食品科学2017，Vol.38Issue(4)：125-132,8.DOI:10.7506/spkx1002-6630-201704021
2种草莓成熟过程中果实特征品质指标的变化
Variations in Quality Characteristics of Two Strawberry Cultivars during Fruit Ripening
摘要
Abstract
In the present study,the variations in fruit quality characteristics related to the flavor and physiological quality in two strawberry cultivars,‘Mira’ and ‘Honeoye’,were investigated during three ripening stages.Results showed that total soluble solids (TSS),volatile aromatic components and anthocyanins accumulation significantly increased,while total acid (TA),total phenolics and total flavonoid contents as well as antioxidant capacity declined during strawberry ripening.The correlations between the quality traits were analyzed by principal component analysis.It was indicated that there were high correlations (r =0.859 1-0.994 7) between the changes in total phenolics,flavonoids,total soluble solid or titratable acid and antioxidant capacity (FRAP) as well as oxygen radical absorbance capacity (ORAC) during strawberry ripening,while the correlation coefficients between total anthocyanin and ferric reducing antioxidant power (FRAP) as well as ORAC were only 0.315 0 and 0.385 3,respectively.Furthermore,a positive correlation between the maturity of strawberry fruits and the accumulation of aromatic volatile components and anthocyanins was also observed.关键词
草莓/成熟/挥发性物质/花色苷/特征品质Key words
strawberry/ripening/volatile compounds/anthocyanins/quality characteristics分类
轻工纺织引用本文复制引用
严嘉玮,路洪艳,李莉,罗自生,李栋栋,宋钧,班兆军..2种草莓成熟过程中果实特征品质指标的变化[J].食品科学,2017,38(4):125-132,8.基金项目
国家自然科学基金青年科学基金项目(31401547) （31401547）
国家自然科学基金面上项目(31571895) （31571895）
浙江省自然基金一般项目(LY17C200008 （）
LY17C200014) （）
公益性行业(农业)科研专项(201303073) （农业）
山东省自然科学基金青年基金项目(ZR2014CQ019) （ZR2014CQ019）
