Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits

Delphine M. Pott; Sara Durán-Soria; J. William Allwood; Simon Pont; Sandra L. Gordon; Nikki Jennings; Ceri Austin; Derek Stewart; Rex M. Brennan; Agnieszka Masny; Anita Sønsteby; Erika Krüger; Dorota Jarret; José G. Vallarino; Björn Usadel; Sonia Osorio

doi:10.1016/j.foodchem.2022.134360

Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits

Delphine M. Pott, Sara Durán-Soria, J. William Allwood, Simon Pont, Sandra L. Gordon, Nikki Jennings, Ceri Austin, Derek Stewart, Rex M. Brennan, Agnieszka Masny, Anita Sønsteby, Erika Krüger, Dorota Jarret, José G. Vallarino, Björn Usadel, Sonia Osorio

School of Engineering & Physical Sciences

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

34 Downloads (Pure)

Abstract

This work aims to determine the effect of genotype x environment (GxE) interaction that influence blackcurrant (Ribes nigrum) fruit quality. We applied metabolomics-driven analysis on fruits from four cultivars grown in contrasting European-locations over two seasons. By integrating metabolomics and sensory analysis, we also defined specific metabolic signatures associated with consumer acceptance. Our results showed that rainfall is a crucial factor associated with accumulation of delphinidin- and cyanidin-3-O-glucoside, the two mayor blackcurrant pigments meanwhile temperature affects the main organic acid levels which can be decisive for fruit taste. Sensorial analysis showed that increases in terpenoid and acetate ester volatiles were strongly associated with higher appreciation score, while proacacipetalin, a cyanogenic-glycoside, was positively associated to bitter taste. Our results pave the way for the selection of high-quality cultivars and suitable production sites for blackcurrant cultivation.

Original language	English
Article number	134360
Journal	Food Chemistry
Volume	402
Early online date	21 Sept 2022
DOIs	https://doi.org/10.1016/j.foodchem.2022.134360
Publication status	Published - 15 Feb 2023

Keywords

Blackcurrant
Environment
Fruit
Metabolites
Quality
Sensorial analyses

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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Pott, D. M., Durán-Soria, S., Allwood, J. W., Pont, S., Gordon, S. L., Jennings, N., Austin, C., Stewart, D., Brennan, R. M., Masny, A., Sønsteby, A., Krüger, E., Jarret, D., Vallarino, J. G., Usadel, B., & Osorio, S. (2023). Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits. Food Chemistry, 402, Article 134360. https://doi.org/10.1016/j.foodchem.2022.134360

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title = "Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits",

abstract = "This work aims to determine the effect of genotype x environment (GxE) interaction that influence blackcurrant (Ribes nigrum) fruit quality. We applied metabolomics-driven analysis on fruits from four cultivars grown in contrasting European-locations over two seasons. By integrating metabolomics and sensory analysis, we also defined specific metabolic signatures associated with consumer acceptance. Our results showed that rainfall is a crucial factor associated with accumulation of delphinidin- and cyanidin-3-O-glucoside, the two mayor blackcurrant pigments meanwhile temperature affects the main organic acid levels which can be decisive for fruit taste. Sensorial analysis showed that increases in terpenoid and acetate ester volatiles were strongly associated with higher appreciation score, while proacacipetalin, a cyanogenic-glycoside, was positively associated to bitter taste. Our results pave the way for the selection of high-quality cultivars and suitable production sites for blackcurrant cultivation.",

keywords = "Blackcurrant, Environment, Fruit, Metabolites, Quality, Sensorial analyses",

author = "Pott, {Delphine M.} and Sara Dur{\'a}n-Soria and Allwood, {J. William} and Simon Pont and Gordon, {Sandra L.} and Nikki Jennings and Ceri Austin and Derek Stewart and Brennan, {Rex M.} and Agnieszka Masny and Anita S{\o}nsteby and Erika Kr{\"u}ger and Dorota Jarret and Vallarino, {Jos{\'e} G.} and Bj{\"o}rn Usadel and Sonia Osorio",

note = "Funding Information: The authors acknowledge the technical assistance of Sara Fern{\'a}ndez-Palacios Campos in HS-SPME/GC-MS measurements (Servicios Centrales de Apoyo a la Investigaci{\'o}n from University of Malaga). We are also grateful to Jennifer Mesa-Mar{\'i}n for the help in sample processing. The authors acknowledge the funding for open access charge: Universidad de M{\'a}laga / CBUA. Funding Information: This work was supported through funding by the European Union{\textquoteright}s Horizon 2020 Research and Innovation Programme under Grant Agreement Number 679303. S.D.-S. acknowledges the support by Plan Propio from the University of Malaga. Publisher Copyright: {\textcopyright} 2022 The Authors",

