731 KB52 KB200420252025Kazemian, MinaKolahi, MaryamMohajel Kazemi, ElhamMokhtari Shojaee, FahimehNosrati, Houshang11 str.letnik:121številka:2DOI:10.14720/aas.2025.121.2.18538ISSN:1854-1941COBISSID_HOST:242638851URN:URN:NBN:SI:doc-41FYE0WVenZaložba Univerze v LjubljaniActa agriculturae Slovenicaalcoholsaldehidialdehydesalkoholicikel lipoksigenazeestersestrilipoxygenase pathwayplod jagodnjakastrawberry fruitThe role of volatile compounds and genes that involved in ester biosynthesis during strawberry fruit (Fragaria × ananassa Duchesne) development|Strawberry (Fragaria × ananassa Duchesne) is one of the most crucial berry fruits because of its nutrients and pleasant taste. The present research is to identify volatile com-pounds, study the biosynthesis pathway during three develop-mental stages, and insilico analysis of lipoxygenase (LOX), alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) genes in strawberries. The results indicated that 68 volatile compounds were identified in different developmental stages. The gas chromatography/mass spectrometry showed that the amounts of esters increased during the development of strawberry fruit, while aldehydes and alcohol components decreased during the red stage. The results showed LOX gene expression decreased during fruit development, while ADH and AAT gene expression increased in ripe fruit. It seems that alcohols have a minor contribution to producing the aroma of fruits due to early consumption. Furthermore, esters in the red stage play a significant role in the aroma of ripe fruit. The knowledge of the phytochemical profile of strawberries in the growing stages could be used in different applications of these materials in var-ious fields, including food, medical, and pharmaceutical industries, and production of food essences and natural flavorings, as well as fragrance designŽlahtni jagodnjak (Fragaria × ananassa Du-chesne) je ena izmed najpomembnejših vrst jagodičevja zaradi vsebnosti hranil v plodovih in dobrega okusa. Namen raziska-ve je bil insilico določiti hlapne spojine in njihovo biosintezo med tremi obdobji razvoja plodov in sicer delovanje genov za lipoksigenazo (LOX), alkohol dehidrogenazp (ADH) in alkohol aciltransferazo (AAT). V različnih razvojnih stopnjah je bilo identificiranih 68 hlapnih spojin. Analiza s plinsko kromatografijo in masno spektrometrijo je pokazala, da se med razvojem plodov jagodnjaka povečuje količina estrov medtem, ko se količina aldehidov in alkoholov zmanjšuje v rdečem obdobju razvoja plodov. Rezultati so pokazali, da se je delovanje genov za LOX zmanjševalo med razvojem plodov, medtem, ko se je delovanje genov za za ADH in AAT povečalo v zrelih plodovih. Izgleda, da imajo alkoholi manjši delež pri tvorbi arome plo-dov zaradi njihove hitre porabe, imajo pa estri v rdečem stadiju razvoja pommebmo vlogo pri aromi zrelih plodov. Vedenje o fitokemkičnem profile plodov jagodnjaka v rastnih obdobjih bi lahko bilo uporabljeno za različne namene in področja kot so prehrana, medicinska in farmacevtska uporaba, pri pripravi dodatkov hrani, naravnih barvilih kot pri načrtovanju vonjavTEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaUniverza v Ljubljani, Biotehniška fakulteta