| Strawberry(Fragaria×ananassa Duch.)as a fruit with high nutritional value and huge economic value is now widely cultivated around the world.Strawberry fruit is popular with people for its bright color,rich aroma,moderate acidity and sweetness.Nowadays,China’s strawberry industry is already ranked first in the world in terms of output.Strawberry producers have been paying more and more attention to how to improve the quality of strawberries while pursuing production.Previous researchers found that the soluble solids content of the same species of strawberry in Kunming,Yunnan,was much higher than that of strawberry fruit cultivated in Beijing,and from the sensory quality evaluation,the researchers believed that the aroma of Kunming strawberry was more intense and was found in the Beijing greenhouse Strawberry fruit quality will decline after the result period.Therefore,in order to clarify the causes of these results,from June 2016 to March 2018,several strawberry varieties in greenhouses in Beijing and Kunming were tested,focusing on the quality of strawberries in different regions and on the strawberry in different regions in the same region.The quality of the study of the scientific system,including conventional detection methods,GC-TOFMS,HS-SPME and UPLC-QqQ MS three metabolomics methods.The results of this study will provide scientific basis for how to improve the quality of strawberries in strawberry production practices.The main findings are as follows:(1)Through the greenhouse environment automatic collection system and weather forecast,it is found that the light intensity in the Kunming greenhouse is much higher than that in the Beijing greenhouse;the temperature of Beijing greenhouse to strawberry results in the gradual increase of the ambient temperature.And Beijing has more haze days during the fruiting period of strawberry,and Kunming has good air quality.(2)Compared the soluble solid content of strawberry fruit in the greenhouse of Kunming,Beijing,it was found that the soluble solids content of strawberry in the same variety of strawberry in Kunming was higher than that in Beijing;the content of soluble solids in Beijing strawberry decreased in the subsequent greenhouse temperature.(3)Analysis of strawberry leaves in Kunming,Beijing by GC-TOFMS.The results showed that the content of sucrose in photosynthate of Kunming strawberry leaves was higher than that of leaves in Beijing.The contents of citric acid,malic acid,fumaric acid and succinic acid in the tricarboxylic acid cycle were relative to Beijing leaves are lower,so it is inferred that Kunming leaves can accumulate more photosynthetic products and consume less sucrose.In addition,using the HS-SPME/GC-TOFMS to detect the volatile components of strawberries in the two places,the results showed that the fragrance of Kunming strawberry was the most prominent and its fragrance was more intense.(4)Using the methods of GC-TOFMS and UPLC-QqQ MS to detect fruits in Beijing greenhouse for three periods of time,the results showed that the sugar,acid and amino acids in the fruit decreased as the greenhouse temperature increased,inositol and γ-amino Butyric acid increased with temperature,and the quality of fruit as a whole showed a downward trend.The content of inositol and gamma-aminobutyric acid rises in high temperature stress,which protects plants.(5)Different greenhouse eco-environments have different effects on strawberry fruit quality.Through this study,it is known that light and temperature in the greenhouse play an important role in strawberry fruit quality.Therefore,in the production practice,the quality of strawberry fruit can be improved by controlling the light and temperature of the greenhouse,so that greater economic benefits can be created. |
