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Elevated carbon dioxide affects fruit flavor in field‐grown strawberries ( Fragaria × ananassa Duch)
Author(s) -
Wang SY,
Bunce JA
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1824
Subject(s) - chemistry , fragaria , aroma , linalool , ethyl hexanoate , malic acid , food science , citric acid , sugar , carbon dioxide , fructose , flavor , botany , organic chemistry , biology , essential oil
Abstract The effect of elevated carbon dioxide on fruit quality and aroma volatile composition in field‐grown strawberries ( Fragaria × ananassa Duch) was studied. Elevating the ambient CO 2 concentration (ambient + 300, and ambient +600 µmol mol −1 CO 2 ) resulted in high fruit dry matter, fructose, glucose and total sugar contents and low citric and malic acid contents. High CO 2 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 CO 2 ‐enriched conditions than those grown in ambient conditions. The highest CO 2 enrichment (600 µmol mol −1 ) condition yielded fruit with the highest levels of these aroma compounds. Copyright © 2004 Society of Chemical Industry

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