Aroma of fresh strawberries is enhanced by ripening over red versus black mulch.
Aroma of fresh strawberries is enhanced by ripening over red versus black mulch.
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DOI：
10.1021/jf010950j
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发表时间：
2002-01
影响因子：
6.1
通讯作者：
John H. Loughrin;M. Kasperbauer
中科院分区：
文献类型：
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作者：
John H. Loughrin;M. Kasperbauer
草莓（Fragaria ananassa Duch）是一种高价值的粮食作物，其香气对消费者的满意度具有重要意义。我们假设，新鲜草莓芳香化合物的浓度可以通过在红色塑料覆盖物上种植浆果来提高，该红色塑料覆盖物被配制成反射更多的远红光（FR）和红光（R）以及比标准黑色塑料覆盖物反射的更高的FR/R光子比。栽培品种“钱德勒”和“甜查理”的草莓在两种颜色的覆盖物上的滴流灌溉田间小区中生长。果实成熟后采收，采用动态顶空进样法分离香气成分。夹带的化合物通过气相色谱法进行定量，并通过气相色谱/质谱法进行鉴定。共鉴定出23种化合物，以脂肪族酯类化合物为主。在阳光明媚的天气期间，在红色覆盖物上成熟的草莓比在黑色塑料覆盖物上生长的浆果具有显着更高的芳香化合物浓度。在红色塑料覆盖物上生长的浆果的芳香化合物的总水平较高的钱德勒和甜查理。我们假设，FR和R在光反射的红色覆盖物通过天然光敏色素系统的作用，以修改基因表达足以导致更大的浓度的芳香化合物在新鲜草莓。
Strawberry (Fragaria ananassa Duch) is a high-value food crop, the aroma of which is important in consumer satisfaction. We hypothesized that the concentration of fresh strawberry aroma compounds could be enhanced by growing the berries over a red plastic mulch that was formulated to reflect more far-red (FR) and red light (R) and a higher FR/R photon ratio than is reflected by standard black plastic mulch. Strawberries of the cultivars "Chandler" and "Sweet Charlie" were grown in trickle-irrigated field plots over the two colors of mulch. The berries were harvested when ripe, and aroma compounds were isolated by dynamic headspace sampling. Entrained compounds were quantified by gas chromatography and identified by gas chromatography/mass spectroscopy. Twenty-three compounds were identified, and most of them were aliphatic esters. Strawberries that ripened over the red mulch during periods of sunny weather had significantly higher concentrations of aroma compounds than berries grown over the black plastic mulch. Total levels of aroma compounds from berries grown over red plastic mulch were higher for both Chandler and Sweet Charlie. We postulate that FR and R in light reflected from the red mulch acted through the natural phytochrome system to modify gene expression enough to result in greater concentration of aroma compounds in fresh strawberries.