Comparison of Sugar, Acids, and Volatile Composition in Raspberry Bushy Dwarf Virus-Resistant Transgenic Raspberries and the Wild Type ‘Meeker’ (Rubus IdaeusL.)

Abstract

Raspberry bushy dwarf virus (RBDV) causes a significant reduction in yield and quality in raspberry and raspberry-blackberry hybrid. Genetic modifications were made to 'Meeker' red raspberries to impart RBDV resistance. The RBDV-resistant transgenic and wild type 'Meeker' plants were grown in Oregon and Washington, and the fruits were harvested in the 2004 and 2005 growing seasons. Year-to-year and site-to-site variations were observed for the degrees Brix and titratable acidity, with Oregon raspberries having slightly higher degrees Brix and lower titratable acidity than Washington raspberries. Twenty-nine volatile compounds were quantified using stir bar sorptive extraction (SBSE) paired with gas chromatography-mass spectrometry (GC-MS). There were very few differences in volatile concentrations between the transgenic varieties and the wild type 'Meeker'. Much larger variations were observed between sites and harvest seasons. Raspberries grown in Oregon appeared to have higher concentrations of delta-octalactone, delta-decalactone, geraniol, and linalool. Chiral analysis of alpha-ionone, alpha-pinene, linalool, terpinen-4-ol, delta-octalactone, and delta-decalactone demonstrated a much higher percentage of one isomer over the other, particularly alpha-ionone, alpha-pinene, delta-octalactone, and delta-decalactone, with more than 90% of one isomer, while a racemic mixture was observed for linalool. The isomeric analysis revealed very little variation between varieties, locations, or years. The flavor compounds tested in this study did not show any difference between the transgenic lines and the wild type 'Meeker' raspberry.

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

“…The 'Meeker' raspberry variety is popular due to high yields, a long harvest season, resistance to root rot, and machine harvest characteristics. This 'Meeker' fruit has a desirable colour, firm texture, and good sensorial attributes including aroma, sweetness, and acidity (Malowicki, Martin, & Qian, 2008). Raspberry fruits that have no standards for "in natura" consumption are used in the production of juices, jam, and sweets; however, in some regions e.g., Campos do Jordão -Brazil, raspberry producers are looking for new alternatives for the use of small and crushed raspberry fruits.…”

Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus Fruticosus) fruit cv. Tupy

“…: 2-heptanol, 1-hexanol, 1-octanol, hexanal, nonanal, 2-decenal, 2-heptanone, and methyl salicylate in Andean blackberry (R. glaucus); 2-butanone, hexenal, and nonanal in arctic bramble (R. articus) (Meret et al, 2011);1-hexanol, 2-heptanol, 1-octanol, p-cymen-8-ol, 2-heptanone, α-terpineol, pulegone, isoborneol, myrtenol, 4-terpineol, carvone, elemicine, nonanal, benzyl alcohol, benzoic acid, and 3-hydroxy-7,8-dihydro-β-ionol, in R. laciniata (Georgilopoulos & Gallois, 1987); acetic and hexanoic acids, trans 3-penten-1-ol, 2-heptanol, 3-methyl-2-buten-1-ol, benzyl alcohol, and linalool in hybrids between R. idaeus and R. arcticus; and β-ionone, 2-heptanone, geraniol, limonene, linalol, α-pinene and 4-terpineol in R. idaeus (Machado et al, 2007;Malowicki et al, 2008).…”

“…Several methods are available for aroma analysis including solvent extraction and techniques for pre-concentrating volatiles such as solid-phase micro extraction (SPME) (Riu-Aumatell et al, 2004). Although many studies have analyzed volatiles from different Rubus species (Kallio & Linko, 1973;Malowicki et al, 2008;Meret et al, 2011;Pyysalo, 1976), and from different blackberry cultivars (Du et al, 2010;Georgilopoulos & Gallois, 1987;Klesk & Qian, 2003), no one has studied the volatiles produced by Brazilian blackberry fruit cv. Tupy.…”

MS‐Based Methodologies for Transgenic Foods Development and Characterization

“…GC-MS has been shown to be a useful tool for profiling aroma compounds in GM vegetables and fruits. Thus, volatile fraction of GM raspberries with added resistance to virus attack has been investigated using GC-MS (Malowicki et al, 2008). The quantitative study of 30 selected compounds belonging to various chemical classes (e.g., alcohol, aldehyde, ketone, ester, and terpene) did not show significant differences between the GM line and the wild type.…”