Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity

Parra-Palma, Carolina; Úbeda, Cristina; Gil, M. Cuesta; Ramos, Patricio; Castro, Ricardo I.; Morales-Quintana, Luis

doi:10.1016/j.scienta.2019.03.017

Cited by 30 publications

(30 citation statements)

References 27 publications

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“…Recently, other physiological parameters of quality (firmness, weight, pH, SSC/TA, and aroma expressed as total esters) were described in these same four strawberry cultivars [7,30]. We evaluated a possible correlation between those other physiological parameters of quality with the pigment−related parameters presented here.…”

Section: Correlation Analysismentioning

confidence: 97%

“…The mRNA abundance of the FaPAL1, FaCHS1, FaCHS2, FaF3H, FaF3 H, FaFLS, FaANS, and Supplementary Table S1). Amplification reactions were performed using KAPA SYBR ® FAST qPCR Kit Master Mix (2x) Universal (Kapa Biosystems, Sigma-Aldrich, Cleveland, OH, USA) in a Step One Real-Time PCR system (Applied Biosystems, Carlsbad, CA, USA) according to the manufacturer's instructions and using the methodology previously published by Ramos et al (2018) [7] and Parra-Palma et al (2019) [30] and normalized against F. x ananassa glyceraldehyde-3-phosphate-dehydrogenase 1 (FaGAPDH1) gene's expression level [32]. Data obtained from three biological replicates (ten fruit each) were analyzed by two-way ANOVA test using the factors of cultivar and the developmental stage of fruit.…”

Section: Rna Isolation Reverse Transcription and Qrt−pcr Analysismentioning

confidence: 99%

“…, **, *** indicate significant at 0.01, 0.001 and 0.0001 p−value Fisher's least significant difference (LSD) test. a obtained fromRamos et al, 2018 [7]; b obtained from Parra−Palma et al, (2019)[30].…”

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confidence: 99%

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Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

2020

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Globally, the strawberry is one of the most widely consumed fruits, but under certain environmental conditions, it exhibits inadequate red color development, causing economic losses due to lower product quality. In order to evaluate if changes in color are cultivar-specific and environmentally dependent, a comparative study of anthocyanin accumulation, total phenolic, total flavonoid content analysis and additionally a transcriptional profile of pigment-related genes in “Camarosa,” “Cristal,” “Monterey,” and “Portola” (four strawberry cultivars) was performed. These showed an increase in their red coloration during fruit development. The anthocyanin accumulation in the four cultivars was related to the particular progress of the transcriptional activity of genes involved in the biosynthesis of flavonoid pigments. The greatest increase was observed in “Monterey” and “Camarosa”; thus, we have found a correlation between fruit color redness and total anthocyanins only in these cultivars. However, a positive correlation between the mRNA abundance of FaF3′H and FaFLS and the total flavonoids content was found in all cultivars at early stages of ripening. Finally, we found correlations between color and other important physiological properties such as SSC/TA, weight, and aroma expressed as total esters. These results could be useful in making decisions in future breeding programs to improve the content of healthy compound content in strawberry fruit.

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Section: Correlation Analysismentioning

confidence: 97%

Section: Rna Isolation Reverse Transcription and Qrt−pcr Analysismentioning

confidence: 99%

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Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

2020

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“…Strawberry is a fruit belonging to the Mediterranean diet, appreciated for its sensorial quality and described as having a particular aroma and sweetness in flavour combined with an agreeable texture [3,4]. Another interesting fact concerning this berry is that it has been reported to be an effective enhancer of the oxidative stability of foods, with berries being among the best sources of phenolic compounds [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Nutritional, Physicochemical, and Phytochemical Composition and Antioxidant Capacity of Three Strawberry “Fragaria × ananassa Duch.” Cultivars (“Primoris”, “Endurance”, and “Portola”) from Western Region of Portugal

Ganhão

Pinheiro

Tino

et al. 2019

Foods

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In this study, nutritional composition (protein, lipids, carbohydrates, ash, and moisture), physicochemical properties (soluble solid content, titratable acidity, texture and instrumental colour on surface, and internal section), phytochemicals (total phenolic content and anthocyanin content), and antioxidant capacity (DPPH-2,2 -diphenyl-1-picrylhydrazyl radical scavenging capacity and ferric-reducing antioxidant power) of three strawberry (Fragaria × ananassa Duch.) cultivars (cv. "Primoris", cv. "Endurance", and cv. "Portola") produced in the western region of Portugal (Caldas da Rainha) were evaluated. From the obtained, results no significant differences (P > 0.05) in nutritional composition were detected in all of the cultivars; with the exception of lower protein content observed in cv. "Portola" (0.57 g/100 g ± 0.04; P < 0.05). Regarding the a* value of whole strawberry fruits, no significant differences (P > 0.05) were found in any of the cultivars, which revealed a similar redness. The cv. "Endurance" revealed the highest bioactivity content compared to the other cultivars. Overall, these results provide important information about the high quality of strawberry produced in the western region of Portugal and may be used as a tool for adding value to a functional food in the Mediterranean diet due to the phytochemical composition and nutritional value of strawberry fruits

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“…Garden strawberry is highly appreciated by consumers because of the pleasant outlook, harmonic taste and smell, essential amount of sugars, organic acids, vitamins, mineral compounds [3,4]. Garden strawberry is consumed fresh, frozen and as other processing products.…”

Section: Introductionmentioning

confidence: 99%

Quality Investigation of Frozen Garden Strawberries at Partial Dehydration Before Freezing

Zamorska

Zamorskyi

Halahur

et al. 2020

EUREKA: Life Sciences

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Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivates searches for different methods of previous processing of berries before freezing. There was used a production technology of frozen strawberry with partial dehydration before freezing for solving the problem. Reports on research projects (2020), «EUREKA: Life Sciences» Number 1 12 Food Science and Technology Garden strawberries of varieties Rusanivka, Honey and Polka were dried on air before freezing ("control" variant), and another part was partially dehydrated in a drying chamber at temperature 40 °С during 30 min ("partial dehydration" variant) with further freezing to final temperature-18 °С, with packing in packages of polyethylene film with a mass up to 500 g and storing in a refrigerator at temperature-18 °С during 6 months. There were studied main parameters of the chemical composition of fresh and frozen strawberries: content of dry soluble substances, sugars, organic acids, ascorbic acid and sugar-acidic index. Organoleptic quality parameters of frozen strawberries were assessed by the 5-point scale. The experiment was repeated trice. It has been established, that frozen strawberries, partially dehydrated before freezing, saved by 0.2-0.3 % more dry soluble substances, by 0.2 %-sugars, by 7.0-7.9 %-ascorbic acid at a practically equal level of organic acids. The organoleptic mark of frozen partially dehydrated strawberries was by 0.2-0.3 points higher against the control. Among the studied varieties of strawberry, Polka berries got a mark higher by 0.2-0.9 points.

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Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity

Cited by 30 publications

References 27 publications

Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

Characterization of Nutritional, Physicochemical, and Phytochemical Composition and Antioxidant Capacity of Three Strawberry “Fragaria × ananassa Duch.” Cultivars (“Primoris”, “Endurance”, and “Portola”) from Western Region of Portugal

Quality Investigation of Frozen Garden Strawberries at Partial Dehydration Before Freezing

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