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

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。

关键词: 草莓, 成熟期, 品质