Abstract
Fragaria × ananassa is a widely-consumed fruit worldwide, valued for its pleasant flavor and nutritional properties. However, its lack of fragrance, unlike wild strawberries, results in customer dissatisfaction. In this study, we tested whether the biofertilizer Saccharomyces cerevisiae can enhance the aroma of strawberry. We used different fertilization methods, namely, mycorrhizal fertilization (MF) and foliar fertilization (FF), to investigate the effects of S. cerevisiae on various characteristics of F. ananassa. The results showed that the application of yeast under MF significantly increased the amount of soluble sugars and total volatiles. However, no significant difference was detected in the anthocyanin content. The amount of total volatiles in fruits under different treatments was 18.17 (MF), 11.78 (FF), and 9.51 (control) μg·g−1 fresh weight (FW). The main volatiles obtained from the fruits under MF, FF, and control treatments were esters (51.45%, 44.39%, and 29.39%, respectively), alcohols (35.93%, 28.77%, and 6.58%, respectively), and aldehydes (5.86%, 18.31%, and 62.88%, respectively). The photosynthetic rate and intercellular CO2 concentration were significantly influenced by the utilization of yeast strains. The MF treatment with yeast resulted in higher photosynthetic rate, and the plants from the FF treatment recording the highest intercellular CO2 concentration. Integrating the data of metabolites, it was suggested that S. cerevisiae, by generating CO2, promotes photosynthesis, leading to the increased sugar content in the fruits, which subsequently enhances the content of 3(2H)-Furanone, 4-methoxy-2, 5-dimethyl (DMMF) and phenylalanine-derived volatiles.
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Claims 20
Claim · model-written summary
Mycorrhizal yeast fertilization significantly increased soluble sugars in strawberry fruit.
- Taxon
- Fragaria × ananassa
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- application of yeast under MFe0
- Interactor
- yeaste0other
- Outcome
- soluble sugarse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“The results showed that the application of yeast under MF significantly increased the amount of soluble sugars and total volatiles.”
t0“Fragaria × ananassa”
Claim · model-written summary
Mycorrhizal yeast fertilization significantly increased total volatiles in strawberry fruit.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- application of yeast under MFe0
- Interactor
- yeaste0other
- Outcome
- total volatilese0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the application of yeast under MF significantly increased the amount of soluble sugars and total volatiles.”
t0“Fragaria × ananassa”
Claim · model-written summary
Anthocyanin content did not differ significantly under the yeast fertilization treatments.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Outcome
- anthocyanin contente0
- Direction
- no significant differencee0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“However, no significant difference was detected in the anthocyanin content.”
t0“Fragaria × ananassa”
Claim · model-written summary
Fruit total volatiles were 18.17 μg·g−1 fresh weight under MF.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- MFe0
- Outcome
- total volatiles in fruitse0
- Value
- 18.17e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amount of total volatiles in fruits under different treatments was 18.17 (MF), 11.78 (FF), and 9.51 (control) μg·g−1 fresh weight (FW).”
t0“Fragaria × ananassa”
Claim · model-written summary
Fruit total volatiles were 11.78 μg·g−1 fresh weight under FF.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- FFe0
- Outcome
- total volatiles in fruitse0
- Value
- 11.78e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amount of total volatiles in fruits under different treatments was 18.17 (MF), 11.78 (FF), and 9.51 (control) μg·g−1 fresh weight (FW).”
t0“Fragaria × ananassa”
Claim · model-written summary
Control fruit total volatiles were 9.51 μg·g−1 fresh weight.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- controle0
- Outcome
- total volatiles in fruitse0
- Value
- 9.51e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amount of total volatiles in fruits under different treatments was 18.17 (MF), 11.78 (FF), and 9.51 (control) μg·g−1 fresh weight (FW).”
