Anthocyanin Pigments and Quality of the Deep Red Strawberry Cultivar ‘Shinku-no-misuzu’

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  • 濃赤色イチゴ新品種 ‘真紅の美鈴’ の果実品質およびアントシアニン色素
  • ノウアカイロ イチゴ シン ヒンシュ'シンク ノ ミスズ'ノ カジツ ヒンシツ オヨビ アントシアニン シキソ

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Abstract

<p>The deep red strawberry cultivar ‘Shinku-no-misuzu’ was newly bred from a crossing between ‘Fusanoka’ and ‘Reiko’, and was characterized regarding aspects of the flowering time, yield, and fruit quality under forcing culture in Kanagawa Prefecture. ‘Shinku-no-misuzu’ exhibited slightly slower floral bud differentiation than the conventional cultivar ‘Tochiotome’, but showed high fruit hardness and a >20 brix/acid ratio. Relatively large amounts of glucose and fructose accumulated in ‘Shinku-no-misuzu’ fruit. The total anthocyanin content of the fruit was 185 μg・g-1 FW, which reached around three-fold the content of ‘Tochiotome’. The higher amount of anthocyanins, which are also known as antioxidants, in ‘Shinku-no-misuzu’ did not boost the total antioxidant activity of juice. Because >80% of anthocyanins were composed of pelargonidin glycosides in all cultivars investigated, the deep red color of ‘Shinku-no-misuzu’ fruit may not have been due to the anthocyanin composition but simply to the higher anthocyanin content.</p>

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