Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences

Strawberry (<i>Fragaria</i> spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (<i>F. nilgerrensis</i>) with cultivated (<i>F. × ananassa</i>) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.