YAN Chao,SU Caixia,LIU Xiaohong,et al.Study on Nutritional Properties of ‘Xinzhenghong 3’ Jujube at Different Maturation Stages[J].Northern Horticulture,2019,43(05):65-69.[doi:10.11937/bfyy.20181521]
不同成熟度“新郑红3号”营养品质的研究
- Title:
- Study on Nutritional Properties of ‘Xinzhenghong 3’ Jujube at Different Maturation Stages
- Keywords:
- maturity; ‘Xinzhenghong 3’ jujube; nutrient qualities
- 文献标志码:
- A
- 摘要:
- 以灰枣新品种“新郑红3号”为试材，检测了白熟前期、白熟期、半红期、全红期的枣果水分、可溶性固形物、可溶性糖等营养物质含量，分析了枣果成熟过程中营养物质变化规律，以期明确其代谢规律，并为其适时采收提供科学依据。结果表明：枣果生长成熟过程中，可溶性固形物、可溶性糖、酸、氨基酸、矿质元素随着枣果生长逐步积累，维生素C含量逐步减少；糖酸比是影响果实风味口感的重要因素，半红期糖酸比达到最高值73.21，然后显著降低；全红期枣果食用和营养品质俱佳，半红期的枣果食用及营养品质接近全红期品质，考虑到枣果口感与风味和保存，故半红期可作为鲜枣最适采收时期。
- Abstract:
- ‘Xinzhenghong 3’ jujube was taken as the test material.The nutrient content of the jujube fruit in four ripening stages (white cooked early,white period,half red,and fully red),such as moisture content,soluble solids,soluble sugar and other nutrients content were detected.The nutrition changes of jujube fruit during ripening were studied in order to understand fruit metabolism,and to provide a scientific basis for its timely harvest.The results showed that during the ripening of jujube fruit,the contents of soluble solids,soluble sugars,acid,free amino acids and mineral elements gradually increased,while the vitamin C content decreased gradually.The sugar to acid ratio was an important factor that affected the taste of fruit.The sugar to acid ratio in mature (half red) was 73.21,and then significantly decreased.‘Xinzhenghong 3’ jujube fruits had the best taste at the fully red stage.They had good dietary and nutritional qualities.At the half red stage,these qualities were similar to those at the fully red stage.Considering the jujube fruit taste,flavor and save,so the half red stage could be used as the optimal harvesting time of fresh jujube.
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备注/Memo
第一作者简介：闫超（1981-），女，硕士，农艺师，现主要从事枣树等研究工作。E-mail：80262878@qq.com.基金项目：郑州市技术研究与开发经费支持资助项目（131PYSGZ208）。收稿日期：2018-07-24