Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy

• Published in: Food research international 2023-03, Vol.165, p.112575-112575, Article 112575
• Main Authors: Selli, Serkan, Perestrelo, Rosa, Kelebek, Hasim, Sevindik, Onur, Travaglia, Fabiano, Coïsson, Jean Daniel, Câmara, José S., Bordiga, Matteo
• Format: Article
• Language: English
• Subjects: adults; Animals; Anthocyanins; chemical composition; Coleoptera; cultivars; Erbaluce grapes, Phenolics; food research; grapes; Italy; leaves; Nebbiolo grapes; Phenols; phenylethyl alcohol; Popillia japonica; Vitis; volatile compounds; Volatiles
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.112575

[Display omitted] •The damage caused to the plant by P. japonica affects the chemical composition of grape.•Variations in both the polyphenolic and volatile composition were recorded.•The red variety (Nebbiolo) showed different results than the white variety (Erbaluce).•Even if damaged, the plant is able to recover and bring the grapes to ripeness. The effect of Japanese beetles (P. japonica) on critical quality indicators of Nebbiolo and Erbaluce grapes, specifically on their phenolic and volatile composition, was assessed. Adult beetle symptoms include extended skeletonization of leaves. Leaves are frequently left with their mid-vein intact but, when severely damaged, quickly turn brown. However, the plant tends to recover by generating a new leaf apparatus and the grapes reach ripeness. It emerged that the phenolic content of grapes produced by plants attacked by P. japonica (396 and 550 mg/kg, Nebbiolo and Erbaluce respectively) was generally higher when compared to healthy plants (266 and 188 mg/kg, Nebbiolo and Erbaluce respectively). Similarly, in the (red) Nebbiolo cultivar, the anthocyanin content was significantly lower in grapes produced with healthy plants. The influence of P. japonica on the volatile composition of Nebbiolo and Erbaluce grapes showed a total volatile fraction of affected grapes (433 and 439 µg/kg, respectively) significantly higher than the one related to healthy grapes (391 and 386 µg/kg, respectively). In response to the attack by P. japonica the plant significantly increases the content of some volatile compounds such as hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol and phenyl ethyl alcohol.