Genes the key in search for perfect strawberry

Researchers from the School of Applied Sciences are working to improve the quality of Australian varieties by investigating the impact of aroma compounds, genetics and environmental factors on strawberry flavour.

The researchers compared two popular Australian-grown varieties to isolate the critical flavour compounds that make the short-day Juliette (which fruits early in the season) taste sweeter than Albion, a day-neutral with a longer harvesting period.

Lead investigator Professor Eddie Pang said the research team analysed hundreds of strawberries over three seasons to identify the flavour compounds that were both high in heritability and vital in determining taste.

"We know the production of aroma and flavour compounds in strawberries is influenced by factors such as plant genotype and climate," Professor Pang said.

"But while these effects are reasonably well-documented for overseas varieties, we have very limited information for Australian-bred strawberries or overseas varieties that are grown under local conditions.

"By identifying the top flavour compounds that are controlled more by genes than the environment they're grown in, we can breed for them and help farmers in their quest for good strawberry yields that do not sacrifice appearance, aroma or taste."

Funded by Horticulture Australia with support from Strawberries Australia, the research led by Professor Pang and PhD candidate Kavitha Samykanno has been conducted in two phases.

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry were used to examine the effects of environment on flavour development of Albion and Juliette strawberries, with about 150 flavour compounds in the Juliette strawberry investigated to isolate those with most impact.

"We're now working to track the genes responsible for flavour and looking to extend the harvesting season of the better-tasting short-day strawberry varieties so they can be available for an extra few months of the year," Professor Pang said.

"We're also looking at introducing new flavours to the Australian market, comparing the flavour compounds in European and Japanese varieties to learn what makes them taste different and determining the heritability of those flavour compounds."

Professor Pang is collaborating with Professor Phillip Marriott - who helped lead the project at RMIT before moving to Monash University this year - on grant applications to further the research.

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