Changes of ultra-weak luminescence during the process of strawberry fruit development and maturation
The aim of the present study was to investigate the changes of ultra-weak luminescence during the process of strawberry fruit development and maturation and its relationship with the development and maturation of the fruit. The chlorophyll content, fruit firmness and titratable acidity showed a increasing tendency, however, the anthocyanin content, soluble solids content and soluble sugar content showed a decreasing tendency. Furthermore, the ultra-weak luminescence strength was found to decrease with the development and maturation of the fruit. Significant positive correlation was observed in chlorophyll content and fruit firmness and ultra-weak luminescence strength, however, significant negative correlation was found in anthocyanin and soluble sugar content and ultra-weak luminescence strength. It was indicated that the UWL strength was gradually decreased with the increase of maturation degree of the strawberry fruit.
Strawberry fruitDevelopment and maturationUltra-weak luminescence
国家科技期刊平台
NSTL
万方数据
维普
