First, the positive correlation between SSC and P content instrawberry fruits was verified among different cultivars. Fullyripened fruits of 24 cultivars were harvested, and SSC and P contentin whole fruits were measured. As shown in Table 2, both SSC andP content varied greatly among different cultivar. The maximumvalue (10.7◦Brix) of SSC was detected in ‘Tochiotome’ fruit, whichhad the highest P content (12.2 mol g−1) also. With the decreasingof SSC value in strawberry fruit, the P content usually decreased also(Fig. 1). ‘Sweet Charlie’ fruit had both the minimum SSC (4.3◦Brix)and P content (6.3 mol g−1). The SSC of ‘Tochiotome’ fruit was 2.5-fold more than the ‘Sweet Charlie’ fruit (10.7 cf. 4.3), while the Pcontent of ‘Tochiotome’ fruit was 1.9-fold more than the ‘SweetCharlie’ fruit (12.2 cf. 6.3). The correlation between SSC and P con-tent in strawberry fruits of different cultivars was analyzed, and theresult showed that SSC was significantly positively correlated withP content with the correlation coefficient r = 0.95 (p = 0.01).