"Ascorbic acid, sugar and free acid contents in fruits of the new strawberry cultivar 'Sanchiigo'."
2000
"Fujiwara, T. (Mie-ken. Agricultural Technical Center, Ureshino (Japan)) | Mori, T. "
"The amounts of several constituents concerning with the nutrition and the taste of a newly bred strawberry variety 'Sanchiigo' were compared with those of four existing cultivars. 1. The amounts of ascorbic acid, sugars and free organic acid at the times of harvest in the forcing culture were examined. The ascorbic acid content in 'Sanchiigo' was found to be higher than those of'Nyohou' , 'Toyonoka'and 'Akihime' , and similar to that of 'Tochiotome'. Brix value and total sugar content in 'Sanchiigo' were roughly the same as those of the other cultivars. The sucrose content ratio and free organic acid content were around the average of cultivars examined. Sugar and free organic acid contents seemed to be desirable values for the taste. 2. Ascorbic acid contents of fruits of 'Sanchiigo' measured at various maturation stages were higher than those of the other varieties except the overripe fruits. The increase in fruit weight of 'Sanchiigo' was greater than those of the other varieties."
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