Evolution of the fruit ripening and development of the strawberry ‘Aroma’; through transcriptional, physiological and chemicals analysis
Autor
Gil i Cortiella, Mariona
Vasquez-Rojas, Carlos
Castro, Ricardo I.
Muñoz-Vera, Marcelo
Parra-Palma, Carolina
Méndez-Yáñez, Ángela
Sáez, Darwin
Ramos, Patricio
Morales-Quintana, Luis
Resumen
In the last three decades, the demand for Fragaria x ananassa has increased by approximately 260%, due to its organoleptic qualities such as aroma, texture, and flavor, as well as its high content of nutrients and antioxidants. The genus Fragaria, to which F. x ananassa belongs, consists of several wild and cultivated species. In the present study, the development and ripening process of the ‘Aromas’ variety of F. x ananassa were evaluated, analyzing organoleptic parameters such as sugars, antioxidants, size, weight, and phenolic content. The expression levels of marker genes related to these characteristics were also analyzed. Thermogravimetric analysis indicated a decrease in thermal stability during the ripening process, attributed to cell wall degradation mediated by hydrolytic enzymes. Additionally, enzymatic assays and volatile organic compound (VOC) analysis were conducted to gain a better understanding of the biochemical changes that occur during fruit ripening. These findings contribute to our understanding of the physical and chemical characteristics of strawberries during different stages of ripening. They highlight the importance of cell wall degradation, accumulation of phenolic compounds, and production of esters as the most important VOCs in the fruit ripening process. These results provide valuable information for genetic improvement and controlled production of strawberries in response to the challenges of climate change and increasing food demand. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Colecciones
Ítems relacionados
Mostrando ítems relacionados por Título, autor o materia.
-
Article
Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits (2023)
Castro, Ricardo I.; Vásquez-Rojas, Carlos; Cortiella, Mariona Gil I; Parra-Palma, Carolina; Ramos, Patricio; Morales-Quintana, Luis (MDPI, 2023-01)Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic ... -
Article
Structural and transcriptional characterization of pyruvate decarboxylase (PDC) gene family during strawberry fruit ripening process (2024)
Hormazábal-Abarza, Francisca; Bustos, Daniel; Rodríguez-Arriaza, Francisca; Sáez, Darwin; Urra, Gabriela; Parra-Palma, Carolina; Méndez-Yáñez, Ángela; Ramos, Patricio; Morales-Quintana, Luis (Elsevier Masson s.r.l., 2024)Strawberry is one of the most popular fruits in the world, because their high fruit quality, especially with respect to the combination of aroma, flavor, color, and nutritional compounds. Pyruvate decarboxylase (PDC) is ... -
Article
Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit (2021)
Castro, Ricardo I.; Muñoz-Vera, Marcelo; Parra-Palma, Carolina; Valenzuela-Riffo, Felipe; Figueroa, Carlos R.; Morales-Quintana, Luis (Springer Science and Business Media B.V., 2021)Fragaria chiloensis (Chilean strawberry) fruit has been described as a fruit with excellent organoleptic properties, highlighting its flavor and aroma. However, the fruit has a high softening rate. Fruit softening during ...