The Composition of Strawberry Aroma Is Influenced by Cultivar, Maturity, and Storage

Strawberry (Fragaria ×ananassa Duch.) fruit have a unique, highly desirable flavor and are one of the most popular summer fruits. Sugars, acids, and aroma volatiles contribute to the characteristic strawberry flavor, which is dependent on the proper balance of these chemical constituents. While sugars and acids are responsible for the sweetness and tartness of the fruit, aroma volatiles provide the unique, fruity flavors that characterize a fresh strawberry. The aroma of fresh strawberries is dependent on many factors. The large genetic variability in the nature of strawberry aroma results in differences in flavor among cultivars. In addition, the aroma changes dramatically during fruit ripening after harvest; therefore, it is important to preserve and enhance the ripe fruit aroma during postharvest handling. The loss of this desirable aroma or the development of objectionable aromas reduces the quality and marketability of fresh strawberries. In this review we will discuss the chemical nature of strawberry aroma and how it is affected by various factors, including cultivar, maturity, and postharvest environment. CHEMICAL COMPOSITION OF AROMA

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