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In this study, quality parameters (color, soluble solids content, titratable acidity), levels of sugars, organic acids, vitamin C, polyphenols and volatiles were determined during two successive years in Gariguette strawberries harvested at two stages of maturity (turning stage and fully ripe). Fruits were analyzed at harvest and after 2 days of storage at 10 °C. The descriptive sensory analyses of the samples were also performed by a trained panel. Whether at harvest or after storage, no significant difference was observed for sugars between samples, but strawberries harvested fully ripe had lower organic acids and higher levels of volatiles. Consistent with these results, strawberries harvested fully ripe were significantly noted sweeter and more aromatic than those harvested 75% red. No significant difference was observed for total vitamin C between samples, but strawberries harvested fully ripe were overall richer in polyphenols, particularly in hydroxycinnamic acids. This suggests strawberries harvested fully ripe could potentially have a greater impact on health.

Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders’ interest in sensory quality improvement, and the demand for traditional varieties, which are generally associated with better flavor. To achieve further knowledge on the factors influencing the sensory quality and consumers’ preferences and perception, European traditional and modern fresh market tomato varieties were grown and evaluated in France, Italy, and Spain. Different growing conditions were tested in France (soilless vs. soil) and in Spain (open field vs. greenhouse), while in Italy fruits were evaluated at two ripening stages. Fruit quality was assessed by integrating physicochemical analyses, sensory profiles, and consumer tests. In all three countries, overall modern varieties were perceived as having more intense “tomato flavor” and “overall flavor” than traditional ones. In France and Spain, consumers’ preferences were more oriented towards modern varieties than traditional ones. Significant growing condition effects were found on sensory and physicochemical traits, while the effect on consumers’ overall liking was not significant, largely depending on the genotype. A fair agreement between product configurations from descriptive analysis by trained assessors and Check-All-That-Apply (CATA) questions by consumers was observed. Penalty-lift analysis based on CATA allowed identifying positive and negative drivers of liking., This research was supported by European Commission H2020 research and innovation program through TRADITOM grant agreement No. 634561.

In this study, some quality parameters (dry matter, mean weight, soluble solids, titratable acidity, sugars, organic acids), the levels of bioactive compounds (vitamin C and E, carotenoids, polyphenolics) as well as those of volatiles have been determined during two successive years in two black table grape cultivars, ‘Muscat de Hambourg’ and ‘Alphonse Lavallee’, stored up to 4 weeks at 1 °C. The descriptive sensory analyses of the samples by a trained panel were also performed. During storage, most of quality parameters (dry matter, mean berries weight, soluble solids content, titratable acidity, sucrose, fructose, and organic acids) were not affected by storage in both cultivars, while the levels of glucose significantly decreased. Regarding bioactive compounds, the levels of carotenoids, tocopherols, and polyphenolics remained almost unchanged, whereas those of vitamin C decreased. Although the levels of linalool drastically decreased with storage in Muscat samples, the trained sensory panel observed no significant difference for the descriptor “aroma intensity”. All these results show that the overall quality (organoleptic, sensory, nutritive and functional) of the two traditional French cultivars, ‘Muscat de Hambourg’ and ‘Alphonse Lavallee’, is globally maintained for up to 4 weeks under standard commercial storage conditions.

International audience; Renewed consumer demand motivates the nutritional and sensory quality improvement of fruits and vegetables. Specialized metabolites being largely involved in nutritional and sensory quality of carrot, a better knowledge of their phenotypic variability is required. A metabolomic approach was used to evaluate phenotypic plasticity level of carrot commercial varieties, over three years and a wide range of cropping environments spread over several geographical areas in France. Seven groups of metabolites have been quantified by HPLC or GC methods: sugars, carotenoids, terpenes, phenolic compounds, phenylpropanoids and polyacetylenes. A large variation in root metabolic profiles was observed, in relation with environment, variety and variety by environment interaction effects in decreasing order of importance. Our results show a clear diversity structuration based on metabolite content. Polyacetylenes, beta-pinene and alpha-carotene were identified mostly as relatively stable varietal markers, exhibiting static stability. Nevertheless, environment effect was substantial for a large part of carrot metabolic profile and various levels of phenotypic plasticity were observed depending on metabolites and varieties. A strong difference of environmental sensitivity between varieties was observed for several compounds, particularly myristicin, 6MM and D-germacrene, known to be involved in responses to biotic and abiotic stress. This work provides useful information about plasticity in the perspective of carrot breeding and production. A balance between constitutive content and environmental sensitivity for key metabolites should be reached for quality improvement in carrot and other vegetables.

This chapter provides information on some organoleptic quality of carrots, such as appearance, texture, taste and flavour, and the factors affecting sensory quality. Consumer preference and behaviour for sensory characteristics of carrots are also discussed.

National audience; The sensory variability of carrot was investigated during three years, 2010-2012. The quality assessment was based on descriptive sensory quantitative analysis of several batches of different carrot types from two production areas. The resulting sensory space was characterised by a first axis opposing products perceived sweet to products perceived bitter, pungent with a chemical or turpentine aroma and by a second axis based on texture, with juicier products opposed to firmer products, leaving remains in the mouth after chewing. The various types of carrot are distributed throughout the sensory space. Despite the fact that location was an important factor in the expression of quality traits, the varietal choice appeared to exert a prominent effect. Model varieties have been identified: they either had plain aromatic traits and low variability of sensory traits or were perceived as aromatic or sweet, with an environmental control of these traits.

