxidase activity, VvPPO1 gene expression, and total phenolic content in grape berry flesh and peel during maturation. Concurrently, Rosa canina hips extract was investigated as a natural polyphenol oxidase inhibitor, providing an alternative to synthetic inhibitors. Research Method: Polyphenol oxidase activity in grape berry flesh and peel was measured spectrophotometrically in the absence and presence different concentrations of the R. canina hips extract and catechin using caffeic acid as the substrate. VvPPO1 gene expression level was quantified by qRT-PCR. Findings: The results indicated that polyphenol oxidase activity varied between tissues and during berry maturation. polyphenol oxidase activity was higher in the flesh (71.17 ± 7.9 µM min⁻¹ g⁻¹ FW) than in the peel, with activity decreasing by 74% in flesh and 58% in peel at 110 days after full bloom. Conversely, VvPPO1 expression in peel (75.87 ± 0.088) was more than in flesh and showed a downward trend during ripening. R. canina hips extract and catechin inhibited polyphenol oxidase activity in a dose-dependent manner, with IC50 values of 0.7 mg mL⁻¹ and 0.035 mg mL⁻¹, respectively, demonstrating their potential to suppress grape polyphenol oxidase activity. Research limitations: This study did not evaluate the in vivo effects of R. canina hips extract on grape berry polyphenol oxidase activity or VvPPO1 gene expression in relation to Enzymatic browning control. Originality/Value: This study identifies a key time during grape berry maturation for controlling browning. Furthermore, it demonstrates that R. canina hips extract is a promising natural polyphenol oxidase inhibitor to improve grape shelf life that meets consumer demands for clean-label food products.

Keywords

Berry browning
Bidaneh Sefid grape cultivar
Natural inhibitor
VvPPO1 Gene expression
Subjects
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Journal of Horticulture and Postharvest Research

Articles in Press, Corrected Proof
Available Online from 16 October 2026

  • Receive Date 30 July 2025
  • Revise Date 07 January 2026
  • Accept Date 09 February 2026

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