A method for breeding a multi-flavor strawberry

Abstract

The application discloses a cultivation method of multiple-flavor strawberries, and particularly relates to the technical field of strawberry cultivation, and comprises the following steps: step one: selecting fragrant fir strawberry as a female parent cultivation material, and adopting disease-free healthy creeping stem seedlings or tissue culture seedlings for seedling raising; in the seedling raising process, a plant with developed root system, complete leaf, no mechanical damage and no disease and insect damage is selected. The application realizes one product with multiple flavors, graded supply and differentiated sales by directional cultivation, maturity grading control and segmented harvesting of the fragrant fir strawberry, so that the same variety presents orange flavor, apricot flavor and strong juicy peach flavor in the 5-6 maturity stage, 7-8 maturity stage and 9-10 maturity stage respectively. Meanwhile, by virtue of the advantages of large fruit size, high yield, strong resistance to anthracnose and strong resistance to red spider mites of the fragrant fir strawberry, the fruit flavor level, market recognition and economic added value can be improved on the basis of ensuring cultivation stability and commodity nature, and the application is suitable for fresh food grading, gift box sales and brand promotion.

Description

Technical Field

[0001] This invention relates to the field of strawberry cultivation technology, and more specifically, to a method for cultivating multi-flavored strawberries. Background Technology

[0002] In current strawberry production, the problem of single flavor among varieties is quite common. Although the aroma and sugar-acid ratio of most strawberries change during the ripening process, the same variety often only exhibits a single or nearly single flavor characteristic, which is difficult to meet consumers' demand for multi-layered fruit aromas and differentiated tastes. At the same time, the varieties commonly found in the market emphasize appearance, yield and resistance, while ignoring the potential to form multiple flavor expressions at different ripening stages.

[0003] The Xiangshan strawberry is a hybrid of Taoxin and Yuexin. The plant grows vigorously, and the fruit is round, large, with an average single fruit weight of about 30 grams. The fruit is orange-red in appearance and light orange in flesh. It is hollow and has a strong peach aroma when ripe. It also has high yield and strong resistance to anthracnose and spider mites. Currently, there is a lack of a systematic breeding and harvesting management method for Xiangshan strawberry based on ripening grading and flavor expression, so as to achieve the same variety to present multiple flavor outputs of orange, apricot and peach flavors at different ripening stages.

[0004] Therefore, there is an urgent need for a method to cultivate multi-flavored strawberries in order to solve the above problems. Summary of the Invention

[0005] To overcome the aforementioned deficiencies of the prior art, embodiments of the present invention provide a method for cultivating multi-flavored strawberries. This invention, through targeted cultivation, maturity grading control, and segmented harvesting of the Chinese tallow strawberry, allows the same variety to exhibit orange, apricot, and strong peach flavors at the 5-6 maturity, 7-8 maturity, and 9-10 maturity stages, respectively. This achieves multiple flavors from a single product, graded supply, and differentiated sales. Simultaneously, leveraging the advantages of the Chinese tallow strawberry—large fruit size, high yield, and strong resistance to anthracnose and spider mites—it can enhance the flavor profile, market recognition, and economic added value of the fruit while ensuring cultivation stability and marketability. This method is suitable for fresh consumption grading, gift box sales, and brand promotion, thus solving the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a method for cultivating multi-flavored strawberries, comprising the following steps:

[0007] Step 1: Select Chinese cedar strawberry as the mother plant cultivation material. Use disease-free and healthy runner seedlings or tissue culture seedlings for seedling cultivation. During the seedling cultivation process, select plants with well-developed root systems, intact leaves, no mechanical damage, and no pests or diseases. The seedling environment should be well-ventilated, with uniform light and loose and breathable substrate to ensure uniform seedling growth and lay the foundation for the subsequent fruit flavor formation. Before transplanting, harden off the seedlings to allow them to gradually adapt to the target cultivation environment, enhance their ability to recover and their resistance to adverse conditions, and reduce the adverse effects of excessive nutrient consumption after transplanting on the later fruit aroma formation.

