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Comparative analysis of fruit volatiles and related gene expression between the wild strawberry Fragaria pentaphylla and cultivated Fragaria × ananassa

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Abstract

Fragaria pentaphylla, one of several wild strawberry species, produces white or red fruits. The white fruits have a stronger aroma than the red. In this study, solid-phase microextraction was used in combination with gas chromatography–mass spectrometry to compare volatiles during fruit development and maturation from the two fruit types of F. pentaphylla and the cultivated F. × ananassa. A total of 38 volatile compounds were identified in F. × ananassa, while 61 and 53 volatile compounds were identified in the white and red fruits of F. pentaphylla, respectively. The predominant volatiles in white ripe fruits of F. pentaphylla were 3(2H)-furanone 4-methoxy-2,5 methyl (24.71%), butanoic acid, 2-methyl, methyl ester (10.43%), trans-2-hexenal (9.23%). The main volatiles in red ripe fruits of F. pentaphylla were 2-hexenal (21.23%), 1-hexanol (13.29%) and 2-hexen-1-ol acetate (13.00%). While the main volatiles in ripe fruits of F. × ananassa were butanoic acid, ethyl ester (25.80%), 2-hexenal (23.47%) and butanoic acid, 2-methyl (10.09%). In addition, cyclopropane propyl was first found in the white fruits of wild F. pentaphylla at high levels (4.83%). As the intense aroma of the white fruits of F. pentaphylla is characteristic of high 3(2H)-furanone 4-methoxy-2,5 methyl production. RNA-seq was used for quantitative analysis of volatiles-related gene expression. Integrative analysis of GC–MS data and RNA-seq data from fruits of F. pentaphylla indicated that reduction of sugar in red fruits of F. pentaphylla might lead to a relatively lower DMF and higher aldehydes and alcohols compared with that in white fruits.

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Abbreviations

DMF:

3(2H)-Furanone 4-methoxy-2,5 methyl

DHF:

2,5-Dimethyl-4-hydroxy-3(2H)-furanone

LOX:

Lipoxygenase

ADH:

Alcohol dehydrogenase

AAT:

Alcohol acyl transferases

UFGT:

Flavonoid-3-O-glucosyltransferase

F1,6P:

Fructose 1,6-diphosphate

3-PGA:

3-Phosphoglycerate

PEP:

Phosphoenolpyruvic acid

ShikA:

Shikimate

Phe:

Phenylalanine

Tyr:

Tyrosine

Glc:

Glucose

Pg:

Pelargonidin

Pg3glc:

3-O-β-Glucopyranosides of pelargonidin

Cy:

Cyanin

Cy3glc:

3-O-β-Glucopyranosides of cyanidin

RI:

Retention indices

ID:

Identification method

SPME–GC/MS:

Solid phase microextraction and gas chromatography–mass spectrometry

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Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (No. 31261120580).

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Authors and Affiliations

  1. Laboratory of Food Energy, Zhejiang University of Technology, Hangzhou, 310014, People’s Republic of China

    Wenkai Duan & Peilong Sun

  2. Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, Taizhou University, Taizhou, 318000, People’s Republic of China

    Wenkai Duan, Luxi Chen, Song Gao, Wanlu Shao & Junmin Li

  3. Taizhou Vocational College of Science and Technology, Taizhou, 318000, People’s Republic of China

    Wenkai Duan

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  1. Wenkai Duan
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Correspondence to Junmin Li.

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Duan, W., Sun, P., Chen, L. et al. Comparative analysis of fruit volatiles and related gene expression between the wild strawberry Fragaria pentaphylla and cultivated Fragaria × ananassa . Eur Food Res Technol 244, 57–72 (2018). https://doi.org/10.1007/s00217-017-2935-x

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  • DOI: https://doi.org/10.1007/s00217-017-2935-x

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