Strawberry breeding for improved flavor

Abstract

Strawberry (Fragaria ×ananassa Duchesne ex Rozier) is cultivated and enjoyed globally for its health properties and flavor. Improvements in agronomic performance and fruit quality attributes highlight the successes of strawberry breeding in recent decades. Nevertheless, sweetness and flavor continue to fall below the ideal for the average consumer. While flavor is an important trait of focus, it is one of many critical traits necessary for the success of a strawberry variety. In addition, the chemical complexity of flavor and the genetic complexity of octoploid strawberry have slowed the development of genomics tools for flavor improvement. Recent efforts to understand consumer preference and the chemical drivers of strawberry flavor have revealed the strong impact of sugar content and specific volatile compounds. These large-scale sensory studies combined with multi-omics resources have set the stage for new levels of flavor improvement. Marker-assisted selection for volatile biosynthesis genes has begun to take place in breeding programs, along with genomic selection for increased sugar content. Enhancing levels of existing volatile compounds and targeted introgression of rare compounds using genomics tools will continue to improve flavor intensity and complexity.

Analysis of volatile organic compounds in Korean-bred strawberries: insights for improving fruit flavor

“…For example, although alkanes constituted a substantial portion of the total VOCs, they were excluded due to their minimal impact on the overall aroma profile ( Ouellette and Rawn, 2015 ). On the other hand, the quantity of VOCs classified in alcohols and aldehydes correlated with flavors in strawberries, while terpenes exerted a significant impact on sensory evaluation despite relatively low content ( Schieberle, 1994 ; Pesis, 2005 ; Porter et al., 2023 ). Given the importance of compounds including γ-decalactone and mesifurane which are classified in lactone and ketone groups, a comparison analysis was also performed between these two groups in this study ( Abouelenein et al., 2023 ).…”

“…Over 360 VOCs have been identified in cultivated strawberries, contributing various chemical classes such as acids, aldehydes, ketones, and more, collectively defining the taste profile in strawberry fruits ( Zhang et al., 2010 ). While the other essential components like nonvolatile sugars and organic acids play a significant role for taste, certain specific VOCs such as γ-decalactone and mesifurane are particularly pivotal in determining the sensory quality of strawberries ( Pyysalo et al., 1979 ; Larsen et al., 1992 ; Zorrilla-Fontanesi et al., 2012 ; Porter et al., 2023 ). Enhancing aromatic flavors in fruits could create a perception of increased sweetness, even when there is minimal difference in sugar content between highly flavored and non-flavored fruits ( Fan et al., 2021a ).…”

Identification of <i>Rca2</i> and <i>Rpf1</i> resistance alleles in strawberry breeding forms of intervarietal hybrid origin

“…Одним из перспективных направлений повышения эффективности селекционного процесса является сочетание методов классической селекции с ДНК-маркерным анализом исходных форм и гибридных растений. Преимущество технологии ДНК-маркирования заключается в оценке наличия селекционно-значимых признаков не по их фенотипическому проявлению, формирующемуся под воздействием условий окружающей среды, а непосредственно по наличию в геноме целевых аллелей (Whitaker, 2011;Porter et al, 2023).…”

Evaluation of some Selections Obtained in the Strawberry Breeding Program

“…is a fruit species of interest to growers and consumers due to the early ripening of the fruits, high yields and special nutritional qualities (high content of minerals and vitamins). Strawberry fruits are some of the most consumed fruits in the world, being appreciated especially for their taste and aroma (Azodanlou et al, 2003, Sehrish et al, 2021, Porter et al, 2023. Strawberry fruit quality is defined by several characteristics (colour, shape, size, sweetness, acidity, aroma) and it is influenced by genetic, climatic factors and culture technology (Maltoni et al, 2009, Diamanti et al, 2012, Temocico et al, 2017.…”