[0008] Step 2: Transplant strawberries during the appropriate season for cultivation. Optimize greenhouse cultivation conditions to allow for precise control of temperature, humidity, light, and water. Select well-drained, moderately fertile, and well-aerated soil or substrate. Deeply till, disinfect, and improve the organic matter content before transplanting to prevent soil-borne diseases from affecting plant health. Maintain appropriate looseness and moisture in the substrate to facilitate root expansion.

[0009] Step 3: Arrange the plant spacing reasonably according to the facility conditions, ventilation conditions and variety growth. Avoid overcrowding, which will cause shading, excessive humidity and insufficient flavor accumulation. Maintaining adequate space between plants is conducive to the accumulation of photosynthetic products and the formation of fruit aroma substances. During the growth period, the temperature, humidity and light should be kept within the suitable range for strawberries. Avoid high temperature and stuffy greenhouse, continuous high humidity or severe low light. A stable environment is conducive to sugar accumulation, aroma substance formation and flavor differentiation during the fruit ripening stage.

[0010] Step 4: During the plant's growth, promptly remove old, diseased, and weak leaves to improve canopy ventilation and light penetration, reduce disease pressure, and promote nutrient allocation to the fruit. During the flowering and fruit setting period, appropriately thin out deformed flowers, overly dense flowers, and poorly developed fruits according to the plant's growth, prioritizing the retention of fruits with regular shape and normal development to ensure stable flavor expression and clear aroma layers after ripening.

[0011] Step 5: For plants that grow too vigorously or produce too many fruits, the number of fruits per plant should be appropriately controlled to avoid excessive load leading to insufficient flavor in individual fruits. After pruning the bunches, it is beneficial for the fruits to receive light evenly, which will improve the efficiency of aroma and sugar accumulation. During the flowering period, strong temperature and humidity fluctuations and mechanical vibrations should be minimized to avoid poor pollination and the formation of deformed fruits. If necessary, auxiliary pollination measures can be used to improve the uniformity of fruit setting.

[0012] Step Six: Before planting and in the early growth stage, apply appropriate amounts of organic fertilizer, phosphorus and potassium fertilizer, and micronutrient fertilizer to ensure that the plant establishes a good nutritional foundation. Nitrogen fertilizer should not be excessive to avoid excessive vegetative growth and bland fruit flavor. During the budding, fruit setting, fruit expansion and color changing stages, supplement potassium, calcium, magnesium and other elements in batches to promote sugar transport, firming of the pulp and accumulation of flavor substances. Appropriately controlling the proportion of nitrogen fertilizer helps to improve the concentration of fruit aroma.

[0013] Step 7: During the fruit enlargement period, maintain a stable water supply and avoid sudden changes in moisture. Before harvest, moderate water control can promote the balance of sugar and acid and the expression of aromatic substances, making the fruit more flavorful when ripe. Excessive water will often dilute the fruit aroma and is not conducive to the formation of a clear multi-flavor profile. Depending on the plant growth, calcium, boron, magnesium and other nutrients can be supplemented to improve the texture of the peel and the stability of the flavor of the pulp. The root environment should be kept well-ventilated to avoid waterlogging and root hypoxia.

[0014] Step 8: Accurately identify and grade the different ripening stages of the Chinese tallow strawberry for harvesting. The ripeness can be judged by combining the coloring of the fruit surface, the firmness of the fruit, the color of the shoulder, the aroma concentration, and the color of the flesh. When the fruit surface begins to show a distinct orange-red color, it is not yet fully ripe. The aroma of the flesh has begun to be released, but it still retains a strong fresh fruit aroma. The fruit harvested at this stage is mainly orange-flavored and is suitable for early-ripening flavored products or fresh fruits with a refreshing taste. When the orange-red color of the fruit surface deepens further, the aroma of the flesh becomes more obvious, and the balance of sweet and sour is enhanced. After harvesting, the fruit is mainly apricot-flavored, showing a richer and more rounded fruit aroma layer than the early-ripening stage.

