Zheng Sujin, Cai Jingjing, Huang Peibin, Wang Yuqi, Yang Zhenbiao, Yu Yuan
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China.
FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, China.
J Sci Food Agric. 2023 Dec;103(15):7455-7468. doi: 10.1002/jsfa.12827. Epub 2023 Jul 18.
Aroma is an important agronomic trait for strawberries, and the improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria vesca (also known as woodland strawberry) has become an excellent model plant with exquisite flavor, a small genome size and a short life cycle. Thus, the comprehensive identification of fruit volatiles and their accumulation pattern of F. vesca strawberries are very important and necessary to the fruit aroma study. This study examined the volatile profile changes from the fruits of three F. vesca genotypes during maturation using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry with multivariate analysis.
A total of 191 putative volatile compounds were identified, while 152, 159 and 175 volatiles were detected in 20-30 DAP (days after pollination) fruits of Hawaii 4 (HW), Reugen (RG) and Yellow Wonder (YW), respectively. Aldehydes and alcohols predominated in the early time point while esters were predominant during the late time point. Ketones were the dominant compounds from F. vesca strawberries at the ripe stage. Certain genotype-characteristic volatiles were identified, including eugenol, γ-octalactone and δ-decalactone only detected in YW, and mesifurane was found in HW.
RG and YW showed very similar volatile compositions, but YW presented a greater number of volatiles and RG yielded a higher content. Differences in the volatile composition may be primarily due to genetic relationships. The metabolic changes that occurred during fruit ripening and characteristic volatiles will be a useful reference for future studies of strawberry volatiles. © 2023 Society of Chemical Industry.
香气是草莓重要的农艺性状，改善果实风味是当前草莓育种计划的关键目标。野草莓（也称为林地草莓）已成为一种优良的模式植物，具有精致的风味、较小的基因组大小和较短的生命周期。因此，全面鉴定野草莓果实挥发物及其积累模式对于果实香气研究非常重要且必要。本研究采用顶空固相微萃取结合气相色谱 - 质谱联用及多变量分析，研究了三种野草莓基因型果实成熟过程中挥发性成分的变化。
共鉴定出191种推定的挥发性化合物，在授粉后20 - 30天的夏威夷4号（HW）、鲁根（RG）和黄奇迹（YW）果实中分别检测到152、159和175种挥发物。醛类和醇类在早期占主导地位，而酯类在后期占主导地位。酮类是成熟阶段野草莓的主要化合物。鉴定出了某些基因型特征挥发物，包括仅在YW中检测到的丁香酚、γ - 辛内酯和δ - 癸内酯，在HW中发现了中呋喃。
RG和YW表现出非常相似的挥发性成分，但YW的挥发物数量更多，RG的含量更高。挥发性成分的差异可能主要归因于遗传关系。果实成熟过程中发生的代谢变化和特征挥发物将为未来草莓挥发物的研究提供有用的参考。© 2023化学工业协会。