t0“Fragaria × ananassa”
Claim · model-written summary
Esters comprised 51.45% of MF fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- MFe0
- Outcome
- esterse0
- Value
- 51.45%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The main volatiles obtained from the fruits under MF, FF, and control treatments were esters (51.45%, 44.39%, and 29.39%, respectively)”
t0“Fragaria × ananassa”
Claim · model-written summary
Esters comprised 44.39% of FF fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- FFe0
- Outcome
- esterse0
- Value
- 44.39%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The main volatiles obtained from the fruits under MF, FF, and control treatments were esters (51.45%, 44.39%, and 29.39%, respectively)”
t0“Fragaria × ananassa”
Claim · model-written summary
Esters comprised 29.39% of control fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- controle0
- Outcome
- esterse0
- Value
- 29.39%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The main volatiles obtained from the fruits under MF, FF, and control treatments were esters (51.45%, 44.39%, and 29.39%, respectively)”
t0“Fragaria × ananassa”
Claim · model-written summary
Alcohols comprised 35.93% of MF fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- MFe1
- Outcome
- alcoholse0
- Value
- 35.93%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“alcohols (35.93%, 28.77%, and 6.58%, respectively)”
e1“fruits under MF, FF, and control treatments”
t0“Fragaria × ananassa”
Claim · model-written summary
Alcohols comprised 28.77% of FF fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- FFe1
- Outcome
- alcoholse0
- Value
- 28.77%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“alcohols (35.93%, 28.77%, and 6.58%, respectively)”
e1“fruits under MF, FF, and control treatments”
t0“Fragaria × ananassa”
Claim · model-written summary
Alcohols comprised 6.58% of control fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- controle1
- Outcome
- alcoholse0
- Value
- 6.58%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“alcohols (35.93%, 28.77%, and 6.58%, respectively)”
e1“fruits under MF, FF, and control treatments”
t0“Fragaria × ananassa”
Claim · model-written summary
Aldehydes comprised 5.86% of MF fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- MFe1
- Outcome
- aldehydese0
- Value
- 5.86%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“aldehydes (5.86%, 18.31%, and 62.88%, respectively)”
e1“fruits under MF, FF, and control treatments”
t0“Fragaria × ananassa”
Claim · model-written summary
Aldehydes comprised 18.31% of FF fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- FFe1
- Outcome
- aldehydese0
- Value
- 18.31%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“aldehydes (5.86%, 18.31%, and 62.88%, respectively)”
e1“fruits under MF, FF, and control treatments”
t0“Fragaria × ananassa”
Claim · model-written summary
Aldehydes comprised 62.88% of control fruit volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- controle1
- Outcome
- aldehydese0
- Value
- 62.88%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“aldehydes (5.86%, 18.31%, and 62.88%, respectively)”
e1“fruits under MF, FF, and control treatments”
t0“Fragaria × ananassa”
Claim · model-written summary
Yeast treatment significantly influenced photosynthetic rate and intercellular CO2 concentration.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- utilization of yeast strainse0
- Interactor
- yeast strainse0other
- Outcome
- photosynthetic rate and intercellular CO2 concentratione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The photosynthetic rate and intercellular CO2 concentration were significantly influenced by the utilization of yeast strains.”
t0“Fragaria × ananassa”
Claim · model-written summary
MF yeast treatment produced a higher photosynthetic rate.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- MF treatment with yeaste0
- Interactor
- yeaste0other
- Outcome
- photosynthetic ratee0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The MF treatment with yeast resulted in higher photosynthetic rate”
t0“Fragaria × ananassa”
Claim · model-written summary
FF yeast treatment produced the highest intercellular CO2 concentration.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Treatment
- FF treatmente0
- Outcome
- intercellular CO2 concentratione0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the plants from the FF treatment recording the highest intercellular CO2 concentration”
t0“Fragaria × ananassa”
Claim · model-written summary
The authors suggest yeast-generated CO2 promotes photosynthesis and increases fruit sugar content.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Interactor
- S. cerevisiae
Saccharomyces cerevisiaee0other - Outcome
- increased sugar content in the fruitse0
- Qualifier
- by generating CO2, promotes photosynthesise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it was suggested that S. cerevisiae, by generating CO2, promotes photosynthesis, leading to the increased sugar content in the fruits”
t0“Fragaria × ananassa”
Claim · model-written summary
The authors suggest increased fruit sugars enhance DMMF and phenylalanine-derived volatiles.
- Taxon
- Fragaria × ananassaFragaria ×ananassat0
- Outcome
- content of 3(2H)-Furanone, 4-methoxy-2, 5-dimethyl (DMMF) and phenylalanine-derived volatilese0
- Qualifier
- increased sugar content in the fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased sugar content in the fruits, which subsequently enhances the content of 3(2H)-Furanone, 4-methoxy-2, 5-dimethyl (DMMF) and phenylalanine-derived volatiles”
t0“Fragaria × ananassa”
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.