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Home > Archive>Volume 25, Issue 11, 2024 >1830-1840. DOI:10.13430/j.cnki.jpgr.20240229002
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Diversity Analysis of Fruit Texture Traits in Jujube
Author:
Affiliation:

1.Institute of Fruit Trees， Shanxi Agricultural University/Shanxi Key Laboratory of Fruit Germplasm Creation and Utilization， Taiyuan 030031;2.College of Horticulture， Shanxi Agricultural University， Jinzhong 030800

Fund Project:

Foundation projects： Basic Research Project of Shanxi Province（202203021212461）； Doctoral Graduates， Postdoctoral Researchers to Work in Jin Special Award（SXBYKY2022074）； Shanxi Agricultural University Doctoral Research Project（2022BQ16）； Shanxi Province Science and Technology Major Special Plan（202201140601027-4）；Fruit Germplasm Creation and Utilization Key Laboratory of Shanxi Province Open Fund（PILAB2023150503）； China Agriculture Research System（CARS-30-1-07，CARS-30-ZZ-22）； National Science and Technology Infrastructure Project（NHGRC2021-NH12-1）

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    Abstract:

    In this paper， seven characteristics of fruit texture in 202 jujube were measured and evaluated by coefficient of variation， index of diversity， correlation analysis and cluster analysis. The variation coefficient and diversity index showed that the variation coefficient of pulp moisture content and pulp density was less than 10%， and the variation coefficient of the other 5 traits were larger， ranging from 15.51% to 33.03%. The diversity index ranged from 1.96 to 2.10， indicating that the tested germplasms were rich in diversity. The correlation analysis showed that there were extremely significant correlation between pericarp puncture strength， mean pulp firmness， pulp compactness and pericarpto pulp brittleness. Two principal components were extracted by principal component analysis， and the cumulative contribution rate was 63.17%. Combined with principal component analysis and stepwise regression analysis， the results showed that mean pulp firmness， pericarp puncture strength， pulp compactness and pericarpto pulp brittleness were the main factors of fruit quality land character variation， and could be used as the guiding key traits for germplasm resource identification. The comprehensive value H of jujube fruit quality was calculated by the variance contribution rate of principal components. According to the H value， 202 jujube germplasm were divided into crisp and juicy type （H value， -2.62--0.41）， dense and juicy type （H value， -0.33--0.77） and dense and low-juice type （H value， 0.86-4.81） by systematic clustering method. The results provided an important basis for the identification， evaluation， development and utilization of the texture characters of jujube.

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  • Received:February 29,2024
  • Online: November 07,2024
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