[0015] In a preferred embodiment, the cedar strawberry in step one is a hybrid of Tao-Lan and Yue-Xin, which has the advantages of large fruit size, prominent aroma, high yield, resistance to anthracnose and red spider mite, making it suitable as a base variety for multi-flavor output.

[0016] In a preferred embodiment, after the graded harvest, the fruits at different maturity stages are labeled, packaged, and transported via cold chain to form multi-flavor graded products.

[0017] The technical effects and advantages of this invention are as follows:

[0018] This invention uses *Streptomyces cylindrica* as the parent plant material, employing disease-free, healthy runner seedlings or tissue-cultured seedlings for propagation. During seedling cultivation, plants with well-developed root systems, intact leaves, no mechanical damage, and no pests or diseases are selected. The seedling environment should be well-ventilated, with uniform light and a loose, breathable substrate to ensure uniform seedling growth. Before transplanting, seedlings undergo hardening-off treatment to gradually adapt to the target cultivation environment. Transplanting is carried out during the suitable strawberry cultivation season, selecting well-drained, moderately fertile, and well-aerated soil or substrate. Before transplanting, deep tilling, disinfection, and organic matter improvement are performed to prevent soil-borne diseases from affecting plant health. During the growth period, temperature, humidity, and light should be maintained within the suitable range for strawberries, avoiding high-temperature, stuffy conditions and prolonged exposure to heat. High humidity or severe low light, and a stable environment, are conducive to sugar accumulation, aromatic substance formation, and flavor differentiation during fruit ripening. During plant growth, promptly remove old, diseased, and weak leaves. Thin out deformed, overly dense, and poorly developed flowers according to plant vigor. During flowering, minimize strong temperature and humidity fluctuations and mechanical vibrations to avoid poor pollination and deformed fruit formation. If necessary, supplemental pollination can be used to improve fruit set uniformity. Apply appropriate amounts of organic fertilizer, phosphorus and potassium fertilizer, and micronutrient fertilizer before planting and in the early growth stage to ensure a good nutritional foundation for the plant. Maintain a stable water supply during fruit enlargement, avoiding sudden changes in moisture levels. Moderate water control before harvest can promote sugar-acid balance and aromatic substance expression. Supplementing the plant growth with nutrients such as calcium, boron, and magnesium improves the texture of the fruit peel and the stability of the fruit flavor. Accurate identification and grading of different ripening stages of the Chinese tallow strawberry for harvesting. Ripeness can be comprehensively judged based on fruit coloring, firmness, shoulder color, aroma concentration, and flesh color. At this stage, the fruit surface begins to show a distinct orange-red color, but the fruit is not yet fully ripe. The aroma of the flesh has begun to be released, but it still retains a strong, fresh fruity characteristic. Fruits harvested at this stage are predominantly orange-flavored, suitable for early-ripening products or refreshing fresh fruits. As the orange-red color deepens further, the aroma of the flesh becomes more pronounced, and the balance of sweet and sour becomes stronger. After harvesting, the fruit is predominantly apricot-flavored, exhibiting a richer and more pronounced flavor than the early-ripening stage. The invention utilizes a variety of fruity aromas, including separate labeling, packaging, and cold chain transportation of fruits at different maturity stages to create multi-flavor graded products. By directional cultivation, maturity grading control, and segmented harvesting of the Chinese tallow strawberry, the same variety can exhibit orange, apricot, and rich peach flavors at the 5-6 maturity, 7-8 maturity, and 9-10 maturity stages, respectively. This achieves multi-flavor, graded supply, and differentiated sales. Furthermore, leveraging the advantages of the Chinese tallow strawberry—large fruit size, high yield, and strong resistance to anthracnose and spider mites—the invention enhances the flavor profile, market recognition, and economic value of the fruit while ensuring cultivation stability and marketability. It is suitable for fresh consumption grading, gift box sales, and brand promotion. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] This invention provides a method for cultivating multi-flavored strawberries, comprising the following steps:

