3个鲜食枣品种果实品质对比分析

以昆明市宜良县避雨栽培的10年生冬枣、梨枣和芒果枣为试材，对3种鲜食枣果实的主要品质性状进行分析和综合评价。结果表明：冬枣单果质量最小，但果形最为美观，接近圆形；芒果枣单果质量最大，但果形不及冬枣和梨枣；不同品种均从6月中旬进入果实快速膨大期。3个不同品种枣果实的硬度均随果实发育逐渐降低，果实成熟期梨枣硬度最大；其次是冬枣，芒果枣硬度最小，芒果枣的Vc含量最高。冬枣的可溶性固形物含量最高，且糖酸比高，风味更佳，内在品质最好。感官评定方面，冬枣综合评价最佳，外观圆形，果皮最薄，且口中不留残渣，口感最佳；其次为梨枣，其外观、口感略胜于芒果枣；芒果枣果皮较厚，口感较粗糙。

Comparative Analysis on Fruit Quality of 3 Fresh Jujube Varieties

This subject based on 3 varieties of 10 years old Ziziphus jujuba, including dongzao, lizao and mangguozao which cultivated in greenhouse in Yiliang Country, Yunnan province, analyzed and comprehensive evaluated the main quality characters of these 3 kinds of fresh jujube fruits.Results showed that single dongzao fruit has minimum weight, but the shape of the fruit was the most beautiful, nearly circular. Single mangguozao fruit has maximum weight, but the shape was not better than dongzao and lizao. Different varieties entered the rapid expansion of fruit from middle June. The fruit hardness of 3 different varieties was gradually decreased with the development of fruit, lizao has maximum hardness in fructescence, followed by dongzao and mangguozao. The content of Vitamin C of mangguozao was the highest. The soluble solid content of dongzao was the highest and the sugar-acid ratio was high, taste better, the quality was the best., Comprehensive evaluation of dongzao in sensory evaluation was the best, the appearance of a round, thin skin, and without residue left in our mouth, taste the best. The second was the lizao, its appearance and taste slightly better than mangguozao. Peel of mangguozao was thick, the taste was rough.