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Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperature.
Food Chem. 2017 Apr 15; 221:356-364.FC

Abstract

Light and temperature are two of the most important factors regulating postharvest strawberry aroma. To date the majority of research has been concentrated on the contribution of either light or temperature factors in isolation. In the present study, we investigated integrated effects of light and temperature on the formation of characteristic aromas during postharvest strawberry ripening process. Most volatiles including volatile esters, volatile furanones, and volatile terpenes showed increasing trends, whereas volatile benzenoids showed decreasing trends during postharvest ripening. Biosyntheses of volatile esters and volatile benzenoids were mainly affected by interaction of temperature and dark, whereas formation of volatile furanones and volatile terpenes were mostly influenced by temperature and dark, respectively. This study provided evidence of regulation of strawberry aroma by dual factors for the first time, and characterized a comprehensive profile of formations of strawberry aromas in response to light and temperature during postharvest ripening.

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Authors+Show Affiliations

Fu X
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Cheng S
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
Zhang Y
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
Du B
College of Food, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou 510642, China; Juxiangyuan Health Food (Zhongshan) Co., Ltd., No. 13, Yandong Second Road, Torch Development Zone, Zhongshan 528400, China.
Feng C
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Zhou Y
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Mei X
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Jiang Y
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Duan X
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Yang Z
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China. Electronic address: zyyang@scbg.ac.cn.

MeSH

Biosynthetic PathwaysEstersFlavoring AgentsFragariaLightOdorantsTemperatureTerpenes

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27979214

Citation

Fu, Xiumin, et al. "Differential Responses of Four Biosynthetic Pathways of Aroma Compounds in Postharvest Strawberry (Fragaria×ananassa Duch.) Under Interaction of Light and Temperature." Food Chemistry, vol. 221, 2017, pp. 356-364.
Fu X, Cheng S, Zhang Y, et al. Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperature. Food Chem. 2017;221:356-364.
Fu, X., Cheng, S., Zhang, Y., Du, B., Feng, C., Zhou, Y., Mei, X., Jiang, Y., Duan, X., & Yang, Z. (2017). Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperature. Food Chemistry, 221, 356-364. https://doi.org/10.1016/j.foodchem.2016.10.082
Fu X, et al. Differential Responses of Four Biosynthetic Pathways of Aroma Compounds in Postharvest Strawberry (Fragaria×ananassa Duch.) Under Interaction of Light and Temperature. Food Chem. 2017 Apr 15;221:356-364. PubMed PMID: 27979214.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperature. AU - Fu,Xiumin, AU - Cheng,Sihua, AU - Zhang,Yuqian, AU - Du,Bing, AU - Feng,Chao, AU - Zhou,Ying, AU - Mei,Xin, AU - Jiang,Yueming, AU - Duan,Xuewu, AU - Yang,Ziyin, Y1 - 2016/10/20/ PY - 2016/07/28/received PY - 2016/10/16/revised PY - 2016/10/19/accepted PY - 2016/12/17/entrez PY - 2016/12/17/pubmed PY - 2017/2/24/medline KW - Aroma KW - Benzaldehyde (PubChem CID: 240) KW - Benzyl alcohol (PubChem CID: 244) KW - Biosynthesis KW - Ester KW - Furanone KW - Linalool (PubChem CID: 6549) KW - Methyl hexanoate (PubChem CID: 7824) KW - Regulation KW - Strawberry KW - l-Phenylalanine (PubChem CID: 6140) KW - trans-Cinnamic acid (PubChem CID: 444539) KW - trans-Nerolidol (PubChem CID: 5284507) SP - 356 EP - 364 JF - Food chemistry JO - Food Chem VL - 221 N2 - Light and temperature are two of the most important factors regulating postharvest strawberry aroma. To date the majority of research has been concentrated on the contribution of either light or temperature factors in isolation. In the present study, we investigated integrated effects of light and temperature on the formation of characteristic aromas during postharvest strawberry ripening process. Most volatiles including volatile esters, volatile furanones, and volatile terpenes showed increasing trends, whereas volatile benzenoids showed decreasing trends during postharvest ripening. Biosyntheses of volatile esters and volatile benzenoids were mainly affected by interaction of temperature and dark, whereas formation of volatile furanones and volatile terpenes were mostly influenced by temperature and dark, respectively. This study provided evidence of regulation of strawberry aroma by dual factors for the first time, and characterized a comprehensive profile of formations of strawberry aromas in response to light and temperature during postharvest ripening. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27979214/Differential_responses_of_four_biosynthetic_pathways_of_aroma_compounds_in_postharvest_strawberry__Fragaria×ananassa_Duch___under_interaction_of_light_and_temperature_ DB - PRIME DP - Unbound Medicine ER -