The role of volatile compounds and genes that involved in ester biosynthesis during strawberry fruit (Fragaria × ananassa) development
Strawberry (Fragaria × ananassa) is one of the most crucial berry fruits because of its nutrients and pleasant taste. The present research is to identify volatile compounds, study the biosynthesis pathway during three developmental stages, and insilico analysis of lipoxygenase (LOX), alcohol dehydr...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2025-07-01
|
| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/18538 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Strawberry (Fragaria × ananassa) is one of the most crucial berry fruits because of its nutrients and pleasant taste. The present research is to identify volatile compounds, study the biosynthesis pathway during three developmental stages, and insilico analysis of lipoxygenase (LOX), alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) genes in strawberries. The results indicated that 68 volatile compounds were identified in different developmental stages. The gas chromatography/mass spectrometry showed that the amount of esters increased during the development of strawberry fruit, while aldehydes and alcohol components decreased during the red stage. The results showed LOX gene expression decreased during fruit development, while ADH and AAT gene expression increased in ripe fruit. It seems that alcohols have a minor contribution to producing the aroma of fruits due to early consumption. Furthermore, esters in the red stage play a significant role in the aroma of ripe fruit. The knowledge of the phytochemical profile of strawberries in the growing stages could be used in different applications of these materials in various fields, including food, medical, and pharmaceutical industries, and production of food essences and natural flavorings, as well as fragrance design.
|
|---|---|
| ISSN: | 1854-1941 |