12 The fruit was white or light pink in February and March, and turned pink with the increase of temperature and light after April, and the pulp was pure white or light yellow. It tastes sweet, melts in the mouth, has a thin skin, and the fully mature flesh is light yellow, which tastes like a yellow peach. The soluble solid content (sugar content) is above 65438 04%. This variety has vigorous growth, large fruit, excellent quality, good yield and strong resistance to powdery mildew, and is an ideal fresh food species.
Nutritional value:
be anticancer
Strawberries can fight cancer because they contain anthocyanins and catechins. Eating strawberries can not only effectively prevent healthy cells from becoming cancerous, but also reduce the risk of breast cancer, colon cancer and prostate cancer.
Prevention and treatment of cardiovascular diseases
Strawberry antioxidants can not only improve vascular function and blood pressure, but also reduce cardiovascular diseases by reducing low-density fatty protein.
skin care
The causes of skin aging and inflammation are bad eating habits, too much sunlight and air pollutants in the environment. Strawberries contain good antioxidants, which can effectively improve skin color and reduce wrinkles and the risk of skin cancer.
Prevention of Alzheimer's disease
Anthocyanin plays a great role in improving brain health and cognitive ability, especially for the elderly.
Manganese supplementation
Manganese plays an important role in maintaining the health of nervous system and brain. So a cup of strawberry juice can provide one-third of the manganese needed by human body every day.
Nutritional components of strawberries
The reason why strawberries taste watery and delicious is that the moisture of strawberry berries is very large, accounting for about 89%~93%. Strawberry is rich in organic acids, pectin, vitamin B, vitamin C and glucose, which is 3~5 times that of apple.