As Florida enters the peak of its strawberry production season, research is intensifying to improve the fruit’s flavor and aroma. Mark Porter, through his doctoral work, focused on understanding the genetic basis of taste and smell in strawberries to meet consumer demand for more flavorful fruit.
For his Ph.D. dissertation at the University of Florida, Porter and his advisors identified key groups of genes linked to desirable sensory traits. By accelerating the identification of these genes, breeders can more quickly develop strawberry varieties with superior flavor. Porter conducted his research at the Gulf Coast Research and Education Center, tasting more than 5,000 strawberries across two growing seasons.
Improving flavor through genetics
The research combined sensory evaluation and advanced genetic analysis. Scientists scored strawberries for flavor, sweetness, and sourness, while chemical analyses captured aroma profiles from 400 varieties. Using DNA data, the team identified genes responsible for preferred aromas such as peachy and caramel notes, and developed DNA tests to detect these traits early.
According to Porter and his advisor Seonghee Lee, this approach significantly speeds up strawberry breeding. By selecting plants with superior aroma and flavor before they bear fruit, breeders can deliver better varieties to growers more efficiently, ultimately providing consumers with sweeter, more aromatic strawberries.
Text and image source: ifas.ufl.edu
