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枣种质资源果实质地品质特性分析
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引用本文:薛晓芳,焦文丽,苏万龙,任海燕,王永康,石美娟,李登科,赵爱玲.枣种质资源果实质地品质特性分析[J].西北农业学报,2024,(7):1318~1328
DOI:10.7606/j.issn.1004-1389.2024.07.014
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作者单位
薛晓芳,焦文丽,苏万龙,任海燕,王永康,石美娟,李登科,赵爱玲 (山西农业大学 果树研究所/果树种质创制与利用山西省重点实验室 太原 030031) 
基金项目:国家现代农业产业技术体系(CARS-30-5-02,CARS-30-ZZ-22);农业农村部农作物种质资源保护专项(19210356)。
中文摘要:旨在建立标准化、统一化的枣果实质地品质鉴定评价方法,为枣种质资源质地品质精准鉴定评价提供理论参考依据。以50份枣种质脆熟全红期果实为试材,采用质构仪整果穿刺法鉴定果实质地品质,并对果实质地品质进行感官鉴定评价。结果表明,果皮穿刺强度、果皮破裂距离、果皮韧性、皮肉跌落脆性、果肉平均坚实度和果肉纤维指数6项指标在不同种质间存在丰富的多样性,变异系数为18.31%~40.40%。口感感官评价方法鉴定的果皮厚度、果肉质地和果肉粗细在不同种质间差异较大。质构仪分析得到的各项参数与感官评价参数间具有不同程度的相关性,果皮穿刺强度、果皮破裂距离、果皮韧性、果肉平均坚实度和果肉纤维指数5项指标均与感官评价的果肉质地呈极显著正相关,果肉纤维指数与感官评价的果皮厚度、果肉质地和果肉粗细间都呈极显著负相关,相关系数分别为-0.452、-0.364和-0.549。因子分析共提取两个主因子,包括果皮韧性、果肉平均坚实度和皮肉跌落脆性3项指标,累积贡献率为75.909%。基于因子分析结果,采用系统聚类法将50份供试种质分为3个类群,根据质地参数特征,分别将其定义为皮厚质密群、皮薄质疏群和中间类群。本研究建立了质构仪检测枣果质地品质的标准体系,可用于枣果实质地品质的精准鉴定评价。
中文关键词:  种质资源  穿刺  质地品质  聚类分析
 
Characteristic Analysis of Fruit Texture Quality in Jujube Germplasm Resources
Abstract:This study aimed to establish a standardized and unified method for evaluating the texture quality of jujube fruit,providing a theoretical basis for the accurate evaluation of jujube germplasm resources.In this study,fruits of 50 jujube germplasm resources at crisp ripening and full-red stage were selected as test materials,and the texture quality was evaluated using a texture analyzer with whole-fruit puncture.In addition,we performed a sensory evaluation of fruit texture.The results showed that six indexes including pericarp puncture strength,pericarp break distance,pericarp toughness,pericarp-to-pulp brittleness,mean pulp firmness,and pulp fiber index had a rich genetic diversity among different germplasm resources,with the coefficient of variation of these indexes ranging from 18.31% to 40.40%.Sensory evaluation revealed that the tested germplasm samples showed significant differences in pericarp thickness,pulp texture,and pulp thickness.The results of parameters obtained using a texture analyzer correlated with those obtained via sensory evaluation to varying degrees.Five indexes,namely,pericarp puncture strength,pericarp break distance,pericarp toughness,mean pulp firmness,and pulp fiber index,were significantly positively correlated with pulp texture of sensory evaluation.In contrast,the pulp fiber index was significantly negatively correlated with pericarp thickness,pulp texture,and pulp thickness of sensory evaluation,with the correlation coefficients of -0.452,-0.364,and -0.549,respectively.Two main factors were extracted via factor analysis,including three indexes of pericarp toughness,mean pulp firmness,and pericarp-to-pulp brittleness,and the cumulative contribution rate was 75.909%.Based on the results of factor analysis,50 germplasm samples were classified into three groups using the systematic clustering method.The germplasm samples were further categorized into thick skin and dense pulp group,thin skin and loose pulp group,and intermediate group.In conclusion,a standardized system has been established for the accurate identification and evaluation of jujube fruit texture quality.
keywords:Jujube (Ziziphus jujuba Mill.)  Germplasm resources  Puncture  Texture quality  Cluster analysis
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