Research The Influence From Different Cultivation Methods On Color And Internal Quality Of Different Variety Strawberries

In this paper, three strawberry varieties (Fragaria xananassa Duch) which are ’Zhang Ji’,’Yue Li’and’Yue Xin’, were selected as experiental materials, in order to study the changes of the components and contents of anthocyanins, soluble sugars and organic acids during different developmental stages of strawberries. This paper carries on quality analysis on strawberries in different harvest seasons and temperatures, in order to study the influence of the temperature on the color and quality of strawberries. This paper also processes the strawberry fruits with different filter membranes by bagging, in order to study the influence of light quality on coloration and the synthesis of anthocyanins and fruit quality of strawberry. The main study results are shown as follows:1.There is a big difference among three strawberry varieties in the anthocyanin content, and’Yue Li’,’Yue Xin’ and ’Zhang Ji’ thereof are in descending order. The main component of anthocyanins among the ripe fruits of strawberries is pelargonidin-3-O-glucoside, the content of which accounts for more than 50% of the total anthocyanin content. According to correlation analysis of the anthocyanin content and index of the color difference, in three strawberry varieties, the anthocyanin content is inverse to the brightness of the index of the color difference and chromaticity angle and yellow and blue deviation, but proportional to the color difference of red and green and the color saturation.2.By studying the change rule of the anthocyanins, sugar and acid during different developmental stages, three strawberry varieties only have a little accumulation of anthocyanin before white ripening period. With the growth of the fruits, the anthocyanin content increases rapidly and reaches to the peak during all red period; and accompanying with it, the total sugar content of fruits increases. Anthocyanin synthesis and accumulation of sugar have a phenomenon on substrate competition during early stage of fruit development, and anthocyanin synthesis has an obvious correlation with the content of each monosaccharide.3. By measuring the strawberry anthocyanin, soluble sugars and organic acids stored in different temperatures (0℃,4℃,15℃, and 40℃), the anthocyanin content is stable under 0℃ and 4℃, and high temperature conditions promote the accumulation of anthocyanins, but significantly affect the ratio of sugar and acid in strawberries.4. Anthocyanin synthesis is affected by bagging, in bags of five colors, the order of the saturation extent of fruit color is:Red Bag> Yellow Bag> Green Bags> White Bags> Blue Bag; and the order of the anthocyanin content is:Red Bag> Blue Bag> Yellow Bags> White Bags> Green Bag. The red bag is in favor of coloration of the fruits. The ratios of sugar and acid in the Green Bag, Blue Bag, Red Bag, Yellow Bag and White Bag are 16.7,13.6,9.4,8.6, and 8.5.In short, the anthocyanin synthesis in strawberries is affected by the internal and external factors, and the microenvironment of the fruit surface is changed by bagging. The fruit bag with red filter membrane is conducive to the accumulation of anthocyanin fruits, making the fruit ripening fast. The fruits of the blue bag and the green bag are relatively small and have low anthocyanin contents, and long maturation stages, but high sugar contents.