Climate Change Data Portal
| DOI | 10.1007/s11694-024-02393-1 |
| Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis | |
| 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/297072 |
| 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 | . Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis[J],2024. |
| APA | (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 | "Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2024). |
| 条目包含的文件 | 条目无相关文件。 | |||||
| 个性服务 |
| 推荐该条目 |
| 保存到收藏夹 |
| 导出为Endnote文件 |
| 谷歌学术 |
| 谷歌学术中相似的文章 |
| 百度学术 |
| 百度学术中相似的文章 |
| 必应学术 |
| 必应学术中相似的文章 |
| 相关权益政策 |
| 暂无数据 |
| 收藏/分享 |
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。
