草莓果实成熟过程中品质的变化  

Study on the qualitatiye changes of strawberry fruits during ripening

作　　者：陈丽璇[1,2] 陈丽虹[1,2] 尤瑞琛[1,2] 黄维南 

机构地区：[1]福建省亚热带植物研究所,福建厦门361006 [2]福建省亚热带植物生理生化重点公共实验室,福建厦门361006

出　　处：《亚热带植物通讯》1999年第1期5-8,共4页

摘　　要：对“丰香”草莓果实不同成熟期品质的研究表明：草莓果实成熟过程中内外品质处在不断变化之克尤其是挂粉期，此期果实硬度、固／酸比发生显著变化；红熟期（成熟度在乃％左右）为草莓鲜食的最佳采收期，其固／酸比、维生素C含量分别达到6．77和44．71mg／100gfw，为整个成熟期的最高值；当果实硬度在0．4－0．7Kg／cm2之间，花青素含量在150－230总吸光度／100cm2之间时，草莓果实软硬适宜，色彩鲜艳，风味最好。The fruit quality of 'Fengxiang' strawberry at different ripening stages were studied. Constant changes of the fruit were observed during fruit ripening,especially at the pink stage, with remarkable changes in fruit hardness, and solids/acids ratio. The optimum harvest was at the red ripe stage, when the solids/acids ratio and vitamin Creached to 6. 77 and 44. 71mg/100gfw, respectively, being maximum value at the ripening stage; and when the fruit hardness ranged from 0. 4 to 7. 0km/cm2, the an thocyanid in content from 150-2:30ahs/100cm2, the strawberry fruitsits had colorful appearance, moderate hardness and excellent taste.

关 键 词：草莓 成熟期 品质 

分 类 号：S668.4[农业科学—果树学]