[1]蒋宝,侯清娥,高红芳,等.不同采收成熟度对设施冬枣综合品质的影响[J].江苏农业学报,2024,(07):1312-1319.[doi:doi:10.3969/j.issn.1000-4440.2024.07.018]
　JIANG Bao,HOU Qinge,GAO Hongfang,et al.Effects of different harvest maturity on the comprehensive quality of Ziziphus jujuba Mill. cv. Dongzao under protected cultivation condition[J].,2024,(07):1312-1319.[doi:doi:10.3969/j.issn.1000-4440.2024.07.018]
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不同采收成熟度对设施冬枣综合品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年07期
页码:
1312-1319
栏目:
园艺
出版日期:
2024-07-30

文章信息/Info

Title:
Effects of different harvest maturity on the comprehensive quality of Ziziphus jujuba Mill. cv. Dongzao under protected cultivation condition
作者:
蒋宝; 侯清娥; 高红芳; 杨玉娜
(渭南职业技术学院,陕西渭南714026)
Author(s):
JIANG Bao; HOU Qing’e; GAO Hongfang; YANG Yuna
(Weinan Vocational & Technical College, Weinan 714026, China)
关键词:
大荔冬枣; 设施栽培; 成熟度; 品质; 贮藏
Keywords:
Dali Ziziphus jujuba Mill. cv. Dongzao; facility cultivation; maturity; quality; storage
分类号:
S628
DOI:
doi:10.3969/j.issn.1000-4440.2024.07.018
文献标志码:
A
摘要:
为了从成熟度方面给采收鲜食用、加工用大荔冬枣果实的时期提供参考,以4个不同成熟度(白熟、脆熟、半红、全红,分别对应白熟期、脆熟期、半红期、全红期)大荔冬枣果实为试验材料,对比其果实的品质特性,探究其果实品质在4个不同成熟度下的变化。结果表明,随着果实成熟度的增加,大荔冬枣果实的单果重、可溶性糖含量、维生素C含量及可溶性固形物含量增加,而果实硬度、含水量、总酸含量、总酚含量及总类黄酮含量呈下降趋势。在脆熟期和半红期,大荔冬枣果实的抗氧化能力较强。大荔冬枣果实的含水量与可溶性糖含量、可溶性固形物含量均呈极显著负相关(P<0.01),与总酸含量、总酚含量及总类黄酮含量均呈显著正相关(P<0.05)；大荔冬枣果实的可溶性糖含量与可溶性固形物含量呈极显著正相关(P<0.01),与总类黄酮含量、总酚含量均呈显著负相关(P<0.05)。综上所述,脆熟期至半红期的大荔冬枣果实适宜立即食用或仅可进行短距离运输,脆熟期的大荔冬枣果实适宜长距离运输或贮藏,全红期的大荔冬枣果实适宜用作食品加工原料。
Abstract:
To provide a reference for the period of harvesting fresh edible and processed Dali Ziziphus jujuba Mill. cv. Dongzao fruits from the aspect of maturity, Z. jujuba Mill. cv. Dongzao fruits with four different maturity (white ripening, crisp ripening, semi-red and full red, corresponding to white ripening stage, crisp ripening stage, semi-red stage and full red stage, respectively) were used as the test materials to compare the fruit quality characteristics and investigate the change of the fruit quality under four different maturity levels. The results showed that with the increase of fruit ripeness, the single fruit weight, soluble sugar content, vitamin C content and soluble solids content of Z. jujuba Mill. cv. Dongzao fruits increased, while the fruit hardness, water content, total acid content, total phenols content and total flavonoids content decreased. The antioxidant capacity of Z. jujuba Mill. cv. Dongzao fruits at crisp ripening stage and semi-red stage was strong. The water content of Z. jujuba Mill. cv. Dongzao fruits was in highly significant negative correlation with soluble sugar content and soluble solids content (P<0.01), and the water content of Z. jujuba Mill. cv. Dongzao fruits was in significant positive correlation with the contents of total acids, total phenolics and total flavonoids (P<0.05). Soluble sugar content in Z. jujuba Mill. cv. Dongzao fruits was in highly significant positive correlation with soluble solids content (P<0.01), and was in significant negative correlation with total flavonoids content and total phenolics content (P<0.05). In summary, Z. jujuba Mill. cv. Dongzao fruits at crisp ripening stage to semi-red stage are suitable for eating or only suitable for short-distance transportation, the fruits at crisp ripening stage are suitable for long-distance transportation or storage, the fruits at full red stage are suitable to be used as food processing raw materials.

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备注/Memo

备注/Memo:
收稿日期：2024-04-28基金项目：陕西省重点研发计划项目(一般项目-农业领域)(2020NY-156)；渭南市科技计划项目(重点研发-农业创新)(2021ZDYF-NYCX-83)；渭南市科技计划项目(重点研发计划)(2022ZDYFJH-82)；渭南职业技术学院青年科技创新团队项目(WZYQNKJTD202302)；渭南职业技术学院青年科研基金项目(WZYQ202001)作者简介：蒋宝(1981-),男,宁夏石嘴山人,博士,教授,研究方向为果实品质评价与检测。(E-mail)treebaojiang@163.com
更新日期/Last Update: 2024-09-14