Multivariate Cherry Quality Assessment Using Morphological, Biochemical and Volatile Compound Traits

Ouaabou, Rachida; Ennahli, Said; Nabil, Bouchra; Hssaini, Lahcen; Hanine, Hafida; Hernández, Francisca; Ouhammou, Mourad; Mahrouz, Mostafa

doi:10.1080/15538362.2020.1785988

Cited by 6 publications

(6 citation statements)

References 56 publications

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“…Generally, these results were in accordance with those reported in previous strawberry tree biochemical studies [30,33]. These studies indicated that high diversity in biochemical traits could be used as an efficient marker system to discriminate between strawberry tree genotypes, comparing our results to other fruits such as sweet cherry [44]. The authors have reported the importance of biochemical characterization as main factor in discriminating and assessing breeding materials of sweet cherry trees.…”

Section: Principal Components Analysis (Pca)supporting

confidence: 92%

Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics

Zitouni

Hssaini²,

Messaoudi

et al. 2020

Foods

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There are not many exhaustive works emphasizing the amount of genetic diversity among the strawberry tree (Arbutus unedo L) genotypes in Morocco. This work aims to assess the biochemical composition of strawberry tree fruits, as well as to establish the variation of this composition among them. In this study, total phenols (TP), total flavonoids (TF), condensed tannins (CT) and hydrolyzable tannins (HT), total anthocyanins (TA), and free radical scavenging activity through ABTS were investigated in strawberry tree fruits. Furthermore, qualitative and quantitative analyses of individual phenolic compounds by high-performance liquid chromatography (HPLC) were carried out. Color parameters such as lightness (L *), Chroma (c *), and hue angle (h°) were also investigated. All studied variables showed highly significant differences among all samples with the exception of hydrolyzable tannins and chromatic coordinates. TP varied from 22.63 ± 1.74 to 39.06 ± 2.44 mg GAE/g DW, TF varied from 3.30 ± 0.60 to 8.62 ± 1.10 mg RE/g DW, and TA ranged between 0.12 ± 0.06 and 0.66 ± 0.15 mg cya-3-glu/100 g DW. In addition, CT and HT amounts were in the range of 10.41 ± 1.07–16.08 ± 1.50 mg TAE/g DW and 4.08 ± 2.43–6.34 ± 3.47 TAE/g DW, respectively. Moreover, the IC50 value (ABTS) ranged between 1.75 and 19.58 mg AAE/g DW. 17 phenolic compounds were detected in strawberry tree fruits. Gallocatechol and catechin were the most abundant phenolic compounds. Matrix of correlations revealed significant positive and negative correlations among variables particularly c *, a *, and b *. Principal component analysis (PCA) showed that the first three components formed than 68% of the total inertia. The following variables gallic acid, protocatechuic, gallocatechin, gallic acid derivative, chlorogenic acid, syringic acid, ellagic acid derivative II, L *, and h * were the most involved in the total variance explained. Hierarchical clustering classified samples into one main cluster, with a single branch. The results highlight a high biochemical diversity within studied strawberry genotypes, which is probably more genetically related.

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Section: Principal Components Analysis (Pca)supporting

confidence: 92%

Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics

Zitouni

Hssaini²,

Messaoudi

et al. 2020

Foods

Self Cite

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“…In similar studies conducted with different cherry cultivars, change interval for soluble solid content was reported between %15.0 -16.1 (Saracoglu et al, 2017); %17.7 -24.5 (Ouaabou et al, 2020); %11.9 -23.87 (Gonçalves et al, 2020). Similar notifications were made for total phenol content in the range of 373.7 -798.7 mgGAE L -1 (Göksel and Aksoy, 2014); 588.5 -644.8 (Çavuşoğlu et al, 2018).…”

Section: Resultsmentioning

confidence: 82%

Some Phytochemical Characteristics of Cherry Cultivars and Relations Between These Characteristics

