Strawberry flavor is a key driver of consumer preference, yet many modern varieties have lost a significant part of their characteristic aroma. A new collaborative study, co-led by Drs. Seonghee Lee and Vance M. Whitaker at the University of Florida and Dr. David Posé at IHSM La Mayora (UMA-CSIC), has investigated the genetic basis of γ-lactones, a group of volatile compounds responsible for the sweet, fruity notes in strawberry.
Through a combination of genome-wide association studies (GWAS), transcriptomic analysis, and functional assays, the researchers identified key genes controlling lactone production in both cultivated strawberry (Fragaria × ananassa) and wild strawberry (Fragaria vesca). Among the findings, a previously uncharacterized gene, FaECH, was identified as playing a central role in boosting levels of these compounds.
Functional validation through transient expression assays confirmed that this gene directly regulates the accumulation of these important aroma compounds. A related gene in wild strawberry, FvECH-like, was also identified and validated in γ-lactone synthesis, highlighting both conserved and species-specific genetic mechanisms governing these compounds across cultivated and wild species.
The study also delivers new molecular markers that could be used in breeding programs to select for improved flavor. Several researchers from IHSM La Mayora contributed to the work, including María González Blanco and Carmen Martín-Pizarro alongside Posé, reinforcing the institute's role in advancing knowledge on fruit quality and crop improvement.
The results, recently published in New Phytologist, represent a significant step toward developing strawberries with greater sensory quality, bridging fundamental knowledge of fruit metabolism with practical applications for agriculture.
Source: ihsm.uma-csic.es
