关键词: 草莓, 成熟期, 品质

Abstract: 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 C reached 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 7.0 kg/cm², the anthocyanidin content from 150~230abs/100cm², the strawberry fruits had colorful appearance, moderate hardness and excellent taste.

Key words: strawberry fruit, maturation, quality