Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System

Abstract

The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry (‘Favette’, ‘Alba’ and ‘Clery’) and three blueberry cultivars (‘Bluecrop’, ‘Duke’ and ‘Nui’) grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar ‘Clery’ and the blueberry cultivars ‘Bluecrop’ and ‘Nui’ could be singled out in this study as being the most suitable cultivars for OP.

Major-effect candidate genes identified in cultivated strawberry (Fragaria × ananassa Duch.) for ellagic acid deoxyhexoside and pelargonidin-3-O-malonylglucoside biosynthesis, key polyphenolic compounds

“…Gene FvH4_1g12660 was annotated as a putative UDP-rhamnose:rhamnosyltransferase 1, which has previously been shown to be involved in flavonoid modification in Lobelia erinus 36 . Rhamnose is a deoxyhexose sugar that has been shown to be present in the ripe fruits of the cultivated strawberry 37 . Ellagic acid rhamnosides have been identified in the stem bark of Syzygium guineese 38 and more recently in the fruits of Rubus ulmifolius 39 , a close relative of the genus Fragaria .…”

Leaf Soluble Sugars and Free Amino Acids as Important Components of Abscisic Acid—Mediated Drought Response in Tomato

“…The injection volume was 25 µL. The electrochemical detector consisted of gold as the working and Ag/AgCl as the reference electrode [ 89 ].…”

Improvement of the technology of garden strawberry jam in combination with apple puree

“…Apple puree was added 5-10 minutes before the end of boiling. Jam was boiled at residual pressure in the working chamber of 35-48 kPa and at steam pressure of 202-253 kPa until the content of dry soluble substances is not less than 62 % and packaged at the temperature of 70±2 °C in glass containers with the capacity of 250 cm 3 , sealed (Р vacuum =47-54 kPа), the tightness was checked (critical pressure of 0.01-0.02 MPa), sterilized and cooled at the mode of 30 10 10 5 5(air) 98 C 75 C 45 C 20 C…”

“…Harmonious taste of strawberry berries is provided by the combination of sugars, the weight fraction of which in berries is 5.3-9 %, which are represented by glucose, fructose and sucrose [3] and organic acids (up to 1.3 %), with citric and malic acids [4,5] dominating among them with a significant prevalence of citric acid.…”

“…Strawberries are consumed fresh and used for the production of compotes, jams, juices, puree and other kinds of products, with the significant preserved antioxidant ability [3,10,11].…”