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

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)
13 Downloads (Pure)


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 languageEnglish
Article number134360
JournalFood Chemistry
Early online date21 Sept 2022
Publication statusPublished - 15 Feb 2023


  • Blackcurrant
  • Environment
  • Fruit
  • Metabolites
  • Quality
  • Sensorial analyses

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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