Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria × ananassa Duch.) under interaction of light and temperature

- Most strawberry aromas showed increasing trends during postharvest ripening.
- Different pathways of strawberry aromas have different responses to light and temperature.
- Volatile esters and benzenoids were mainly affected by interaction of temperature and dark.
- Volatile furanones and terpenes were mostly influenced by temperature and dark, respectively.

Light and temperature are two of the most important factors regulating postharvest strawberry aroma. To date the majority of research has been concentrated on the contribution of either light or temperature factors in isolation. In the present study, we investigated integrated effects of light and temperature on the formation of characteristic aromas during postharvest strawberry ripening process. Most volatiles including volatile esters, volatile furanones, and volatile terpenes showed increasing trends, whereas volatile benzenoids showed decreasing trends during postharvest ripening. Biosyntheses of volatile esters and volatile benzenoids were mainly affected by interaction of temperature and dark, whereas formation of volatile furanones and volatile terpenes were mostly influenced by temperature and dark, respectively. This study provided evidence of regulation of strawberry aroma by dual factors for the first time, and characterized a comprehensive profile of formations of strawberry aromas in response to light and temperature during postharvest ripening.