Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme

Basson, Carin Elizabeth; Groenewald, Jan-Hendrik; Koßmann, Jens; Cronjé, C.; Bauer, Rolene

doi:10.1016/j.foodchem.2010.01.064

Cited by 116 publications

(107 citation statements)

References 38 publications

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“…Citric and malic acids are the main organic acids in berry fruit species (Basson et al, 2010). In this study (Table 2), the main organic acid was citric acid, while twice as low quantities of malic acid were observed in all tested strawberries and blueberries.…”

Section: Resultssupporting

confidence: 50%

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Milivojević

Rakonjac

Akšić

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the biochemical composition of six berry types belonging to Fragaria, Rubus, Vaccinium and Ribes genus. Fruit samples were collected in triplicate (50 fruit each) from 18 different species or cultivars of the mentioned genera, during three years (2008 to 2010). Content of individual sugars, organic acids, flavonols, and phenolic acids were determined by high performance liquid chromatography (HPLC) analysis, while total phenolics (TPC) and total antioxidant capacity (TAC), by using spectrophotometry. Principal component analysis (PCA) and hierarchical cluster analysis (CA) were performed to evaluate the differences in fruit biochemical profile. The highest contents of bioactive components were found in Ribes nigrum and in Fragaria vesca, Rubus plicatus, and Vaccinium myrtillus. PCA and CA were able to partially discriminate between berries on the basis of their biochemical composition. Individual and total sugars, myricetin, ellagic acid, TPC and TAC showed the highest impact on biochemical composition of the berry fruits. CA separated blackberry, raspberry, and blueberry as isolate groups, while classification of strawberry, black and red currant in a specific group has not occurred. There is a large variability both between and within the different types of berries. Metabolite fingerprinting of the evaluated berries showed unique biochemical profiles and specific combination of bioactive compound contents.Index terms: bioactive compounds, metabolite fingerprinting, multivariate analysis, nutraceuticals, small fruits. Classificação e diversidade de pequenas frutas quanto ao perfil bioquímico e capacidade antioxidanteResumo -O objetivo deste trabalho foi avaliar a composição bioquímica de seis espécies de pequenas frutas dos gêneros Fragaria, Rubus, Vaccinium e Ribes. As amostras das frutas foram coletadas em triplicata (com 50 frutas cada) de 18 diferentes espécies ou cultivares dos gêneros mencionados, durante três anos (2008 a 2010). Os teores individuais de açúcares, ácidos orgânicos, flavonóis e ácidos fenólicos foram determinados por cromatografia líquida de alta performance (HPLC), e os fenóis totais (FT) e a capacidade antioxidante total (CAT), por meio de espectrofotometria. As análises de componente principal (ACP) e de agrupamento hierárquico (AH) foram utilizadas para avaliar as diferenças no perfil bioquímico das frutas. Os maiores teores de compostos bioativos foram encontrados em Ribes nigrum e em Fragaria vesca, Rubus plicatus e Vaccinium myrtillus. ACP e AH foram capazes de discriminar parcialmente as frutas com base em sua composição bioquímica. Os acúcares totais e individuais, a miricetina, o ácido elágico, FT e CAT foram os parâmetros que mais impactaram na avaliação da composição bioquímica das pequenas frutas. AH fez a separação de amora-preta, framboesa e mirtilo como grupos isolados, porém a classificação do morango, da groselha-preta e da groselha-vermelha, em um grupo específico, não ocorreu. Há grande variabilidade entre e dentro d...

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Section: Resultssupporting

confidence: 50%

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Milivojević

Rakonjac

Akšić

et al. 2013

Pesq. agropec. bras.

