Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Mexico.
Instituto Politécnico Nacional, Programa de Doctorado en Ciencias en Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Av. Acueducto, Barrio la Laguna Ticoman, Ciudad de México 07340, Mexico.
Molecules. 2021 Jan 19;26(2):504. doi: 10.3390/molecules26020504.
In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography-mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.
本研究调查了三种草莓品种（Albion、Festival 和 Frontera）在成熟过程中的有机挥发性标志物。使用配备顶空固相微萃取（HS-SPME）的气相色谱-质谱联用仪（GC-MS），在成熟过程的七个阶段监测与新鲜草莓香气相关的 40 种代谢物。使用多元分析评估数据，以观察每个草莓品种的有机挥发性化合物谱与七个物候阶段成熟之间的相关性。丁酸甲酯、己酸甲酯、辛基环己烷、环己烷、1,1,2-三甲基、芳樟醇、十四烷和α-穆勒烯的动态浓度在成熟过程中发生了明显变化。多元分析还允许将这些化合物鉴定为可能的挥发性标志物，以衡量所有三种品种中草莓果实的成熟度。这些发现强调了在每个品种中收获和成熟阶段的时间选择对于保持或改善草莓果实理想香气特征的重要性。
