现代农业科技Issue(16)：119-123,131,6.DOI:10.3969/j.issn.1007-5739.2024.16.031
灰枣及其芽变品种果实品质评价
Evaluation on Fruit Quality of Grey Jujube and Its Bud Mutation Varieties
摘要
Abstract
The differences of fruit substance structure,fruit color difference and internal quality of different bud mutation varieties were compared with the traditional main planted gray jujube (CK) in Maigaiti County,and the internal quality was analyzed by principal component analysis. The results showed that the fruit height of grey jujube and its bud mutation varieties was 2.04-2.21 cm,the fruit hardness was 6.99-9.52 N,the fruit viscosity ranged from-0.13 N/s to-0.07 N/s,the fruit agglutinative property was 0.24-0.41,the fruit masticatory property was 0.53-1.78 N,and the fruit repulsiveness was 0.144-0.226. Fruit epidermal L values ranged from 32.27 to 38.98,a values ranged from 16.31 to 26.00,b values ranged from 14.95 to 20.95,C values ranged from 24.90 to 31.58,and h values ranged from 33.03 to 51.74. There were significant differences in the contents of total phenol and cellulose among varieties,but no significant differences in the contents of soluble sugar,titratable acid,flavonoids,soluble solid and ascorbic acid. The correlation among some fruit quality indexes reached significant or extremely significant level. The eigenvalue of the 1st principal component was 4.462,with a contribution rate of 63.714％,and the eigenvalue of the 2nd component was 1.208,with a contribution rate of 17.261％. The comprehensive evaluation ranking of grey jujube and its six bud mutation varieties was Hui 08-3>Xinfeng 1>Huishi 2>HF-1>CK>Huizaoxin 1>Qianghui 2.关键词
灰枣/芽变品种/果实品质/综合评价Key words
grey jujube/bud mutation variety/fruit quality/comprehensive evaluation分类
农业科技引用本文复制引用
孔令硕,樊丁宇,靳娟,杨磊,郝庆,田嘉..灰枣及其芽变品种果实品质评价[J].现代农业科技,2024,(16):119-123,131,6.基金项目
中央引导地方科技发展专项资助项目"特色果树种植创新与能力提升" （）
自治区科学技术厅科技创新(天山创新团队)资助项目(2022TSYCT0010) （天山创新团队）
新疆红枣产业体系资源与育种岗项目(XJCYTX-01-01-2023). （XJCYTX-01-01-2023）
