Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars

IF 1.2 4区生物学 Q2 Agricultural and Biological Sciences

Journal of Applied Botany and Food Quality-Angewandte Botanik Pub Date : 2018-07-10 DOI:10.5073/JABFQ.2018.091.021

Xiamin Cao, Yongtao Wang, X. Liao, Xiaosong Hu

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引用次数: 3

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.

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4个草莓品种理化及生化成分的研究

对中国红岩草莓、天香草莓、桐子草莓Ι和张吉草莓的理化和生化成分进行了分析。pH值为3.42~3.73，滴定酸度0.63~0.79%，总可溶性糖5.26~8.95 g/100克鲜重(FW)，抗坏血酸21.38~42.89 mg/100克鲜重(FW)，总酚类物质235.12~444.73 mg/100克鲜重(FW)，果胶82.84~96.13 mg/100克鲜重(FW)，总有机酸874.30~1216.27 mg/100克鲜重(FW)，除花青素外的其他酚类化合物7.60~12.18 mg/100克鲜重，游离氨基酸13.35~32.66 mg/100克鲜重，单体花青素4.47~47.19 mg/100克鲜重，·DPPH抗氧化能力14.14~18.87,FRAP抗氧化能力7.97~10.54 = mg/100 gVc，多酚氧化酶(PPO)活性0~0.42 Abs/min，过氧化物酶(POD)活性0.17~0.34 Abs/min，果胶甲基酯酶(PME)活性0.012~0.018 mL/min。桐子Ι具有最高的滴定酸度、总酚类物质、果胶、总有机酸、单体花青素、·DPPH和FRAP抗氧化能力，而PPO、POD和PME活性较低，最适合用于食品加工。

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来源期刊

Journal of Applied Botany and Food Quality-Angewandte Botanik 生物-植物科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

20 weeks

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.