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Håvard Eikemo

Research Scientist

NIBIO Publications
NIBIO Projects

Division of Biotechnology and Plant Health

Fungal Plant Pathology in Forestry, Agriculture and Horticulture

(+47) 916 95 954
haavard.eikemo@nibio.no

Place
Ås H7

Visiting address
Høgskoleveien 7, 1433 Ås

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Biography

Researcher on fungal diseases, with potato as the main responsibility. Long experience with diseases on fruits and berries, and has also worked on vegetables. Works with disese warnings and modelling within NIBIO`s system for forekasting pests and diseases on plants, and also with climaitic data in Agrometeorology Norway. 

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Authors

Arne Stensvand Håvard Eikemo Anne-Grete Roer Hjelkrem

Abstract

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Authors

Håvard Eikemo Arne Stensvand John-Erik Haugen

Abstract

Leather rot of strawberry fruit caused by the oomycete Phytophthora cactorum is detrimental to both freshly consumed and processed produce of this crop because of an off-odour flavour caused by two phenolic compounds, 4-ethylphenol (4-EP) and 4-ethyl-2-methoxyphenol (4-ethyl guaiacol, 4-EG). In this study, we have investigated differences in off-odour among strawberry genotypes and how the perception of the off-odour varies among people. Fruit of 13 strawberry genotypes, including five cultivars and eight selections, inoculated with P. cactorum were assessed by a sensory panel to determine differences in the characteristic leather rot odour. The content of aroma compounds, including the two phenolics, was analysed by headspace GC/MS and compared with sensory analysis. The amount of 4-EP and 4-EG varied greatly among the genotypes, and although the ones with the highest and lowest sensory scores also had the highest and lowest amounts of the phenolics, the correlation between their content and leather rot odour was not significant. The results clearly indicated that aroma components, of which the major ones were butanoic acid and acetic acid methyl and ethyl esters, hexanoic acid methyl ester and acetone, were important for the perception of leather rot off-odour. This suggests that natural strawberry aroma compounds can partly mask the characteristic leather rot odour independent of the level of the off-odour compounds. Consumer tests showed great variation in the ability of people to recognize the leather rot off-odour of strawberry fruit, especially at lower levels, but a few people were not able to detect the odour at all. The amount of contaminated strawberry fruit necessary for olfactory identification and to set an odour threshold of leather rot is further discussed.

Authors

Simeon Rossmann Paulina Paluchowska Zhimin Yin Erik Lysøe Mirella Ludwiczewska Marta Janiszewska Sylwester Sobkowiak Håvard Eikemo Monica Skogen Jadwiga Śliwka May Bente Brurberg

Abstract

No abstract has been registered

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