Cultivar and harvest date effects on flavor and other quality attributes of California strawberries
Cultivar and harvest date effects on flavor and other quality attributes of California strawberries
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DOI：
10.1111/j.1745-4557.2005.00005.x
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发表时间：
2005-02-01
影响因子：
3.3
通讯作者：
Kader, AA
中科院分区：
文献类型：
--
作者：
Pelayo-Zaldívar, C;Ebeler, SE;Kader, AA
“芳香”、“钻石”和“塞尔瓦”草莓在早中期收获，并评价其品质属性、风味成分、发酵代谢产物和生理特性。还进行了消费者小组的偏好和风味测试。品种的变化是大于收获日期的变化，颜色，花色素苷，硬度，可溶性固形物，糖，pH值，可滴定酸（TA），有机酸和香气化合物的浓度的差异。“Diamante“和“Selva“果实的香气质量高于“Aromas”果实。发酵代谢产物的水平太低，对香气质量没有影响。“钻石”和“塞尔瓦”草莓的整体风味质量较好，比“芳香”草莓更受消费者的喜爱。“这些差异在两个收获日期是一致的。
"Aromas," "Diamante" and "Selva" strawberries were harvested in early and mid-season and evaluated for quality attributes, flavor components, fermentative metabolites and physiological characteristics. Preference and flavor tests by consumer panels were also conducted. Cultivar variation was greater than harvest date variation as were differences in color, concentrations of anthocyanins, firmness, total soluble solids, sugars, pH, titratable acidity (TA), organic acids and aroma compounds. "Diamante " and "Selva " had higher aroma quality than "Aromas" fruits. The levels of fermentative metabolites were too low to have an impact on the aroma quality. "Diamante " and "Selva " strawberries had better overall flavor quality and were more preferred by consumers than "Aromas." These differences were consistent over two harvest dates.