Abstract: Objective: The effects of the different environment conditions and the subsidiary-color substance on the stability of the mockstrawberry fruit at the UV spectrum. Methods:With the waterless alcohol at pH 2 as the extracting solvent and through the UV scanning and analyzing in the range of 200～600nm, the pigment is found to have three receiving wavelength338, 490, 540nm. The effcets of the pH; cabohytrates etc on the pigment were also assayed. Results:The red pigment from mockstrawberry fruit is stable when heated, but it cannot resist high temperature; It is greatly affected by the pH. When used in the low acidity condition, it is also affected by oxidants. Antiseptics and carbohydrates have obvious effects also; while the Glu plays stabilizing role on the pigment.

Key words: Mockstrawberry fruit, natural pigment, subsidiary-color substance, sability