5个鲜食枣品种果实品质特性的综合评价

【目的】综合评价鲜食枣品种果实品质特征,为筛选适合新疆生产且有推广价值的优良鲜枣品种选择和选育提供科学依据。【方法】以新疆阿克苏地区5个鲜食枣品种脆熟期的果实为材料,利用石蜡切片法观察枣果皮解剖结构,测定枣品种果实品质,根据主成分分析结果计算各品种综合得分。【结果】不同鲜食枣果实品质指标中总酸、蜡质层厚度、角质层厚度、亚表皮层厚度,而其他指标之间均存在显著差异（P < 0.05）。品质性状因子间有24个达到显著性相关,其中淀粉与原果胶的相关性系数为0.970。彼此不相关的4个主成分,其累积贡献率为96.606%,综合评价排序为蟠枣>冬枣>乳脆蜜>伏脆蜜>赛蜜酥。【结论】5个鲜食枣品种中蟠枣的综合得分分值最高,且综合品质性状表现比其他品种好。

Comprehensive Evaluation of Fruit Quality Characteristics of 5 Fresh Jujube Varieties

【Objective】 Through the comprehensive evaluation of fruit quality characteristics of fresh jujube varieties, the scientific basis was provided for the selection and breeding of excellent fresh jujube varieties suitable for Xinjiang production and worthy of promotion 【Method】 In this experiment, five fresh jujube varieties in Aksu region were used as materials. The anatomical structure of jujube peel was observed by paraffin section method, and the main quality indexes were determined by physiological and biochemical methods. The fruit quality of different fresh jujube varieties was evaluated by variance analysis, correlation analysis and principal component analysis.【Result】 The results showed that the total acid, waxy layer thickness, stratum corneum thickness, and sub-epidermal layer thickness of different fresh jujube fruit quality indicators were slightly different, but there were significant differences among other indicators (P <0.05). The correlation analysis of 26 quality factors of different fresh jujube showed that 24 of them were significantly correlated, and the correlation coefficient between starch and pectin was 0.970. Principal component analysis revealed four uncorrelated principal components, and their cumulative contribution rate was 96.606%. According to the results of principal component analysis, the order of comprehensive score of each variety is as follows: Panzao > Dongzao > Rucuimi > Fucuimi > Saimisu. 【Conclusion】 The results showed that among the five fresh jujube varieties, the comprehensive score of Panzao is the highest, and the comprehensive quality characteristics are better than other varieties.