Studies on the change in chemical composition of strawberry during maturing
1989
Lee, T.S. | Chi, Y.S. (Seoul Women's Univ., Seoul (Korea R.). Dept. of Food Science)
Three types of Korean strawberries, Gardian cultivated in vinyl house, Gardian cultivated on the field and Bogyo, at early variety, on the field were harvested after 10-34 days from falling of flowers to investigate the chemical changes of fruits during maturing. The initial pH range after 10 days from falling of flowers was 4.13-4.28, which decreased to 3.40-3.49 with maturing. The total acid steadily increased for 26 days and then decreased thereafter. Vitamin C, not detected until 14 days, gradually increased to 15.83-24.90mg % in 34 days. Reducing sugar content increased for 24 days and then decreased, while total sugar, glucose and fructose generally increased during maturing. Xylose was detected. For minerals, potassium was measured as having the highest value, followed by magnesium, and sodium. A trace amount of manganese, zinc and copper were detected. The strawberries had the content range of 6.00-21.60mg % of methyl alcohol and 6.00-24.40mg % of ethyl alcohol
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