Elevated carbon dioxide affects fruit flavor in field-grown strawberries (Fragaria x ananassa Duch)

• Published in: Journal of the science of food and agriculture 2004-09, Vol.84 (12), p.1464-1468
• Main Authors: Wang, S.Y, Bunce, J.A
• Format: Article
• Language: English
• Subjects: Aroma and flavouring agent industries; aroma compounds; Biological and medical sciences; carbohydrate composition; carbohydrate content; Carbon dioxide; Citrus fruits; CO2; elevated atmospheric gases; flavor; Food industries; Food science; Fragaria; Fragaria ananassa; Fragaria × ananassa Duch; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; odor compounds; odors; organic acids; strawberries; strawberry; sugars
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1824

The effect of elevated carbon dioxide on fruit quality and aroma volatile composition in field-grown strawberries (Fragaria x ananassa Duch) was studied. Elevating the ambient CO2 concentration (ambient + 300, and ambient +600 micromol mol-1 CO2) resulted in high fruit dry matter, fructose, glucose and total sugar contents and low citric and malic acid contents. High CO2 growing conditions significantly enhanced the fruit content of ethyl hexanoate, ethyl butanoate, methyl hexanoate, methyl butanonate, hexyl acetate, hexyl hexanoate, furaneol, linalool and methyl octanoate. Thus, the total amounts of these compounds were higher in berries grown in CO2-enriched conditions than those grown in ambient conditions. The highest CO2 enrichment (600 micromol mol-1) condition yielded fruit with the highest levels of these aroma compounds.