Validation of a PCR test to predict the presence of flavor volatiles mesifurane and γ-decalactone in fruits of cultivated strawberry (Fragaria × ananassa)

Abstract

Flavor improvement is currently one of the most important goals for strawberry breeders. At the same time, it is one of the most complex traits to improve, involving the balanced combination of several desired characteristics such as high sweetness, moderate acidity, and the appropriate combination of aroma compounds that are beginning to be delineated in consumer tests. DNA-informed breeding will expedite the selection of complex traits, such as flavor, over traditional phenotypic evaluation, particularly when markers linked to several traits of interests are combined during the breeding process. Natural variation in mesifurane and γ-decalactone, two key volatile compounds providing sweet Sherry and fresh peach-like notes to strawberry fruits, is controlled by the FaOMT and FaFAD1 genes, respectively. In this study, we have optimized a simple PCR test for combined analysis of these genes and determined a prediction accuracy above 91% using a set of 71 diverse strawberry accessions. This high accuracy in predicting the presence of these important volatiles combined with the simplicity of the analytical methodology makes this DNA test an efficient tool for its implementation in current strawberry-breeding programs for the selection of new strawberry cultivars with superior flavor.Electronic supplementary materialThe online version of this article (10.1007/s11032-017-0732-7) contains supplementary material, which is available to authorized users.

Genetic Analysis of Methyl Anthranilate, Mesifurane, Linalool, and Other Flavor Compounds in Cultivated Strawberry (Fragaria × ananassa)

“…Mesifurane abundance is affected by a common FanOMT1 promoter loss-of-function allele, which both eliminates gene expression and mesifurane production. Only one copy of the competent FanOMT1 allele is reportedly sufficient for robust production; however, a lack of production is sometimes observed even in the homozygous positive state ( Cruz-Rus et al, 2017 ). An octoploid gene encoding QUINONE REDUCTASE ( FanQR ) can produce furaneol in vitro ; however, no natural variants of this gene have been established, which vary mesifurane levels in vivo ( Raab et al, 2006 ).…”

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

“…[14] As shown in Figure 3, the difference of characteristic flavor between PP1 and PP2 was observed. The spicy and burnt note endowed by 4-vinlyguaiacol for PP1 was stronger than that of PP2, but the fruity and caramel-like note impacted by mesifurane [42] for Table 4. Aroma-active volatile compounds with respective odor activity values (OAVs).…”

Genomic Characterization of the Fruity Aroma Gene, FaFAD1, Reveals a Gene Dosage Effect on γ-Decalactone Production in Strawberry (Fragaria × ananassa)

“…While strawberries have a unique combination of sugars, acids, and volatile organic compounds (VOCs), some favorable flavors have been neglected due to the limited resources of strawberry breeding programs (Folta and Klee, 2016;Ulrich and Olbricht, 2016). In recent years, sensory qualities have become popular targets for genetic improvement, including qualities such as sweetness and unique flavors (Latrasse, 1991;Cruz-Rus et al, 2017). FaFAD1 is a priority for these reasons, as it enhances the fruity flavor and sweetness of AA, homozygote γ-D producer genotype; Aa, heterozygote γ-D producer genotype; aa, homozygote γ-D non-producer genotype;−, unknown.…”