Strawberries (Fragaria × ananassa) are highly valued for their colorful fruit and flavorful taste. Anthocyanins provide much of the red fruit color, and the flavor is highly affected by soluble sugars and non-volatile organic acids. These fruit composition parameters impact consumer decisions. In this study, strawberry fruits from 17 commercial cultivars and advanced selections were collected weekly from replicated trials at three locations in North Carolina. The relative effects of the location and germplasm on fruit composition were determined, including the soluble solid concentration (SSC), titratable acidity (Tacid), and total anthocyanin content (TAC). The breeding criteria of at least 8.0% SSC and 0.80% Tacid were met by eight and six genotypes, respectively and five of these met both criteria. The fruit TAC ranged from 24.0 to 45.7 mg pelargonidin-3-O-glucoside (P3G) equivalents/100 g FWT. P3G was the dominant pigment in all genotypes, followed by pelargonidin-3-O-rutinoside (P3R). As harvest dates advanced, pH, TAC, P3G, P3R, and pelargonidin-3-O-(6″-malonylglucoside) (P3MG) generally decreased, while Tacid, SSC, and cyanidin-3-O-glucoside (C3G) increased. Composition of field-grown strawberries in this mid-Atlantic location were more influenced by the genotype and harvest date than by the growing location.

Postharvest discoloration is one of the primary factors limiting the quality, shelf life, and marketability of lettuce. Although substantial progress has been made in understanding the physiological and biochemical basis of lettuce discoloration, inconsistent terminology, subjective assessment methods, and fragmented investigation of contributing factors have limited comparisons among studies and slowed progress towards elucidating the mechanisms regulating development of this physiological disorder. This review synthesizes current knowledge of lettuce discoloration by integrating disorder classification, physiological and biochemical mechanisms, genetic regulation, preharvest and postharvest factors that influence the shelf life, objective phenotyping approaches, and mitigation strategies. While gas-induced disorders are discussed to provide a comprehensive perspective, particular emphasis is placed on wound-induced oxidative discoloration and the growing body of evidence suggesting that browning and pinking may represent related but distinct oxidative phenotypes, although their physiological relationship remains unresolved. Inconsistencies in terminology and phenotype classification across the literature are also highlighted, and suggestions are provided to improve clarity and consistency in reporting. Recent advances in digital imaging and hyperspectral sensing, coupled with machine learning and molecular biology, provide new opportunities to objectively characterize discoloration phenotypes and improve understanding of the physiological, biochemical, and genetic mechanisms underlying discoloration development. Integrating these technologies with physiological, biochemical, and genetic research will be essential for improving mechanistic understanding and developing more effective strategies to predict, mitigate, and breed for reduced postharvest discoloration in lettuce and in other fresh produce.