气候变化领域集成服务门户(CCPortal): Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis

CCPortal

DOI	10.1007/s11694-024-02393-1
	Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis
	Gil i Cortiella, Mariona; Vasquez-Rojas, Carlos; Castro, Ricardo I.; Munoz-Vera, Marcelo; Parra-Palma, Carolina; Mendez-Yanez, Angela; Saez, Darwin; Ramos, Patricio; Morales-Quintana, Luis
发表日期	2024
ISSN	2193-4126
EISSN	2193-4134
英文摘要	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.
英文关键词	Antioxidants; Firmness; Fragaria x ananassa 'Aromas'; Organoleptic parameters; Volatile organic compounds
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001173009400001
来源期刊	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/297074
作者单位	Universidad Autonoma de Chile; Universidad Autonoma de Chile; Universidad Autonoma de Chile; Universidad Autonoma de Chile; Universidad de Talca; Universidad Catolica del Maule
推荐引用方式 GB/T 7714	Gil i Cortiella, Mariona,Vasquez-Rojas, Carlos,Castro, Ricardo I.,et al. Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis[J],2024.
APA	Gil i Cortiella, Mariona.,Vasquez-Rojas, Carlos.,Castro, Ricardo I..,Munoz-Vera, Marcelo.,Parra-Palma, Carolina.,...&Morales-Quintana, Luis.(2024).Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis.JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION.
MLA	Gil i Cortiella, Mariona,et al."Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2024).