AI Article Synopsis
- The study examined how various physical and chemical traits of red ripe strawberries relate to spoilage caused by the mold Botrytis cinerea.
- Findings showed that strawberries with a deeper red color had lower spoilage rates, and some chemical compounds like anthocyanins and ascorbic acid were negatively correlated with spoilage.
- Two specific volatile compounds, ethyl butanoate and 1-hexanol, were linked to higher spoilage rates, suggesting valuable insights for strawberry breeding to create more resistant varieties.
Article 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.
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| http://dx.doi.org/10.1016/j.foodchem.2022.133252 | DOI Listing |
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