| 摘要: |
| 【目的】探究鲜食枣果实成熟过程中营养成分的变化，比较不同品种间的差异及其糖酸积累特点，为鲜食枣品质评价、良种选择提供依据。【方法】以陕北栽培的七月鲜、伏脆蜜、早脆王、蜂蜜罐、尜尜枣、襄汾圆枣、阎良脆枣、蛤蟆枣、灵武长枣、京60、大白铃、冷白玉和临猗梨枣13个鲜食枣品种为试材，选取白熟期、半红期和全红期果实，采用常规品质测试、高效液相色谱技术和分光光度计法，测定其外观性状、内在品质和功能成分。【结果】13个鲜食枣品种单果质量为4.21~23.96 g，硬度为5.60~8.49 N，果形指数为1.05~1.93，其中七月鲜、早脆王、蛤蟆枣、京60和大白铃果实较大，而蜂蜜罐和襄汾圆枣果实较小。在果实成熟过程中，可溶性固形物含量均显著增加；VC含量在枣果成熟过程中的变化规律不明显；除襄汾圆枣、阎良脆枣和蛤蟆枣外，其余10个品种可溶性糖含量呈持续上升趋势；除临猗梨枣、七月鲜、伏脆蜜、尜尜枣和阎良脆枣外，其余8个品种的可滴定酸含量在成熟过程中均持续增加。13个鲜食枣果实的总酚含量除冷白玉外，其余品种均呈下降趋势；不同成熟期相比，七月鲜的总黄酮含量在成熟过程中显著增加，早脆王、蛤蟆枣和大白铃从白熟期到半红期显著增加，到全红期又显著下降，而尜尜枣和冷白玉从白熟期到半红期显著下降，而到全红期又显著增加，其余7个品种的总黄酮含量均不断下降；13个品种的原花青素含量均随果实成熟而呈下降趋势。【结论】陕北鲜食枣综合性状较好的品种有蛤蟆枣、京60、七月鲜、伏脆蜜、蜂蜜罐和襄汾圆枣。适宜全红期采收的品种有蛤蟆枣和灵武长枣，其他品种均适宜半红期采收。 |
| 关键词: 鲜食枣 营养成分 采收期 鲜枣品质评价 |
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| 基金项目:国家“十三五”重点研发项目（2018YFD1000607） |
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| Main physical properties and nutritional indexes of fresh jujube fruits during ripening process in Northern Shaanxi |
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SU Juanjuan,KANG Chenxuan,SHI Qianqian,et al
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| Abstract: |
| 【Objective】The present study determined the changes in nutritional components of fresh jujube fruits during ripening processes and compared contents and characteristics of sugar and acid accumulation among cultivars to provide basis for quality evaluation of fresh jujubes and selection of excellent cultivars for Northern Shaanxi.【Method】A total of 13 fresh jujube cultivars widely cultivated in Northern Shaanxi,including Qiyuexian,Fucuimi,Zaocuiwang,Fengmiguan,Gagazao,Xiangfenyuanzao,Yanliangcuizao,Hamazao,Lingwuchangzao,Jing 60,Dabailing,Lengbaiyu and Linyilizao,were selected.The fruits in white mature period,half red period and full red period were picked for determination of appearance characters,internal quality and functional components by conventional quality analysis,high performance liquid chromatography and spectrophotometer methods.【Result】Among the 13 cultivars,single fruit weight was 4.21－23.96 g,hardness was 5.60－8.49 N,and fruit shape index was 1.05－1.93.Qiyuexian,Zaocuiwang,Hamazao,Jing60 and Dabailing had larger fruit size,while Fengmiguan and Xiangfenyuanzao had smaller fruit size.During fruit ripening,the content of soluble solids increased significantly,while VC content had no significant changes.Except for Xiangfenyuanzao,Yanliangcuizao and Hamazao,the soluble sugar contents of other 10 cultivars showed an increasing trend.Except for Linyilizao,Qiyuexian,Fucuimi,Gagazao and Yanliangcuizao,the titratable acid content of other 8 cultivars increased continuously during fruit ripening.The total phenol content decreased except for Lengbaiyu.Compared to different maturity periods,the content of total flavonoids in Qiyuexian increased significantly during the fruit ripening,the contents in Zaocuiwang,Hamazao and Dabailing increased significantly from the white mature period to the half red period before decreasing significantly during the full red period.The contents in Gagazao and Lengbaiyu decreased significantly from the white mature period to the half red period,and then increased significantly during the full red period.The total flavonoid content of other 7 cultivars decreased continuously.The contents of procyanidins in all cultivars showed a decreasing trend.【Conclusion】The cultivars with good comprehensive characteristics in Northern Shaanxi included Hamazao,Jing 60,Qiyuexian,Fucuimi,Fengmiguan and Xiangfenyuanzao.Hamazao and Lingwuchangzao were suitable for full red period harvest while others were suitable for half red period harvest. |
| Key words: fresh jujube nutritional components harvest quality evaluation |
