QUALITY ATTRIBUTES OF STRAWBERRY DURING RIPENING

A study of the organic acid and soluble sugar contents in strawberry f ruits was carried out. These compounds were separated, identified and quantified using high-performance liquid chromatography with diode arr ay spectroscopic detection and refractive index detection, for organic acids and soluble sugars, respectively, Strawberry fruits were analys ed at six development stages, from fruit set to senescence. Changes in these parameters were studied during development and ripening. Titrat able acidity, pH, reducing sugars and soluble solids, as well as pheno lic compounds and pectic substances, were also determined. Different s ugar acid ratios were used as a quality index. Strawberry fruits with the best quality characteristics for consumption were obtained on day 28 from fruit set.