In this study, fruits of two nectarine cultivars, harvested at commercial ripeness, were sorted into three density groups. Physicochemical parameters (mean weight, firmness, dry matter, soluble solids content, titratable acidity) and the levels of sugars, organic acids, vitamin C, polyphenols and volatiles were then determined at harvest and after ripening. A sensory ranking test was also performed on ripened nectarines to compare quality attributes (firmness, sweetness, acidity, and aroma). In both cultivars, ripened nectarines of higher density had significantly higher levels of dry matter, soluble solids content, sugars, ascorbic acid, polyphenols and volatiles. Among polyphenols, the levels of hydroxycinnamic acids were 30–40% significantly higher in nectarines of higher density. Among volatiles, levels of lactones, well-known key aroma compounds in nectarines, were also 2–3 times significantly higher in ripened fruits of higher density. Consistent with these results, nectarines of higher density were significantly ranked sweeter and more aromatic in both cultivars.

International audience; Developing carrot varieties highly resistant to Alternaria dauci is a top priority for breeders. Meanwhile , consumers are increasingly demanding as regards final product quality, particularly taste. Bitterness is one of the five common taste sensations, but it is rejected by most carrot consumers. Therefore, providing tools for efficient plant breeding of resistant, low bitter carrots would be helpful. While resistance QTLs (rQTLs) have already been identified for carrot resistance to A. dauci, the genetic control and mapping of the metabolites involved in bitterness perception have not been addressed so far. We identified the metabolites most involved in bitterness by combining chemical and sensory analyses of a set of resistant and susceptible carrot genotypes grown in different environments. We evaluated their genetic control and heritability in a segregating F 2:3 population over 2 years of field trials and searched for colocalizations between rQTLs and metab-olite QTLs (mQTLs) to evaluate the link between bitterness and resistance traits. Our results suggest that it is possible to increase resistance while favoring low bitter varieties by selecting genomic regions involved in the expression of one or the other trait and counter-selecting others when r-and mQTL colocalization is unfavorable.

International audience; The carrot ideotype for carrot breeders could be a variety resistant to Alternaria leaf blight-the main foliar disease on carrot worldwide-with a low level of bitterness as consumers consider it as an undesirable taste of carrots. Our previous investigation on carrot resistance to Alternaria dauci allowed the identification of resistance QTLs (rQTLs). Based on these results, breeding for a higher level of resistance is possible but we could interrogate about the impact of selecting these genomic regions on carrot bitterness. To answer this question, we combined chemical and sensorial analyses of a set of resistant and susceptible carrot genotypes evaluated in different environments to identify the metabolites involved in bitterness. The genetic control and heritability field experimentation and colocalizations between rQTLs and metabolite QTLs (mQTLs) were searched in order to evaluate the link between bitterness and resistance traits. Our results showed that selecting the genomic regions mainly involved in carrot resistance is possible without compromising carrot taste. However, the colocalization of rQTLs and mQTLs suggest that some genomic regions are involved in the expression of both traits and should be avoided or even counter selected. INTRODUCTION While breeding for varieties highly resistant to Alternaria dauci is a top priority for carrot seed companies, consumers are more and more demanding on gustative quality, especially low bitter carrots. Amon others, terpens and polyacetylenes are considered key compounds for bitterness in carrots (Simon et al. 1980; Seljasen et al. 2001). Relying on sensory and chemical analyses, Kreutzmann et al. (2008) highlighted that a small number of metabolites, among them eight terpens, could predict bitterness. However, while the genetic control of carrot resistance to A. dauci has already been investigated, leading to the identification of rQTLs (Quantitative Trait Loci involved in resistance) in different genetic backgrounds (Le Clerc et al., 2009; 2015), no information were available except very recently published by Keilwagen at al. (2017) on terpens and polyacetylenes. Identifying the genomic regions involved in resistance and/or bitterness will be very helpful for breeders to develop resistant varieties while avoiding increasing bitterness. To answer this question, chemical and sensory analyses were performed on a set of five carrot genotypes during three years, in four environments to identify the terpens involved in bitterness. These metabolites were characterized during two consecutive years in field trials in a population already segregating for resistance to Alternaria dauci and their genetic control was determined. The colocalization between previously identified rQTLS and mQTLS (QTLs involved in the accumulation of metabolites) were examined and recommendations were made for breeders.

Carrot is one of the major vegetables, and is a basic product highly valued by regular buyers. In spite of the natural resources of the species, diversity for consumers is poor. The aim of this work was to identify consumer preferences based on appreciation of batches representative of the carrot sensory space. Ten batches were described by a trained panel using a list of 10 attributes. The same products were given to a panel of 299 consumers from 3 French cities (Avignon, Angers, and Paris). They gave a score of general appreciation and answered a questionnaire about usage and attitude. The results show that carrots are mainly characterized by the perception of bitterness, pungency and chemical flavor in opposition to the perception of sweetness. Some batches had a higher level for global aroma. Other batches were characterized by juiciness as opposed to a high level of firmness and retention in the mouth. The highest levels of consumer satisfaction were achieved with flavored, juicy and sweet carrots. Main rejected characteristics were too much bitterness and too intense chemical flavor. The segmentation study identified three groups of consumers, differing mainly by their attitude towards the product. A group representing 20% of the panel was characterized by very marked preferences for sweet and flavored products and also for interest in a high quality product.