Comprehensive responses of aroma production in ‘Benihoppe’ strawberry to low oxygen associated with the changes of key gene expressions and energy levels

Abstract BACKGROUND The influence of low oxygen on the biosynthesis of aroma‐related esters and alcohols in strawberries has been well revealed. However, how low‐oxygen conditions affect other volatile compounds, such as terpenes and furans, is still to be elucidated. RESULTS The effects of 2 kPa O 2 low oxygen on the biosynthesis of aroma in ‘Benihoppe’ strawberries were comprehensively investigated in this study. The results showed that, like esters, the accumulations of key terpene alcohols and furans in strawberries were also inhibited by 2 kPa O 2 low oxygen during storage and subsequent shelf life, which was associated with the down‐regulation of expression of FaNES1 (nerolidol synthase) and FaOMT (O‐methyltransferase). However, no anaerobic fermentation occurred in ‘Benihoppe’ strawberries since no ethanol and acetaldehyde were produced under the 2 kPa O 2 condition. As expected, the 2 kPa O 2 condition suppressed the respiratory intensity and lowered the energy charge to maintain the quality of strawberries. The negative effects of low‐oxygen storage on aroma accumulations and the energy charge of strawberries were more pronounced when transferred to the period of shelf life. CONCLUSION The 2 kPa O 2 condition caused a full‐scale loss of aroma in ‘Benihoppe’ strawberries, including esters and alcohols as well as terpenes and furans, which was mainly reflected in the reduction of aroma emissions rather than the production of off‐flavor, probably due to the reduced expressions of related genes and energy charge. © 2022 Society of Chemical Industry.