[0021] Step 1: Select Chinese cedar strawberry as the mother plant cultivation material. Use disease-free and healthy runner seedlings or tissue culture seedlings for seedling cultivation. During the seedling cultivation process, select plants with well-developed root systems, intact leaves, no mechanical damage, and no pests or diseases. The seedling environment should be well-ventilated, with uniform light and loose and breathable substrate to ensure uniform seedling growth and lay the foundation for the subsequent fruit flavor formation. Before transplanting, harden off the seedlings to allow them to gradually adapt to the target cultivation environment, enhance their ability to recover and their resistance to adverse conditions, and reduce the adverse effects of excessive nutrient consumption after transplanting on the later fruit aroma formation.

[0022] Step 2: Transplant strawberries during the appropriate season for cultivation. Optimize greenhouse cultivation conditions to allow for precise control of temperature, humidity, light, and water. Select well-drained, moderately fertile, and well-aerated soil or substrate. Deeply till, disinfect, and improve the organic matter content before transplanting to prevent soil-borne diseases from affecting plant health. Maintain appropriate looseness and moisture in the substrate to facilitate root expansion.

[0023] Step 3: Arrange the plant spacing reasonably according to the facility conditions, ventilation conditions and variety growth. Avoid overcrowding, which will cause shading, excessive humidity and insufficient flavor accumulation. Maintaining adequate space between plants is conducive to the accumulation of photosynthetic products and the formation of fruit aroma substances. During the growth period, the temperature, humidity and light should be kept within the suitable range for strawberries. Avoid high temperature and stuffy greenhouse, continuous high humidity or severe low light. A stable environment is conducive to sugar accumulation, aroma substance formation and flavor differentiation during the fruit ripening stage.

[0024] Step 4: During the plant's growth, promptly remove old, diseased, and weak leaves to improve canopy ventilation and light penetration, reduce disease pressure, and promote nutrient allocation to the fruit. During the flowering and fruit setting period, appropriately thin out deformed flowers, overly dense flowers, and poorly developed fruits according to the plant's growth, prioritizing the retention of fruits with regular shape and normal development to ensure stable flavor expression and clear aroma layers after ripening.

[0025] Step 5: For plants that grow too vigorously or produce too many fruits, the number of fruits per plant should be appropriately controlled to avoid excessive load leading to insufficient flavor in individual fruits. After pruning the bunches, it is beneficial for the fruits to receive light evenly, which will improve the efficiency of aroma and sugar accumulation. During the flowering period, strong temperature and humidity fluctuations and mechanical vibrations should be minimized to avoid poor pollination and the formation of deformed fruits. If necessary, auxiliary pollination measures can be used to improve the uniformity of fruit setting.

[0026] Step Six: Before planting and in the early growth stage, apply appropriate amounts of organic fertilizer, phosphorus and potassium fertilizer, and micronutrient fertilizer to ensure that the plant establishes a good nutritional foundation. Nitrogen fertilizer should not be excessive to avoid excessive vegetative growth and bland fruit flavor. During the budding, fruit setting, fruit expansion and color changing stages, supplement potassium, calcium, magnesium and other elements in batches to promote sugar transport, firming of the pulp and accumulation of flavor substances. Appropriately controlling the proportion of nitrogen fertilizer helps to improve the concentration of fruit aroma.

[0027] Step 7: During the fruit enlargement period, maintain a stable water supply and avoid sudden changes in moisture. Before harvest, moderate water control can promote the balance of sugar and acid and the expression of aromatic substances, making the fruit more flavorful when ripe. Excessive water will often dilute the fruit aroma and is not conducive to the formation of a clear multi-flavor profile. Depending on the plant growth, calcium, boron, magnesium and other nutrients can be supplemented to improve the texture of the peel and the stability of the flavor of the pulp. The root environment should be kept well-ventilated to avoid waterlogging and root hypoxia.

