草莓果实成熟过程中Vc和可溶性固形物含量的变化

Research on Changes of Vc Content and Soluble Solid Concentration Content during Strawberry Fruit Ripening

[目的]探索草莓的最佳采收期。[方法]以盆栽草莓果实为试验材料,研究草莓成熟过程中果肉硬度、维生素C含量和可溶性固形物含量的变化规律。[结果]随着草莓果实的成熟,果肉硬度逐渐下降,维生素C含量逐渐上升,可溶性固形物含量呈先上升后下降的趋势。[结论]随着草莓果实的成熟,果肉硬度下降,内在品质提高。

[Objective] The purpose was to investigate the proper harvest stage of the strawberry fruit.[Method] Taking pot strawberry fruit as research materials,the changes of fruit hardness and contents of the Vc and the soluble solid concentration during strawberry fruit ripening were studied.[Result]As strawberry fruit ripening,the fruit hardness reduced,the content of Vc decreased,the soluble solid concentration was first increasing and then reducing.[Conclusion]During strawberry fruit ripening,the fruit hardness reduced and the internal quality of fruit increased.