Applying the Solanaceae Strategies to Strawberry Crop Improvement

Gaston, Amélia; Osorio, Sonia; Denoyés-Rothan, B.; Rothan, Christophe

doi:10.1016/j.tplants.2019.10.003

Cited by 54 publications

(59 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This shows that there is a significant change in the strawberry moisture content during the freeze-drying process. The same has been explained by Gaston et al (2019) that the strawberry moisture content decreases during freeze-drying.…”

Section: Moisture Contentsupporting

confidence: 67%

See 1 more Smart Citation

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Ansar¹,

Nazaruddin²,

Azis³

2020

Heliyon

View full text Add to dashboard Cite

Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.

show abstract

Section: Moisture Contentsupporting

confidence: 67%

“…The strawberry fruit has a red pigment that comes from the concentration of anthocyanin (Patras et al, 2009;Gaston et al, 2019). The lower the concentration of anthocyanin, the color of the fruit becomes purple, on the contrary, if the concentration of anthocyanin is very high, the color of the fruit can be blackish (Asioli et al, 2018).…”

Section: Color Analysismentioning

confidence: 99%

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Ansar¹,

Nazaruddin²,

Azis³

2020

Heliyon

View full text Add to dashboard Cite

show abstract

“…In the post-genomic era, to efficiently harness the available strawberry diversity and translate these findings into crop improvement, genetic studies have to be extended to whole populations displaying large phenotypic and genetic diversity. (10), which are typically bi-parental populations in cultivated strawberry. (20,45–47).…”

Section: Discussionmentioning

confidence: 99%

“…Since then, cultivated strawberry has undergone intense breeding activity for traits related to yield and cultural practices (9) but also for sensorial fruit quality traits such as fruit weight and shape, shininess and colour and, more recently, flavor. (10). In the last decades, with the increased interest in nutritionally active phytochemicals from fruits, major strawberry fruit antioxidants such as ascorbic acid (vitamin C), ellagic acid and other polyphenolic compounds have been studied more deeply.…”

Section: Introductionmentioning

confidence: 99%

Metabolite Quantitative Trait Loci for flavonoids provide new insights into the genetic architecture of strawberry (Fragariaxananassa) fruit quality

Labadie

Vallin

Petit

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

28Flavonoids are products from specialized metabolism that contribute to fruit sensorial (colour) and 29 nutritional (antioxidant properties) quality. Here, using a pseudo full-sibling F1 progeny previously 30 studied for fruit sensorial quality of cultivated strawberry (Fragaria x ananassa), we explored over two 31 successive years the genetic architecture of flavonoid-related traits using LC-ESI-MS (13 compounds 32 including anthocyanins, flavonols and flavan-3-ols) and colorimetric assays (anthocyanins, flavonoids, 33 phenolics, FRAP and TEAC antioxidant capacity). Network correlation analysis highlighted the high 34 connectivity of flavonoid compounds within each chemical class and low correlation with colorimetric 35 traits except anthocyanins. Mapping onto the female and male linkage maps of 152 flavonoid metabolic 36 QTLs (mQTLs) and of 26 colorimetric QTLs indicated co-localization on few linkage groups of major 37 flavonoid-and taste-related QTLs previously uncovered. These results pave the way for the discovery of 38 genetic variations underlying flavonoid mQTLs and for marker-assisted selection of strawberry varieties 39 with improved sensorial and nutritional quality.40 41 Keywords. Fragaria x ananassa, fruit, specialized metabolism, flavonoids, anthocyanins, mQTL, colour, 42 antioxidant, nutritional quality 43 44 93 by Marker-Assisted Selection (MAS) of the sensorial and nutritional quality of strawberry fruit.94 95 Material and methods 96 Plant materials and preparation. 97A pseudo full-sibling F1 population of 165 individuals obtained from a cross between the variety 98 'Capitola' (CA75.121-101 x Parker, University of California, Davis, USA) and the advanced line 'CF1116' 99 (['Pajaro' x ('Earlyglow' x 'Chandler')], reference from Ciref, France) was developed. The two parents, 100'Capitola' and 'CF1116', display many contrasting fruit quality traits. (20,26). For each of the two 101 consecutive study years (2010 and 2011), six cold-stored strawberry plants per genotype, which were 102 planted in 2009 and 2010, were grown in soil-free pine bark substrate under plastic tunnel with daily 103 ferti-irrigation and control of biotic stresses. Mapping population included a total of 165 individuals over 104 the two study years. 105Within this progeny, 72 and 131 individuals including parents were respectively phenotyped in 2010 106 and in 2011. Fruits were harvested at red ripe stage, when red coloration of the fruit is homogeneous. 107To ensure conformity of the fruit samples and to avoid undesirable effects on antioxidant and fruit 108 polyphenolic contents, several precautions were taken. Fruits were collected in the morning and those 109 showing abnormal shape and size, or injuries were not harvested. For each genotype, two harvests of 4-110 8 fruits each were performed at the peak of fruit production (8-16 fruits in total). Fruits were 111 immediately frozen in liquid nitrogen and stored at -80°C, in order to avoid degradation of antioxidants 112 and polyphenolics. They were then ground into a fine po...

show abstract

“…Flowering plants are widely distributed on earth and must therefore cope with diverse environmental conditions, ranging from the highly contrasted temperature and light conditions across days and seasons in high latitudes and altitudes ( Gaston et al , 2020 ) to the much greater environmental stability in equatorial areas. Plant species have adapted the timing of their flowering to these specific environments, in order to achieve their reproductive cycle in favourable conditions and produce seeds in due time.…”

Section: Day Neutrality Is a Major Domestication And Diversification mentioning

confidence: 99%