The association between the susceptibility to Botrytis cinerea and the levels of volatile and non-volatile metabolites in red ripe strawberry genotypes

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Abstract

The relations between physical and chemical characteristics (e.g., color, firmness, volatile and non-volatile metabolites) of red ripe strawberry fruit and the natural spoilage caused by Botrytis cinerea were investigated. The spoilage rates differed between genotypes, and this was highly correlated over two successive years. Among seventeen genotypes, a more intense red coloration of the fruit skin was associated with a lower spoilage rate (r = –0.63). Additionally, weakly negative correlations were found between the levels of anthocyanins, ascorbic acid, malic acid and spoilage rates. No clear correlations were found between spoilage rates and soluble sugars, most volatiles, firmness and dry weight percentage. High levels of two volatile compounds, ethyl butanoate (r = 0.55) and 1-hexanol (r = 0.61), were correlated to high spoilage rates. These characteristics may assist strawberry breeders in selecting for genotypes with reduced susceptibility to B. cinerea.

Original languageEnglish
Article number133252
JournalFood Chemistry
Volume393
DOIs
Publication statusPublished - 1 Nov 2022

Keywords

  • Antioxidants
  • Botrytis cinerea
  • Color
  • Flavor
  • Fragaria × ananassa
  • Strawberry genotypes

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