鲜食枣品质性状的综合评价  

Comprehensive Assessmet of the Quality Characters of Fresh-jujube Cultivars

作　　者：樊保国[1] 李月梅[1] 李登科 

机构地区：[1]山西师范大学生命科学学院,山西临汾041000 [2]山西省农业科学研究院果树研究所,山西太谷030800

出　　处：《西北林学院学报》2012年第2期79-82,87,共5页Journal of Northwest Forestry University

基　　金：山西省自然科学基金项目(2006011087)

摘　　要：应用SPSS统计分析软件,采用主成分分析法对山西栽培较多的16个鲜食枣品种的主要品质性状(单果重、果皮厚度、果实肉质、汁液、可溶性固形物、含酸量、VC含量、可食率和口感)进行了分析。结果表明:冬枣、不落酥、蛤蟆枣和临猗梨枣等4个品种的鲜食品质性状最好,黑叶枣和俊枣相对较差,其他品种居中,该结果与这些品种的实际表现基本一致。研究表明,主成分分析可以较好地用于鲜食枣品种品质性状的综合评价。Fresh-eating quality characters of the main jujube cultivars were assessed to provide references for the cultivar selection and fruit production. Related indices were measured, such as fruit weight, thickness of fruit skin, texture of flesh, juice of flesh, soluble solid matter content, acidity content, vitamin C content, and taste. The resultant data were analyzed by principal component analysis method and SPSS software. Cultivars with excellent comprehensive characters were Dongzao, Buluosuzao, Hamazao, and Linyilizao, poor cultivars were Heiyezao and Junzao, other cultivars tested were in the middle. The results were similar to practical phenotype of the jujube cultivars. Principal component analysis was quite suitable for the assessment of comprehensive fresh-eating jujube quality.

关 键 词：枣 鲜食品种 品质 主成分分析 综合评价 

分 类 号：S759.3[农业科学—森林经理学]