中宁圆枣果实发育成熟期生理生化变化

以10年生的中宁圆枣为试材,研究了果实发育后期(白熟期￣全红期)生理和生化变化特性,结果表明:(1)中宁圆枣果肉硬度变化具有明显的2个阶段,从白熟期至初红期,果肉硬度大幅度降低;从初红期至全红期,硬度维持在12.0￣12.5kg/cm2。(2)果实抗坏血酸含量与果实发育成熟度呈极显著的负相关关系,相关系数r=-0.9686;果实可滴定酸含量与果实发育成熟度呈极显著的正相关关系,相关系数r=0.9254。(3)果实发育成熟期,可溶性固形物、总糖、蔗糖和果糖含量均与果实发育成熟度呈极显著的正相关关系,葡萄糖含量和果实发育成熟度呈显著的正相关关系。(4)中宁圆枣果实在白熟期前以积累单糖为主,果实糖份累积总体表现为“果糖 蔗糖”型。(5)随着果实发育成熟,果实相对甜度不断增加。果实总糖、可溶性固形物、蔗糖和果糖含量与果实相对甜度呈极显著正相关关系,相关系数分别为0.9940、0.9827、0.9750和0.9259;葡萄糖含量和果实相对甜度呈显著正相关关系,相关系数r=0.9117。

Physiological Biochemical Changes in Jujube Fruits (Zizyphus jujuba Mill. cv.Zhongningyuanzao) during Developing

The changes of physiology and biochemistry in jujube fruits during the late development were investigated with 10-year-old jujube trees(Zizyphus jujuba Mill. cv. Zhongningyuanzao). The results showed that the flesh firmness intensely decreased from white-mature stage to reddish-mature stage, followed by the maintenance of 12.0~12.5kg/cm2 firmness. The contents of ascorbic acid and titratable acid in jujube fruits were highly significantly related with the developmental maturity of jujube fruits negatively or positively, the correlation coefficient were -0.9686** and 0.9254**, respectively. The contents of soluble solids, total sugar, sucrose, fructose, and glucose increased with the ripening of jujube fruits, while the relative sweetness of jujube fruits showed the same variation pattern. Before white-mature stage during fruit development, the accumulation of monosaccharide was predominant in jujube fruits, following a fast accumulation of sucrose from reddish stage to full-red stage, indicating that the main components of sugar are fructose and sucrose at the crisp-ripe stage during the developing of jujube fruits.