Year: 2025
Type: review
Abstract: Grapes (Vitis vinifera L.) are one of the most popular fruits globally, with studies demonstrating the numerous beneficial metabolic substances found in their skins, including anthocyanins, proanthocyanidins, stilbene (resveratrol) and so on. However, grape skins are often overlooked and discarded by consumers. To maximize the nutritional benefits of grapes, it is crucial to explore the factors influencing the edibility of grape skin and work towards enhancing consumption. This review explores the molecular mechanisms underlying these factors, focusing on cell wall modifications and tannin biosynthesis. We highlight how skin texture and astringency are influenced by enzymatic activity, genetic regulation, and environmental factors. Understanding these mechanisms provides a foundation for improving skin palatability through breeding or biotechnological approaches, enhancing the nutritional and commercial value of grapes.
Source: Horticulturae
Authors: Si-Yuan Wan, You-Mei Li, Zhao-Sen Xie
Institution: Yangzhou University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,654
Awards: G405581558, G8708139434
OpenAlex ID: W4413381850