Abstract: In the present study, the variations in fruit quality characteristics related to the flavor and physiological quality in two strawberry cultivars, ‘Mira’ and ‘Honeoye’, were investigated during three ripening stages. Results showed that total soluble solids (TSS), volatile aromatic components and anthocyanins accumulation significantly increased, while total acid (TA), total phenolics and total flavonoid contents as well as antioxidant capacity declined during strawberry ripening. The correlations between the quality traits were analyzed by principal component analysis. It was indicated that there were high correlations (r = 0.859 1–0.994 7) between the changes in total phenolics, flavonoids, total soluble solid or titratable acid and antioxidant capacity (FRAP) as well as oxygen radical absorbance capacity (ORAC) during strawberry ripening, while the correlation coefficients between total anthocyanin and ferric reducing antioxidant power (FRAP) as well as ORAC were only 0.315 0 and 0.385 3, respectively. Furthermore, a positive correlation between the maturity of strawberry fruits and the accumulation of aromatic volatile components and anthocyanins was also observed.

Key words: strawberry, ripening, volatile compounds, anthocyanins, quality characteristics