Changes in the Aroma Profile and Phenolic Compound Contents of Different Strawberry Cultivars during Ripening.

ABSTRACT: 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%

SUBMITTER: Simkova K 

PROVIDER: S-EPMC11125040 | biostudies-literature | 2024 May

REPOSITORIES: biostudies-literature