Effects of storage temperature on fruit quality of strawberry varieties Yuexin and Akihime

doi:10.3969/j.issn.1004-1524.2018.04.11

›› 2018, Vol. 30 ›› Issue (4): 600-606.DOI: 10.3969/j.issn.1004-1524.2018.04.11

• Horticultural Science • Previous Articles Next Articles

Effects of storage temperature on fruit quality of strawberry varieties Yuexin and Akihime

ZHANG Qing

Agricultural Technology Extension Centre of Lin'an in Hangzhou, Hangzhou 311300, China

Received:2017-09-28 Online:2018-04-20 Published:2018-04-19

Abstract

Abstract: The effects of three different storage temperatures (0 ℃, 4 ℃ and 15 ℃) on storage quality of strawberry varieties Yuexin and Akihime in terms of quality attributes such as fruit color, anthocyanin content, sugar and acid content were studied. The results indicated that the fruit quality of Yuexin and Akihime decreased progressively during storage. The quality of the fruits stored at low temperature (0 or 4 ℃) were better than that stored at 15 ℃. Considering the energy consumption, 4 ℃ was recommended for the storage of strawberry. Furthermore, Yuexin showed more advantages than Akihime when stored at 15 ℃.

Key words: strawberry, storage temperature, fruit quality, Yuexin, Akihime

CLC Number:

S668.4

ZHANG Qing. Effects of storage temperature on fruit quality of strawberry varieties Yuexin and Akihime[J]. , 2018, 30(4): 600-606.

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Effects of storage temperature on fruit quality of strawberry varieties Yuexin and Akihime

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