イチゴ果実の糖・有機酸の含量・組成およびその収穫期間を通じた安定性と食味官能評価との関係

DOI NDLデジタルコレクション 日本農学文献記事索引 Web Site Web Site 被引用文献7件 参考文献15件

書誌事項

タイトル別名
  • Relationship between Stability of Eating Quality of Strawberry Cultivars and Their Sugar and Organic Acid Contents.
  • イチゴ カジツ ノ トウ ユウキサン ノ ガンリョウ ソセイ オヨビ ソノ シュウカク キカン オ ツウジタ アンテイセイ ト ショクミ カンノウ ヒョウカ ノ カンケイ

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抄録

In 1995-1996, the eating quality based on sugar and organic acid content of 43 strawberry cultivars grown in the forcing and open cultures, were evaluated and the relationships among these characters and eating qualities and their stabilities were investigated. 1. The cultivars with excellent eating quality had significantly higher total sugar content, total sugar/organic acid ratio, sucrose/organic acid ratio, and lower total organic acid content than those with poor eating quality. 2. The cultivars which retained their eating quality throughout the harvest season had significantly lower coefficient of variation (c.v.) of total sugar content, sucrose/total sugar ratio, glucose/total sugar ratio and citric acid/organic acid ratio compared to the cultivars with variable eating quality. There was no significant difference in the sugar and organic acid contents between cultivars with stable and unstable eating quality. 3. Eating quality was highly correlated with sucrose/organic acid ratio, and c.v. of citric acid/organic acid ratio, whereas its stalility was highly correlated with c.v. of glucose/total sugar ratio, c.v. of total sugar content, and c.v. of citric acid/organic acid ratio. Therefore, it is possible to select the cultivars with excellent and stable eating quality by detarmining the high stable, total sugar/organic acid ratio, especially high sucrose/total sugar ratio.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 69 (6), 736-743, 2000

    一般社団法人　園芸学会

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