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Pott, DM, Durán-Soria, S, Allwood, JW, Pont, S, Gordon, SL, Jennings, N, Austin, C, Stewart, D, Brennan, RM, Masny, A, Sønsteby, A, Krüger, E, Jarret, D, Vallarino, JG, Usadel, B & Osorio, S 2023, 'Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits', Food Chemistry, vol. 402, 134360. https://doi.org/10.1016/j.foodchem.2022.134360

TY - JOUR

T1 - Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits

AU - Pott, Delphine M.

AU - Durán-Soria, Sara

AU - Allwood, J. William

AU - Pont, Simon

AU - Gordon, Sandra L.

AU - Jennings, Nikki

AU - Austin, Ceri

AU - Stewart, Derek

AU - Brennan, Rex M.

AU - Masny, Agnieszka

AU - Sønsteby, Anita

AU - Krüger, Erika

AU - Jarret, Dorota

AU - Vallarino, José G.

AU - Usadel, Björn

AU - Osorio, Sonia

N1 - Funding Information: The authors acknowledge the technical assistance of Sara Fernández-Palacios Campos in HS-SPME/GC-MS measurements (Servicios Centrales de Apoyo a la Investigación from University of Malaga). We are also grateful to Jennifer Mesa-Marín for the help in sample processing. The authors acknowledge the funding for open access charge: Universidad de Málaga / CBUA. Funding Information: This work was supported through funding by the European Union’s Horizon 2020 Research and Innovation Programme under Grant Agreement Number 679303. S.D.-S. acknowledges the support by Plan Propio from the University of Malaga. Publisher Copyright: © 2022 The Authors

PY - 2023/2/15

Y1 - 2023/2/15

N2 - This work aims to determine the effect of genotype x environment (GxE) interaction that influence blackcurrant (Ribes nigrum) fruit quality. We applied metabolomics-driven analysis on fruits from four cultivars grown in contrasting European-locations over two seasons. By integrating metabolomics and sensory analysis, we also defined specific metabolic signatures associated with consumer acceptance. Our results showed that rainfall is a crucial factor associated with accumulation of delphinidin- and cyanidin-3-O-glucoside, the two mayor blackcurrant pigments meanwhile temperature affects the main organic acid levels which can be decisive for fruit taste. Sensorial analysis showed that increases in terpenoid and acetate ester volatiles were strongly associated with higher appreciation score, while proacacipetalin, a cyanogenic-glycoside, was positively associated to bitter taste. Our results pave the way for the selection of high-quality cultivars and suitable production sites for blackcurrant cultivation.

AB - This work aims to determine the effect of genotype x environment (GxE) interaction that influence blackcurrant (Ribes nigrum) fruit quality. We applied metabolomics-driven analysis on fruits from four cultivars grown in contrasting European-locations over two seasons. By integrating metabolomics and sensory analysis, we also defined specific metabolic signatures associated with consumer acceptance. Our results showed that rainfall is a crucial factor associated with accumulation of delphinidin- and cyanidin-3-O-glucoside, the two mayor blackcurrant pigments meanwhile temperature affects the main organic acid levels which can be decisive for fruit taste. Sensorial analysis showed that increases in terpenoid and acetate ester volatiles were strongly associated with higher appreciation score, while proacacipetalin, a cyanogenic-glycoside, was positively associated to bitter taste. Our results pave the way for the selection of high-quality cultivars and suitable production sites for blackcurrant cultivation.

KW - Blackcurrant

KW - Environment

KW - Fruit

KW - Metabolites

KW - Quality

KW - Sensorial analyses

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U2 - 10.1016/j.foodchem.2022.134360

DO - 10.1016/j.foodchem.2022.134360

M3 - Article

C2 - 36303363

SN - 0308-8146

VL - 402

JO - Food Chemistry

JF - Food Chemistry

M1 - 134360

ER -

Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits

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Keywords

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