The impact of harvest time on the physicochemical properties and antioxidant activity of Seolhyang strawberry varieties was evaluated. The Hunter color value, which indicates redness on the surface of strawberries, was significantly higher for strawberries with a third flower cluster. Our results also revealed that the strawberry pH tended to increase significantly with extension of harvest time. Soluble solids in strawberries from the fifth flower cluster were significantly lower throughout the harvest period. Strawberries from the first flower clusters exhibited the highest acidity, while strawberries from the third flower clusters held the lowest acidity. Strawberry antioxidant properties assessment revealed that total polyphenol and anthocyanin content tended to increase with delay of harvest time. Vitamin C content tended to significantly increase with increasing flower cluster number until cluster 4. Fifth flower cluster strawberries showed decreased vitamin C. Sensory acceptability scores for second-flower cluster strawberries were significantly higher than those of the others for appearance, taste, and overall acceptability. This study confirmed important impacts of harvest time on the physicochemical and sensory properties of strawberries. We expect that this data can be used to guide the development of processed strawberry products.

Abstract
서 론
재료 및 방법
    재료
    수분함량 및 색도
    이화학적 특성
    총 폴리페놀 함량
    총 안토시아닌 함량
    DPPH (2,2-diphenol-2-picrylhydrazyl) 라디칼 소거활성
    ABTS[2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] 라디칼 소거 활성
    FRAP (ferric reducing antioxidant power) 환원력
    비타민 C 분석
    관능적 특성
    통계처리
결과 및 고찰
    수분함량 및 색도
    이화학적 특성
    총 페놀화합물 및 안토시아닌 함량
    항산화 특성
    비타민 C 함량
    관능적 특성
요 약
References

• 최은지(한국식품연구원) | Eun-Ji Choi (Korea Food Research Institute, Wanju 55365, Korea)
• 구수경(한국식품연구원) | Su-Kyung Ku (Korea Food Research Institute, Wanju 55365, Korea)
• 성정민(한국식품연구원) | Jung-Min Sung (Korea Food Research Institute, Wanju 55365, Korea)
• 박지운(한국식품연구원) | Jiwoon Park (Korea Food Research Institute, Wanju 55365, Korea)
• 우승혜(한국식품연구원) | Seung-Hye Woo (Korea Food Research Institute, Wanju 55365, Korea)
• 안재환(한국식품연구원) | Jae Hwan Ahn (Korea Food Research Institute, Wanju 55365, Korea)
• 박종대(한국식품연구원) | Jong-Dae Park (Korea Food Research Institute, Wanju 55365, Korea) Corresponding author