{"title":"4个草莓品种理化及生化成分的研究","authors":"Xiamin Cao, Yongtao Wang, X. Liao, Xiaosong Hu","doi":"10.5073/JABFQ.2018.091.021","DOIUrl":null,"url":null,"abstract":"The physico-chemical and bio-chemical compositions of Hongyan, Tiangxiang, Tongzi Ι and Zhangji strawberries inChinawere analyzed. Their values were pH 3.42~3.73, titration acidity 0.63~0.79%, total soluble sugars 5.26~8.95 g/100 gfresh weight (FW), ascorbic acid 21.38~42.89 mg/100 gFW, total phenolics 235.12~444.73 mg/100 gFW, pectin 82.84~96.13 mg/100 gFW, total organic acids 874.30~1216.27 mg/100 gFW, Individual phenolic compounds other than anthocyanins 7.60~12.18 mg/100 gFW, free amino acids 13.35~32.66 mg/100 gFW, monomeric anthocyanins 4.47~47.19 mg/100gFW, antioxidant capacity of ·DPPH 14.14~18.87 and FRAP 7.97~10.54 equal to mg/100 gVc, polyphenol oxidase (PPO) activity 0~0.42 Abs/min, peroxidase (POD) activity 0.17~0.34 Abs/min and pectin methyl esterase (PME) activity 0.012~0.018 mL/min. Tongzi Ι was most suitable for food processing due to the highest titration acidity, total phenolics, pectin, total organic acids, monomeric anthocyanins, antioxidant capacity of ·DPPH and FRAP with lower PPO, POD and PME activity.","PeriodicalId":56276,"journal":{"name":"Journal of Applied Botany and Food Quality-Angewandte Botanik","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars\",\"authors\":\"Xiamin Cao, Yongtao Wang, X. Liao, Xiaosong Hu\",\"doi\":\"10.5073/JABFQ.2018.091.021\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The physico-chemical and bio-chemical compositions of Hongyan, Tiangxiang, Tongzi Ι and Zhangji strawberries inChinawere analyzed. Their values were pH 3.42~3.73, titration acidity 0.63~0.79%, total soluble sugars 5.26~8.95 g/100 gfresh weight (FW), ascorbic acid 21.38~42.89 mg/100 gFW, total phenolics 235.12~444.73 mg/100 gFW, pectin 82.84~96.13 mg/100 gFW, total organic acids 874.30~1216.27 mg/100 gFW, Individual phenolic compounds other than anthocyanins 7.60~12.18 mg/100 gFW, free amino acids 13.35~32.66 mg/100 gFW, monomeric anthocyanins 4.47~47.19 mg/100gFW, antioxidant capacity of ·DPPH 14.14~18.87 and FRAP 7.97~10.54 equal to mg/100 gVc, polyphenol oxidase (PPO) activity 0~0.42 Abs/min, peroxidase (POD) activity 0.17~0.34 Abs/min and pectin methyl esterase (PME) activity 0.012~0.018 mL/min. Tongzi Ι was most suitable for food processing due to the highest titration acidity, total phenolics, pectin, total organic acids, monomeric anthocyanins, antioxidant capacity of ·DPPH and FRAP with lower PPO, POD and PME activity.\",\"PeriodicalId\":56276,\"journal\":{\"name\":\"Journal of Applied Botany and Food Quality-Angewandte Botanik\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2018-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Applied Botany and Food Quality-Angewandte Botanik\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://doi.org/10.5073/JABFQ.2018.091.021\",\"RegionNum\":4,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Applied Botany and Food Quality-Angewandte Botanik","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.5073/JABFQ.2018.091.021","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars
The physico-chemical and bio-chemical compositions of Hongyan, Tiangxiang, Tongzi Ι and Zhangji strawberries inChinawere analyzed. Their values were pH 3.42~3.73, titration acidity 0.63~0.79%, total soluble sugars 5.26~8.95 g/100 gfresh weight (FW), ascorbic acid 21.38~42.89 mg/100 gFW, total phenolics 235.12~444.73 mg/100 gFW, pectin 82.84~96.13 mg/100 gFW, total organic acids 874.30~1216.27 mg/100 gFW, Individual phenolic compounds other than anthocyanins 7.60~12.18 mg/100 gFW, free amino acids 13.35~32.66 mg/100 gFW, monomeric anthocyanins 4.47~47.19 mg/100gFW, antioxidant capacity of ·DPPH 14.14~18.87 and FRAP 7.97~10.54 equal to mg/100 gVc, polyphenol oxidase (PPO) activity 0~0.42 Abs/min, peroxidase (POD) activity 0.17~0.34 Abs/min and pectin methyl esterase (PME) activity 0.012~0.018 mL/min. Tongzi Ι was most suitable for food processing due to the highest titration acidity, total phenolics, pectin, total organic acids, monomeric anthocyanins, antioxidant capacity of ·DPPH and FRAP with lower PPO, POD and PME activity.
期刊介绍：
The Journal of Applied Botany and Food Quality is the Open Access journal of the German Society for Quality Research on Plant Foods and the Section Applied Botany of the German Botanical Society. It provides a platform for scientists to disseminate recent results of applied plant research in plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry. The articles have a clear focus on botanical and plant quality aspects and contain new and innovative information based on state-of-the-art methodologies.
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