Mertoğlu

2021

Türk Tarım Ve Doğa Bilimleri Dergisi

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Bu çalışma, bazı kiraz çeşitlerini (0900 Ziraat, Regine, Kordia, Sweetheart, Starks Gold ve Early Burlat), Eskişehir ekolojik koşullarında, fitokimyasal özellikler bakımından karakterize etmek amacı ile yürütülmüştür. Araştırma sonucunda, C vitamini, toplam fenol, antioksidan aktivite, suda çözünebilir kuru madde (SÇKM) ve pH özellikleri bakımından, kiraz çeşitleri arasında önemli varyasyonlar olduğu ve değerlerinin sırası ile 2.53 (0900 Ziraat) -4.43 (Kordia) mg 100 mL -, 186.10 (0900 Ziraat) -260.63 (Sweetheart) mg L -, %37.56 (0900 Ziraat) -%57.13 (Sweetheart), %13.17 (Starksgold) -%19.26 (Regina) ve 3.52 (Kordia) ile 4.00 (Early Burlat) aralıklarında değişim gösterdiği tespit edilmiştir. Korelasyon analizleri sonucunda, pH'nın düşmesi ile C vitamini, toplam fenol ve antioksidan aktivitenin arttığı ve toplam fenol ile antioksidan aktivite arasında yüksek düzeyde pozitif ilişkinin (r = 0.92***) olduğu sonucuna varılmıştır.

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“…Pineapple and mango share these characteristic furanones and esters while mango, blueberries, and sweet orange contain a greater diversity of terpenes (Ferrão et al., 2022; Hadi et al., 2013). Aldehydes and esters are shared with apple, cherry, and peach (Mihaylova et al., 2022; Ouaabou et al., 2020). γ‐Decalactone, a characteristic odorant of peach, is present in certain strawberry varieties and breeding populations.…”

Section: Flavor‐affecting Metabolites and Their Genetic Controlmentioning

confidence: 99%

“…In another study assessing the change in sensory and chemical qualities over storage in strawberries, benzaldehyde and propanal were important predictors of sweetness and aroma (Li et al., 2021). GC‐O and OAV ratings have never implicated these specific compounds as having favorable individual contributions to strawberry odor although benzaldehyde and nonanal are important sweet cherry aroma compounds (Ouaabou et al., 2020). Perhaps these compounds do have individual contributions to sweetness, or in some way interact with and boost the flavor perception of other compounds in strawberry.…”

Section: Flavor‐affecting Metabolites and Their Genetic Controlmentioning

confidence: 99%

Strawberry breeding for improved flavor

et al. 2023

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Strawberry (Fragaria ×ananassa Duchesne ex Rozier) is cultivated and enjoyed globally for its health properties and flavor. Improvements in agronomic performance and fruit quality attributes highlight the successes of strawberry breeding in recent decades. Nevertheless, sweetness and flavor continue to fall below the ideal for the average consumer. While flavor is an important trait of focus, it is one of many critical traits necessary for the success of a strawberry variety. In addition, the chemical complexity of flavor and the genetic complexity of octoploid strawberry have slowed the development of genomics tools for flavor improvement. Recent efforts to understand consumer preference and the chemical drivers of strawberry flavor have revealed the strong impact of sugar content and specific volatile compounds. These large-scale sensory studies combined with multi-omics resources have set the stage for new levels of flavor improvement. Marker-assisted selection for volatile biosynthesis genes has begun to take place in breeding programs, along with genomic selection for increased sugar content. Enhancing levels of existing volatile compounds and targeted introgression of rare compounds using genomics tools will continue to improve flavor intensity and complexity.

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Multivariate Cherry Quality Assessment Using Morphological, Biochemical and Volatile Compound Traits

Cited by 6 publications

References 56 publications

Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics

Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics

Some Phytochemical Characteristics of Cherry Cultivars and Relations Between These Characteristics

Strawberry breeding for improved flavor

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