Took strawberry cultivar Shimei 10 and Daselect as material to analyze and assess the nutritional qual-ity of Shimei 10.The main nutritional components of Shimei 10 and Daselect were investigated.The results showed that the content of ash,soluble solid and tss-acid ratio in Shimei 10 was higher than that in Daselect(P<0.05)with value of 0.68% ± 0.21%,7.53% ± 0.06% and 9.41 ± 0.23,respectively;the content of ascorbic acid in both of them were high with content were about 50.00 mg/100g;the anthocyanin in Shimei 10 was 35.78 mg/100g,which was higher than Daselect(P<0.05).The fruit surface of Shimei 10 had a deep red color and the texture properties was better than Daselect(P<0.05)in hardness,elasticity and chewiness.Five aroma constituents were found in Shimei 10 were better than Daselect(P<0.05),which make it good smelling. In conclusion,this investigation indicated that Shimei 10 had good nutritional quality,which can be used as the fine processing varieties in production.%为了对加工型草莓新品种石莓10号营养品质进行分析及评价,以石莓10号为试验材料,并以当前主栽加工品种达赛莱克特为对照,测定了石莓10号和达赛莱克特的一般营养成分、活性营养成分、色泽、质构以及芳香成分.结果表明,石莓10号的灰分、可溶性固形物、固酸比分别为0.68% ± 0.21%,7.53% ± 0.06%,9.41 ± 0.23,显著高于达赛莱克特(P<0.05),具有良好的口感.两者的抗坏血酸含量均较高,在50.00 mg/100g左右,无明显区别(P>0.05);石莓10号的花色苷含量显著高于达赛莱克特(P<0.05),高达35.78 mg/100g,活性成分含量丰富.石莓10号果实表面色泽为深红色,亮度指数L?明显低于达赛莱克特(P<0.05).石莓10号的硬度、弹性以及咀嚼性显著高于达赛莱克特(P<0.05),质构特性表现优异.检测的7种芳香成分中,石莓10号中己酸乙酯等5种酯类物质均优于达赛莱克特,香气比较浓郁.由此可见,石莓10号具有良好的营养品质,可作为优良的加工品种应用于生产中.
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