Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

文献类型： 外文期刊

第一作者： Li, Yunduan

作者： Li, Yunduan;Zhang, Yuanyuan;Liu, Xincheng;Xiao, Yuwei;Zhang, Zuying;Shi, Yanna;Zhang, Bo;Chen, Kunsong;Shi, Yanna;Zhang, Bo;Chen, Kunsong;Shi, Yanna;Zhang, Bo;Chen, Kunsong;Kong, Wenbing;Yang, Xiaofang;Jiang, Guihua

作者机构：

关键词： strawberry; aroma volatiles; substrate culture; soil culture

期刊名称：HORTICULTURAE

ISSN：

年卷期： 2021 年 7 卷 4 期

页码：

收录情况： SCI

摘要： Volatile compounds principally contribute to flavor of strawberry (Fragaria x ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars ('Amaou' and 'Yuexin') were investigated. GC-MS analysis revealed significant difference in volatile contents of 'Amaou' strawberry caused by substrate culture. No significant effect was observed for cultivar 'Yuexin'. For 'Amaou' strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in 'Amaou' strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

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