Abstract

Fruit quality of 24 selected strawberry cultivars and selections were evaluated. There were great variations in the contents of soluble solids, titratable acidity, carbohydrates, organic acids, and ascorbic acid among different cultivars, reflecting primary genetic differences. Fructose, glucose, and sucrose were found to be the three major sugars, comprising >65% of the total soluble solids in strawberry. Fruit contained lower sucrose compared to fructose and glucose, whereas leaves contained comparable amounts of fructose, glucose, and sucrose. Citric acid was the major organic acid in strawberries. Strawberries were also rich in ascorbic acid. Leaves were much higher in ascorbic acid than fruit. There appeared to be no correlation between fruit and leaves on carbohydrate, organic acid, and ascorbic acid contents.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.