|Table of Contents|

Dynamic Changes and Comprehensive Evaluation of Several Introduced Jujube Fruit Quality Indexes During Maturity(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年10
Page:
24-28
Research Field:
Publishing date:

Info

Title:
Dynamic Changes and Comprehensive Evaluation of Several Introduced Jujube Fruit Quality Indexes During Maturity
Author(s):
FENG Yi-feng1WANG Yan1WANG Zhi-qiang1SUN Ya-qiang1WU Cui-yun12
(1.College of Plant Sciences,Tarim University,Alar,Xinjiang 843300;2.Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin,Tarim University,Alar,Xinjiang 843300)
Keywords:
jujubefruitdynamic changeevaluation
PACS:
Q 945.3;S 665.1
DOI:
10.11937/bfyy.201510005
Abstract:
Taking eight kinds of introduced jujube fruit from Shanxi and Hebei to Xinjiang as materials,by analyzing the quality indexes dynamic changes of eight kinds of introduced jujube fresh fruits,the change trend and the content of each index were studied,then to make comparisons among the different varieties of fresh fruit quality.The results showed that,changing trend of each jujube fruit weight was ‘up-down’,from the stage of white-ripe to full ripe,and the content of total soluble sugar increased gradually,vitamin C content showed a trend of ‘high-low-high-low’.The changing trend of soluble protein content was ‘up-down’,the organic acid content showed a trend of ‘high-low-high’,and starch and cellulose content presented the trend of ‘high-low-high’;The conclusion of comprehensive evaluation of 8 varieties of jujube fruit quality was that the comprehensive quality of ‘Jingu jujube’was the best through comprehensive evaluation model constructed by principal component analysis.

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Last Update: 2015-08-05