Lignin is one of the most abundant renewable resources on earth and is readily produced as
a sidestream during biomass fractioning. So far, these large quantities of lignin have been …

The strawberry is one of the world's most popular fruits, providing humans with vitamins,
fibers, and antioxidants. Cultivated strawberry (Fragaria× ananassa) is an allo-octoploid and …

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy
texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally …

Flavor‐associated volatile chemicals make major contributions to consumers' perception of
fruits. Although great progress has been made in establishing the metabolic pathways …

This work characterized the role of the R2R3-MYB10 transcription factor (TF) in strawberry
fruit ripening. The expression of this TF takes place mainly in the fruit receptacle and is …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

Eugenol is a volatile phenylpropanoid that contributes to flower and ripe fruit scent. In ripe
strawberry (Fragaria× ananassa) fruit receptacles, eugenol is biosynthesized by eugenol …

Abstract Strawberry (Fragaria× ananassa Duchesne ex Rozier) is cultivated and enjoyed
globally for its health properties and flavor. Improvements in agronomic performance and …

Pectins are essential components of primary plant cell walls and middle lamellae, and are
related to the consistency of the fruit and its textural changes during ripening. In fact …