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Related Concept Videos

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.

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Corrigendum to "Automatic Fruit Morphology Phenome and Genetic Analysis: An Application in the Octoploid Strawberry".

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Woodland strawberry axillary bud fate is dictated by a crosstalk of environmental and endogenous factors.

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Automatic Fruit Morphology Phenome and Genetic Analysis: An Application in the Octoploid Strawberry.

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Related Experiment Video

Updated: Jun 13, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Green Leaf Volatile Profiling Reveals Ripening-Stage- and Tissue-Specific Patterns in Rosaceae Berries.

Dylan Nunnally-Martínez1, Amparo Monfort1,2

  • 1Centre for Research in Agricultural Genomics (CRAG), CSIC-IRTA-UAB-UB, Campus UAB, Edifici CRAG, 08193 Bellaterra, Catalonia, Spain.

Plants (Basel, Switzerland)
|June 12, 2026
PubMed
Summary

Green leaf volatiles (GLVs) significantly impact berry aroma and defense. Their levels and types vary by species and ripening stage, with distinct profiles found in leaves versus fruit.

Keywords:
aldehydesaromablackberryestersfruit ripeningodor activity valuesraspberrystrawberry

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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Related Experiment Videos

Last Updated: Jun 13, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Area of Science:

  • Plant Science
  • Biochemistry
  • Aroma Chemistry

Background:

  • Green leaf volatiles (GLVs) are crucial for fruit aroma and plant defense mechanisms.
  • Limited research exists on GLV accumulation during ripening and across different tissues in Rosaceae berries.

Purpose of the Study:

  • To compare GLV profiles in leaves and fruit (unripe, half-ripe, ripe) of strawberry, raspberry, and blackberry species.
  • To identify key GLVs contributing to aroma and understand their variation across ripening stages and tissues.

Main Methods:

  • Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed.
  • Analysis included eleven identified GLVs, odor activity value calculations, and multivariate analyses.

Main Results:

  • GLV profiles showed significant species- and ripening-dependent variations.
  • Ripe strawberries were characterized by fruity esters, while raspberries and blackberries had grassy aldehydes contributing to aroma.
  • Berry leaves exhibited higher total GLVs and distinct compositions compared to fruit, with notable differences between species.

Conclusions:

  • GLVs play a significant role in differentiating berry ripening stages and species.
  • Tissue-specific GLV accumulation, with higher levels in leaves, suggests varied roles in plant defense and signaling.
  • Understanding GLV dynamics is essential for optimizing berry aroma and quality.