Effect of maturity and temperature on physical and chemical quality of strawberry

The effect of fruit maturity and storage temperature on shelf-quality, texture, flavour and nutritive value of strawberry at different maturity (1/2-ripe, 3/4-ripe, full-ripe) such as decay index, weight loss, firmness, soluble solid content, titrable acidity, anthocyanin, phenolics and flavonoids were evaluated over nine days of cool storage under temperature (3, 10, 15 ℃) .The result showed that strawberry harvested at 1 /2-ripe possessed better shelf-life quality and fruit texture, that harvested at 3/4-ripe or full-ripe stage contained better fruit flavor and nutritive value.The result showed that maturity stage and storage temperature would affect the shelf-life quality, fruit texture, flavor and nutritive value.All the above factors indicated that strawberry should be harvested at 3/4-ripe stage, then be stored under 3℃ in order to extend its shelf-life and maintain its nutritive value.