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Acta Horticulturae Sinica ›› 2023, Vol. 50 ›› Issue (9): 1959-1970.doi: 10.16420/j.issn.0513-353x.2022-0697

• Reviews • Previous Articles     Next Articles

Advances in Aroma Compounds Biosynthesis of Strawberry Fruit

LIU Jinying, KONG Lingxi, WANG Weihao, QIN Guozheng, WANG Yuying*()   

  1. Key Laboratory of Plant Resources,Institute of Botany,Chinese Academy of Sciences,Beijing 100093,China
  • Received:2023-04-12 Revised:2023-07-01 Online:2023-09-25 Published:2023-09-26
  • Contact: WANG Yuying

Abstract:

Strawberry aroma is one of the important factors contributing to their quality. Strawberry aroma is composed of complex combinations of volatile,such as esters,aldehydes,ketones,alcohols,terpenoids,furanone and sulfur-containing compounds. Among them,furanone,methyl butyrate,ethyl caproate,γ-decalactone,and linalool and nerolidol represent the most important aroma compounds of strawberry. This review aims to describe the recent advances in understanding aroma biosynthesis in strawberry fruit,including the aroma composition,biosynthetic pathways,key regulatory genes,as well as the major factors affecting the aroma quality. Finally,an outlook on the future research trends of strawberry aroma is provided.

Key words: strawberry, fruit, quality, aroma, volatile