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

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...

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Detalles Bibliográficos
Autores: Pott, Delphine M, Durán-Soria, Sara, Allwood, J William, Pont, Simon, Gordon, Sandra L, Jennings, Nikki, Austin, Ceri, Stewart, Derek, Brennan, Rex M, Masny, Agnieszka, Sønsteby, Anita, Krüger, Erika, Jarret, Dorota, Vallarino, José G, Usadel, Björn, Osorio, Sonia
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/372591
Acceso en línea:http://hdl.handle.net/10261/372591
https://api.elsevier.com/content/abstract/scopus_id/85140745063
Access Level:acceso abierto
Palabra clave:Blackcurrant
Environment
Fruit
Metabolites
Quality
Sensorial analyses
Descripción
Sumario: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.

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