Distribution of important aroma markers within the strawberry fruit, influence of fruit size and seasonal changes in content in the everbearing strawberry cultivar 'Capri' : research data underlying the article

Šimkova, Kristyna (author), Veberič, Robert (author), Hudina, Metka (author), Cvelbar Weber, Nika (author), Smrke, Tina (author), Grohar, Mariana Cecilia (author), Ivančič, Tea (author), Pelacci, Massimiliano (author), Jakopič, Jerneja (author)

Strawberry flavour is determined by the sugar and organic acid content, but also by the volatile compounds, which may affect the overall liking and sweetness perception of the consumers. However, the content of volatile compounds is affected by different factors including environmental conditions, distribution of the metabolites within the fruit or the size of the fruit. This study focused on the effect of these factors on the content of important strawberry aroma markers. The aroma compounds were extracted by simultaneous distillation and analysed by GC-MS using 17 aroma markers. As for the environmental conditions, the total content of aroma compounds was highest at the end of the harvest period in October, which can be identified as the optimal harvest point when it comes to aroma. Although all the aroma markers were detected in both the inner and outer parts of the fruit, the inner part of the fruit contained between 23-43 % less volatile compounds than the outer part. The distribution differs significantly between the studied cultivars. As for the influence of size of the fruit, the total content of all analysed aroma markers decreased with the size of the fruit. The content decreased by 68 % with size from large to small fruit in ˈLyciaˈ fruit and by 49 % in ˈCleryˈ fruit.

• Language: English
• Keywords: Fragaria × ananassa, strawberry, aroma, harvest time, volatile, GC-MS, fruit size
• Organization: BF - Biotechnical Faculty
• Year: 2024
• PID: 20.500.12556/RUL-156367
• Data col. methods: Measurements and tests
• Publication date in RUL: 22.05.2024

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Projects

• Funder: EC - European Commission
• Funding programme: H2020
• Project number: 956257
• Name: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Acronym: HiStabJuice

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0013
• Name: Hortikultura