[0028] Step 8: Accurately identify and grade the different ripening stages of the Chinese tallow strawberry for harvesting. The ripeness can be judged by combining the coloring of the fruit surface, the firmness of the fruit, the color of the shoulder, the aroma concentration, and the color of the flesh. When the fruit surface begins to show a distinct orange-red color, it is not yet fully ripe. The aroma of the flesh has begun to be released, but it still retains a strong fresh fruit aroma. The fruit harvested at this stage is mainly orange-flavored and is suitable for early-ripening flavored products or fresh fruits with a refreshing taste. When the orange-red color of the fruit surface deepens further, the aroma of the flesh becomes more obvious, and the balance of sweet and sour is enhanced. After harvesting, the fruit is mainly apricot-flavored, showing a richer and more rounded fruit aroma layer than the early-ripening stage.

[0029] The cedar strawberry in step one is a hybrid of Tao-Lan and Yue-Xin, and has the advantages of large fruit size, prominent aroma, high yield, resistance to anthracnose and red spider mite, making it suitable as a base variety for multi-flavor output.

[0030] After harvesting, fruits at different stages of maturity are labeled, packaged, and transported via cold chain to create multi-flavor graded products.

[0031] This invention uses *Strawberry semperflorens* as the parent plant material, employing disease-free, healthy runner seedlings or tissue-cultured seedlings for cultivation. During seedling cultivation, plants with well-developed root systems, intact leaves, no mechanical damage, and no pests or diseases are selected. The seedling environment should be well-ventilated, with uniform light and a loose, well-aerated substrate to ensure uniform seedling growth, laying the foundation for subsequent fruit flavor development. Before transplanting, seedlings undergo hardening-off treatment to gradually adapt to the target cultivation environment, enhancing their resilience and stress resistance, and reducing the adverse effects of excessive nutrient consumption after transplanting on later fruit aroma development. Transplanting is carried out during the suitable strawberry cultivation season, prioritizing facility cultivation conditions for precise control of temperature, humidity, light, and water. Well-drained, moderately fertile, and well-aerated soil or substrate is selected. Before planting, deep tilling, disinfection, and organic matter improvement are necessary to prevent soil-borne diseases from affecting plant health. The substrate should be kept appropriately loose and moist to facilitate root expansion. Plant spacing should be rationally arranged according to facility conditions, ventilation, and variety growth to avoid overcrowding, which can lead to shading, excessive humidity, and insufficient flavor accumulation. Adequate space between plants is beneficial for the accumulation of photosynthetic products and the formation of fruit aroma compounds. During the growing season, temperature, humidity, and light should be maintained within the suitable range for strawberries, avoiding high temperatures, prolonged high humidity, or severe low light. A stable environment is conducive to sugar accumulation, aroma compound formation, and flavor differentiation during fruit ripening. During plant growth, old, diseased, and weak leaves should be removed promptly to improve canopy ventilation and light penetration, reduce disease pressure, and promote growth. Nutrients are allocated to the fruit. During the flowering and fruit-setting period, malformed flowers, overly dense flowers, and poorly developed fruits should be thinned appropriately according to the plant's growth. Priority should be