Variation in sugar content in fruit of four strawberry cultivars grown in the field and under forced culture, harvest years, and maturation stages.

摘要

Sucrose, fructose, and glucose were the major sugars, and inositol and sorbitol were the minor sugars in strawberry fruits. The content and composition of soluble sugars differed among cultivars. Fructose and glucose contents were higher in Toyonokaand Hokowase fruits than in those of Nyoho or Reiko. The percentage of fructose or glucose in total sugar content was higher in Toyonoka and Hokowase than in Reiko or Nyoho during the early maturation stages. During ripening, this percentage decreased in Reiko and Nyoho, and increased in Toyonoka and Hokowase. In Reiko and Toyonoka, the variation of total sugar content in the fruits grown by open culture was larger than that of fruits grown under forcing culture. Toyonoka fruits contained large amountsof sugars with small variations during harvest compared with Reiko. The sugar concentrations in strawberry fruits varied among cultivars, harvest years, cropping types and the fruit developmental stages, but the ratio of each sugar to total sugar content was almost constant. The sugar composition of each cultivar appeared to be a heritable characteristic, and was unaffected by the environment.