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对“丰香”草莓果实不同成熟期品质的研究表明：草莓果实成熟过程中内外品质处在不断变化之克尤其是挂粉期，此期果实硬度、固／酸比发生显著变化；红熟期（成熟度在乃％左右）为草莓鲜食的最佳采收期，其固／酸比、维生素C含量分别达到6．77和44．71mg／100gfw，为整个成熟期的最高值；当果实硬度在0．4－0．7Kg／cm2之间，花青素含量在150－230总吸光度／100cm2之间时，草莓果实软硬适宜，色彩鲜艳，风味最好。
The study on the quality of “Fengxiang” strawberry fruit at different maturity stages showed that the quality of strawberry fruit during its ripening process was changing constantly, especially during the hanging-hanging period. The fruit firmness and solid / acid ratio changed significantly during this period. (Maturity is around%) for the best fresh harvest of strawberry food, the solid / acid ratio, vitamin C content of 6.77 and 44.71mg / 100gfw, respectively, for the entire maturity of the highest value; when the fruit Hardness of 0.4-0.7Kg / cm2 between the anthocyanin content in the total absorbance of 150-230 / 100cm2 between the strawberry soft and hard suitable, colorful, best flavor.