given to retaining fruits with regular shape and normal development to ensure stable flavor expression and clear aroma layers after ripening. For plants that grow too vigorously or have too many fruits, the number of fruits left on a single plant should be appropriately controlled to avoid insufficient flavor in individual fruits due to excessive load. After pruning the bunches, it is beneficial for the fruits to receive sunlight evenly, which improves the efficiency of aroma and sugar accumulation. During the flowering period, strong temperature and humidity fluctuations and mechanical vibrations should be minimized to avoid poor pollination and the formation of malformed fruits. If necessary, auxiliary pollination measures can be used to improve the uniformity of fruit setting. Before transplanting and in the early growth stage, appropriate amounts of organic fertilizer, phosphorus and potassium fertilizer, and micronutrient fertilizer should be applied to ensure that the plants establish a good nutritional foundation. Nitrogen fertilizer should not be excessive. To prevent excessive vegetative growth and diluted fruit flavor, potassium, calcium, and magnesium should be supplemented in stages during budding, fruit setting, fruit expansion, and color change to promote sugar transport, firming of the flesh, and accumulation of flavor compounds. Moderate control of nitrogen fertilizer ratio helps increase fruit aroma concentration. Maintain a stable water supply during fruit expansion, avoiding sudden changes in moisture levels. Appropriate water control before harvest promotes sugar-acid balance and aromatic substance expression, resulting in a more pronounced ripe flavor. Excessive water often dilutes the aroma and hinders the formation of distinct, multi-layered flavor characteristics. Calcium, boron, and magnesium can be supplemented according to plant growth to improve fruit texture and flavor stability. The root zone should be well-aerated to prevent waterlogging and root hypoxia. Accurate identification and grading of different ripening stages are crucial for the harvesting of *Strawberry styrax*.Maturity can be judged comprehensively by considering factors such as fruit surface coloring, fruit firmness, shoulder color, aroma concentration, and flesh color. When the fruit surface begins to show a distinct orange-red hue, it is not yet fully ripe, and the flesh aroma has begun to be released, but still retains a strong, fresh fruity characteristic. Fruits harvested at this stage are predominantly orange in flavor and are suitable for early-ripening flavored products or refreshing fresh fruits. As the orange-red hue deepens further, the flesh aroma becomes more pronounced, and the balance of sweet and sour flavors improves. After harvesting, the fruit is predominantly apricot in flavor, exhibiting a richer and more rounded fruity aroma than in the early-ripening stage. Fruits at different maturity stages should be labeled, packaged, and chilled separately. This invention utilizes a chain transportation system to create multi-flavor, graded products. Through targeted cultivation, maturity grading control, and segmented harvesting of the Chinese tallow strawberry, the same variety exhibits orange, apricot, and rich peach flavors at the 5-6 maturity, 7-8 maturity, and 9-10 maturity stages, respectively. This achieves multi-flavor, graded supply, and differentiated sales. Furthermore, leveraging the advantages of the Chinese tallow strawberry—large fruit size, high yield, and strong resistance to anthracnose and spider mites—it enhances fruit flavor, market recognition, and economic value while ensuring cultivation stability and marketability. This is suitable for fresh consumption grading, gift box sales, and brand promotion.

