Temperature, Light Regimes, and Harvest Time Shape the Total Volatile Content and °Brix/Acidity Balance of Strawberry Fruit (Fragaria ananassa cv. Sonsation)

The sensory appeal of strawberry (Fragaria × ananassa) depends on its chemical composition, including sugars, organic acids, and aroma-active volatiles. To investigate the effects of temperature and light conditions on fruit quality, strawberry plants (cv. Sonsation) were grown at six temperature regimes (9, 12, 15, 18, 21 °C, and 21/9 °C-day/night) and four combinations of light intensities (150 and 300 μmol/m²/s) and photoperiods (12 and 24 h/day). Yield, °Brix/acidity ratio and volatile compounds were assessed. °Brix increased with light intensity and photoperiod, while higher temperatures (15–21 °C) correlated with acidity. A favorable °Brix/acidity ratio correlated with both continuous light and high light intensity, as well as low ripening temperature. Volatile content peaked at 15 °C, and declined at 9 °C, proportionally elevating acids and reducing terpenoids. The findings indicate that extended high-intensity light can optimize sweetness and aroma in cv. Sonsation, whereas low temperatures benefit the °Brix-acidity balance but may reduce volatile compound development.