关键词: 草莓, 光质, 果实, 色泽, 糖

Abstract: The influence of different light qualities under identical light intensity on fruit quality of
Toyonoka strawberry ( Fragaria ×ananassa Duch. ) was studied. The results showed that fruit surface color
was greatly affected by light quality. The chroma value of fruits became greater and greater in turn under
green, neutral, yellow, blue, and red film, which was correlated with the percentum of reddish orange light in
overall radiant energy positively. Ascorbic acid (AsA) content in the fruits under different filmswas correlated
with Red /Blue ratio negatively. Among of five films, the yield per p lant and fruit size under red film were the
greatest, the SSC /TA ratio, SSC, AsA and sugar content were the greatest under blue film, but all of which
were the lowest under green film. The fruit surface colorwas the reddest under red film, that under green films
was the worst. Ascorbic acid (AsA) content in the fruits under different film was correlated with red /blue rati2
o negatively.

Key words: Strawberry, Light quality, Fruit, Color, Sugar