Effect of night temperature on sugar, amino acid, ascorbic acid, anthocyanin and ellagic acid in strawberry (Fragaria x ananassa Duch.) fruit
2006
Matsuzoe, N.(Kumamoto Prefectural Univ. (Japan)) | Kawanobu, S. | Matsumoto, S. | Kimura, H. | Zushi, K.
The effect of different night temperatures on constituents in strawberry fruits (Fragaria x ananassa Duch.) was investigated using two cultivars, Toyonoka and Nyoho, which were grown in a climatron. Among the three temperatures tested, the longest fruit maturity period was observed at 23/10 deg C (day/night), while the shortest was observed at 23/20 deg C. Fruit weight tended to decrease with the increase of temperatures at night. Sugar content significantly decreased at 23/20 deg C. No difference in organic acid content was observed in Toyonoka, while increased night temperatures tended to increase organic acid contents in Nyoho. In addition, a lower sugar-acid ratio was remarkable at 23/20 deg C in both cultivars. There was a difference in total amino acid content observed in these two cultivars. The effect of night temperatures depended upon each amino acid produced in these two cultivars. It was observed that asparagine, glutamic acid and alanine content at 23/20 deg C were less than those at 23/10 deg C. A decrease in content of reduced ascorbic acid was observed with an increase in night temperatures, while no difference of oxidized ascorbic acid content was observed among the night temperatures tested. Increased anthocyanin content was observed with an increase in night temperatures and its composition was not affected by the varied temperatures. The level of ellagic acid content at 23/20 deg C was higher than that at 23/10 deg C. The degree of increases in ellagic acid content caused by the increases in night temperatures was higher in Nyoho than that in Toyonoka.
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