2026-05-28T08:51:24Zhttps://riuma.uma.es/rest/oai/requestoai:riuma.uma.es:10630/262882026-02-03T11:32:04Zcom_10630_2254col_10630_37953
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits
Pott, Delphine
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 Castro, José G.
Usadel, Björn
Osorio-Algar, Sonia
Clima -- Cambios
Frutas
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.
2023-04-19T10:18:13Z
2023-04-19T10:18:13Z
2023-04-19
2022-09-21
journal article
Pott, D. M., Durán-Soria, S., Allwood, J. W., Pont, S., Gordon, S. L., Jennings, N., ... & Osorio, S. (2023). Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits. Food Chemistry, 402, 134360.
https://hdl.handle.net/10630/26288
10.1016/j.foodchem.2022.134360
eng
http://creativecommons.org/licenses/by-nc-nd/4.0/
open access
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Elsevier