Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe

doi:10.3969/j.issn.1004-1524.2018.12.08

›› 2018, Vol. 30 ›› Issue (12): 2044-2048.DOI: 10.3969/j.issn.1004-1524.2018.12.08

• Horticultural Science • Previous Articles Next Articles

Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe

ZHAO Guofu, WANG Jin'ao, XIE Tinghui

Department of Agricultural and Biological Engineering, Taizhou Vocational College of Science & Technology, Taizhou 318020, China

Received:2018-03-16 Online:2018-12-25 Published:2018-12-28

Abstract

Abstract: Understanding the nutritional quality and aroma composition of strawberry fruit has important guiding significance for the selection of strawberry varieties with high nutritional value and strong aroma. In this study, micro extraction-solid phase combined with GC-MS was used to analyze the changes of nutrient quality and aroma components in different developmental stages of strawberry. The results showed that the contents of anthocyanin, soluble sugar and vitamin C (V_C) increased with fruit development. The aroma components of strawberry were composed of aldehydes, ketones, alcohols and esters. The main components were 2-hexenal (26.46%), 3,7-dimethyl 1.6 octadien-3-ol (15.96%), and 2-nerolidol (13.94%), etc. Among them, aldehydes content increased with fruit development; alcohols content was less in immature fruit, but increased sharply in mature fruit, up to 31.31%. Based on the aroma value (relative content/flavor threshold) of the main aroma components, it was speculated that the characteristic aroma of mature strawberry fruit were hexenal and furanone. The results of this study would provide a theoretical basis for strawberry quality control and the selection of new strawberry varieties.

Key words: strawberry, nutritional components, aroma compounds, hexenal, furanone

CLC Number:

S668.4

ZHAO Guofu, WANG Jin'ao, XIE Tinghui. Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe[J]. , 2018, 30(12): 2044-2048.

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Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe

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