Soilborne pathogens affect strawberry fruit flavor and quality.

Area of Science:

• Plant Pathology
• Agricultural Science
• Food Chemistry

Background:

• Soilborne fungi Fusarium oxysporum f. sp. fragariae and Macrophomina phaseolina cause significant economic losses in strawberry production.
• These pathogens induce similar wilting, stunting, and dieback symptoms, but do not directly damage fruit.

Purpose of the Study:

• To investigate the impact of Fusarium oxysporum and Macrophomina phaseolina infections on the phenolic and volatile compound profiles of three strawberry cultivars.
• To assess the potential implications of these changes for fruit quality, plant defense, and pathogen detection.

Main Methods:

• Extraction of phenolic and volatile compounds from strawberry fruits of three cultivars grown in pathogen-infested medium.
• Analysis of changes in compound content following inoculation with Fusarium oxysporum and Macrophomina phaseolina.

Main Results:

• Inoculated plants exhibited increased levels of certain phenolic compounds with known antifungal and antioxidant properties.
• Root and vascular infections significantly altered strawberry aroma profiles by modifying the content of specific volatile compounds.
• Changes in aroma profiles varied across the three strawberry cultivars studied.

Conclusions:

• Strawberry fruit composition, including phenolic and volatile compounds, is significantly affected by Fusarium oxysporum and Macrophomina phaseolina infections.
• Altered aroma profiles have implications for fruit organoleptics, economic value, and plant defense mechanisms.
• This research highlights potential avenues for developing novel tools for soilborne pathogen detection and control in strawberries.