不同坐果期枣果实品质差异的研究

Studies on the Quality Difference of Jujube during Different Bearing Periods

【目的】比较不同坐果期枣果实品质的差异,为提高枣的精细化管理水平提供科学依据。【方法】挂牌标记枣树的头蓬果、二蓬果、三蓬果,于果实脆熟期末采收。分别测定枣果实物理性状(单果重、果形指数、可食率、含水量、干物质量)和果实内含物含量(可溶性糖、还原糖、淀粉、VC、有机酸、蛋白质),采用TMS-Pro质构仪测定果实质地参数,并进行比较分析。【结果】枣头蓬果、二蓬果、三蓬果的大小、形状和可食部分干物质量均存在显著差异,并依次减小;二蓬果的VC、可溶性蛋白质、可溶性糖、有机酸、淀粉和还原糖含量均高于头蓬果、三蓬果的含量;供试材料不同坐果期枣果实质地各参数间也存在差异。【结论】不同坐果期枣果实品质存在较大差异,头蓬果和二蓬果品质优于三蓬果,采用疏果等措施可提高枣的商品性和经济效益。

【Objective】To Compare the quality of jujube in different bearing periods in Southern Xinjiang in order to provide scientific basis for the improvement of Jujube refinement management level.【Method】The first,the second and the third batch ripening jujube were marked,and the fruits at the end of the maturing periods were harvested. And then the physics properties of jujube（ fruit weight,fruit shape index,edible rate,water content and dry matter quantity） and fruit inclusion content（ soluble sugar,reducing sugar,Starch,VC,organic acid and soluble protein） were determined respectively. The TMS- Pro Food Technology Corporation was used to determine the textural parameters of jujube fruits. After that,they went through comparison and analysis.【Result】There were significant differences between the first batch ripening jujube,the second batch ripening jujube and the third batch jujube in size,shape and dry weight,and they decreased in turn.The content of VC,soluble protein,soluble sugar,organic acids,starch and sugar in the second batch ripening jujube were higher than those of the first batch ripening jujube and the third batch jujube,and the textural parameters of experimental materials were different in different bearing periods. 【Conclusion】The quality of jujube fruits was different in different bearing periods,the first batch ripening fruits and the second batch ripening fruits quality was better than that of the third batch ripening fruits,Using prethin and other production measures could improve the commercial and economic benefits