Strawberries - quality of fruits, their storage life and suitability for processing. Pt. 5. Variability and classification of strawberry cultivars in respect to some chemical components
1989
Plocharski, W. (Research Institute of Pomology and Floriculture, Skierniewice (Poland))
The variability of strawberry fruit in respect to total solids, soluble solids, titratable acidity and ascorbic acid content was characterized. The largest variation between cultivars was found in ascorbic acid content. The most stable was the content of total solids. In the population of investigated cultivars there were only two which characterized high contents of all of the quality factors investigated. Fruits of Senga Sengana cv. were ranked average in respect to total solids, soluble solids and titratable acidity
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