Metabolomic characterization of strawberry cultivars during postharvest

Abstract

The cultivated strawberry (Fragaria x ananassa) is the berry most consumed worldwide and is well-known for its delicate flavour and nutritional characteristics. However, strawberries possess a very short postharvest shelf-life due to their high respiration rate and their susceptibility to water loss, mechanical damage and fungi deterioration. Extension of fruit shelf-life is a major economic goal, and measures are commercially taken to delay senescence. These procedures include low temperature, controlled atmosphere and/or chemical treatments, being the first one the most commonly applied. To improve our understanding of the molecular and biochemical mechanisms underlying the deterioration of fruit quality attributes during senescence, we monitored the metabolomic profiles of five commercial strawberry cultivars under different postharvest treatments. Ripe fruits of F x ananassa cv. ‘Amiga’, ‘Camarosa’, ‘Candonga’, ‘Fortuna’ and ‘Santa Clara’ were harvested and kept at 4ºC during three, six and ten days in normal, CO2-enriched and O3-enriched atmospheres. We used a combination of GC-TOF-MS, LC-MS and GC-SPME-MS to identify and semi-quantify 49 primary metabolites (sugars, amino and organic acids), 132 polar secondary metabolites and 70 volatile compounds in all different treatments along postharvest stages. Multivariate statistical approaches, including hierarchical cluster analysis, partial least squares discriminant analyses and k-means clustering, were used to characterize the variation in metabolite content during the strawberry fruit postharvest life and to identify the biochemical pathways which are most affected in the senescence processes. Here, we present the main changes in volatile compounds, primary and secondary metabolites as a consequence of postharvest storage, highlighting the differences between cultivars and treatments. Network-based methods will allow us to point out the regulatory factors and molecular mechanisms underlying fruit senescence.