Development of a Novel Phenotypic Roadmap to Improve Blueberry Quality and Storability

Abstract

Improved fruit quality and prolonged storage capability are key breeding traits for blueberry (Vaccinium spp.) fruit. Until now, breeding selection was mostly oriented on the amelioration of agronomic traits, such as flowering time, chilling requirement, or plant structure. Up until now, however, the storage effect on fruit quality has not been extensively studied, mostly because objective and handy phenotyping tools to evaluate quality traits were not available. In this study we are proposing a novel phenotyping protocol to support breeding selection and quality control within the entire blueberry production chain. Volatile organic compounds (VOCs) and texture traits, were measured by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) and a texture analyzer respectively, taking into consideration the influence of prolonged storage. The exploitation of the genetic variability existing within the investigated blueberry germplasm collection (including both southern and northern highbush, hybrids, and rabbiteyes) allowed the identification of the best performing cultivars, based on texture and VOCs variability, to be used as superior parental lines for future breeding programs. The comprehensive characterization of blueberry aroma allowed the identification of a wide array of spectrometric features, mostly related to aldehydes, alcohols, terpenoids, and esters, that can be used as putative biomarkers to rapidly evaluate the blueberry aroma variations related to genetic differences and storability. In addition, this study revealed a lack of straightforward relationship between harvest and postharvest quality features, that might be genotype-dependent.

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

“…Six of the identified aroma-active monoterpenoids were only found in fruit of one of the five cultivars. Other studies reported differences in monoterpenoid composition among cultivars [ 14 , 19 , 33 , 34 , 35 , 36 ], and it was suggested that differences in monoterpenoid content could be responsible for the distinct aroma of different blueberry cultivars as well as consumer acceptability [ 14 , 36 ].…”

High-density linkage map construction and identification of loci regulating fruit quality traits in blueberry

“…The use of advanced molecular tools to facilitate breeding for economically important traits including FQ rely on the characterization of the existing blueberry germplasm 1 – 3 , 11 and the study of the genetic mechanisms controlling these traits. Multiple studies demonstrated significant phenotypic variability for FQ traits within blueberry germplasm, and the traits have also shown moderate to high genetic heritability 1 – 3 , 11 , 20 , 21 .…”

Ethylene Production Affects Blueberry Fruit Texture and Storability

“…Ethylene content was additionally estimated on powdered frozen material by setting the SRI-ToF-MS in H 3 O + mode (PTR-ToF-MS mode, Cappellin et al, 2014;Busatto et al, 2022). According with the recent publication about the application of a highthroughput methodology to assess blueberry VOC profile based on PTR-ToF-MS (Farneti et al, 2020), we analyzed the possibility to apply that methodology to measure ethylene, together with all other VOCs. Three replicates of 0.5 g of powdered frozen sample, each obtained by three fruit, were inserted into 20 ml glass vials equipped with PTFE/silicone septa (Agilent, Cernusco sul Naviglio, Italy) and mixed with 0.5 ml of deionized water, 200 mg of sodium chloride, 2.5 mg of ascorbic acid, and 2.5 mg of citric acid (Farneti et al, 2020).…”

“…According with the recent publication about the application of a highthroughput methodology to assess blueberry VOC profile based on PTR-ToF-MS (Farneti et al, 2020), we analyzed the possibility to apply that methodology to measure ethylene, together with all other VOCs. Three replicates of 0.5 g of powdered frozen sample, each obtained by three fruit, were inserted into 20 ml glass vials equipped with PTFE/silicone septa (Agilent, Cernusco sul Naviglio, Italy) and mixed with 0.5 ml of deionized water, 200 mg of sodium chloride, 2.5 mg of ascorbic acid, and 2.5 mg of citric acid (Farneti et al, 2020). Sample headspace was withdrawn through SRI-ToF-MS (in H 3 O + mode) inlet with 40 ml min −1 flow for 60 cycles resulting in an analysis time of 60 s/sample.…”