| 王宗星,刘骕骦,余泽喜,王园珍,许建秀,周陈佳,李岗,任海英.十个鲜食枣种质资源的鉴定评价[J].中国南方果树,2026,55(2): |
| 十个鲜食枣种质资源的鉴定评价 |
| Evaluation of Ten Varieties of Jujube Germplasm Resources for Fresh consumption |
| 投稿时间：2025-08-18 修订日期：2025-11-21 |
| DOI：10.13938/j.issn.1007-1431.20250369 |
| 中文关键词: 鲜食枣 植物学形态特征 果实品质 主成分分析 聚类分析 |
| 英文关键词:Fresh jujube Botanical morphological characteristics Fruit quality Principal component analysis cluster analysis |
| 基金项目:浙江省农业（果品）新品种选育重大科技专项柿枣新品种选育（2021C02066-10）；院地科技合作项目（武义县2025） |
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| 中文摘要: |
| 为筛选出优良的鲜食枣资源，以10个不同鲜食枣品种进行系统观察，选取枣树基本形态、枣头、枣叶等植物学特征指标、果实外观品质和内在品质等指标，采用主成分分析、聚类分析综合评价枣树品质。结果表明：不同品种枝叶、果实的植物学特征具有显著差异，进一步主成分分析，‘浙鲜枣1号’的营养生长表现最好，综合得分最高为0.54。果实12个外观品质指标综合评价结果表明，‘浙鲜枣1号’‘嘉善枣’‘月光’3个品种果实外观品质较佳。对果实8个内在品质综合评价结果表明，‘浙鲜枣1号’‘月光’‘京沧1号’3个鲜食枣品种，其汁液多、果肉酥脆、甜度适中，总糖含量高，分别为22％、23.84％、25.83％，更适合鲜食。研究结果为浙江省的鲜食枣品种审定和推广提供数据基础。 |
| 英文摘要: |
| To screen out excellent fresh jujube resources, a systematic observation was conducted on 10 different varieties of fresh jujube. Basic morphological indicators of jujube trees, botanical characteristics such as jujube heads and leaves, as well as indicators of fruit appearance and internal quality, were selected. Principal component analysis and cluster analysis were used to comprehensively evaluate the quality of jujube trees. The results showed that there were significant differences in the botanical characteristics of branches, leaves, and fruits among different varieties. Further principal component analysis showed that 'Zhe Xian Zao 1' had the best nutritional growth performance, with the highest comprehensive score of 0.54. The comprehensive evaluation of 12 appearance quality indicators of the fruit shows that the three varieties of 'Zhe Xian Zao 1', 'Jia Shan Zao', and 'Yue Guang' have better appearance quality. The comprehensive evaluation of 8 intrinsic qualities of the fruit showed that the three fresh jujube varieties, 'Zhe Xian Zao 1', 'Yue Guang', and 'Jing Cang 1', have abundant juice, crispy flesh, moderate sweetness, and high total sugar content of 22%, 23.84%, and 25.83%, respectively, making them more suitable for fresh consumption. The research results provide a data basis for the approval and promotion of fresh jujube varieties in Zhejiang Province. |
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