ISHS Acta Horticulturae 567: IV International Strawberry Symposium
EFFECTS OF TEMPERATURE ON FLAVOR COMPONENTS IN |
| Authors: | C. Sanz, A.G. Pérez, R. Olías |
| Keywords: | Fragaria x ananassa, quality, flavor, in vitro growth, sugars, organic acids, volatile compounds |
| Abstract:
The biosynthesis of selected flavor components, sugars, organic acids and volatile compounds, has been studied in ripening Camarosa strawberries. An in vitro system was used for growing the fruit. The effect of four different growing day/night temperatures (25°C/25°C, 25°C/15°C, 25°C/10°C, and 25°C/5°C) on the strawberry flavor was evaluated. Anthocyanins content was measured as a maturity index. The biosynthesis of volatile compounds was enhanced at 25°C/10°C day/night temperature, while sucrose accumulation was highest at 25°C/15°C day/night temperature, and no significant differences were found in glucose and fructose content for strawberries grown at any of the selected day/night temperatures. | |
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