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Naslov:Changes in the aroma profile and phenolic compound contents of different strawberry cultivars during ripening
Avtorji:ID Šimkova, Kristyna (Avtor)
ID Veberič, Robert (Avtor)
ID Grohar, Mariana Cecilia (Avtor)
ID Pelacci, Massimiliano (Avtor)
ID Smrke, Tina (Avtor)
ID Burin, Tea (Avtor)
ID Medič, Aljaž (Avtor)
ID Cvelbar Weber, Nika (Avtor)
ID Jakopič, Jerneja (Avtor)
Datoteke:URL URL - Izvorni URL, za dostop obiščite https://www.mdpi.com/2223-7747/13/10/1419
 
.pdf PDF - Predstavitvena datoteka, prenos (1,87 MB)
MD5: 59F9B7B05ADC1E4FB1A66A8095B2B0D2
 
Jezik:Angleški jezik
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:Logo KIS - Kmetijski inštitut Slovenije
Povzetek:Secondary metabolites, namely, phenolic and volatile organic compounds, contribute to the nutritional and organoleptic quality of the strawberry fruit. This study focuses on the changes in the content of phenolic compounds and volatile organic compounds during the ripening, from green to overripe fruit, of five strawberry cultivars (‘Asia’, ‘CIVN 766’, ‘Aprica’, ‘Clery’, and ‘Malwina’). Additionally, these changes are compared with the colour of the fruit and peroxidase and polyphenol oxidase activity. Our results show that the accumulation of secondary metabolites (phenolic and volatile organic compounds) significantly changed during the ripening process for all of the studied cultivars. As for phenolic compounds, flavanols and hydroxybenzoic acid derivatives comprised between 87 and 95% of the total phenolic compound content in unripe green fruit. In contrast, anthocyanins and hydroxycinnamic acid derivatives comprised between 64 and 77% of the total phenolic compound content in overripe fruit, except in the fruit of the cultivar ‘CIVN766’. When it comes to the aroma profile, the content of aldehydes decreased by 24–49% as the fruit ripened, and the accumulation of esters increased. Our study also shows that the ripening process differs among cultivars, and it is therefore necessary to define ripening indicators separately for each cultivar.
Ključne besede:Fragaria × ananassa, volatile organic compounds, phenolics, fruit development, cultivar
Status publikacije:Objavljeno
Verzija publikacije:Objavljena publikacija
Datum objave:20.05.2024
Leto izida:2024
Št. strani:17 str.
Številčenje:Vol. 13, iss. 10, art. 1419
PID:20.500.12556/DiRROS-21127 Novo okno
UDK:634
ISSN pri članku:2223-7747
DOI:10.3390/plants13101419 Novo okno
COBISS.SI-ID:200040451 Novo okno
Opomba:Nasl. z nasl. zaslona; Opis vira z dne 27. 6. 2024;
Datum objave v DiRROS:31.12.2024
Število ogledov:316
Število prenosov:126
Metapodatki:XML DC-XML DC-RDF
:
ŠIMKOVA, Kristyna, VEBERIČ, Robert, GROHAR, Mariana Cecilia, PELACCI, Massimiliano, SMRKE, Tina, BURIN, Tea, MEDIČ, Aljaž, CVELBAR WEBER, Nika in JAKOPIČ, Jerneja, 2024, Changes in the aroma profile and phenolic compound contents of different strawberry cultivars during ripening. Plants [na spletu]. 2024. Vol. 13, no. 10,  1419. [Dostopano 21 april 2025]. DOI 10.3390/plants13101419. Pridobljeno s: https://dirros.openscience.si/IzpisGradiva.php?lang=slv&id=21127
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Gradivo je del revije

Naslov:Plants
Skrajšan naslov:Plants
Založnik:MDPI
ISSN:2223-7747
COBISS.SI-ID:523345433 Novo okno

Gradivo je financirano iz projekta

Financer:EC - European Commission
Program financ.:Marie Skłodowska-Curie
Številka projekta:956257
Naslov:Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
Akronim:HiStabJuice
Financer:ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
Številka projekta:P4-0013
Naslov:Hortikultura
Financer:ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
Številka projekta:P4-0431
Naslov:Kmetijstvo naslednje generacije

Licence

Licenca:CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

Jezik:Slovenski jezik
Ključne besede:jagoda, jagodnjak, kemična sestava, fenolne spojine, sekundarni metaboliti, sorte, aroma, zorenje


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