The quality of fruit of strawberry [Fragaria annassa] 'Amaou', 1: Effects of harvest period and degree of coloration on the quality of fruit
2005
Tsutsumi, T.(Fukuoka-ken. Agricultural Research Center, Chikushino(Japan)) | Yamashita, S. | Oomori, K.
This study was carried out to clarify the effects of harvest period and degree of coloration on the quality of fruit in strawberry 'AMAOU'. The compositive sugar content of fruit harvested in January was higher than those harvested in other periods, and the sucrose ratio to total sugar content was higher than the fruit harvested in other periods. Those fruits at the 6th degree coloration showed a little less sugar content; however, those fruits above the 7th degree coloration did not show an increase in sugar content in line with the acquired coloration. The compositive acid content of fruit harvested in December was higher than that harvested in other months. For the fruit harvested from December to February, the compositive acid content tended to decrease, whereas, the tendency was reversed after March. The difference in the acid content by the degree of fruit coloration; that is, the less coloration, the higher the acid content. The quality of fruit harvested in January got a very high mark in a tasting evaluation. It seemed that an interval of titratable acid content in relation to coloration, a decrease in sugar, compositive sugar and acid content greatly contributed to deterioration and variation in eating quality after March. The texture of the fruit harvested in December and January was relatively hard compared to those harvested in other periods, that is, those harvested after February tended to be tender. Also, when the degree of coloration was lower, the texture of the fruit tended to be hard.
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