Research Progress on Aroma Formation and Regulation Mechanism ofStrawberry Fruit
(1College of Hebei University of Engineering,School of Landscape and Ecological Engineering,Handan 056038,Hebei,China;2Institute of Forestry and Pomology,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100093,China;3Beijing Engineering Research Center for Strawberry,Beijing 100093,China)
Abstract:Abstract:Strawberry is a popular fruit with high economic value.Its unique fruity aroma is closelyrelated to its contained volatile organic compounds(VOCs).Fruit aroma quality plays a vital role in evaluatingstrawberry’s edible value and commodity value.Recently,fruit aroma quality has become a research hot-spotin the field of strawberry industry.This paper reviewed the research progress made in the following aspects,including components of strawberry fruit aromatic substances;factors influencing fruit aroma(variety,fruitmaturity grade,cultivation method);changes of aromatic substances during storage and processing;andmolecular regulation mechanism formed by the aroma of strawberry,etc.,hoping to provide references forstrawberry aroma breeding.