不同鲜食枣品种果实品质的比较

Comparison of fruit quality of different edible jujube cultivars

本研究以塔里木大学枣种质资源圃内引进的10个鲜食枣品种为试材,比较鲜食枣果实外观和内在品质,并进行综合评价,筛选出表现良好的鲜食品种。结果表明:10个鲜食枣品种在果实品质、果实形状、果皮颜色、果肉颜色、果肉质地、果形指数等方面存在显著差异,其中‘金芒果’的单果重最大,为21.74 g,可食率最高,为97.88%;‘马牙白’的果形指数最大,为1.94,果实形状呈圆锥形;‘伏脆蜜’的果形指数最小,为1.01,果实形状呈长圆形;‘冬枣’的维生素C含量最高,为1303.96 mg·100g^(-1),‘马牙白’的总糖含量最高,为26.49%,‘苹果枣’的可滴定酸的含量最高,为0.82%;用隶属函数对10个鲜食枣品种的果实营养成分进行评价,并综合考虑果实外观性状、口感和营养成分评价,综合品质由高到低依次为:‘苹果枣’>‘冬枣’>‘马牙白’>‘金芒果’>‘宣城圆枣’>‘伏脆蜜’>‘酥圆铃’=‘蜂蜜罐’>‘乳脆蜜’>‘大白铃’。

In this study,Ten fresh jujube varieties introduced from the germplasm resource nursery in Tarim University were used as test materials to make comprehensive evaluation by measuring the fruit appearance quality and internal quality indexes.The re-sults showed that there were significant differences in fruit quality,fruit shape,fruit color,flesh color,fruit shape index;Among them,the single fruit weight of‘Jinmangguo’was the largest 21.74 g,and the edible rate was the highest 97.88%;The fruit shape in-dex of‘Mayabai’was the largest,which was 1.94,and the fruit shape was conical;The fruit-shape index of‘Fu Pu Li Mi’was the smallest,which was 1.01,and the fruit shape was oblong;The content of vitamin C in‘Dongzao’was the highest 1303.96 mg·100g^(-1),the content of total sugar in‘Mayabai’was the highest 26.49%,and the content of titratable acid in‘Ping guzao’was the highest 0.82%;The fruit nutrients were evaluated by the membership function method,combined with fruit appearance and taste quality,From high to low,the comprehensive quality of 10 fresh jujube varieties was as follows:‘Pingguozao’>‘Dongzao’>‘Mayabai’>‘Jinmangguo’>‘Xuanchengyuanzao’>‘Fucuimi’>‘Suyuanling’=‘Fengmiguan’>‘Rucuimi’>‘Dabailing’.