Quality attributes of strawberry during ripening

被引：140

作者：

Montero, TM ^{[1
]}

Molla, EM ^{[1
]}

Esteban, RM ^{[1
]}

LopezAndreu, FJ ^{[1
]}

机构：

[1] FAC CIENCIAS,DPTO QUIM AGR,MADRID 28049,SPAIN

来源：

SCIENTIA HORTICULTURAE | 1996年 / 65卷 / 04期

关键词：

strawberry fruits; Fragaria ananassa; development; ripening; quality parameters; sugars; acids; phenolics; pectic substances;

D O I：

10.1016/0304-4238(96)00892-8

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

A study of the organic acid and soluble sugar contents in strawberry fruits was carried out. These compounds were separated, identified and quantified using high-performance liquid chromatography with diode array spectroscopic detection and refractive index detection, for organic acids and soluble sugars, respectively, Strawberry fruits were analysed at six development stages, from fruit set to senescence. Changes in these parameters were studied during development and ripening. Titratable acidity, pH, reducing sugars and soluble solids, as well as phenolic compounds and pectic substances, were also determined. Different sugar acid ratios were used as a quality index. Strawberry fruits with the best quality characteristics for consumption were obtained on day 28 from fruit set.

引用

页码：239 / 250

页数：12

共 20 条

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