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Home > Archive>Volume 26, Issue 4, 2025 >693-707. DOI:10.13430/j.cnki.jpgr.20240706001
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Comprehensive Evaluation of Fruit Quality of Dried Jujube Germplasm Resources
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Affiliation:

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

Fund Project:

Foundation projects： Shanxi Provincial Major Science and Technology Special Plan Revealed the List of Project Funding （202201140601027）； Special Project on the Protection of Species and Resources of the Ministry of Agriculture and Rural Affairs （111721301354052002）； National Science and Technology Resource Sharing Service Platform Project （NHGRC2024-NH12-1）； China Agriculture Research System （CARS-30-5-02， CARS-30-ZZ-22）； Shanxi Agricultural University's "14th Five-Year Plan" Biological Breeding Project （YZGC031）

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    Abstract:

    197 dry jujube germplasm accessions were applied in this study， a evaluation system was developed through of physical， appearance， and intrinsic quality traits， with 22 quality traits initially considered. Key indices were selected to construct the evaluation framework， and a combined approach of hierarchical analysis and gray correlation analysis were deployed to thoroughly analyze and comprehensively evaluate the fruit quality of dry jujube germplasm. Superior germplasm was identified based on weight and weighted correlation values.The results revealed significant variability in physical， appearance， and internal quality traits， with coefficients of variation ranging from 5.687% to 68.430%. Various correlations were observed among the quality traits. A significant negative correlation was observed between the adhesion of fresh jujube fruits and the chewiness of dried jujube fruits. To systematically evaluate the fruit quality traits of dried jujube germplasm， a comprehensive evaluation model was constructed using the Analytic Hierarchy Process （AHP）. Combining the results of correlation analysis， seven key traits included dried jujube chewiness， dried jujube fruit weight， dried jujube haedness， dried jujube peel flat range， dried jujube fruit color， dried jujube total soluble sugar content and dried jujube soluble solid content were contentidentified as primary indicators for assessing dried jujube fruit quality. The quality of 197 samples was systematically evaluated， leading to the identification of 15 accessions with outstanding comprehensive quality for dried jujube production.

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History
  • Received:July 06,2024
  • Online: April 03,2025
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