灰枣及其芽变品种果实品质评价  

Evaluation on Fruit Quality of Grey Jujube and Its Bud Mutation Varieties

作　　者：孔令硕 樊丁宇[2] 靳娟 杨磊[2] 郝庆[2] 田嘉 KONG Lingshuo;FAN Dingyu;JIN Juan;YANG Lei;HAO Qing;TIAN Jia(College of Horticulture,Xinjiang Agricultural University,Urumqi Xinjiang 830052;Xinjiang Academy of Agricultural Sciences,Urumqi Xinjiang 830052)

机构地区：[1]新疆农业大学园艺学院,新疆乌鲁木齐830052 [2]新疆农业科学院,新疆乌鲁木齐830052

出　　处：《现代农业科技》2024年第16期119-123,131,共6页Modern Agricultural Science and Technology

基　　金：中央引导地方科技发展专项资助项目“特色果树种植创新与能力提升”;自治区科学技术厅科技创新(天山创新团队)资助项目(2022TSYCT0010);新疆红枣产业体系资源与育种岗项目(XJCYTX-01-01-2023)。

摘　　要：以麦盖提县传统主栽灰枣为对照(CK),比较分析不同芽变品种果实质构、果实色差及果实内在品质的差异,并对果实内在品质进行主成分分析。结果表明:灰枣及其6个芽变品种的果实高度为2.04~2.21 cm,果实硬度为6.99~9.52 N,果实黏性为-0.13~-0.07 N/s,果实黏聚性为0.24~0.41,果实咀嚼性为0.53~1.78 N,果实回复性为0.144~0.226;果实表皮L值变化范围为32.27~38.98,a值变化范围为16.31~26.00,b值变化范围为14.95~20.95,C值变化范围为24.90~31.58,h值变化范围为33.03~51.74;品种之间总酚与纤维素含量差异达到显著水平,可溶性糖、可滴定酸、黄酮、可溶性固形物和抗坏血酸含量差异均未达到显著水平;在果实品质指标中,部分指标间的相关性达到显著或极显著水平;第1主成分的特征值为4.462,贡献率为63.714%,第2主成分的特征值为1.208,贡献率为17.261%;灰枣及其6个芽变品种的综合评价排序为灰08-3>新丰1号>灰实2号>HF-1>CK>灰枣新1号>羌灰2号。The differences of fruit substance structure,fruit color difference and internal quality of different bud mutation varieties were compared with the traditional main planted gray jujube(CK)in Maigaiti County,and the internal quality was analyzed by principal component analysis.The results showed that the fruit height of grey jujube and its bud mutation varieties was 2.04-2.21 cm,the fruit hardness was 6.99-9.52 N,the fruit viscosity ranged from-0.13 N/s to-0.07 N/s,the fruit agglutinative property was 0.24-0.41,the fruit masticatory property was 0.53-1.78 N,and the fruit repulsiveness was 0.144-0.226.Fruit epidermal L values ranged from 32.27 to 38.98,a values ranged from 16.31 to 26.00,b values ranged from 14.95 to 20.95,C values ranged from 24.90 to 31.58,and h values ranged from 33.03 to 51.74.There were significant differences in the contents of total phenol and cellulose among varieties,but no significant differences in the contents of soluble sugar,titratable acid,flavonoids,soluble solid and ascorbic acid.The correlation among some fruit quality indexes reached significant or extremely significant level.The eigenvalue of the 1st principal component was 4.462,with a contribution rate of 63.714%,and the eigenvalue of the 2nd component was 1.208,with a contribution rate of 17.261%.The comprehensive evaluation ranking of grey jujube and its six bud mutation varieties was Hui 08-3>Xinfeng 1>Huishi 2>HF-1>CK>Huizaoxin 1>Qianghui 2.

关 键 词：灰枣 芽变品种 果实品质 综合评价 

分 类 号：S632.5[农业科学—蔬菜学]