Strawberry fragrance
In case you are interested in how endophytic fungi affect the fragrance of strawberry fruits, check this #preprint from my friends in Chile in @SSRN:
Rodríguez-Arriaza F. et al. (2024) SSRN
Synopsis
Strawberries (Fragaria x ananassa) are globally appreciated for their exceptional fruit quality, encompassing aroma, flavor, color, and nutritional value. Pyruvate decarboxylase (PDC) is a key enzyme related with fruit quality, playing a crucial role in ethanol production during fermentation. PDC initiates the conversion of pyruvate into acetaldehyde and CO2, while another enzyme catalyzes the subsequent conversion of acetaldehyde to ethanol. These steps are crucial in the metabolism of ethanol, serving as precursors for the formation of esters and other aromatic compounds that contribute to the distinctive aroma of strawberries. Furthermore, alcohol acyltransferases (AATs) play pivotal roles in catalyzing acyl group transfer, significantly contributing to the aroma diversity of fruits, including strawberries. However, strawberries are highly vulnerable to drought, which affects product quality. Plant root-associated fungi offer a novel approach to mitigate water deficiency stress. This study investigates the effect of Antarctic fungal inoculation on the gene expression of FaPDC, and the FaAAT gene family, related to the accumulation of volatile organic compounds (VOCs) in strawberries. Fruits of fungi-inoculated plants under drought stress showed significant changes in gene expression, leading to increased total volatile ester production, primarily in acetate esters, which are important for strawberry aroma. These findings underscore the role of Antarctic fungi in modulating the metabolic pathway of volatile esters by inducing the expression of FaPDC and FaAAT genes. Beyond elucidating the molecular mechanisms underlying aromatic compound biosynthesis in fruits, this study highlights the potential of Antarctic microorganisms as valuable tools to restore and maintain the sensory attributes of agricultural products under water deficiency stress.
