Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits. (15th February 2023)

• Record Type: Journal Article
• Authors: Pott, Delphine M.; Durán-Soria, Sara; Allwood, J. William; Pont, Simon; Gordon, Sandra L.; Jennings, Nikki; Austin, Ceri; Stewart, Derek; Brennan, Rex M.; Masny, Agnieszka; Sønsteby, Anita; Krüger, Erika; Jarret, Dorota; Vallarino, José G.; Usadel, Björn; Osorio, Sonia
• Is Part Of: Food chemistry. Volume 402(2023)
• Publication Date: 2023-02-15
• Subjects: Blackcurrant -- Fruit -- Metabolites -- Sensorial analyses -- Quality -- Environment; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134360
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Lower latitudes in North Europe favor blackcurrant phenolic compound accumulation. Rainfall has a positive impact on the content of the two main anthocyanins. Lower temperatures appear to increase malic acid content and fruit acidity. 'Ben Tirran' cultivar presents higher overall appreciation in all locations. Acetate esters correlate with bitterness and fermented flavor perception. Abstract: This work aims to determine the effect of genotype x environment (GxE) interaction that influence blackcurrant ( Ribes nigrum ) fruit quality. We applied metabolomics-driven analysis on fruits from four cultivars grown in contrasting European-locations over two seasons. By integrating metabolomics and sensory analysis, we also defined specific metabolic signatures associated with consumer acceptance. Our results showed that rainfall is a crucial factor associated with accumulation of delphinidin- and cyanidin-3- O -glucoside, the two mayor blackcurrant pigments meanwhile temperature affects the main organic acid levels which can be decisive for fruit taste. Sensorial analysis showed that increases in terpenoid and acetate ester volatiles were strongly associated with higher appreciation score, while proacacipetalin, a cyanogenic-glycoside, was positively associated to bitter taste. Our results pave the way for the selection of high-quality cultivars and suitable production sites for blackcurrant cultivation.