Effects of molybdenum on nutrition, quality, and flavour compounds of strawberry (Fragaria×ananassa Duch. cv. Akihime) fruit

Interactive Effects of Genotype and Molybdenum Supply on Yield and Overall Fruit Quality of Tomato

“…It is also documented that molybdenum cofactors (Moco) participate in the active site of nitrate reductase, which plays an important role in nitrate assimilation and may improve the utilization rate of the N fertilizer (Schwarz, 2016). Our results on N fruit content are partially consistent with those obtained by Liu et al (2016, 2017), who revealed that total fruit N content increased with appropriate Mo treatments. On the contrary, Moncada et al (2018) reported that Mo fertilization resulted to be effective in reducing nitrate content in lettuce at 1.5 μmol L −1 and in escarole and curly endive at 3.0 μmol L −1 .…”

“…Our results on Mo fruit content are consistent with the findings of Kovács et al (2015), who observed that the Mo concentration in maize seedlings increased progressively with increasing Mo concentration in the nutrient solution, implying that uptake depends on the amount of Mo supplied to the plants. Furthermore, our outcomes are also in accord with those of Liu et al (2017), who found that the Mo concentration in strawberry fruits increased gradually with increasing Mo supplied to the plants (from 0.0 to 202.5 g ha −1 ) and with those of Moncada et al (2018), who revealed that the Mo concentration in lettuce, escarole and curly endive increased with increasing Mo concentration in the nutrient solution of a floating cultivation system. Nitrogen is a basic component of amino acids, proteins, nucleic acids, and quite a lot of other metabolites, which are essential for the growth and development of plants.…”

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

“…8,18 "Akihime" strawberry released 76 aroma compounds with application of 135 g ha −1 molybdenum, and the kinds of the compounds reduced with increasing molybdenum levels. 13 Under NaCl stress, the aroma from "Elsanta" strawberry declined with enhancing the stress, while "Korona" strawberry was not affected. 19 Although lots of environmental factors can influence the production of strawberry aroma, light is considered as the upmost factor, due to its regulating and optimizing roles in plant photosynthesis as energy and in plant growth and development as signals.…”

“…Esters are synthesized through the esterification reaction of alcohols with acyl moiety of acyl‐CoA in catalysis of alcohol acyltransferase (FaAAT), and various substrates result in the diversity of esters . Terpenoids are another main type of compounds and contribute to the aroma and flavor of strawberry . However, facility cultivation, the popular production way of strawberry, lowers the fruit aroma, which not only affected the fruit quality and the flavor of the derived foods such as juice, jam, wine, vinegars, and spreads, but also not benefited to promote the health of consumers, due to the lack of wholesome aroma and the application of chemically synthesized additives in derived food production.…”

“…Compared to low temperature, high temperature promoted the synthesis of terpenoids and furanones in strawberry . “Akihime” strawberry released 76 aroma compounds with application of 135 g ha −1 molybdenum, and the kinds of the compounds reduced with increasing molybdenum levels . Under NaCl stress, the aroma from “Elsanta” strawberry declined with enhancing the stress, while “Korona” strawberry was not affected …”