Article
The association between the susceptibility to Botrytis cinerea and the levels of volatile and non-volatile metabolites in red ripe strawberry genotypes.
Food chemistry - 1 Nov 2022
Li Hua, Larsen Dorthe H, Cao Ruimin, van de Peppel Arjen C, Tikunov Yury M, Marcelis Leo F M, Woltering Ernst J, van Kan Jan A L, Schouten Rob E
Abstract excerpt
The relations between physical and chemical characteristics (e.g., color, firmness, volatile and non-volatile metabolites) of red ripe strawberry fruit and the natural spoilage caused by Botrytis cinerea were investigated. The spoilage rates differed between genotypes, and this was highly correlated over two successive years. Among seventeen genotypes, a more intense red coloration of the fruit skin was...
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