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

Derek Stewart; Delphine Pott; Sara Duran-Soria; J. Will Allwood; Simon Pont; Sandra Gordon; Nikki Jennings; Ceri Austin; Derek Stewart; Rex Brennan; Agnieszka  Masny; Anita Sønsteby; Erika Kruger; Dorota Jarret; José Vallarino; Björn Usadel; Sonia Osario

doi:10.1016/j.foodchem.2022.134360

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

Derek Stewart
, Delphine Pott
, Sara Duran-Soria
, J. Will Allwood
, Simon Pont
, Sandra Gordon
, Nikki Jennings
, Ceri Austin
, Derek Stewart
, Rex Brennan
, Agnieszka Masny
, Anita Sønsteby
, Erika Kruger
, Dorota Jarret
, José Vallarino
, Björn Usadel
, Sonia Osario

Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas
University of Dundee
James Hutton Ltd
The National Institute of Horticultural Research
Institute of Pomology, Hochschule Geisenheim University
RWTH Aachen University

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

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
Journal	Food Chemistry
Volume	402
DOIs	https://doi.org/10.1016/j.foodchem.2022.134360
Publication status	Published - 15 Feb 2023

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger
SDG 3 Good Health and Well-being

Keywords

Blackcurrant
Quality

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10.1016/j.foodchem.2022.134360

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Stewart, D., Pott, D., Duran-Soria, S., Allwood, J. W., Pont, S., Gordon, S., Jennings, N., Austin, C., Stewart, D., Brennan, R., Masny, A., Sønsteby, A., Kruger, E., Jarret, D., Vallarino, J., Usadel, B., & Osario, S. (2023). Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits. Food Chemistry, 402. 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, Quality",

author = "Derek Stewart and Delphine Pott and Sara Duran-Soria and Allwood, \{J. Will\} and Simon Pont and Sandra Gordon and Nikki Jennings and Ceri Austin and Derek Stewart and Rex Brennan and Agnieszka Masny and Anita S{\o}nsteby and Erika Kruger and Dorota Jarret and Jos{\'e} Vallarino and Bj{\"o}rn Usadel and Sonia Osario",

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doi = "10.1016/j.foodchem.2022.134360",

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Stewart, D, Pott, D, Duran-Soria, S, Allwood, JW, Pont, S , Gordon, S, Jennings, N, Austin, C , Stewart, D, Brennan, R, Masny, A, Sønsteby, A, Kruger, E, Jarret, D, Vallarino, J, Usadel, B & Osario, S 2023, 'Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits', Food Chemistry, vol. 402. 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 - Stewart, Derek

AU - Pott, Delphine

AU - Duran-Soria, Sara

AU - Allwood, J. Will

AU - Pont, Simon

AU - Gordon, Sandra

AU - Jennings, Nikki

AU - Austin, Ceri

AU - Stewart, Derek

AU - Brennan, Rex

AU - Masny, Agnieszka

AU - Sønsteby, Anita

AU - Kruger, Erika

AU - Jarret, Dorota

AU - Vallarino, José

AU - Usadel, Björn

AU - Osario, Sonia

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 - Quality

U2 - 10.1016/j.foodchem.2022.134360

DO - 10.1016/j.foodchem.2022.134360

M3 - Article

VL - 402

JO - Food Chemistry

JF - Food Chemistry

ER -

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

Abstract

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Keywords

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