Variation in sugar content in fruit of four strawberry cultivars growth in the field and under forced culture, harvest years, and maturation stages
1998
Ogiwara, I. (Tokyo Univ. of Agriculture and Technology, Fuchu (Japan). Faculty of Agriculture) | Miyamoto, R. | Habutsu, S. | Suzuki, M. | Hakoda, N. | Shimura, I.
The soluble sugar content and composition in four strawberry cultivars grown in the open field and under forcing culture and sampled at various maturation stages in different harvest seasons were compared. 1) Sucrose, fructose, and glucose are the major sugars, and inositol and sorbitol are the minor ones in the sugar composition of strawberry fruit. Content and composition of souluble sugars differed among cultivars, fructose and glucose being higher in Toyonoka and Hokowase than in Nyoho and Reiko fruits. 2) The percentage of fructose or glucose to total sugar content was large in Toyonoka and Hokowase as compared to Reiko and Nyoho during the early maturation stages; the percentage decreased in Reiko and Nyoho, while it increased in Toyonoka and Hokowase as the fruits ripened. 3) In Reiko and Toyonoka, the variation of total sugar content in the fruits grown by open culture was larger than that of fruits grown under forcing culture. Toyonoka fruit had large amounts of sugars with small variations during the harvest as compared to Reiko. 4) the amount of sugars in strawberry fruit varied among cultivars, harvest years, cropping types and developmental stages of fruit, but the ratio of each sugars to total sugar content was nearly constant. The sugar composition of each cultivars seems to be a heritable characteristic, unaffected by the environment
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