Quantification and distribution of primary and secondary metabolites in the inner and outer part of strawberry fruit : 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), Burin, Tea (author), Pelacci, Massimiliano (author), Medič, Aljaž (author), Jakopič, Jerneja (author)

The distribution of primary and secondary metabolites within the fruit can affect the nutritional and organoleptic quality as the fruit can vary in size and shape. This study investigates the differences in the distribution of the primary and secondary metabolites in the fruit of four strawberry cultivars (ˈAsiaˈ, ˈCleryˈ, ˈFredericaˈ and ˈSandraˈ) collected at one harvest point. The study included the analysis of individual sugars, organic acids, phenolic compounds, and also enzymes responsible for the degradation of phenolics. All studied cultivars showed lower pH, higher total organic acid content and lower glucose and fructose content in the outer part of the fruit. Differences were also observed in the total phenolics and anthocyanin content, which was always higher in the outer part. The absolute differences in the total phenolics content ranged from 3723 to 6154 mg kg$^{-1}$ dry weight. Our results provide a basis for understanding the differences in the biosynthesis of these metabolites within the fruit, and prove that it is essential to mix the sample well before extractions to obtain results representative of the whole fruit.

• Language: English
• Keywords: phenolics, anthocyanins, sugars, organic acids, enzymes
• Organization: BF - Biotechnical Faculty
• Year: 2024
• PID: 20.500.12556/RUL-158184
• Data col. methods: Measurements and tests
• Publication date in RUL: 28.05.2024

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