1College of Agriculture and Bioengineering，Taizhou Vocational College of Science and Technology，Taizhou 318020，Zhejiang，China；2Taizhou City Laboratory of Horticultural Biotechnology，Taizhou 318020，Zhejiang，China；3Zhejiang Baihua Garden Group Co.，Ltd.，Taizhou 312050，Zhejiang，China
Abstract：In order to explore the sensory evaluation method on strawberry fruit quality，this study organized 3 assessment teams with various combination formed by 10 professionals and 7 nonprofessionals；adopted 3 sensory evaluation methods to conduct sensory quality analysis on 4 strawberry varieties （‘Hongjia’‘Yuexiu’‘Yuexin’‘First lover’） with different maturities （70% ripe，90% ripe）．The results showed that the results of 3 evaluation methods were basically the same．‘Yuexin’ had excellent quality．Its 70% ripe fruits had showed better quality，but the quality of 90% ripe fruits were the best．The quality of‘ Hongjia’ was greatly affected by ripeness．Its 90% ripe fruits were significantly superior to that of 70% ripe fruits．‘Yuexiu’ had better quality than that of‘ Hongjia’．Its 90% ripe fruits were better than that of 70% ripe fruits．‘First lover’ was controversial and performed not very ideal in various evaluation methods．In addition，in strawberry sensory evaluation，after training and according to evaluation method，the non-professional evaluators could make basically the same sensory evaluation results as the professional evaluators．
项丹丹，王云冰，陈梦微，张成磊，许樱子，项梦丹，周斌，黄庭楠. 不同草莓品种果实品质的感官指标评价[J]. 中国蔬菜, 2022, 1(4): 62-66.
XIANG Dandan，WANG Yunbing，CHEN Mengwei，ZHANG Chenglei，XU Yingzi，XIANG Mengdan，ZHOU Bin，HUANG Tingnan. Sensory Index Evaluation on Fruit Quality of Different Strawberry Varieties. China Vegetables, 2022, 1(4): 62-66.
