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Peer-reviewedCC BYFood Chemistry: X

Harvest time differentially shapes flavor compounds in red and white strawberry cultivars (

  • Hongmin Liang1
  • Cong Wang2
  • Xiaoyu Yu1
  • Yanxia Zhao3
  • Jiabo Sun3
  1. 1Institute of Leisure Agriculture, Shandong Academy of Agricultural Sciences, Jinan 250100, China
  2. 2College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China
  3. 3Institute of Leisure Agriculture, Shandong Academy of Agricultural Sciences, Jinan 250100, China; Corresponding authors at: Shandong Academy of Agricultural Sciences, No. 23788 Gongye North Road, Licheng District, Jinan 250100, China.
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Abstract

This study investigated the interactive effects of harvest time (January vs. March) and strawberry cultivar (red JDH; white TS) on fruit and wine quality. Cultivar × harvest interactions were significant for most parameters. JDH accumulated more sugars and acids in January, whereas TS maintained stable sugar-acid balance. March harvest was associated with higher phenolics and antioxidant capacity in both cultivars and wines, but color changes occurred only in red wines. JDH was rich in ellagic acid; January TS had high catechin and vanillin. Total volatiles were higher in January, while esters were enriched in March JDH and its wines. E -tongue sourness response correlated with total acid and pH, and astringency response with catechin and p-coumaric acid. White TS wines showed minimal color variation despite E-tongue responses and volatile changes. These findings reveal cultivar-specific metabolic buffering and partial retention of harvest time-imprinted signatures after fermentation, supporting white strawberry oenological potential.

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Cite

BibTeXRIS
BibTeX
@article{liang2026harvest,
  title = {{Harvest time differentially shapes flavor compounds in red and white strawberry cultivars (}},
  author = {Hongmin Liang and Cong Wang and Xiaoyu Yu and Yanxia Zhao and Jiabo Sun},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104622},
  url = {https://doi.org/10.1016/j.fochx.2026.104622},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Harvest time differentially shapes flavor compounds in red and white strawberry cultivars (
AU  - Hongmin Liang
AU  - Cong Wang
AU  - Xiaoyu Yu
AU  - Yanxia Zhao
AU  - Jiabo Sun
PY  - 2026
DA  - 2026/10/13
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104622
UR  - https://doi.org/10.1016/j.fochx.2026.104622
AB  - This study investigated the interactive effects of harvest time (January vs. March) and strawberry cultivar (red JDH; white TS) on fruit and wine quality. Cultivar × harvest interactions were significant for most parameters. JDH accumulated more sugars and acids in January, whereas TS maintained stable sugar-acid balance. March harvest was associated with higher phenolics and antioxidant capacity in both cultivars and wines, but color changes occurred only in red wines. JDH was rich in ellagic acid; January TS had high catechin and vanillin. Total volatiles were higher in January, while esters were enriched in March JDH and its wines. E -tongue sourness response correlated with total acid and pH, and astringency response with catechin and p-coumaric acid. White TS wines showed minimal color variation despite E-tongue responses and volatile changes. These findings reveal cultivar-specific metabolic buffering and partial retention of harvest time-imprinted signatures after fermentation, supporting white strawberry oenological potential.
SN  - 2590-1575
ER  -