The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system.
Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid concentration, sweetness, and total soluble sugars/total organic acids of the four varieties. A total of 37, 48, 65, and 74 volatile compounds were identified and determined in cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren strawberry fruits extracted by head-space solid-phase microextraction (HS-SPME), respectively. Esters significantly dominated the chemical composition of the four varieties. Furaneol was detected in cultivars of Sachinoka and Guimeiren, but mesifuran was only found in cv. Tochiotome. Tochiotome and Sachinoka showed higher content of linalool and (E)-nerolidol. Sachinoka showed the highest content of total sugars and total acids. Guimeiren showed higher sweetness index than the other three cultivars. Firmness of Tochiotome was highest among all the varieties. The highest total soluble solids TSS value was found in cv. Sachinoka, followed by the Guimeiren and Tochiotome varieties. Sachinoka had the highest titratable acidity TA value. The content of ascorbic acid (AsA) of cv. Tochiotome was higher than the others, but there was no significant difference in cultivars of Benihoppe, Tochiotome, and Sachinoka. Fructose and glucose were the major sugars in all cultivars. Citric acid was the major organic acid in cv. Tochiotome, cv. Sachinoka, and cv. Guimeiren. Tochiotome had higher ratios of TSS/TA and total sugars/total organic acids than others, arising from its lower acid content. The order of the comprehensive evaluation score was Sachinoka>Guimeiren>Tochiotome>Benihoppe.
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Li
L
Liu
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Mei-Ling
ML
Ji
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Min
M
Chen
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Ming-Yue
MY
Sun
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Xi-Ling
XL
Fu
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Ling
L
Li
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Dong-Sheng
DS
Gao
State Key Laboratory of Crop Biology College of Horticulture Science and Engineering Shandong Agricultural University Daizong Road No. 61 Tai'an 271018 Shandong China; Shandong Collaborative Innovation Center for Fruit and Vegetable Production with High Quality and Efficiency Taian China.
Cui-Ying
CY
Zhu
Flavor; GC–MS; PCA; strawberry; volatile compounds