Quality characteristics of strawberry genotypes at different maturation stages

被引：159

作者：

Kafkas, E. ^{[1
]}

Kosar, M.

Paydas, S.

Kafkas, S.

Baser, K. H. C.

机构：

[1] Cukurova Univ, Fac Agr, Dept Hort, TR-01330 Adana, Turkey

[2] Anadolu Univ, Fac Pharm, Dept Pharmacognosy, TR-26470 Eskisehir, Turkey

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 03期

关键词：

strawberry; organic acids; sugars; titratable acidity; total soluble solids; quality;

D O I：

10.1016/j.foodchem.2005.12.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical composition and quality characteristics of nine promising hybrids and two varieties ("Osmanli" and "Camarosa") of strawberries were evaluated for their quality attributes during ripening. Main soluble sugars, carboxylic acids, organic acids and ascorbic acid of experimental varieties were separated, identified and quantified using high-performance liquid chromatography with diode array spectroscopic and refractive index detections. Titratable acidity (TA), pH, total soluble solids (TSS) and TSS/TA ratio and their correlations were determined at ripe maturation stages for the 11 genotypes. Hybrid no. 11, a new strawberry cultivar, had desired fruit quality characteristics similar to Osmanli, which has a pleasant taste and is popular in Turkey. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1229 / 1236

页数：8

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