Plant Cell, Tissue and Organ Culture

, Volume 50, Issue 3, pp 179–183

Enhancement of flavour biosynthesis from strawberry (Fragaria x ananassa) callus cultures by Methylobacterium species

  • Ioannis Zabetakis

DOI: 10.1023/A:1005968913237

Cite this article as:
Zabetakis, I. Plant Cell, Tissue and Organ Culture (1997) 50: 179. doi:10.1023/A:1005968913237


Two important character-impact compounds of strawberry flavour, the furanones 2,5-dimethyl-4-hydroxy-2H-furan-3-one (DMHF) and 2,5-dimethyl-4-methoxy-2H-furan-3-one (mesifuran) were synthesized by strawberry tissue cultures derived from a cultivated species (Fragaria × ananassa, cv. Elsanta) after these were treated with Methylobacterium extorquens. These flavour compounds were analysed by HPLC-UV and their levels were compared in the treated and control tissues. In Methylobacterium extorquens treated callus cultures DMHF and mesifuran levels were 5.9 and 11.4 µg/g of fresh weight of callus respectively, compared to zero in the untreated ones. When Methylobacterium extorquens was fed with 1,2-propanediol, 2-hydroxy-propanal (lactaldehyde) was formed. This bacterial oxidation of 1,2-propanediol to lactaldehyde linked with the presence of 1,2-propanediol in strawberry suggests that the increased levels of the two furanones in the treated strawberry cultures is the result of Methylobacterium extorquens oxidative activity on 1,2-propanediol and the bioconversion by the plant cells of this oxidation product, lactaldehyde to DMHF and mesifuran.

strawberry flavour1,2-propanediolMethylobacterium extorquens2,5-dimethyl-4-hydroxy-2H-furan-3-one

Copyright information

© Kluwer Academic Publishers 1997

Authors and Affiliations

  • Ioannis Zabetakis
    • 1
  1. 1.Procter Department of Food ScienceThe University of LeedsLeedsUK
  2. 2.Department of ChemistryUniversity of DurhamDurhamUK