蜀脆枣果实发育规律及品质积累特性分析

以露地栽培和大棚栽培蜀脆枣为材料,德阳市罗江区当地主栽品种罗江调元枣为对照品种,对枣果实的发育动态、外观品质(单果质量、纵横径、着色指数等)和营养品质(可溶性糖、可滴定酸、抗坏血酸含量等)进行了比较分析。结果表明,蜀脆枣的单果质量和可食率均优于罗江调元枣,且适宜的糖酸比形成了酸甜的口感;通过对蜀脆枣不同栽培方式的比较,发现大棚栽培蜀脆枣成熟期的单果质量显著高于露地栽培蜀脆枣,成熟期比露地栽培蜀脆枣提前了7~14 d,且落果率和裂果率均低于露地栽培蜀脆枣,但大棚栽培和露地栽培蜀脆枣在可食率、糖酸比和果实口感方面差异不大。综上所述,蜀脆枣的果实单果质量高、可食率高、风味酸甜爽口,在罗江区表现引种良好,为罗江区提供了良好的南方鲜食枣新品系引进材料。

Fruit development regulation and quality accumulation characteristics analysis of Zizyphus jujuba cv. Shucuizao

In the present study, Shucuizao cultivated in open field and in greenhouse were used as materials, and Luojiangtiaoyuanzao, the main local cultivar in Luojiang district of Deyang city, was used as the control. The developmental dynamics, appearance quality (single fruit weight, vertical diameter, coloring index, etc.) and nutritional quality (soluble sugar, titratable acid, ascorbic acid content, etc.) of jujube fruit were compared and analyzed. It was shown that the single fruit weight and edible rate of Shucuizao were better than Luojiangtiaoyuanzao. And the appropriate sugar/acid ratio resulted in a sweet and sour taste. Through the comparison of different cultivation methods of Shucuizao, it was found that the single fruit weight in the mature stage of Shucuizao in greenhouse was significantly higher than that in open field, the maturity period was 7~14 days earlier than that of Shucuizao in open field, and the rate of falling fruit and cracking fruit was lower than that of Shucuizao in open field. However, there was no significant difference in edible rate, sugar/acid ratio and fruit taste between Shucuizao in greenhouse and in open field. In conclusion, Shucuizao had a good performance in high fruit weight, high edible rate and sweet and sour flavor in Luojiang area, which provided a good material for the introduction of new fresh jujube variety in Luojiang area.