Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production

Severo, Joseana; Oliveira, Isadora Rubin de; Bott, Raoul; Bourvellec, Carine Le; Renard, Cathérine M.G.C.; Page, David L.; Chaves, Fábio Clasen; Rombaldi, César Valmor

doi:10.1016/j.lwt.2016.10.032

Cited by 33 publications

(21 citation statements)

References 11 publications

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“…This research also revealed that UV‐C treatment seemed to induce accumulation of the allergenic protein Fra a1 . However, the linalool content remained consistent, while both furaneol and mesifurane concentrations decreased in response to the UV‐C treatment …”

Section: Effects Of Postharvest Factors On Volatiles Performancementioning

confidence: 61%

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The aroma volatile repertoire in strawberry fruit: a review

et al. 2018

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Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.

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Section: Effects Of Postharvest Factors On Volatiles Performancementioning

confidence: 61%

“…95 However, the linalool content remained consistent, while both furaneol and mesifurane concentrations decreased in response to the UV-C treatment. 96…”

Section: Exogenous Postharvest Treatmentsmentioning

confidence: 99%

The aroma volatile repertoire in strawberry fruit: a review

et al. 2018

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“… 20 On the other hand, Severo et al stated that UV-C promoted increases in total polyphenolic and volatile organic contents, mostly in proanthocyanidins, anthocyanins, and esters in external tissues. 34 The difference in light quality between the South and the North may also have played a role in the difference in the abundance of volatiles observed in this study, although we did not investigate the impact of these factors in detail. Our previous research with the same blackcurrant cultivars used in the present study showed a positive impact from the temperature and radiation variables in the southern location, resulting in higher contents of phenolic compounds (dephinidin-3- O -glucoside, delphinidin-3- O -rutenoside, and myricetin-3- O -glucoside), 22 sugars, acids, and ascorbic acid.…”

Section: Resultsmentioning

confidence: 86%

Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

Marsol‐Vall

Kortesniemi

Karhu

et al. 2018

J. Agric. Food Chem.

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The volatile profiles of three blackcurrant (Ribes nigrum L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic–mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar ‘Melalahti’ presented lower contents of volatiles compared with ‘Ola’ and ‘Mortti’, which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66° 34′ N) than in those from the southern location (60° 23′ N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles.

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“…9,11 It has been reported that postharvest UV-C treatment promoted ester production from strawberry by increasing FaAAT transcription. 24,25 In the present study, T, R, Y, and G film treatments showed promoting effects on the ester emission from strawberry, while B and P film treatments showed inhibitory effects ( Figure 1; Table 1), which may result from the high expression of FaAAT under T, R, Y, and G films and low expression under B and P films ( Figure 2).…”

Section: Colored Films Affecting Strawberry Aroma By Inducing Key Gmentioning

confidence: 47%

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

Xin

Wang

et al. 2020

Flavour & Fragrance J

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Strawberry aroma is beneficial to the quality of the fruits and derived foods, as well as consumer health. Light quality affects strawberry aroma emission, which can be conveniently supplied by colored light‐quality selective plastic films. To produce high‐aroma strawberry by using optical colored light‐quality selective plastic film, the aroma emission and key gene expression were investigated under transparent (T), red (R), yellow (Y), green (G), blue (B), and purple (P) films. Moreover, the content of sugar, soluble proteins, and anthocyanins as well as total titratable acidity was also investigated. Strawberry released an abundance of aroma, mainly including esters, terpenoids, alkanes, alcohols, acids, aldehydes, and ketones. T, R, and Y films increased FaAAT (alcohol acyltransferase) expression to promote ester emission. Among strawberry aroma components, trans‐nerolidol showed the maximum emission amount. R film promoted its emission by increasing FaNES1 (nerolidol synthase) expression. Meanwhile, R film was also beneficial to the accumulation of reducing sugar, sucrose, total sugar, anthocyanins, and soluble proteins, and total titratable acidity. Therefore, high‐aroma strawberry can be produced by using R light selective plastic film, with increasing fruit chemical properties.

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Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production

Cited by 33 publications

References 11 publications

The aroma volatile repertoire in strawberry fruit: a review

The aroma volatile repertoire in strawberry fruit: a review

Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

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

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