Changes in the aroma profile and phenolic compound contents of different strawberry cultivars during ripening

Šimkova, Kristyna (author), Veberič, Robert (author), Grohar, Mariana Cecilia (author), Pelacci, Massimiliano (author), Smrke, Tina (author), Burin, Tea (author), Medič, Aljaž (author), Cvelbar Weber, Nika (author), Jakopič, Jerneja (author)

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.

• Language: English
• Keywords: Fragaria × ananassa, volatile organic compounds, phenolics, fruit development, cultivar
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2024
• Number of pages: 17 str.
• Numbering: Vol. 13, iss. 10, art. 1419
• PID: 20.500.12556/RUL-159013
• UDC: 634
• ISSN on article: 2223-7747
• DOI: 10.3390/plants13101419
• COBISS.SI-ID: 200040451
• Publication date in RUL: 27.06.2024

Record is a part of a journal

• Title: Plants
• Shortened title: Plants
• Publisher: MDPI
• ISSN: 2223-7747
• COBISS.SI-ID: 523345433

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.

Secondary language

• Language: Slovenian
• Keywords: jagoda, jagodnjak, kemična sestava, fenolne spojine, sekundarni metaboliti, sorte, aroma, zorenje