Evolution of the fruit ripening and development of the strawberry ‘Aroma’; through transcriptional, physiological and chemicals analysis

Gil i Cortiella, Mariona; Vasquez-Rojas, Carlos; Castro, Ricardo I.; Muñoz-Vera, Marcelo; Parra-Palma, Carolina; Méndez-Yáñez, Ángela; Sáez, Darwin; Ramos, Patricio; Morales-Quintana, Luis

doi:10.1007/s11694-024-02393-1

Cited by 1 publication

(2 citation statements)

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“…Another important group of secondary metabolites is volatile organic compounds (VOCs), which comprise the aroma profile of the fruit and contribute to its organoleptic quality [37]. As previously observed [12,13,20,38], the content of aldehydes decreased during ripening, and the content of esters increased. While aldehydes remained present during the whole process of ripening and could contribute to the green aroma notes in the ripe fruit, esters were not detected at the early stages of ripening of some of the studied cultivars.…”

Section: Discussionmentioning

confidence: 78%

“…While esters are important aroma compounds in ripe strawberries, aldehydes and alcohols are important volatiles responsible for green, unripe notes [13]. However, the profile of these volatile organic compounds, as well as of phenolic compounds, changes during ripening [13][14][15][16][17][18][19][20][21], but the content of secondary metabolites is specific to each cultivar [12,22,23]. Most previous studies focus on one cultivar, a limited number of ripening stages, or one group of secondary metabolites.…”

Section: Introductionmentioning

confidence: 99%

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Changes in the Aroma Profile and Phenolic Compound Contents of Different Strawberry Cultivars during Ripening

Simkova,

Veberic,

Grohar

et al. 2024

Plants

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Secondary metabolites, namely, phenolic and volatile organic compounds, contribute to the nutritional and organoleptic quality of the strawberry fruit. This study focuses on the changes in the content of phenolic compounds and volatile organic compounds during the ripening, from green to overripe fruit, of five strawberry cultivars (‘Asia’, ‘CIVN 766’, ‘Aprica’, ‘Clery’, and ‘Malwina’). Additionally, these changes are compared with the colour of the fruit and peroxidase and polyphenol oxidase activity. Our results show that the accumulation of secondary metabolites (phenolic and volatile organic compounds) significantly changed during the ripening process for all of the studied cultivars. As for phenolic compounds, flavanols and hydroxybenzoic acid derivatives comprised between 87 and 95% of the total phenolic compound content in unripe green fruit. In contrast, anthocyanins and hydroxycinnamic acid derivatives comprised between 64 and 77% of the total phenolic compound content in overripe fruit, except in the fruit of the cultivar ‘CIVN766’. When it comes to the aroma profile, the content of aldehydes decreased by 24–49% as the fruit ripened, and the accumulation of esters increased. Our study also shows that the ripening process differs among cultivars, and it is therefore necessary to define ripening indicators separately for each cultivar.

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