Simkova Kristyna, Veberic Robert, Grohar Mariana Cecilia, Pelacci Massimiliano, Smrke Tina, Ivancic Tea, Medic Aljaz, Cvelbar Weber Nika, Jakopic Jerneja
Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000 Ljubljana, Slovenia.
Plants (Basel). 2024 May 20;13(10):1419. doi: 10.3390/plants13101419.
Secondary metabolites, namely, phenolic and volatile organic compounds, contribute to the nutritional and organoleptic quality of the strawberry fruit. This study focuses on the changes in the content of phenolic compounds and volatile organic compounds during the ripening, from green to overripe fruit, of five strawberry cultivars ('Asia', 'CIVN 766', 'Aprica', 'Clery', and 'Malwina'). Additionally, these changes are compared with the colour of the fruit and peroxidase and polyphenol oxidase activity. Our results show that the accumulation of secondary metabolites (phenolic and volatile organic compounds) significantly changed during the ripening process for all of the studied cultivars. As for phenolic compounds, flavanols and hydroxybenzoic acid derivatives comprised between 87 and 95% of the total phenolic compound content in unripe green fruit. In contrast, anthocyanins and hydroxycinnamic acid derivatives comprised between 64 and 77% of the total phenolic compound content in overripe fruit, except in the fruit of the cultivar 'CIVN766'. When it comes to the aroma profile, the content of aldehydes decreased by 24-49% as the fruit ripened, and the accumulation of esters increased. Our study also shows that the ripening process differs among cultivars, and it is therefore necessary to define ripening indicators separately for each cultivar.
次生代谢产物，即酚类和挥发性有机化合物，对草莓果实的营养和感官品质有贡献。本研究聚焦于五个草莓品种（“Asia”、“CIVN 766”、“Aprica”、“Clery”和“Malwina”）从绿熟到过熟果实成熟过程中酚类化合物和挥发性有机化合物含量的变化。此外，将这些变化与果实颜色以及过氧化物酶和多酚氧化酶活性进行比较。我们的结果表明，所有研究品种在成熟过程中次生代谢产物（酚类和挥发性有机化合物）的积累均发生了显著变化。就酚类化合物而言，黄烷醇和羟基苯甲酸衍生物在未成熟的绿色果实中占总酚类化合物含量的87%至95%。相比之下，除“CIVN766”品种的果实外，花青素和羟基肉桂酸衍生物在过熟果实中占总酚类化合物含量的64%至77%。在香气方面，随着果实成熟，醛类含量下降了24%至49%，酯类的积累增加。我们的研究还表明，不同品种的成熟过程存在差异，因此有必要为每个品种分别定义成熟指标。