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“…Most of the glucose and sucrose related genes were downregulated or showed lower expression in low sugar content cultivar compared to high sugar content cultivar, which might be responsible for sugar regulation in strawberry fruit in accordance with fruit development (Sturm et al 2003;Basson et al 2010;Jia et al 2013). The expression profiling showed the considerable differential expression of glucose, sucrose and total soluble sugar related between contrasting cultivars based on sugar content.…”

Section: Discussionmentioning

confidence: 99%

“…The contents of these sugars and carbohydrates are variable based on the genotypes and environmental factors (Macías-Rodríguez et al 2002;Gündüz and Özdemir 2014). Of which, glucose is particularly abundant carbohydrate whereas sucrose is present at low concentration in many strawberry cultivars (Basson et al 2010;Gündüz and Özdemir 2014). Sucrose, glucose and fructose are the three major sugars which increases significantly in accordance with fruit development and accounts of 99% of the total sugar content (Jia et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Sugar content analysis and expression profiling of sugar related genes in contrasting Strawberry (Fragaria × ananassa) cultivars

et al. 2017

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This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.Abstract Fragaria × ananassa, a strawberry evolved from hybridization between F. virginiana and F. chiloensis, is a globally cultivated and consumed fruit crop valued for its flavor and nutritional value. Flavor and quality of fruits are determined by factors such as sugars and organic acids present during fruit development. These characteristics are highly subjective in different genotypes and affected by various environmental factors. In this study, we analyzed contents of major sugar compounds including fructose, glucose and sucrose by HPLC analysis in four cultivars namely, Maehyang, Seolhyang, Festival and Sweet Charlie. We identified 55 genes related to fructose, glucose, sucrose and soluble sugar regulation whose expression were analyzed in four cultivars at three developmental stages of the fruit namely, green, white and ripened stages. Expression of these genes across these progressive fruit developmental stages varied among cultivars. Among the 55 genes, genes FaFru3, FaSuc11 and FaGlu8 revealed differential patterns of expression along developmental stages of the fruit in high and low sugar-containing genotypes, respectively and may be putative candidates for sugar content in strawberries. Expression of genes are discussed with regard to corresponding sugar content in these genotypes. Further analysis and application of these genes may be valuable in developing high sugar containing cultivars via marker-assisted breeding.

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“…2b). Glucose and fructose are the main reducing sugars of strawberry fruit and its concentration increases during storage [46,47] due to conversion of sucrose to glucose and fructose [48]. The minimum reducing sugars recorded in fruits treated with 1.5% calcium concentration and the maximum in fruits treated with (e) (f) Fig.…”

Section: Reducing Sugars (%)mentioning

confidence: 97%

Influence of Calcium Sources and Concentration on the Storage Performance of Strawberry Fruit

Akhtar¹,

Rab²

2014

JAST-B

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Chemical application after harvest is an important method to preserve strawberry fruit quality and extend shelf life. The strawberry fruits harvested at red stage were treated with three different sources of calcium, i.e., calcium nitrate, calcium gluconate and calcium chloride at calcium concentration of 0% (distilled water), 0.5%, 1.0% and 1.5%. The strawberry fruits were dipped for 30 s. The calcium sources, calcium concentration and the interaction of calcium sources and calcium concentration significantly affected the storage performance of strawberry fruits. All the three sources and concentrations were effective in decreasing the storage associated changes, i.e., weight loss, decline in marketable fruits, loss of organoleptic quality, increase in total soluble solids (TSS), decline in reducing sugars, total sugars, acidity and increase in sugar/acid ratio in strawberry fruit, thus extending the shelf life. Calcium gluconate at 1.5% calcium concentration was more effective. Treatment of strawberry fruit with 1.5% calcium from calcium gluconate source resulted in the highest number of marketable fruit (100%), extended shelf life (10 d), and total soluble solid (7.80%) with the minimum weight loss (5.45%). Calcium dips result in higher calcium concentration in strawberry fruits, which delays ripening in fruits by maintaining the structure and function of cell walls and membranes. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.

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Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme

Cited by 116 publications

References 38 publications

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Sugar content analysis and expression profiling of sugar related genes in contrasting Strawberry (Fragaria × ananassa) cultivars

Influence of Calcium Sources and Concentration on the Storage Performance of Strawberry Fruit

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Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme

Cited by 116 publications

References 38 publications

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity

Sugar content analysis and expression profiling of sugar related genes in contrasting Strawberry (Fragaria &times; ananassa) cultivars

Influence of Calcium Sources and Concentration on the Storage Performance of Strawberry Fruit

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Sugar content analysis and expression profiling of sugar related genes in contrasting Strawberry (Fragaria × ananassa) cultivars