Potential for Increasing Southern Highbush Blueberry Flavor Acceptance by Breeding for Major Volatile Components

Abstract

<jats:p>Previously, when selecting for flavor in the University of Florida southern highbush blueberry (SHB, <jats:italic>Vaccinium corymbosum</jats:italic> L. hybrids) breeding program, sugar/acid ratios and breeder preference were the only factors considered. A more precise method of evaluating flavor would include volatile compounds that may also contribute to the flavor experience. Therefore, volatile profiles of five SHB cultivars (Farthing, FL01-173, Scintilla, Star, and Sweetcrisp) were compared using gas chromatography–mass spectrometry. All cultivars were harvested on four separate dates within the harvest season, and fruit from each cultivar were also harvested at four developmental stages on the first harvest date. Among the cultivars, soluble solids content and volatile production tended to increase with fruit maturity, whereas titratable acidity decreased. All volatile components were more variable than measures of sugars and acids during the harvest season. Many of the volatiles present varied significantly between harvest dates, resulting in significant genotype × environment interactions during the harvest season. A closer examination of linalool, trans-2-hexenol, trans-2-hexenal, hexanal, and 1-penten-3-ol, five volatile compounds commonly associated with blueberry flavor, showed cultivar, developmental stage, and harvest date differences for each volatile. ‘Star’ experienced the least variation through the harvest period.</jats:p>

Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing

“…Likewise the sugar:acid ratio reflected a 4‐months trend, as those values were significantly lower than all other stages. The ratio for control (40.3 ± 2.6) and processed fruits (33.3–38.9) was within the wide range (although often on the high side) for previously reported blueberries, on par with other RAB yet lower compared to another ‘Tifblue’ report . However, higher and lower sugar:acid ratios have been reported in highbush blueberry types (RAB, southern highbush, SHB and NHB) and are occasionally not reliable predictors of consumer acceptance …”

“…Other compounds like eucalyptol (sweet, mint, herbal, eucalyptus, camphor) significantly decreased by 4 months in storage. Two recent reports have illustrated 11 or 33 possibly important consensus compounds in blueberries but, only nine of those compounds were recovered herein. However, we are not considering probable method and berry type differences.…”

“…25 However, higher and lower sugar:acid ratios have been reported in highbush blueberry types (RAB, southern highbush, SHB and NHB) and are occasionally not reliable predictors of consumer acceptance. 25,33,34,37 Volatile changes during processing and storage Twenty-one compounds [ethanol, ethyl acetate, ethyl 3methylbutyrate, 3-methylbutyl acetate, (Z)-dehydroxylinalool oxide, (E)-dehydroxylinalool oxide, p-cymene, isocineole (1,4-cineole), limonene, eucalyptol (1,8-cineole), (Z)-linalool oxide, (E)-linalool oxide, linalool, 2-phenethyl alcohol, -2-carene, (Z)-geraniol (nerol), (E)-geraniol, vitispirane (tentative), (E)-damascenone and two unknowns] were integrated. Fifteen compounds and total volatiles were highest in FAC and significantly greater than all other treatments (Fig.…”

Genome‐wide association of volatiles reveals candidate loci for blueberry flavor

“…With a relatively recent domestication history dated from the 1900s, blueberry breeding programs still possess a wide variability of flavors to be explored, and unlike other fruits, such as bananas, there is not a single chemical that represents a typical blueberry flavor. Guided by prior findings that the blueberry flavor is influenced by several volatile metabolites (Gilbert et al , , ; Tieman et al , ), we first used a metabolomics approach to detect and quantify these VOCs in a southern highbush blueberry breeding population. Previous analyses in blueberry used a dynamic headspace collection, which provided sensitive and detailed volatile profiling (Gilbert et al , , ).…”

“…Guided by prior findings that the blueberry flavor is influenced by several volatile metabolites (Gilbert et al , , ; Tieman et al , ), we first used a metabolomics approach to detect and quantify these VOCs in a southern highbush blueberry breeding population. Previous analyses in blueberry used a dynamic headspace collection, which provided sensitive and detailed volatile profiling (Gilbert et al , , ). However, the tissue requirements and current limited throughput of dynamic headspace collection system necessitated the development of a quantitative and higher throughput volatile screen for a large breeding population.…”