Substrate cultivation system improved the quality of 'Hongyan' strawberry fruits compared with the soil cultivation system

Abstract

This study explored the influence of substrate cultivation system on the quality of 'Hongyan' strawberry through physicochemical and sensory evaluation, E-nose, GC-MS, and GC-IMS. Results revealed that substrate cultivation system significantly enhanced the formation of total acids, vitamin C, total phenols, and volatile esters, alcohols, and acids in strawberries. Additionally, it improved the hardness, acidity, aroma intensity, and color of the fruit. ROAV analysis of VOCs demonstrated that substrate cultivation system promoted green, floral, citrus, and wood aromatic notes, while introducing unique caramel and mint flavors. Through VIP values, three key physicochemical parameters and several vital volatile esters, alcohols, and aldehydes were identified as essential biomarkers for distinguishing strawberries grown under substrate cultivation system versus soil cultivation system. Correlation analysis underscored significant relationships between VOCs, particularly esters, aldehydes, and alcohols, and a notable positive correlation between ambient temperature, substrate temperature, fertilization frequency, and the physicochemical properties and characteristic VOCs.

Keywords: HS-GC-IMS; Sensory evaluation; Strawberry; Substrate cultivation system; Volatile organic compounds.