[0032] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for cultivating multi-flavored strawberries, characterized in that, Includes the following steps: Step 1: Select Chinese cedar strawberry as the mother plant cultivation material. Use disease-free and healthy runner seedlings or tissue culture seedlings for seedling cultivation. During the seedling cultivation process, select plants with well-developed root systems, intact leaves, no mechanical damage, and no pests or diseases. Keep the seedling cultivation environment well-ventilated, with uniform light, and with loose and breathable substrate to ensure uniform seedling growth and lay the foundation for the subsequent fruit flavor formation. Before transplanting, harden off the seedlings to allow them to gradually adapt to the target cultivation environment, enhance their ability to recover and their resistance to adverse conditions, and reduce the adverse effects of excessive nutrient consumption after transplanting on the later fruit aroma formation. Step 2: Transplant strawberries during the appropriate season for cultivation. Optimize greenhouse cultivation conditions to allow for precise control of temperature, humidity, light, and water. Select well-drained, moderately fertile, and well-aerated soil or substrate. Deeply till, disinfect, and improve the organic matter content before transplanting to prevent soil-borne diseases from affecting plant health. Maintain appropriate looseness and moisture in the substrate to facilitate root expansion. Step 3: Arrange the plant spacing reasonably according to the facility conditions, ventilation conditions and variety growth. Avoid overcrowding, which will cause shading, excessive humidity and insufficient flavor accumulation. Maintaining adequate space between plants is conducive to the accumulation of photosynthetic products and the formation of fruit aroma substances. During the growth period, the temperature, humidity and light should be kept within the suitable range for strawberries. Avoid high temperature and stuffy greenhouse, continuous high humidity or severe low light. A stable environment is conducive to sugar accumulation, aroma substance formation and flavor differentiation during the fruit ripening stage. Step 4: During the plant's growth, promptly remove old, diseased, and weak leaves to improve canopy ventilation and light penetration, reduce disease pressure, and promote nutrient allocation to the fruit. During the flowering and fruit setting period, appropriately thin out deformed flowers, overly dense flowers, and poorly developed fruits according to the plant's growth, prioritizing the retention of fruits with regular shape and normal development to ensure stable flavor expression and clear aroma layers after ripening. Step 5: For plants that grow too vigorously or produce too many fruits, control the number of fruits left on each plant to avoid excessive load leading to insufficient flavor in individual fruits. After pruning the bunches, it is beneficial for the fruits to receive light evenly, which will improve the efficiency of aroma and sugar accumulation. Reduce strong temperature and humidity fluctuations and mechanical vibrations during the flowering period to avoid poor pollination and the formation of deformed fruits. Combine with auxiliary pollination measures to improve the uniformity of fruit set. Step Six: Before planting and in the early growth stage, apply appropriate amounts of organic fertilizer, phosphorus and potassium fertilizer, and micronutrient fertilizer to ensure that the plant establishes a good nutritional foundation. Nitrogen fertilizer should not be excessive to avoid excessive vegetative growth and bland fruit flavor. During the budding, fruit setting, fruit expansion and color changing stages, supplement potassium, calcium, magnesium and other elements in batches to promote sugar transport, firming of the pulp and accumulation of flavor substances. Appropriately controlling the proportion of nitrogen fertilizer helps to improve the concentration of fruit aroma. Step 7: During the fruit enlargement period, maintain a stable water supply and avoid sudden changes in moisture. Before harvest, moderately control watering to promote the balance of sugar and acid and the expression of aromatic substances, making the fruit ripe and flavor more pronounced. Excessive water will often dilute the fruit aroma and is not conducive to the formation of a clear multi-layered flavor profile. Supplement with nutrients such as calcium, boron, and magnesium according to the plant growth to improve the texture of the peel and the stability of the flavor of the pulp. Keep the root environment well-aerated and avoid waterlogging and root hypoxia. Step 8: Accurately identify and grade the different ripening stages of the Chinese tallow strawberry for harvesting. The ripeness is judged comprehensively based on factors such as fruit surface coloring, fruit firmness, shoulder color, aroma concentration, and flesh color. When the fruit surface begins to show a distinct orange-red color, it is not yet fully ripe. The aroma of the flesh has begun to be released, but it still retains a strong fresh fruit aroma. Fruits harvested at this stage are mainly orange-flavored and are suitable for early-ripening flavored products or fresh fruits with a refreshing taste. When the orange-red color of the fruit surface deepens further, the aroma of the flesh becomes more obvious, and the balance of sweet and sour becomes stronger. After harvesting, the fruit is mainly apricot-flavored, showing a richer and more rounded fruit aroma layer than the early-ripening stage.

2. The method for cultivating multi-flavored strawberries according to claim 1, characterized in that: The cedar strawberry in step one is a hybrid of Tao-Lan and Yue-Xin, and has the advantages of large fruit size, prominent aroma, high yield, resistance to anthracnose and red spider mite, making it suitable as a base variety for multi-flavor output.

3. The method for cultivating multi-flavored strawberries according to claim 1, characterized in that: After harvesting, fruits at different stages of maturity are labeled, packaged, and transported via cold chain to create multi-flavor graded products.