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- Title
Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit.
- Authors
Yunduan Li; Yuanyuan Zhang; Xincheng Liu; Yuwei Xiao; Zuying Zhang; Yanna Shi; Wenbing Kong; Xiaofang Yang; Guihua Jiang; Bo Zhang; Kunsong Chen
- Abstract
Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.
- Subjects
STRAWBERRY flavor &; odor; BIOSYNTHESIS; FURANONES; NUTRITIONAL value; ESTERS analysis
- Publication
Horticulturae, 2021, Vol 7, Issue 4, p1
- ISSN
2311-7524
- Publication type
Article
- DOI
10.3390/horticulturae7040081